Frequently Asked Questions
Welcome to the FAQ page for One Sixty Processing, your trusted source for high-quality meat processing services in Oklahoma. At One Sixty Processing, we understand that our customers have questions and concerns about the meat processing process, and we are here to provide you with the information you need to feel confident in your decision to work with us.
On this page, you will find answers to some of the most common questions we receive from our customers, along with detailed explanations and clarifications to help you better understand our processes and procedures. Whether you are a first-time customer or a long-time client, we hope that you find this page to be a valuable resource for all of your meat processing needs.
At One Sixty Processing, we are committed to providing you with the highest quality meats and the best possible service. If you have any additional questions or concerns that are not addressed on this page, please do not hesitate to reach out to us directly. Our team of experienced professionals is always here to help you in any way we can.
Beef Processing Fees
At One Sixty Processing, we take pride in providing assurance to our valued customers that the meat they receive through our meat processing services in Oklahoma is exclusively sourced from the animal they bring to us. We have implemented a robust tag numbering system that commences in the holding pens, and tracks the animal’s journey to the kill shoot, the holding cooler, the cutting table, and ultimately, to the freezer. Our trained slaughter floor personnel take charge of unloading and tagging all livestock in the pens at the time of drop off. Furthermore, immediately after slaughter, the carcasses are tagged to ensure proper dry aging.
During the hanging period, our team proceeds to cut each carcass one side at a time, unless the customer has requested both sides. We guarantee that there will never be two different animals, such as beef, pigs, etc., on the cutting table at the same time. Additionally, each animal is ground individually, ensuring that the ground meat provided to our customers is derived solely from their own animal.
Typically, the amount of meat that you will take home after processing is between 50% and 60% of the animal’s carcass weight. The carcass weight, in turn, usually ranges between 55% to 62% of the animal’s live weight. However, it’s important to note that these percentages are subject to variation due to several factors, including the species and breed of the animal, its size, the length of time it was fed-out, and your particular cutting instructions.
As a general rule, we hang our beef for a period of 10 to 15 days, but we are always happy to accommodate requests for longer aging times, subject to certain criteria.
It’s worth noting that there are some instances where we may need to deviate from this standard procedure. For instance, if the beef carcass is deemed too small or lean to hang, or if the entire beef is being ground into burger, we may need to cut the beef within 5 days of slaughter. However, we always strive to ensure that the beef we provide is of the highest quality and meets the specific needs and preferences of our valued customers.
We take great care to ensure that our beef products are packaged with the utmost quality and safety standards in mind. All of our beef is vacuum-packed, which guarantees that 80% of the packages will be tightly sealed. However, it’s important to note that it is not uncommon for up to 20% of packages to lose their vacuum seal during transit or storage.
In the unlikely event that ice crystals form inside any of these packages, we want to assure you that the meat is still perfectly safe to consume and will last just as long as meat that is wrapped in paper packaging. We recommend using these packages first to ensure the highest quality of our products.
We follow strict protocols to ensure the safety and quality of our organ meats. Specifically, all organs are carefully cut and packaged on the same day as slaughter. However, it’s important to note that not all organs will pass our rigorous quality-control inspection process.
To maintain the highest standards of safety and quality, we only retain and package organs that have been deemed to be healthy and free from any defects or issues. Any organs that do not meet our strict criteria are promptly condemned and removed from our production line.
We firmly believe that this approach is the most effective way to guarantee the health and safety of our customers and to ensure that our organ meats are of the highest quality and freshness.
Ensure the animal is in good health, free from disease, antibiotic free for the past 30 days, and has been properly rested before transport.
The animal should be allowed access to water but held off feed 12 to 24 hours before harvest. Feed withdrawal is beneficial to food safety in that it reduces the total volume of microorganisms in the gut and aids in reducing potential carcass contamination. An additional fee of $30 will be added if the stomach of the animal is full.
Example: About how much beef will I take home from an 1,100 pound cow?
55%-62% of Live Weight
50%-60% of Carcass Weight
Pork Processing Fees
At One Sixty Processing, we take pride in providing assurance to our valued customers that the meat they receive through our meat processing services in Oklahoma is exclusively sourced from the animal they bring to us. We have implemented a robust tag numbering system that commences in the holding pens, and tracks the animal’s journey to the kill shoot, the holding cooler, the cutting table, and ultimately, to the freezer. Our trained slaughter floor personnel take charge of unloading and tagging all livestock in the pens at the time of drop off. Furthermore, immediately after slaughter, the carcasses are tagged to ensure proper dry aging.
During the hanging period, our team proceeds to cut each carcass one side at a time, unless the customer has requested both sides. We guarantee that there will never be two different animals, such as beef, pigs, etc., on the cutting table at the same time. Additionally, each animal is ground individually, ensuring that the ground meat provided to our customers is derived solely from their own animal.
Typically, the amount of meat that you will take home after processing is around 72% of the animal’s carcass weight. The carcass weight, in turn, is usually about 72% of the animal’s live weight. However, it’s important to note that these percentages are subject to variation due to several factors, including the species and breed of the animal, its size, the length of time it was fed-out, and your particular cutting instructions.
After your pig has been slaughtered, we typically cut and package the fresh pork within just two days. However, it’s important to note that the curing process can take some additional time.
All in all, the entire process of processing a hog can take anywhere from 7-10 days. During this time, we take great care to ensure that every step of the process is carried out with the highest level of attention to detail and safety.
We take great care to ensure that our beef products are packaged with the utmost quality and safety standards in mind. All of our pork is vacuum-packed, which guarantees that 80% of the packages will be tightly sealed. However, it’s important to note that it is not uncommon for up to 20% of packages to lose their vacuum seal during transit or storage.
In the unlikely event that ice crystals form inside any of these packages, we want to assure you that the meat is still perfectly safe to consume and will last just as long as meat that is wrapped in paper packaging. We recommend using these packages first to ensure the highest quality of our products.
We follow strict protocols to ensure the safety and quality of our organ meats. Specifically, all organs are carefully cut and packaged on the same day as slaughter. However, it’s important to note that not all organs will pass our rigorous quality-control inspection process.
To maintain the highest standards of safety and quality, we only retain and package organs that have been deemed to be healthy and free from any defects or issues. Any organs that do not meet our strict criteria are promptly condemned and removed from our production line.
We firmly believe that this approach is the most effective way to guarantee the health and safety of our customers and to ensure that our organ meats are of the highest quality and freshness.
Ensure the animal is in good health, free from disease, antibiotic free for the past 30 days, and has been properly rested before transport.
The animal should be allowed access to water but held off feed 12 to 24 hours before harvest. Feed withdrawal is beneficial to food safety in that it reduces the total volume of microorganisms in the gut and aids in reducing potential carcass contamination. An additional fee of $30 will be added if the stomach of the animal is full.
Example: About how much pork will I take home from a 275 pound pig?
72% of Live Weight
72% of Carcass Weight
At One Sixty Processing, we take pride in providing assurance to our valued customers that the meat they receive through our meat processing services in Oklahoma is exclusively sourced from the animal they bring to us. We have implemented a robust tag numbering system that commences in the holding pens, and tracks the animal’s journey to the kill shoot, the holding cooler, the cutting table, and ultimately, to the freezer. Our trained slaughter floor personnel take charge of unloading and tagging all livestock in the pens at the time of drop off. Furthermore, immediately after slaughter, the carcasses are tagged to ensure proper dry aging.
During the hanging period, our team proceeds to cut each carcass one side at a time, unless the customer has requested both sides. We guarantee that there will never be two different animals, such as beef, pigs, etc., on the cutting table at the same time. Additionally, each animal is ground individually, ensuring that the ground meat provided to our customers is derived solely from their own animal.
Typically, the amount of meat that you will receive after processing is between 50% and 60% of the animal’s carcass weigh. The carcass weight, in turn, usually ranges between 55% to 62% of the animal’s live weight.
However, it’s important to note that these percentages are subject to variation due to several factors, including the species and breed of the animal, its size, the length of time it was fed-out, and your particular cutting instructions.
Typically, the amount of meat that you will receive after processing is around 72% of the animal’s carcass weight. The carcass weight, in turn, is usually about 72% of the animal’s live weight. However, it’s important to note that these percentages are subject to variation due to several factors, including the species and breed of the animal, its size, the length of time it was fed-out, and your particular cutting instructions.
As a general rule, we hang our beef for a period of 10 to 15 days, but we are always happy to accommodate requests for longer aging times, subject to certain criteria.
It’s worth noting that there are some instances where we may need to deviate from this standard procedure. For instance, if the beef carcass is deemed too small or lean to hang, or if the entire beef is being ground into burger, we may need to cut the beef within 5 days of slaughter. However, we always strive to ensure that the beef we provide is of the highest quality and meets the specific needs and preferences of our valued customers.
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After your pig has been slaughtered, we typically cut and package the fresh pork within just two days. However, it’s important to note that the curing process can take some additional time.
All in all, the entire process of processing a hog can take anywhere from 7-10 days. During this time, we take great care to ensure that every step of the process is carried out with the highest level of attention to detail and safety.
We take great care to ensure that our beef products are packaged with the utmost quality and safety standards in mind. All of our beef is vacuum-packed, which guarantees that 80% of the packages will be tightly sealed. However, it’s important to note that it is not uncommon for up to 20% of packages to lose their vacuum seal during transit or storage.
In the unlikely event that ice crystals form inside any of these packages, we want to assure you that the meat is still perfectly safe to consume and will last just as long as meat that is wrapped in paper packaging. We recommend using these packages first to ensure the highest quality of our products.
We follow strict protocols to ensure the safety and quality of our organ meats. Specifically, all organs are carefully cut and packaged on the same day as slaughter. However, it’s important to note that not all organs will pass our rigorous quality-control inspection process.
To maintain the highest standards of safety and quality, we only retain and package organs that have been deemed to be healthy and free from any defects or issues. Any organs that do not meet our strict criteria are promptly condemned and removed from our production line.
We firmly believe that this approach is the most effective way to guarantee the health and safety of our customers and to ensure that our organ meats are of the highest quality and freshness.
The end quality of your meat is closely tied to the feeding and treatment of the cows, with the butcher having limited influence over the final result.