Guide to Partnering with Piedmont Custom Meats
9683 Kerr Chapel Road, Gibsonville, NC 27249 & 430 NC Hwy 49 South, Asheboro NC 27205
Plant Hours: 7am - 3:30 pm Monday - Friday
Our manual is a resource for farmers and registered meat-handlers who are interested in working with Piedmont Custom Meats. Here you will find information about our schedule, services, and policies. For additional questions you may have, please visit our FAQ page or call us at 336-628-4949.
Payment for services is expected at pickup. Accepted payment options include cash, personal checks or business checks, and Visa, MasterCard and Discover cards. Customers with returned checks will be charged $45.
We will call and email you to let you know when your product is ready. We ask that finished product must be picked up within 48 hours of notification that it is ready for pickup due to high volume. Product left in our facility past 48 hours may incur a storage fee of $20 a day.
Please do not bring animals for slaughter without prior scheduling. Please keep in mind:
- Beef can age 48 hours or 10-14 days (optimal aging time).
- Pork does not need to age, however, please plan on approximately 7-10 days from slaughter to finished product.
- Lamb and goat will be ready approximately 7 days from slaughter to finished product.
- Bison can age 48 hours or 10-14 days.
- Appointments are taken for Monday through Friday. We ask that all animals arrive by 9AM.
- Scalded hogs must be delivered by 9:00 am on slaughter days.
To schedule processing and submit cutting orders:
Call 336-628-4949 Monday through Friday 8:00 am – 3:30 pm or email: PCM@PiedmontCustomMeats.com
We have standardized cut sheets for each species available for download from our website or available for pick-up at the plant. Cut sheets must be filled out and have your signature before PCM can start processing your order. We request that cutting instructions be dropped off when dropping off the animal.
Please note, your order will not be added to our production schedule until we receive a signed and completed cut sheet.
Order Completion:When your order is complete, we will send you an email and call to notify you that your order is complete. If you are having items further processed, (cooked or smoked) this will not be included in your first invoice and notification. When those items are completed, we will send a separate invoice and notification. PLEASE NOTE, YOUR ORDER IS NOT READY FOR PICKUP UNTIL WE NOTIFY YOU. We will make an effort to accommodate your timetable but with all the moving parts of our company and process, we CANNOT make any guarantees.
Selling Quarters, Halves, or Whole Animals?
We cannot take cutting instructions from a farmer’s multiple customers. So that we may better serve you, we ask that you communicate with your customers ahead of time to provide us with a final cut sheet for processing.
Our Weekly Schedule:
We've provided the schedule below of our weekly work flow in order to help you more easily determine when your work may be done. This schedule is subject to change, particularly during shortened work weeks. Customer pick-up is available Monday through Friday and can be picked up at either location depending on your initial requested pick-up location.
- Monday: Slaughter in Gibsonville - Cut and wrap meat in Asheboro
- Tuesday: Slaughter in Gibsonville - Cut and wrap meat in Asheboro
- Wednesday: Slaughter in Gibsonville - Cut and wrap meat in Asheboro
- Thursday: Slaughter in Gibsonville - Cut and wrap meat in Asheboro
- Friday: Slaughter in Gibsonville - Cut and wrap meat in Asheboro
We understand that sometimes you may require a rush order, and we are willing to work with you under these circumstances. We will consider rush orders on an individual basis and in accordance with our scheduled work load. At our discretion, accommodating rush orders may incur additional charges. Proper planning and communication will usually avoid rush orders and resulting additional charges.
Our sausage recipes are premixed and contain no MSG, BHT, or BHA as preservatives or flavor enhancers, unless otherwise noted. There is a 50# minimum order, per recipe, for each of these items. Note: While we make every effort to provide our customers with a diverse line of quality seasoned products, we cannot make “custom” recipes for your sausages.
The following blends are available in bulk, link or patty for pork, beef, goat, lamb and buffalo.
- Italian Sausage-(Hot, Mild, Sweet)
- Bratwurst & Garlic Bratwurst
- Breakfast Sausage- (Mild, Mild Extra Sage, Hot, Hot Extra Sage, Maple, Mild - NO Sugar Added)
- Polish Kielbasa
- Apple Cinnamon
Kill, Dressing and Disposal for processing
Disposal fee: Beef/Bison - $4.31 per head Hog - $3.06 per head
Kill ONLY - These carcasses must be picked up by 12 noon.
* Cow: $125 - cut into 8 pieces *Hog: $100 halved or $125 if cut into 6 pieces (hanging weight over 300 must be cut)
Kill, Dressing, Disposal & Processing Flat Fee
* Goat, Sheep, Lamb: $110 Disposal fee: Sheep/ Goat - $1.31 per head
Cut & Wrap—Pricing Based on Hanging Weight
All products are custom-labeled for each customer & vacuum-packed with a USDA Seal.
- All animals (unless otherwise specified): $1.05/lb
- Cattle processed as a Side A and Side B will be charged an additional $20.00 per animal.
The USDA charges an extra fee for processing Bison and Water Buffalo. The fee is $66.56 per hour. The average process time is about 1hour and 15 minutes. This fee is listed as a line item on your invoice.
Further Processed ItemsSkinning of Scalded Hog: $40/head if we remove skin during processing
Sausage (any flavor EXCEPT Premium Flavors) - 50# minimum per flavor
$.20/lb. – 1# or 5# packages rollstock or chubs
$.95/lb – links or patties
$1.60/lb - small breakfast links
Premium Flavors (Chorizo, Maple, Mild Xtra Sage, Hot Xtra Sage, Merguez, Mild - NO SUGAR ADDED)
$.40/lb - 1# or 5# packages rollstock or chubs
$1.15/lb - links or patties
$1.80/lb - small breakfast links
Meat Loaf Seasoned (Ready to cook): $1.00/lb - 50# minimum
Montreal Seasoned Patties: $.50/lb - 50# minimum
Chili: $2.00/lb - #25 minimum**(On Hold) Rendered Fat: $1.50/lb (based on finished weight) - minimum 150 pounds+ of raw product
**(On Hold) Hot Dogs: $3.00/lb - based on green weight (50# minimum)
**(On Hold) Bologna: $3.00/lb sliced, $2.50/lb chunk - based on green weight (50# minimum)
Smoking Fees (Beef, Pork, Lamb, Bison) - based on green weight
Sausage $1.40/lb (any flavor)
Smoked Boneless Hams - (3-4# buffet Style) - $1.40/lb
Smoked Boneless Hams - (1/2" thick only sliced) - $2.29/lb
Smoked Boneless Pork Loin - (cut into 2-3# ) - $1.40/lb
Smoked Boneless Pork Loin - (1/2" thick only sliced) - $2.29/lb
- Bacon- Slab $1.40/lb
- Bacon - Sliced $2.29/lb
We can accept frozen meat from another USDA plant for further processing. All products coming from another USDA facility will be charged a $1.05 per pound processing fee in addition to the above pricing.
Additional FeesPlease note, you may bring your own coolers to pickup completed product—free of charge.
Returning hides/pelts to customer (need to be picked-up day of kill): Cattle & Bison: $50 Sheep: $10
Most customers prefer to use their logo/farm name on our generic label to help differentiate their branded product in the marketplace and provide their consumers with contact information. This labeling option is available only in black and white print with an optional colored border. This option does not require you to purchase the labels and keep them in inventory since the labeling machine prints them on demand.
Custom Colored Labels
Some customers prefer a custom-designed, full color label. These labels have to be designed, printed and ordered from a third-party company (with relatively high minimum orders) at the expense of the customer. This option is considerably more expensive and requires additional time due to the design and ordering process. As long as no special labeling claims are made, USDA FSIS approval is not required with this option.
If using labels from a third-party producer, it is the customer's responsibility to keep track of their inventory at PCM.
Special Labeling Claims
Some customers wish to use “Special Labeling Claims” such as “grass-fed”, “no added hormones or antibiotics”, "Local", etc. These claims must be approved by USDA/FSIS using Form 7234-1 found at www.fsis.usda.gov The application process through the USDA is a free service, however should you need assistance Piedmont Custom Meats will be happy to work with you. Please contact firstname.lastname@example.org
When dropping off animals, every customer will be assigned animal tag numbers. Customers will also be given the regulations on antibiotic usage and withdrawal as well as Humane Handling. Customers will be asked to sign a form documenting their receipt of the regulations.