2022 USDA Beef and Pork Malafy's Meat Processing, LLC is currently a USDA Inspected meat processing facility that offers slaughtering, cutting, wrapping, smoking, and further processing of your cattle and hogs. We will begin scheduling for 2023 appointments on July 27th, 2022. We currently have a full schedule for this year. We can also provide for sale: beef (whole at $3.80/lb. hot hanging weight) and hogs (whole at $3.20lb/hot hanging weight) custom cut and wrapped to your specifications. Prices subject to change due to market fluctuations. 2022 DEER SEASON: Bow, Shot Gun, and Black Powder Hunters For 2022, we will accept whole carcass
deer and will only offer TWO CHOICES
for whole carcass deer:
1. They will be BONED OUT for further processing (fresh sausages, kielbasa, salami, etc.), THE ENTIRE DEER. NO LOINS SAVED!! OR 2. They will be BONED OUT for fresh ground venison (with or without fat added), of THE ENTIRE DEER. LOINS SAVED AT REQUEST!! Shop hours are Monday through Friday (7am to 5pm) and Saturday (7 am to 12 pm) (BOW SEASON) and 7 am to 5 pm (GUN SEASON) or until the hour that we have filled to capacity. We have also decided that we are CLOSED FOR ALL BUSINESS ON SUNDAYS through the entire deer season. For those of you who want your deer processed into fresh cuts (steaks, loins, roasts, cutlets, and stew meat), we are referring you to the following processors in the area. Please call them to make your own arrangements. See below list.
Greg Hangac:
845.242.7958
Kris Brill 845.453.0223
Randy Plass:
518.755.6928
Keith Schaeffler 845.375.0675
Timber 2 Table: 845.835.8190 Sean Lacy 845.784.7448 Hunters: Properly field dress your deer. Rinse carcass with potable water. Then, prop open the chest cavity to cool. Keep hide on. Don't cut the achilles tendons. Deer that has not been gutted will NOT be accepted! |
 | |
|
|