Custom Beef Processing

When you process your beef with Nadler's, you are not only getting your beef cut your way, but we take extra care to ensure the best quality possible.  That's why when you process your beef at Nadler's there is only one ingredient, Beef!  No additives or fillers such as pink slime, soy, water, or gasses that artificially make the meat look better.  We stand behind our promise of Simple Goodness.

Why should you process with Nadler's?

Nadler's is an "Old School" butcher with proven processing methods utilized for generations.  When you process with Nadler's you should expect the following:

• Customizing your cuts including steak thicknesses, roast sizes, and package sizes;
• Naturally aging your beef for approximately 14 - 21 days to break down muscle tissue, which makes your beef more tender;
• Double wrapping your meat in 1 mil clear poly and in white butcher paper;
• Labeling each package with your name, the name of the cut, and the date it was packaged;
• Double grinding your ground beef and packaging in 1 lb, 1 1/2 lb, or 2 lb poly bags;
• Quickly freezing your meat to lock in the freshness;
• Ensuring no additives such as pink slime, soy, water, or gasses.

How would you like your beef cut?

Once you've processed a beef with Nadler's we keep your cut information on file so if you have a particular way you like the beef cut, we can duplicate it next time, or make the appropriate adjustments.  If you are new to purchasing beef this way and want a little guidance, check out our Beef Processing Flyer for helpful information on different types of cuts and how many packages of each you can expect. 

What does it cost to process a beef?

Standard Processing Fees

 *Standard Processing is multiplied by the hanging weight of the beef.

Variable Fees and Options

Note: Beef must be picked up within two weeks of first notification or a storage fee of $5.00 per week per order will be applied. 

What do I need to bring to pick  up my beef?

Nothing!  Nadler's will box all orders for your convenience.