& REMINGTON MEATS
Remington Meats was established in June 2010 by the owners Chris and his son Chris Jr. This trade has been a family passion and very much enjoyed. We love what we do and we are proud that we are one of the cleanest, nicest and well stocked butcher facilities around.
We provide our customers with custom processing of any type along with any livestock or large wild game, we also so provide an abundance of retail meat. All Meat will be Dressed, Chilled, Custom Cut to your standards, quality is the highest priority in our business. We have customers traveling from as far north as Chicago to as far south as Indianapolis to get their livestock and wild game processed with us.
All animals are processed separately to assure that you get the animal that you dropped off. We track your meat throughout the process to assure that your animal is yours. When making appointments for custom orders please give us at least a few months notice prior to wanting to bring the animals in, or call in advance most of the time we are pretty flexible but just want to make sure that the space is available. We have holding pens in the back of our building and normally we ask when dropping off an animal that it is done in the morning hours around 8am. If you have issues with time please let us know and we can work something out for you.
Your basic cut from your custom order will be back within a few days of dropping off the animal, smoked meat will take a little longer to get done.We do all our smoking the old fashioned way. All our smoking takes place onsite, It takes longer to do but ensures a better quality product in the end with great flavor.
For our retail case if you need a special cut or request just call and let us know about a week or two a head of time so we can get the meat prepared for you and we will call you when its ready.
We are also a State Inspected plant: What does that mean?
State-inspected facilities: These operations are inspected by BOAH for proper handling, cooking, storage, processing, labeling and sanitation practices throughout the facility on a continuous basis. In addition, in facilities that slaughter livestock or poultry, BOAH staff inspects all animals as they are presented for any signs of illness, defect or contamination. The carcasses of animals are inspected again, post-slaughter, for abnormalities. Any signs of disease or contamination are referred to a staff veterinarian for a decision on the disposition of meat as suitable for human consumption or not. Under federal law, inspection standards must be "equal to" those of federally inspected operations; however, state-inspected products cannot be sold outside of Indiana. For more info check out www.in.gov.
**Please let us know ahead of time if you want your animal inspected**