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Frequently Asked Questions

  • What if I'm from "out of town", how long will the meat be ok without a cooler during transport?
    Generally, 8 hours in most weather conditions. Please get it in the freezer as soon as you can. If you can't and it is over 100 degrees, we would suggest bringing a cooler or wrapping the box in a sleeping bag if you don't have a cooler. It is always better to be safe than sorry. Check the weather before coming to pickup during the warmer months.
  • How long do we hang our meat in the coolers before processing?
    Our coolers are monitored by personnel every day. Beef: Hangs for 14 days maximum. Pigs/Goats/Lamb: They do not age, and are cut within 7 days of slaughter. Wild Game: Every carcass is different, hanging time is varied.
  • What is "hanging weight"?
    Hanging weight is the weight of the animal carcass after initial slaughter and processing. It's the weight of the carcass after the hide, head and some organs have been removed. It is not the live weight of the animal. - This is what price per pound (lb.) is based on.
  • Do I need to bring feed when dropping off live animals?
    No, we provide accommodations for overnight.
  • What are the business hours?
    For the downtown location (Billybob's Butcher Shop): Monday-Friday 8 a.m.- 2 p.m. Billybob's & Stafford's Custom Meats: Monday -Friday 7 a.m. - 4 p.m. Closed Saturday & Sundays. Hours are subject to change seasonally. After Hours phone: 509-707-3751 Business Hours phone: 541-437-6328
  • Do you need to bring coolers or boxes with you to pickup your meat?
    No, everything is already boxed and/or bagged ready to go when we call you. -Bringing the boxes back is not necessary.
  • What are the prices?
    Please see our Pricing page.
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