Mobile Slaughter

Homesteaders helping Homesteaders

Cearbhall Home Slaughter Services is dedicated to getting you from live animal to edible meat as quickly and in as few steps as possible, all while being completely affordable. We do not believe you should pay grocer prices for meat you already own!

Our service area is approximately 100 miles from our home base in Waelder TX. This is simply to keep travel costs to a reasonable level. Travel costs are $1.00/mile portal to portal, to cover cost of fuel, tire wear, and such maintenance as traveling incurs. 

What is the best time of year to slaughter an animal? Whenever your animal is ready. Summer time slaughter with us is not an issue, due to our speed at getting the animal on ice. Book us year round!

Why must an animal be alive to be accepted for slaughter? Meat starts to taint and rot right away after death. This affects not only the flavor of your meat, but also the health value. After an animal dies the bacteria within it start breaking down to body right away to help it rot, and to help maggots and such to decompose and dispose of the body. This bacteria can make you very very sick if you eat it. An animal that had been dead for too long is not safe to eat. So to make sure all the meat we slaughter for you is wholesome and good, we require that all animals be alive when we arrive so we know precisely how long that animal had been dead. Our preference is for your meat to still be visibly twitching when it is finished and resting in your ice chest getting chilled on ice. Now that is fresh meat! 

 How long does it take to get an animal processed? We have years of experience in butchering animals, and have had lots and lots of practice. As a result, it doesn't take very much time at all. Prep and paperwork take longer! Once it's dead and hung, a 100lb animal quartered takes approximately 6 minutes, from first cut to last. Deboning takes a smidge longer. Packaging is by far the most time consuming part of the process! 1000 lbs take approximately 3 hours from first cut to last package. Our fastest recorded time on 100lb sow was 4.5 minutes to skin, gut, and quarter. You are welcome to watch if you are so inclined. 

 What can I do with roasts? If you have any skill with a kitchen knife at all, you can easily turn these into a wide variety of cuts. Whole, they can be smoked, cured, or roasted. Halved they are smaller roasts for crock pot or smoking. Sliced thick they become grilling steaks. Sliced thin they become chicken fried steak, or jerky. Cross cut thick steaks and you've got stew. Cross cut thin steak and get stir fry ribbons. Or if you've run out of grind? Grind the whole thing for more grind! Roasts allow you delay decisions on what kind of cut you want or need until the moment you need it. The roast package allows maximum flexibility.

For Texas Booking Call (830) 263-2200