Answering Frequently Asked Questions
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.
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.