Understanding the processing step helps you make better decisions about your cut sheet and know what to expect when your order arrives. Here is how the process works from ranch to your freezer.
After cattle are raised to harvest weight, they are transported to the processing facility — Keeters Meat Company in Tulia, TX for all Ellison Land & Cattle orders. Keeters is a family-run, USDA-inspected facility with a long-standing reputation in the Texas Panhandle region.
After slaughter, the carcass is weighed before butchering — this is the hanging weight. The take-home packaged weight is less because trimming, bones (unless you request them), and moisture loss reduce the final amount. Typically, take-home weight is 60–65% of hanging weight. This is standard across the industry.
Your cut sheet specifies exactly how you want your beef processed: how thick you want steaks, how large you want roasts, how your ground beef should be packaged (1 lb or 2 lb packages, for example), and whether you want specialty items like soup bones, liver, or tongue. Keeters processes to your specifications.
After cutting, all portions are vacuum-sealed and labeled with the cut name. Vacuum sealing removes air to prevent freezer burn and significantly extends shelf life. Your order is frozen solid at the facility before pickup or shipment.
Call Kyle directly. He handles every order personally and will walk you through the entire process.
Call Kyle Direct — 806-683-3110