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Meat Processing
Frequently Asked Questions

Our Meat Processing at a Glance

Our most commonly asked questions about meat processing.

The average home freezer has 5.81 cubic feet of freezer space which, when packed solid, can hold 203 pounds of meat.   Since 35 pounds of meat will fit into one cubic foot, a 20-pound shipment is very small – only about the size of a boot box. A 20-pound order of meat only takes up 10% of the freezer space in an average home refrigerator. Package meat is usually 60% of hanging weight but can differ depending on your cutting instructions. 

You figure on average, 8oz per person (1/2 lb).

Ex: If you plan to have 50 guest then you would need 25lbs of meat.

All-natural fresh pork casing.

We take pride in ensuring that the meat you receive is exclusively from the animal you bring to Uvalde Meat Market & Processing. Our robust tagging system begins the moment your animal arrives and follows its journey through every stage of the process.

  1. Tagging Process: Upon arrival, each animal is tagged with a unique identification number by our trained staff. This tag remains with the animal through the entire process—from the holding pens, through the slaughter, and into the cooling room.
  2. Individual Processing: We handle each carcass individually, cutting one side at a time as per the customer’s specifications. Rest assured that no two animals are ever processed on the same cutting table simultaneously, whether it’s beef, pork, or other livestock.
  3. Ground Meat Processing: Each animal is also ground individually, so the ground meat you receive is guaranteed to be sourced solely from your own animal.

 

We take these steps to guarantee the integrity and accuracy of our services, giving you confidence that the product you take home is exactly what you brought in.

The amount of beef you will receive after processing typically ranges from 50% to 60% of the animal’s carcass weight. The carcass weight itself is usually 55% to 62% of the animal’s live weight.

However, these percentages can vary based on several factors, including:

  • Species and breed of the animal
  • Size of the animal
  • Feed duration
  • Your specific cutting instructions

 

These factors may cause the yield to be higher or lower than the typical range. We work closely with each customer to ensure that processing meets your preferences while maximizing the amount of meat returned.

The amount of pork you will receive after processing is typically around 72% of the animal’s carcass weight. The carcass weight itself is usually around 72% of the animal’s live weight.

As with beef, several factors can influence these percentages, such as:

  • Species and breed of the hog
  • Size of the animal
  • Feeding duration
  • Your specific cutting instructions

 

These factors can affect the final yield, but we strive to ensure that our customers receive the maximum amount of high-quality pork based on their preferences.

At Uvalde Meat Market, packaging options are designed to maintain the freshness and quality of your meat. Here are the standard options:

  1. Vacuum-Sealed Packaging: Most individual cuts of meat are vacuum-sealed. This airtight method preserves the meat’s freshness, flavor, and tenderness for an extended period. Vacuum sealing is ideal for customers looking to freeze their meat for long-term storage.
  2. Butcher Paper Wrapping: For customers preferring a more traditional approach, Uvalde Meat Market also offers butcher paper wrapping. This option is often used for larger cuts and allows for easier handling if the meat is being consumed shortly after purchase.
  3. Custom Packaging: Upon request, Uvalde Meat Market can also accommodate specific packaging needs, depending on the customer’s preferences for storage, transport, or immediate consumption.

 

These packaging methods ensure that your meat is protected during transport and storage, while preserving its high quality

All of our products are shipped in individually vacuum-sealed packages (Unless otherwise noted). They are frozen and shipped with dry ice. It is normal for the dry ice to evaporate and some thawing to occur particularly during summer months, but as long as the products arrive under 39 degrees and below, have no fear as it is still safe to enjoy.

Have more specific questions?

Call and connect with one of our meat processing professionals.

830-278-6247