Why Custom Processing?

This is simple-Nebraska grows the best beef in the country and still supports a high concentration of small butcher shops. These butcher shops are busy enough to make sure you get what you want, not simply what is available. Not to mention you get a superior product for less than you would pay at a large retail chain.  The reason for this is you are buying in larger quantities and paying fair market price for your beef or pork.  Custom Processing means you don't have to pay the middleman to ship it across the country or even overseas.

We use a process called dry aging, that  dates back hundreds of years.  This allows the muscles to naturally break down allowing for a  tender, flavorful product.  Most meat in large packing houses is now "wet-aged"as hanging a beef for 14-20 days is not cost effective in a plant that slaughters 1600 head a day.  So the animals are killed, cooled,  and broken down into  more manageable pieces.  Then they are sealed in a bag and shipped off for further processing someplace else.  Belschner Meats processes 12-15 beef a week and each carcass is sorted and hung, to ensure that it is properly aged so it can reach its full potential.

Once the right beef is found, we will take the time to explain all your options.  This includes all the different cuts, their
uses and also quanitites and portion sizes that best fit your family.  Once the meat is processed, it is vacuum sealed in durable  bags and frozen.  In these clear vacuum pouche's you not only can see your quality meat products but can be sure that its quality and freshness are sealed in and will stay that way for over a year, or until your next barbeque.. Wet-aged products from the grocery store are often packaged in a way that doesn't allow it to be stored without getting freezer burnt.  You should also consider the time and fuel wasted driving back and forth to a crowded grocery store for a couple pounds of overpriced meat.  This meat is most likely from an unknown source and grocery stores know you will not take the time to track them down if you are unhappy with their product. 

When you buy from a small butcher shop, you will know who you are dealing with. My name is Casey and I am easy to track down.  I am in the same place my family has done business in since 1892.  I am 33 years old and God willing I will be here cutting meat for many more years, as the sixth generation owner is still in diapers.  I want to make sure you are proud to invite friends over for dinner and serve the best, fresh beef and pork products this country has to offer.