FIVE STEPS FOR A SEAMLESS SLAUGHTER DAY:
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Have water hose and power supply ready to go on site, and large cooling tubs for poultry. Ensure hoses are thawed and operating in colder seasons.
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Separate and/or mark your animals.Keep them contained and accessible, close to the processing area.
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Have tractor equipment (for beef) and clean empty truck bed (for beef, pork, sheep and goats) ready to be loaded for you to deliver carcasses to butchers promptly.
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Have cash payment on hand, and calculate your fees ahead of time.
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Prepare a site, or plan for the intestines you will have to dispose of.
PLEASE NOTE:
The Killbillies DO NOT: half, scald, cut, wrap or deliver meat to butchers, and can not dispose of intestines.
Service’s include: Slaughter, gutting, skinning and or plucking. Larger animal can/will be wrapped in clean cotton linens and loaded into your vehicle.
You are responsible for booking your cut & wrap service with a local shop, and providing timely transportation of the carcasses to the shop.
*** Wait-time fees (billable at $50/ hour) will apply if the Killbillies are standing around your farm waiting on you to; arrive, arrange tractors or transport, round up animals, and / or a run for cash! So please plan ahead and be prepared for a quick and efficient processing day.
