Beef Processing


Beef Processing

On Monday’s we process Beef. We do six head on Mondays.

We can custom butcher your steer:

  • Round Steak
  • T-bone Steak
  • Sirloin Steak
  • Porterhouse
  • Rib Eye Steak
  • Brisket
  • Roasts
  • and more. See our Cut Sheet for more information.

You can check the calendar to see if there are any openings for you to drop off your animal by viewing the calendar and looking for Open slots.

We can also find a steer for you to butcher.  Call us for pricing and we can meet your needs.

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

Frequently Asked Questions On Beef Processing

c Expand All C Collapse All

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.

The processing fee is determined by the hot carcass weight as it moves into the cooler unit.  Check the price sheet which can be found under  “Cut Sheets” on this page.

There is a slaughter fee per animal and then the per pound processing fee based on hot carcass hanging weight and then a fee for the extras as you will find on the pricing sheet.

A 1200 lb. steer, ½” of fat, average muscling typically yields a 750-lb. carcass.  The 750-lb. carcass yields approximately:

  • 490 lbs. (65%) of boneless trimmed meat
  • 150 lbs. (20%) of fat trim
  • 110 lbs. (15%) of bone

That 490 pounds then equates to:

  • 185 lbs. (39%) of lean trim or ground beef (whole muscle jerky is an option for some)
  • 85 lbs. (17%) of round roasts and steaks
  • 90 lbs. (18%) of chuck roast and steaks
  • 80 lbs. (16%) of rib and loin steaks
  • 50 lbs. (10%) of other cuts (brisket, flank, short ribs and skirt steak)

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.

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.

  • Boneless Stew Meat
  • Brisket
  • Short Ribs
  • Hamburger
  • Chuck Roasts and Steaks
  • Arm Roasts
  • Neck Bones for Soup
  • Rib Steaks or Rib Roasts
  • Sirloin, Porterhouse and T-Bone Steaks
  • Top Round Roasts, steaks or London Broil
  • Rolled Rump Roast
  • Sirloin Tip Roast
  • Cube Steaks
  • Rear Shank Soup Bones
  • Stew meat
  • Hamburger

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

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.

Depending on your hang time selection (7, 14 or 21 days) your meat should be ready for pick-up the week following the desired hang time.  If you choose to have some of the beef processed into whole muscle jerky could add to the availability time of that product.

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.

Having grown up on a dairy farm and knowing the close calls and injuries these animals can inflict comes down to the safety of our employees.  We will consider processing these animals on a case by case basis but prefer not to handle intact bulls over 30 months of age.  Please note there is also a $25.00 charge for SRM (Specified Risk Material) removal and disposal for all cattle over 30 months of age.

Contact Us

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

Pin It on Pinterest