Our Process

  • Various cuts of beef and other meat cuts on a butcher's display, with a meat saw in the background.

    Tradition

    Johnston’s provides professional processing services for cattle, hogs, goats, and sheep. With over 200 satisfied USDA and custom-label clients, we offer full-service support including USDA oversight, assistance with Department of Agriculture approvals, and in-house design services for label creation and branding. Our experienced butchers bring over 50 years of combined expertise, and we welcome customers to tour our facility and witness the process firsthand

  • Rows of hanging beef carcasses in a slaughterhouse or meat processing facility.

    Dry-Aged

    Our beef is dry-aged for 14 days in a controlled environment, a traditional process that enhances flavor and tenderness. We do not use chemicals to accelerate or alter this process—just time-tested methods that deliver consistent results.

  • Close-up view of large slabs of raw meat stacked on shelves in a meat processing facility.

    Local

    Our team will guide you through the entire process, from selecting cuts to understanding what to expect, ensuring a seamless and personalized experience.

  • Close-up of raw sausage links hanging on a rod in a meat shop or butcher's shop.

    Handcrafted

    Whether you are purchasing Johnston’s Cattle or utilizing our processing services, Johnston’s remains committed to quality, integrity, and customer satisfaction. We invite you to visit us and experience the difference for yourself.

At Johnston’s, we offer custom and USDA livestock processing with care, precision, and respect for every animal. From drop-off to final packaging, our experienced team works closely with you to ensure your meat is processed to the highest standards. Whether you’re filling your family’s freezer or supplying your store, we focus on quality, consistency, and customer satisfaction every step of the way.

  • We offer both USDA and custom processing for beef, pork, lamb, and goat. Every animal is processed individually and prepared according to your specific cutting instructions, ensuring quality, consistency, and attention to detail throughout the process.

  • Getting started is simple! Reach out through our contact form or give us a call, and our team will guide you through the process, answer any questions, and help schedule your drop-off date.

  • Once your drop-off is scheduled and your deposit is paid, your processing date is secured. Before your appointment, we will send you a cut sheet to complete with your processing instructions. We ask that all cut sheets be returned by the time of drop-off so our team has enough time to properly enter your order, although we are happy to review everything with you in person as well.

    If a completed cut sheet is not received within 5 business days, Johnston’s standard cuts will automatically be used for processing. On drop-off day, our team can answer any final questions and confirm your instructions before they are attached to your animal’s carcass tag for processing.

    Throughout the process, you will receive text message updates regarding your drop-off date, hanging weights, processing date, pickup information, pickup deadlines, and final invoice. Invoices can also be sent by email upon request.

    After the proper dry-aging period, your meat will be cut, packaged, labeled, and prepared for pickup. We take pride in handling every order with care, quality, and attention to detail from start to finish.

  • Beef is dry-aged for approximately 14 days to help enhance tenderness and flavor. For both beef and pork, the estimated turnaround time from drop-off to pickup is typically around 3–4 weeks. Orders that include smoked products will require additional time, with estimated completion generally taking at least 4 weeks to ensure proper smoking and quality.

    Once your order has been fully processed, packaged, and billed, our team will notify you that it is ready for pickup. Payment can be completed at the front of the store, and we will gladly assist with loading your order into your vehicle.

Diagram of different cuts of Angus beef from a cow, categorized into sections such as rib, chuck, sirloin, round, short loin, and others, with images of each cut.

Get in Touch!

If you're interested in working with us, complete the form with a few details about you. We'll review your message and get back to you within 48 hours.