Twenty years on the kill floor
The shop opened as a two-person operation cutting for neighboring ranches that had no processor within eighty miles. It grew by referral - one rancher telling another the cut sheet actually got followed - and the schedule has been full more often than not for a decade.
We run one animal at a time because a rushed cut sheet is a wrong cut sheet. That keeps capacity fixed and dates scarce, and it is the tradeoff we would make again.
Three cutters work the floor today, all trained on site. Between them they have handled every animal that walks through the door, from a single 4-H hog to a rancher's entire fall herd.
