one sixty logo with no text copy

About our Meat Processing

Welcome to the “Schedule a Date” page for One Sixty Processing, where you can request a date and time to bring in your animal for processing. We understand that our customers have busy schedules and we strive to make the process of scheduling an appointment with us as easy and convenient as possible.

On this page, you will find all the information you need to schedule an appointment with our team, including the types of animals we process, the processing services we offer, and our available appointment times. Please take a moment to review the information below and then fill out our scheduling form to request your appointment with One Sixty Processing.

Our Process

  • Schedule an Appointment

    Schedule an appointment for when you plan to bring your animal in for harvest. Pay your deposit, which secures your processing date, and fill out a cut sheet with your desired cut specifications. (A One Sixty Processing staff member is available to assist with any questions regarding cuts).

  • Prepare the animal

    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.

  • Transport the animal

    Deliver the animal to One Sixty Processing 7185 N. Bryan Rd. Shawnee OK., between 4 pm and 7 pm the evening before your scheduled harvest date or between 7:30 am and 8:30 a.m. the morning of. Animals must be here by 9 am on the day of the scheduled harvest. The animal must be able to walk off the trailer and into our holding pens with ease.

  • Transport the animal

    Deliver the animal to One Sixty Processing 7185 N. Bryan Rd. Shawnee OK., between 5 pm and 7 pm the evening before your scheduled harvest date or between 8 am and 9 am the morning of. Animals must be here by 9 am on the day of the scheduled harvest. The animal must be able to walk off the trailer and into our holding pens with ease.

  • Check-In at One Sixty Processing

    Upon arrival check in with staff to verify processing specifications, packaging specifications. If you have your own label and want this used for packaging, please let us know at this time.

  • Meat Aging and Cutting

    Aging of beef improves the flavor and tenderness. We will age/hang your beef for 10 to up to 15 days before processing to your specifications. Pork does not stand up to lengthy hanging times, as they are not protected from deterioration due to high fat covering. We still age/hang them for four to six days to allow flavors to develop safely.

  • Packaging and labeling

    We will package and label the meat according to your specifications.

  • Pick-up

    Please pick your meat up on your scheduled pick-up date. We are unable to store your meat beyond the scheduled pick-up date. A fee of $5 per day will be added to your balance if meat is not picked up when scheduled. After 30 days beyond your scheduled pick-up date meats will be donated to the food bank of a local church organization.

  • Enjoy Your Meat

    Your expertly processed meat is now ready to enjoy! We look forward to your repeat business!

BeefCut

Beef Processing Fees

How do I know I'm getting back meat from my animals?

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.

How much processed beef will I get?

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.

How long will my beef hang before you cut and package it?

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.

What are my packaging options?

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.

Do I get my organs?

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.

How do I prepare my animal before processing?

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?

Live Weight
0 LBS
Carcass Weight
55%-62% of Live Weight
0 LBS
Take Home Weight
50%-60% of Carcass Weight
0 LBS
PorkCut

Pork Processing Fees

How do I know I'm getting back meat from my animals?

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.

How much processed pork will I get?

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.

How long will my pork hang before you cut and package it?

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.

How will this be packaged?

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.

Do I get my organs?

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.

How do I prepare my animal before processing?

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?

Live Weight
0 LBS
Carcass Weight
72% of Live Weight
0 LBS
Take Home Weight
72% of Carcass Weight
0 LBS
lamb cuts

Lamb, Sheep & Goat Processing Fees

Minimum of $125