Family Tree Meats

Retail Sales:

• Retail beef, pork, chicken, deli meats and specialties
• Great variety of specialty cheeses
• Amish Goods: jams, fruit, pie filling, relishes, pickles, soups, jerky, snacks, etc.
• Fountain drinks.
• DISCOUNTS ON VOLUME BEEF AND PORK - ASK US.

Sale of Kansas "Fed Kansas Bred Beef"  and locally raised hogs.  Call for pricing.

Delivery of Animals:

Please deliver your animals on Wednesday between 4pm and 6pm (this is at the end of our processing day so that we do not get dirty while processing your beef/hogs)  or Thursday morning between 7:30am and 8:30am.  Please do not be early and do not be late.   We are closed on Thursdays to other customers due to our slaughter on that day.  

Processing Beef:

• Based on rail weight
• 0.80 per pound processing - no extra charges for tenderizing
• 40.00 per head slaughter fee
  
• Added fee for patties and quarters

Processing Hogs: 

• Based on rail weight
• .85 per pound processing - no extra charges for tenderizing
• 0.60 per pound for ham and .80 per pound for bacon cure and hickory smoke (Tom's secret recipe - not a box cure!)
• 0.30 per pound seasoning for sausage
• 20.00 per head slaughter fee
  

Deer Fees (based on rail weight) for skinning, processing, packaging:

• Up to 70 pounds - $80
• 71 to 85 pounds - $90
• 86 to 99 pounds - $100
• 100 pounds and up - $110 
• Extra charge for gutting ($12.50) and Cape ($35) and Cape going out of state (Full) is $70.00.
• If you want to just bring us CLEAN trim (no bone - no hair!) to grind and package the charge is 0.65 per pound of trim.
• We also make Plain Summer Sausage, Summer Sausage w/ Cheese and Jalepeno, Deer Sticks with or without Cheese and Jalepeno, and have some available for bow hunters.

NOTE: If you gut your deer, drag it belly down and bring it in filthy - there will be an extra "Annoyance Fee" charged (depending on how annoyed Tom is!)

You are welcome to watch Tom or Joshua gut deer and learn how to do it quickly and in a manner that will keep your meat as clean as possible. 

WRAPPING of all species:  We use a heavy guage shrink wrap and all your meat is double wrapped. This is more expensive and time consuming than some lockers do but we feel it is a real benefit to long term care of your expensive meat.

PICK UP:  You need to pick up your meat in a timely manner.  We are a processing facility - not a storage facility.  We have limited freezer space.  We give you two weeks after processing to pick up your meat and then after that we will charge storage fee weekly.  If you have a problem, let us know and we will work with you.  Meat left after 30 days becomes property of Family Tree to dispose of as sees fit.

How soon do I need to book a beef or hog? - If you want to be sure and get in when your beef is ready, you need to book it 60 to 90 days in advance.  Especially through the busier fall to spring season.  May, June, and July are much easier to get something in quickly. We do try to work in emergencies and cattle bought at auction.  You need to call 45 to 60 days ahead with a hog. 

Helpful Hints on Choosing Your Cuts of Beef:

To help you in choosing your cuts of beef!  These are our standard cuts and the things you need to tell us about each.  There are as many cuts of beef as people to imagine them.  So, if you want something else done, please let us know. 

Brisket: whole or cut in half.  There is one brisket on each 1/2 of beef.

Soup Bones:  These are for you – not the dog.  They are meaty.  We will be glad to save you a few “dog bones” if you like.

Stew Meat –  Standard is 4 or 5 1# packages per side

Arm and Chuck Roast are off the front and are more moist due to fat marble.  Excellent for crock pots.  Rump and Pikes Peak Roast are off the rear (boneless) and have good flavor but with less fat so be careful or you might dry them out by overcooking.  You can make extra round steak or minutes from Rump and Pikes Peak or put it into your grind.  We need to know what weight roast you need.  We are glad to cut them very small or very large.

Rib Steak is on the bone.  Ribeye is boneless.  Same cut of meat.  How thick do you want it and how many per package?

Same with T-Bone and KC Strip (from large side of T-Bone) and filets (small side of T-Bone).  You may have either.  How thick and how many per package? 

Ribs can be cleaned off and put into grind if you don’t want them.

Our Sirloin is deboned unless you request otherwise.  How thick and how many pounds per package?  If you don’t care for Sirloin Steak then you might want to try Sirloin Roast.  You could get spoiled. 

Round steak can be tenderized or not.  You need to choose how many pounds per package you would like.  Minutes come from the same area, are about palm size and tenderized 4 or 5 times.  How many per pack?  You may have all rounds, all minutes, half and half, or whatever you will use.  If you don’t like rounds and minutes it can all go into your ground beef.

We do make ground beef patties – quarter pounders or third pounders.  Our standard is 4 to a package with papers between them but we can do more.  If you are grilling – throw them on frozen and you will have better luck.  They will cook fine and won’t fall through the grate like they would if you thaw them.

We can package your ground beef in 1#, 1½#, or 2# packages.  We always aim for getting ground beef approximately 85/15.  This allows for moisture and flavor without a lot of fat.  If you want it extra lean we can try hard.  About the best we can do on a good grain fed beef is 87 or 88% lean.  A grass fed beef or young bull will be leaner than a grain fed beef, but you will be sacrificing some marbling and moisture in your steaks and roasts. 

If you have never done this before – relax – we will talk you through it.