How it works
From the phone call to the freezer, here is what happens to your animal at Creek Ranch and what we need from you at each step.
Five steps, booking to pickup
Book a slaughter date
Call or send a request at least one week ahead. Tell us the species, how many animals, their age and size, and whether the meat is for your own use or for sale.
Send your cut sheet
Fill out the cut sheet before drop-off. It tells our butchers exactly how to cut, grind, package and label your animal.
Drop off at 5:30–6:00 a.m.
Bring your animal on the morning of your appointment in a trailer that lets it unload safely. A Creek Ranch employee will meet you and unload with you.
We slaughter, cut and pack
Your animal is processed in our USDA-inspected plant, cut to your sheet, vacuum-packed and boxed. Allow at least three days; busy seasons take longer.
Pick up and pay
We call when your order is ready. Pick up Monday to Thursday, 10–11 a.m. or 2–3 p.m., within 5 days. Payment is due in full at pickup.
Drop-off day
- Arrive between 5:30 and 6:00 a.m. on your slaughter day unless we agreed on another time.
- Animals that arrive after 6:00 a.m. may be refused or billed a late fee of $150 per hour.
- Wait for a Creek Ranch employee to help unload. Please bring a trailer the animal can step out of safely; if unloading is unsafe, we will ask you to come back with the right trailer.
- Bring your cut sheet, and for cattle you want bone-in loin cuts from, the tag and date of birth.
- We only accept animals with an appointment.
Pickup day
- Processing takes at least three days; it depends on the time of year.
- We call when your order is ready. Schedule pickup Monday to Thursday, 10–11 a.m. or 2–3 p.m. Call us if those times don’t work.
- One pickup per customer, please.
- Pay in full at pickup. Cards carry a 3% fee.
- Check your order when you get it. Tell management about any processing problem within 5 business days.
Ready to book your animal?
Call (254) 329-6292 or send a request online. We confirm every booking by phone.