How to handle custom meat processor mistakes?

[Little Joe]

I took 2 steers mid June to be processed at a new facility in the area, my usual place was booked too far out for the time period my steers would be finished. I heard good things about the new facility so I decide to give them a try despite them charging more for processing. I kept a quarter and sold the rest, mostly quarters one guy got a half. I noticed when I put mine in the freezer that I had a lot more burger ( 84lbs) than usual, only 2 roasts (chuck roasts, supposed to have arm roasts as well) , not as many steaks as usual and my rib steaks are much smaller than usual from similar sized steers in past. These steers hung at 738 and 748, I received over 130 lbs of meat another person that got a quarter of same steer only got 19 lbs of burger but had several roasts, we were all supposed to get the same roasts. They only got 120lbs of meat.Had another customer pick his up today and he didn’t get any ribeyes or rib steaks, only had 106 lbs of meat. After hearing from him I reached out to my other customers and everyone has something missing and too much of other cuts and the weight each person got was all over the board. The cut sheets were very similar, main difference was some kept round steaks and others ground them. Best I can tell no one got liver and several asked for it. How should I handle this with the processor? It’s obviously too late to swap meat around to make it right because these people all live in different areas of the state.

 

[greggy]

If you were clear about what was to be done....then you prob need to find someone else....

 

[Little Joe]

I was very clear, I got with each customer and filled out cut sheets and gave that info to processor myself. As I mentioned there was not significant differences in each cut sheet so there shouldn’t have been much variation in weights or what was received. I pan to make sure I get in with my regular processor next year just not sure how I should handle it with the processor that made the mistakes. I really want them to know how displeased we all are with what they done this year. I will probably also leave a bad review on their page as bad as I hate doing that to a new business but I don’t want others getting the same deal I did.

 

[farmerjan]

I would call them immediately, tell them EXACTLY what each got/didn't get. Ask them what they can do to make this right. Before you go to leaving a real bad review, because it sounds like whoever was doing the cutting/sorting it out did not do their job. And you also need to try to maybe make it right with the ones that wanted more burger, or offer to make the trip, and swap out some of it. It may mean you will be "out" a little meat from your own freezer.... but if you want to keep these customers, you need to make it right. And I would make appointments now for the next years animals with the processor you like. If this new place does this very often, their reputation will discourage anyone from using them.

 

[kenny thomas]

If you use your hanging weight you only received about 34% of hanging. An old broke down cow will cut better than that. Go back to the processor with all the info and demand some answers

 

[simme]

Does the new processor also sell meat? There is a local processor here who also sells retail. Sometimes suspicious there is a possible conflict of interest.

 

[Little Joe]

Does the new processor also sell meat? There is a local processor here who also sells retail. Sometimes suspicious there is a possible conflict of interest.

Yes, they also sell meat. That is my thoughts is that they are skimming some from everyone else to sell in their facility. Also not sure how they are selling meat with their label because they don’t have an inspector on site.

 

[JMJ Farms]

If you use your hanging weight you only received about 34% of hanging. An old broke down cow will cut better than that. Go back to the processor with all the info and demand some answers

He only got a quarter. So if the quarters cut out 130, 120, 106, and (115?) that’s 471 pounds out of 748 that’s closer to 63%. But something still didn’t work out right. Could be inexperience on the part of processor or it could be stealing. Either is unacceptable when you’re charging a fee.

 

[kenny thomas]

If you use your hanging weight you only received about 34% of hanging. An old broke down cow will cut better than that. Go back to the processor with all the info and demand some answers

He only got a quarter. So if the quarters cut out 130, 120, 106, and (115?) that’s 471 pounds out of 748 that’s closer to 63%. But something still didn’t work out right. Could be inexperience on the part of processor or it could be stealing. Either is unacceptable when you’re charging a fee.

Ok, you are correct

 

[kenny thomas]

Does the new processor also sell meat? There is a local processor here who also sells retail. Sometimes suspicious there is a possible conflict of interest.

Yes, they also sell meat. That is my thoughts is that they are skimming some from everyone else to sell in their facility. Also not sure how they are selling meat with their label because they don’t have an inspector on site.

Almost every state if not every state requires an inspection to be able to sell meat.

 

[hurleyjd]

I took 2 steers mid June to be processed at a new facility in the area, my usual place was booked too far out for the time period my steers would be finished. I heard good things about the new facility so I decide to give them a try despite them charging more for processing. I kept a quarter and sold the rest, mostly quarters one guy got a half. I noticed when I put mine in the freezer that I had a lot more burger ( 84lbs) than usual, only 2 roasts (chuck roasts, supposed to have arm roasts as well) , not as many steaks as usual and my rib steaks are much smaller than usual from similar sized steers in past. These steers hung at 738 and 748, I received over 130 lbs of meat another person that got a quarter of same steer only got 19 lbs of burger but had several roasts, we were all supposed to get the same roasts. They only got 120lbs of meat.Had another customer pick his up today and he didn’t get any ribeyes or rib steaks, only had 106 lbs of meat. After hearing from him I reached out to my other customers and everyone has something missing and too much of other cuts and the weight each person got was all over the board. The cut sheets were very similar, main difference was some kept round steaks and others ground them. Best I can tell no one got liver and several asked for it. How should I handle this with the processor? It’s obviously too late to swap meat around to make it right because these people all live in different areas of the state.

One man bought 1/2 how many pounds for him. Now you have 1 1/2 steers left. So now you have six quarters. You took 1/4 and you show three other weights where the people took 1/4 each. Looks like there are 2 quarters missing somewhere.

 

[Little Joe]

I took 2 steers mid June to be processed at a new facility in the area, my usual place was booked too far out for the time period my steers would be finished. I heard good things about the new facility so I decide to give them a try despite them charging more for processing. I kept a quarter and sold the rest, mostly quarters one guy got a half. I noticed when I put mine in the freezer that I had a lot more burger ( 84lbs) than usual, only 2 roasts (chuck roasts, supposed to have arm roasts as well) , not as many steaks as usual and my rib steaks are much smaller than usual from similar sized steers in past. These steers hung at 738 and 748, I received over 130 lbs of meat another person that got a quarter of same steer only got 19 lbs of burger but had several roasts, we were all supposed to get the same roasts. They only got 120lbs of meat.Had another customer pick his up today and he didn’t get any ribeyes or rib steaks, only had 106 lbs of meat. After hearing from him I reached out to my other customers and everyone has something missing and too much of other cuts and the weight each person got was all over the board. The cut sheets were very similar, main difference was some kept round steaks and others ground them. Best I can tell no one got liver and several asked for it. How should I handle this with the processor? It’s obviously too late to swap meat around to make it right because these people all live in different areas of the state.

One man bought 1/2 how many pounds for him. Now you have 1 1/2 steers left. So now you have six quarters. You took 1/4 and you show three other weights where the people took 1/4 each. Looks like there are 2 quarters missing somewhere.

The one that got a half got bout 220 lbs best I can remember, he works out of town so he just had his parents stick it in the freezer for him so he hasn’t went through it yet. I reached out to the other 2 that got quarters, one was satisfied and said he didn’t know the difference to whether it was right or not and he really wasn’t worried if it wasn’t he was just glad to have it. The other didn’t answer me about the weight just said he got like 40 lbs of burger only 2 roasts and a lot of rib steaks, I’m thinking he got the other guys rib steaks. I was texting all these people so didn’t get a full response to all my questions. The one with no rib steaks got a lot of T bones he said. I’m thinking whoever was sorting didn’t do a good job of putting it in the right boxes.

 

[BigBear56]

Before we hang the butcher here, keep in mind the situation these people are in. Don’t get me wrong, I would be pissed if I didn’t get my order right but I took a steer and a cull cow in last Tuesday and those poor people looked exhausted. Lady I talked to said they’ve been working 12 hour shifts 5 days a week. She said she enjoyed the overtime pay but she just looked exhausted. And I’ve been dealing with these folks for 10 years. FWIW

 

[Nesikep]

I don't like doing cut lists per quarter, only per half, just because of mistakes like this are just that much easier, and I find it's too much hassle dealing with front and rear quarters

My usual processor is booked til January, so I'm going to be trying another one as well, except the new one is charging $50 less to kill and $.20/lb less to cut and wrap.. he's just starting up a new shop (which is closer), so I'll have to see how that goes

 

[shaz]

Does the new processor also sell meat? There is a local processor here who also sells retail. Sometimes suspicious there is a possible conflict of interest.

Yes, they also sell meat. That is my thoughts is that they are skimming some from everyone else to sell in their facility. Also not sure how they are selling meat with their label because they don’t have an inspector on site.

Almost every state if not every state requires an inspection to be able to sell meat.

I'll bet that inspection isn't worth much

 

[Dave]

Yes, they also sell meat. That is my thoughts is that they are skimming some from everyone else to sell in their facility. Also not sure how they are selling meat with their label because they don’t have an inspector on site.

Almost every state if not every state requires an inspection to be able to sell meat.

I'll bet that inspection isn't worth much

In both Washington and Oregon there is state inspection. That is for processors who do custom cut and wrap of whole, halves, and questionably quarters. That meat will come back with tape that clearly says "not for resale". As far as I know to sell meat by the individual piece or package it has to be USDA inspected.

 

[cbcr]

Almost every state if not every state requires an inspection to be able to sell meat.

I'll bet that inspection isn't worth much

In both Washington and Oregon there is state inspection. That is for processors who do custom cut and wrap of whole, halves, and questionably quarters. That meat will come back with tape that clearly says "not for resale". As far as I know to sell meat by the individual piece or package it has to be USDA inspected.

That is the same here in Missouri as well. We have one processor that is not a USDA facility, but they do sell meat. They sell box beef that has been USDA inspected. They also sell pork and poultry.

A few years ago we had a hog processed at a different processor. The hanging weight was around 230 lbs. When we picked up the meat it didn't look right. And after we got home with it and started putting it in the freezer it still didn't add up. We called and questioned them and told them it wasn't right. They wanted to argue with us trying to tell us we didn't know what we were talking about. About two weeks later we got a call from them with an apology that they had found another couple of trays that the rest of our pork in them.

Another problem with some processors is that you may or may not get back your own meat. some have charts that they go by depending on the hanging weight and give you x lbs. of meat accordingly.

Finding a processing facility that you can trust and depend on and is honest is not easy.

Usually we figure that from the hanging weight there will be another loss of 25% from bone, fat, etc.

 

[Brute 23]

I would go by with all the sheet and play dumb. Be very polite and ask how they divide the animal up. I could see if it's done off weight and you let people choose specific cuts it could get pretty out of whack. We use to all get strange splits when my family would butcher also and every one would want different stuff. It was a PIA to be honest. Now we do all hamburger off butcher calves.

If they get shitty about it and dont want to explain how they do it... to you... the customer... then you need to find some where else to do business. There is no way to go back on them now.

 

[kenny thomas]

Yes, they also sell meat. That is my thoughts is that they are skimming some from everyone else to sell in their facility. Also not sure how they are selling meat with their label because they don’t have an inspector on site.

Almost every state if not every state requires an inspection to be able to sell meat.

I'll bet that inspection isn't worth much

It's worth having the stamp on it that says USDA inspected which makes it legal to sell it.

 

[DLD]

The processor we use will only do quarters if both quarters from the same half use the same cutting order. We just tell folks that want quarters that they don’t get a choice, they’re cut with our “standard” personal order - no one has ever had a problem with that. As Nesi said, seems like that would save a lot of confusion.

I’m guessing maybe your processor may have tried to “mix and match” to satisfy the various orders but didn’t get it right?

I’d definitely let them know. Hopefully they’ll be willing to try to make it right.

On the subject of inspections, our processor has an inspector on site for a few hours one day a week - all meat for resale must be slaughtered while that inspector is there. Custom processing they can do whenever.