EMAIL: eldeecustombutcher@gmail.com PHONE OR TEXT: 306-945-7574
ELDEE
CUSTOM BUTCHER COMPANY
STRIVING TO BE YOUR PREFERRED FARMGATE EXPERIENCE
THe meat shop
01
Traditional flavour
Enjoy the savory flavours we remember from our grandparent's kitchen tables.
Real wood-fired smoked meats, no additives or fillers in our ground meat, and the quality you expect from locally grown and harvested healthy animals.
02
exceptional cuts
Every amazing steak, roast, chop, or sausage you’ve ever had has probably come from a good cut of meat. A good cut is identifiable by its taste and texture. We promise to provide you with cuts of meat that you can feel great about sharing with family and friends.
03
connecting to the farm
Did you know that today, less than 3% of Canadians have a direct connection to a farm? This is the missing link between our food and the land it is grown on. Visit our farm, see how our animals are raised and choose one to be harvested for you.
what to expect
Buying a whole or partial animal can be a very economical way to purchase wholesome and delicious meat for your whole family to enjoy! Not sure you can eat a whole animal or side? – team up with family, friends and neighbours to split an order.
beef processing faq
The amount of meat you take home is normally 50% to 65% of the carcass weight of the animal you brought us. The carcass weight is normally 55% to 62% of the live weight. These percentages will vary depending on several factors including: species, breed, size, length of time fed-out and your specific cutting instructions.
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Example:
Live weight - 1000 lbs
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Carcass weight - 580 lbs
The carcass weight, or hot hanging weight, is normally 55% - 62% of the live weight, but can vary based on multiple factors.
Take home weight - 330 lbs
The take home weight is normally
50% - 60% of the carcass weight,
but can vary based on multiple factors.
how much meat will i take home?
how long will my beef hang before you cut & wrap it?
We let beef hang 10 to 14 days or as long as possible, upon request & certain criteria. If the beef carcass is considered too small or lean to hang or the whole beef is being ground into burger, it is not uncommon for us to cut those beef within 5 days of slaughter.
what are my packaging options?
All beef steak, roasts and ribs are vacuum packed. Ground beef is put in poly bags and sealed. With vacuum-packaging, we guarantee that 90% of the packages will be tightly sealed. It’s not uncommon for up to 10% of the packages to lose their vacuum. Even though ice crystals may form inside those packages that meat will still last as long as a paper-wrapped package. We suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing, at no charge.
The table below is a guideline to the amount of meat you would receive in a finished beef. This is just a guideline and can be customized to your family preferences.
*Please note these numbers are approximate and will vary depending on the size of animal and cutting requests.
We are confident in the quality and flavour of the beef we sell. All of our sides and quarters come with a 100% satisfaction guarantee.
beef cut
pork processing faq
how much meat will i take home?
The amount of meat you take home is normally 72% of the carcass weight of the animal you brought us. The carcass weight is normally 72% of the live weight. These percentages will vary depending on several factors including: species, breed, size, length of time fed-out and your specific cutting instructions.
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Example:
Live weight - 250 lbs
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Carcass weight - 180 lbs
The carcass weight, or hot hanging weight, is normally 72% of the live weight, but can vary based on multiple factors.
Take home weight - 130 lbs
The take home weight is normally 72%
of the carcass weight, but can vary
based on multiple factors.
how long will my hog hang before you cut & wrap it?
Pigs are cut as quickly as 2 days after slaughter. The fresh pork is cut, packaged and cooled. Our sausage, which is prepared the traditional way our grandparents taught us, is smoked and cooled prior to packaging. It takes 4-6 days to process a hog.
what are my packaging options?
All pork products are vacuum packaged. With vacuum-packaging, we guarantee that 90% of the packages will be tightly sealed. It’s not uncommon for up to 10% of the packages to lose their vacuum. Even though ice crystals may form inside those packages that meat will still last as long as a paper-wrapped package. We suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing, at no charge.
The table below is a cut list of options you would receive in a finished hog. This is just a guideline and can be customized to your family preferences.
*Please note you can select up to two options for each primal cut of the pork.
We are confident in the quality and flavour of the pork we sell. All of our pork products come with a 100% satisfaction guarantee.
pork primal
Steak perfection takes time
Dry Aging Beef to Increase Its Tenderness
Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 14 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the first 10 to 14 days.
pricing
*All Custom Processing Fees assume the customer is providing the animal to be processed.
* If you are looking to purchase an entire or partial animal, we will put together a package to meet your needs.
CUSTOM PROCESSING BEEF
Prices Based on Hot Hanging Carcass Weight
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Slaughter - $0.32 / lb (min. $150 charge)
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Cut and Wrap - $1.08 / lb (Vacuum Packaging Included)
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Cutting Stew Meat - $1.00 / lb based on Stew Weight
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Packaging Ground Beef in Less than 1.5 lb Packages -
$0.10 / lb Based on Hanging Weight
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Offal - $10.00 / Organ
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Suet - $1.00 / lb
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Saving Dog Bones / Scraps - $10.00 / box
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CUSTOM PROCESSING PORK
Prices Based on Hot Hanging Carcass Weight
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Slaughter - $0.42 / lb (min. $75 charge)
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Cut and Wrap - $1.08 / lb (Vacuum Packaging Included
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CUSTOM PROCESSING LAMB
Prices Based on Hot Hanging Carcass Weight
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Slaughter - $1.00 / lb (min. $50 charge)
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Cut and Wrap - $1.30 / lb (Vacuum Packaging Included)
INDIVIDUAL ITEMS
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Traditional Mennonite Farmer Sausage - $8.00 / lb
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Honey Garlic Farmer Sausage - $8.50 / lb
​​​Ground Beef - $9.00 / lb
(No Fillers, No Additives. Beef and Only Beef)​​​​​
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