Customer Manual

Guide to Partnering with Piedmont Custom Meats

Why should you use this customer manual? 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 call us at (336) 628-4949.

To request an appointment for animal drop off, contact us here.

9683 Kerr Chapel Road
Gibsonville, NC 27249

430 NC Hwy 49 South
Asheboro NC 27205

Plant Hours: 7am - 3:30 pm Monday - Friday


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.


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.

Cutting Instructions

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.

Cut Sheets
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. Order pick-up is 7:00 am - 3:00 pm, Monday - Friday.


Please do not bring animals for slaughter without prior scheduling. Please keep in mind:

  1. Beef - hang time 10-14 days.
  2. Pork does not need to age, however, please plan on approximately 7-10 days from slaughter to finished product.
  3. Lamb and goat will be ready approximately 7 days from slaughter to finished product.
  4. Appointments are taken for Monday through Friday. We ask that all animals arrive by 9AM.

We ask that Cattle be at least 600 pounds and no more than 1800 pounds. If horned, the span cannot be more that 24".

Pigs – minimum 150 pounds. Animals not meeting these requirements may be turned away.

To schedule processing and submit Cut Sheets:

Call (336) 628-4949 Monday through Friday 8:00 am - 3:30 pm or email us.

Our Process
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
Rush Orders

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.

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.

Sausage Recipes

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, and lamb.

  • Italian Sausage-(Hot, Mild, Sweet)
  • Bratwurst & Garlic Bratwurst
  • Chorizo
  • Andouille
  • Cajun
  • Breakfast Sausage- (Mild, Mild Extra Sage, Hot, Hot Extra Sage, Maple, Mild - NO Sugar Added)
  • Polish Kielbasa
  • Maple
  • Apple Cinnamon
  • Merguez