What to Expect for Mobile Butcher

Brand Inspection for your beef is required in Colorado even if you have never had a brand on your cattle.  Please contact them and set up an inspection within 10 days of slaughter.  

Brand Inspection Division
305 Interlocken Parkway
Broomfield CO 80021

Phone 303.869.9160
Fax 303.466.1429

Hours: 6:30 am to 5:00 pm Monday-Friday
Office visiting hours: 8:00 am to 5:00 pm Monday-Friday

We have everything we need when we come out. We ask that your animals are kept in a smallish pen for humane dispatch and that we have easy access for pulling them up to the trailer. If you want to keep the organ meats then have a tub or bags ready as we do not take them back with us. 

We take the guts and hides back with us to be disposed of unless you wish to keep them its your hide we do not charge for you to keep it.

We need cutting instructions preferably on the day of slaughter. They can be called in or emailed in . We would be more than happy to go over it with you if you would like.

Beef, Hogs, Lamb, Goats, Yak, Llama, Farm Raised Elk, and Farm Raised Deer. Our processing trailer will hold quite a few carcasses. 

  The idea is that the animals are harvested at the farm, which results in less stress to the animals, which yields better meat. It’s also simpler for the farmer who might otherwise have to borrow or hire a trailer and load the animal. When the truck leaves the farm, the halves or quarters are dropped off at a meat market to be processed further. 

There are Pros and Cons to both. 

Over the years I have used both and still do. If I sell quarters, halves or wholes I will use mobile because it is less stress and I have live share pre-sold them so it takes the risk out of the process. I will use facility USDA when I want to sit at the farmers market and sell piece by piece.