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UPDATE:

Mobile Harvest Service for both Beef and Pork is now available by "MeatMaster Mobile Harvest LLC"

While we continue to accept Beef & Hogs delivered live to our shop, Samuel King & Amos Swarey of "MeatMaster" have taken over the mobile harvest service (of both Pork & Beef) as a separate company.

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Based in Myerstown PA, they purchased our mobile harvest truck in October of 2024, and will continue to drop off carcasses at our shop for aging, cut up, and packaging.

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They are only taking over the mobile kill portion of the process, everything else will be handled as normal at our shop.

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Amos has a background in mobile processing, and he continues to own/operate "Locust Ridge Poultry Processing"

(that info may be found by clicking the "Poultry" tab above)​

You may reach out to Samuel King directly for scheduling.​

Phone: 717-419-8654  
Email: office@meatmasters.us

Mobile Harvest Policy

Read first!!

  • Single Hogs may be dropped off at our shop, no mobile kill.

  • Hog Cut Sheets are due the day BEFORE slaughter, to avoid a $15 late fee.

  • We do NOT process non-ambulatory livestock (injured or sick)

 

  • Read First:

    • All Mobile Kill hogs must be confined to a small kill pen BEFORE mobile crew arrives on site. Hogs must be held off of feed for 12 hours prior to slaughter.

    • Kill Pen must either be accessible by the truck crane, or by customers equipment. We do NOT drag hogs by hand, and our truck is only permitted to drive on a hardpacked driveway surface. The winch can reach 40'.

    • Woods or pasture raised hogs must be in specially constructed corral that is free from mud. Two 16' hog panels and 6 “T” posts with METAL pipe clamps are sufficient.

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How it works:

The animals are rendered unconscious with a firearm and bled, after which they are brought to the truck. Customer must provide transport for dead hogs (often a tractor or ATV) if hogs are more than 40 feet from the nearest hardpack driveway.

They are then skinned (no scalding), dressed, and hung from the rail in the refrigerated truck, then transported back to our shop to be cut up and processed in the following days.

Great care is taken to produce a clean carcass. This is done with help from a water supply on the truck. 

NOTE: 
NO CUTS ARE PREPARED ONSITE. SLAUGHTER IS THE ONLY ACTION THAT TAKES PLACE AT THE FARM.

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