Custom Cut & Wrap

Willowside Meats is your one stop shop for all of your custom meat processing needs for both domestic meats and wild game. Our dedicated team understands the hard work, time, and money that goes into raising an animal for your family’s freezer or going out and harvesting a wild game animal. We are here for you every step of the way and offer a complete list of services to help.

Domestic Meat Processing

All domestic meat carcasses hang in our temperature controlled coolers before processing. Our standard is to age beef carcasses for 10-14 days, lambs and goats for 4-7 days, and hogs do not need aging so those are cut as soon as possible.

Once the carcass arrives in our shop we will contact you to go over your specific cut instructions to make sure the animal is processed exactly how you’d like it. The carcass will then be cut, wrapped, labeled, packaged into boxes, and fully frozen prior to pick up.

Wild Game Meat Processing

We accept any and all of your wild game. Just simply head on down to our shop to drop off the animal with no appointment necessary. We do ask that the carcass be completely skinned and gutted with the feet and head removed. Please bring any applicable hunting tags with you so that you can fill out the necessary California Fish and Wildlife mandated forms.

Upon drop off we will assist you in unloading the carcass and will then take your cutting instructions from you. Once processed the meat will be wrapped, labeled, packaged into boxes, and fully frozen prior to pick u

Services Offered

Double Wrapped Butcher Paper

Vacuum Seal

Custom Sausages

Smoked Meats

Custom Cuts

Pepperoni Sticks

Summer Sausage

Jerky

Domestic Cutting Instruction forms

Having an animal processed but not sure where to start? This is a great place to start! Below are our cutting instruction forms, as well as a few handouts that further explain our process and pricing.

Beef Cutting Form (pdf)

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Beef Standard Cutting Instructions (pdf)

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Hog Cutting Form (pdf)

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Lamb Cutting Form (pdf)

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Goat Cutting Form (pdf)

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Hog Standard Cutting Instructions (pdf)

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