Call to schedule: (817) 404-7405
Parker County Beef Processing bull markParker CountyBeef Processing

USDA-Inspected · Parker County, Texas

Texas beef processing, USDA inspected and priced flat

One fee covers everything from harvest to boxed, labeled beef: $850 whole or $450 half. Full USDA inspection. The carcass chills 72 hours, fresh cuts are packaged first, and the steaks that need it get a 14-day wet age.

Call (817) 404-7405See what’s included

2127 E Hwy 199, Springtown, TX 76082

  • Office: Monday through Friday, 10am to 6pm
  • USDA processing: 7am to 3:30pm
  • Live cattle drop-off: Monday through Friday from 6:30am, arrive before 8am
  • Pickup: Monday through Saturday, 10am to 6pm
Beef sides hanging on the rail in the aging cooler at Parker County Beef Company

USDA

Federally inspected

We do not do custom-exempt processing. You can sell your beef anywhere, including grocery stores and commercial distribution.

2–3 weeks

From drop-off to pickup

Includes a full 14-day aging period. We don't rush the step that makes beef tender.

$0

In surprise fees

Harvest, cutting, vacuum sealing, labeling, freezing, aging, and patties are in the flat price. No hanging-weight fee.

Pricing

One flat fee. Nothing added at pickup.

Most processors quote a kill fee, then bill by the pound on the back end, and you don't know the real number until your beef is already in the cooler. We don't do that.

Whole Animal

$850

One cut sheet for the whole animal. The price does not change with weight.

Half Animal

$450

Its own cut sheet. Two halves with separate cut sheets are $900.

Included in every price

  • Harvest
  • Cutting to your cut sheet
  • Vacuum sealing
  • Labeling
  • Freezing
  • Aging
  • Patties
  • Liver, heart, tongue, oxtail, beef cheek, kidney fat, soup bones, and marrow bones, if you check them on the cut sheet

The Process

Six steps, start to finish

If you've never had an animal processed before, this is the whole thing. Call us and we'll walk you through your first one.

  1. 01

    Call or stop by

    Schedule by phone or in person. One animal can usually get in the same week. Our goal is an opening within 3 weeks.

  2. 02

    Cut sheets and payment

    Bring one cut sheet per half, and payment. We take cash, check, or card. Both are due at drop-off.

  3. 03

    Drop off live cattle

    Monday through Friday from 6:30am. Please arrive before 8am. Call if you need a different time.

  4. 04

    Chill, then cut

    The carcass chills 72 hours. Fresh cuts are packaged first. Brisket, ribeye, strip loin, tenderloin, sirloin, picanha, and tri-tip are wet aged 14 days.

  5. 05

    We text you

    Plan on 2–3 weeks from drop-off. We text whoever is picking up when the order is ready.

  6. 06

    Pick up at the plant

    Monday through Saturday, 10am to 6pm. Frozen, labeled, and boxed.

More detail on the processbeef processing, step by step

Guides

Beef processing guides

The questions ranchers ask before they haul, each on the page that owns it.

  1. 01what beef processing costs in Texas
  2. 02USDA vs. custom-exempt
  3. 03hanging weight vs. take-home weight
  4. 04how to fill out a cut sheet
  5. 05beef processing, step by step
  6. 06custom beef processing

From the Cutting Room

What comes back to you

Cut to your sheet, trimmed clean, and packaged so it looks this good coming out of the freezer, not just going in.

Three marbled New York strip steaks on the cutting board next to a boning knife
Tenderloin filets cut to thickness and lined up on a tray
Hundreds of ground beef patties pressed and stacked between paper sheets
Fresh-cut ribeye and strip steaks laid out on trays in the cutting room

Capabilities

More than a kill floor

Whether you're filling your own freezer or putting your brand on a retail shelf, we can take it the whole way.

USDA Harvest & Fabrication

Every animal is processed under USDA inspection. We do not do custom-exempt processing. You can sell your beef anywhere, including grocery stores and commercial distribution.

Custom Cut Sheets

You decide steak thickness, roast sizes, grind ratio, and what gets kept. We walk you through it before harvest day.

Private Label & Barcoding

Your brand on the package, with GS1 barcodes ready for retail shelves and wholesale accounts.

Foodservice Portioning

Consistent portion-cut steaks and case-ready boxes for restaurants and commercial buyers.

Retail Packaging & Labeling

Vacuum seal or rollstock packaging with compliant labels, weighed and priced for direct sale.

Weight & Yield Reporting

Carcass hanging weight, final box weight, and a complete itemized inventory of everything you take home.

Private labelFoodservice cutting

Service Area

Serving North Texas ranchers

Based in Parker County and regularly taking cattle from across the DFW area and the counties west of it.

Watch

See the work before you haul

New processing videos every week, straight from the plant floor.

See all videos →

Ready to get on the calendar?

Schedule by phone or in person so we can talk through your animal, your timing, and how you want it cut.

Call (817) 404-7405Plan your cut sheet
  • Office: Monday through Friday, 10am to 6pm
  • USDA processing: 7am to 3:30pm
  • Live cattle drop-off: Monday through Friday from 6:30am, arrive before 8am
  • Pickup: Monday through Saturday, 10am to 6pm

One animal can usually get in the same week. Groups of 10 or more may take longer.