Pork Processing

Pork Processing

We can process your hog on Tuesdays when we have eight slots available. Check our calendar for openings to schedule your hog for slaughter.

  • Pork Chops
  • Pork Steaks
  • Pork Roast
  • Pork Cutlets
  • Ground Pork
  • Bacon
  • SpareRibs
  • and more. See our Cut Sheet for what we can do for you.

We can also provide a hog for you, so please call us for pricing.

Click on the Calendar above to see our Production Schedule and available times.

Frequently Asked Questions On Pork Processing


Yes, as long as we can meet minimum requirements for a batch of sausage but we will offer standard breakfast sausage, mild Italian, or hot Italian flavors.

 

Pickrell Locker has partnered with producers in the area and can indeed help you secure the type of finish you want for your animal (grass or grain fed, hormone free, specialty breeds).  We offer farm pick-up and can process and/or deliver to you a Nebraska farm raised animal.

All packaged meats will be frozen solid and kept at temperatures around -10 degrees once frozen it is placed into heavy plastic bags. Bringing coolers or boxes can make handling easier so bring them if you would like. We also can arrange for home delivery if desired with fees based on distance from our facility.

As you can imagine it’s difficult to offer half an animal or just a front or hind quarter of one.  We do take orders for partial animals and once we have a complete animal sold we can indeed process and divide the meat accordingly.  You might also ask your family members, neighbors, or friends if they would like to split an animal with you.  There is a small fee for this splitting benefit.

Yes, we will have fresh beef and pork for sale as well as a host of other items, including dried beef, beef jerky, summer sausage, ring bologna, house made hot dogs, smoked ham, cheeses, spices, sauces, rubs and marinades along with basic grocery items and a limited selection of off sale beer and wine selections.

We have invested in a large smoker unit so, yes, we will be able to smore or cure your hams, pork chops (Windsor Loins), bacon and create a host of slab jerky offerings.

As a pig gets larger there is more fat to trim off.  A typical slaughter weight is between 250 – 300 lbs.  A 250-lb. pig will yield about 180-lbs. of hanging weight.  If you only take the prime cuts you will get about 120-lbs. of meat in your freezer from a whole hog.

 

Pickrell Locker offers two options for packaging.  We can vacuum seal your meats or use the older more traditional approach of wrapping the meat in plastic and then paper wrapped for things like your roasts, chops, ribs, etc.  Ground pork or sausage will be packaged in tubes of the weight you choose at no additional cost.  Your choice at no extra cost.

  • Loin Roasts
  • Pork Chops
  • Pork Steaks
  • Bone-in Shoulder Roast
  • Spare Ribs
  • Sausage
  • Smoked or Fresh Ham Cut into Roasts
  • Side Pork or Cured Bacon

Most likely we will be giving you reminders via text, e-mail and voice mail messages.  Customers not picking their meat up within 14 days of the initial notice may be charged an additional storage fee.  Meat left over 60 days will be disposed of or donated to a local charitable entity.

You will need to let us know what you want done with the liver and heart as these are technically edible items as well.

We require an animal information sheet for each animal brought to the locker.  It can be found in the “Cut Sheets” link on the Beef and Pork pages. Call us for other animals.

We also need a cut sheet for each animal processed.  Once we have your cut sheet we can use that (assuming you want everything the same) for future animals brought to the locker.

You can print these from our web site, and if necessary, we can assist you in filling out the required information when you deliver your animal to the locker.

Hogs only need to hang a day or two so the majority of your meat would be ready to pick-up the week following the week it is processed.  Tuesdays are the planned slaughter day so the mid to late portion of the following week the fresh packaged pork should be ready.  Items that are cured or smoked will typically take a couple of weeks longer.

We prefer animals be delivered the morning they are being processed.  We ask that you withhold feed from the animal for the 24 hours prior to bringing it to us.  Providing the animal fresh drinking water only the final 24 hours before delivery makes the butchering process much easier.  Special delivery arrangements can be made by calling the locker and we also offer on farm pick-up for an additional fee

We have a drive through unloading area in the alley south of the locker.  Enter the alley from the East and drive up the hill to the unloading area. This prevents the need to back up to a gate or chute to unload making things much easier.  We have the ability to stage four beef cattle or 8 hogs in the alley leading to the building.  Animals held for more than two hours after delivery will be provided with fresh drinking water.

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Contact Us

Call us at 402-673-3480 if you have any questions or use the Contact Us Form by clicking the lInk below.

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