Here at Pease Packing, we often get a few questions repeated by new customers. To clear the air on some of these matters before you have to call in, we’re providing a short list of frequently asked questions and our responses to them. If you have a question that isn’t answered below or would like to know more about our processes as a meat packing plant that aren’t listed on our site, please feel free to give us a call!
Good question! Depending on the species, we generally hang up the meat to dry age for 10-14 days, process it, flash-freeze it, and package it for pickup. For more information on our process, click here to view our Meat Processing page.
While it depends on the species of meat, a general rule is that we hang meat for 10-14 days before we begin making the primal cuts. Afterwards, we package and flash freeze the cuts, which may take some time as well. In the meantime, we offer quality processed meats at our retail store to keep the quality meat coming.
While our capacity fluctuates, we are generally more busy during certain times of the year. During fair season and the winter, for example, we tend to fill up pretty quickly. Otherwise, we maintain a pretty standard rate of inventory. The only way to be sure, though, is to give us a call at 269-626-8891.
Pease Packing is located at 8713 38th Street Scotts, MI 49088.
