FAQ's - Frequently Asked Questions
Respecting your animals, investment, passion & product
490 South Barnstead Road
Center Barnstead, NH 03225
Below are some questions that we are frequently asked. If you have a question that is not answered below, please feel free to email us or give us a call!
What do I need to bring for paperwork with my animal?
We need a Cut Sheet and Information Sheet to come with each animal. Both of these forms can be downloaded from our site on our Cut Sheets page. We will provide your animal with an animal tag number.
What if I don't know how to fill out a cut sheet?
Our friendly staff would be happy to assist you! Just give us a call at 603-813-2054.
Where do I find prices?
Click on our Cut Sheets menu item and there you will find links for pricing.
Is my product vacuum sealed?
All cuts are vacuum sealed. Ground beef has several options for packaging, which does include vacuum sealed or a white plastic tube.
Do I need to bring boxes when I pick-up my meat?
No, you do not need to bring boxes. Your meat will be all packaged, labeled, and boxed. It can be either fresh or frozen.
Can I have more than one kind of sausage?
In order to make a consistent product we need at least 12.5 lbs. of ground product. How much sausage you will get depends on how your cut sheets are filled out. If you would like more than one sausage type, please indicate this on your order by numbering them 1,2,3 in the order of preference. If there is an amount of sausage that falls between 12.5 lb. increments we may package it as ground product if it is a difficult amount to get a consistent product for you.
When do I bring my animals in?
It is best to bring your animals the afternoon before your slaughter date between 2-5 pm. We can accept your animals the morning of your slaughter date, but animals must be here no later than 7:30 am.
What are your holding pens like?
We have made animal comfort and safety a priority by providing sand bedded alleys and holding pens. Your animals will be provided with water. You can view photos the holding pens on our Photo Gallery page.
Can I bring my animal in for slaughter only and take the carcass out to further process myself?
Yes, this is possible, however any cattle identified by dentician to be over 30 months of age have to stay at our facility for processing. Lamb and goat carcasses can go out whole. Pig carcasses will be split in half and cattle under 30 months of age can go out as quarters.
Why do you no longer slaughter older intact bulls?
Due to the increased risk to employees and the difficulty in killing older bulls The Local Butcher will no longer slaughter older intact bulls.
Do you sell meats at your location?
No, we do not. We are a USDA Inspected & Slaughter Processing facility only.
Do you process wild game?
No, however we can process farm-raised Deer & Elk that come in live.
Can I bring my animal already slaughtered for you to cut?
No. The Local Butcher can only take in live animals.
Do you process Poultry?
Sorry, we do not.
Do you smoke your own meat?
The Local Butcher does not have a smoke house, however there are two local smoke houses that will do the smoking for you. The names and phone numbers of these smoke houses are listed on our Cut Sheets page. When you make a slaughter date with us you can make a smoke date with the smoke house of your choice.
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