George's Meat Processing, Elfrida AZ

Please steer clear of this place! My friend sent three beautiful 300 lbs (approximately) pigs, and they ripped her off. They kept all the ribs, a significant portion of the the meat, and this is in my opinion, theft. Shame on you!

Had a 1080 steer dropped off and it is to be split with a neighbor. Put in our cutting order. 40% of 1080 is 648lbs. Shawna said we only got 587 lbs hanging. I'm not sure of how they divided it but we had cuts that the neighbor didn't have and they had cuts we didn't have even thought they were requested. All parties requested only 1 lb packs of hamburger and we both received 1 and 2 lb.packages. Also noted that the total weight delivered for the whole steer was only 313 lbs.out of the 587 hanging weight lbs. When we picked it up it was only chilled and not frozen. I will never take another thing to this place. I have had many animals including steers butchered so this is not my first rodeo. I feel we were cheated.
RUN RUN RUN

We split a steer (weight 1080 lbs) with our neighbor, as we had done in the past. We used Willcox Meat Packing House last time and wish we had this time too. We each placed our cutting order with Shawna over the phone. During my phone call with her on 8/2/22 Shawna advised out of the 1080 lbs, we only ended with 587 lbs of hanging weight. When placing my cut order, I specifically asked for mostly hamburger, with the remainder in steaks with BONE IN them and requested additional bones from the steer for our dog. We received NO bones in any of our steaks, which I might add were tiny steaks compared to the ones from our last steer cut by Willcox Meat Packing. We received NO bones for our dog.: (I also asked for our hamburger to be only in 1 lb packages, but we received some of it in 2 lb packages. I was told by Shawna which steak cuts I would receive, but what we received did not match what she said we would get (which I took detailed notes of our phone conversation). She was unable to give me a price and said she would call me back. I never received a call back. We weighed our packaged meat after picking it up on 8/19/22 (very few dates they were available for pick up), as did our neighbor and ended up with a total weight delivered for the whole steer coming out to 313 lbs.out of the 587 hanging weight lbs. Anyone who has gone through this process knows something is off there! Also, no receipt given at time of pickup (nothing emailed as promised) for what each of us received in meat or for the money paid. Meat came in flimsy Banker boxes that could barely handle the weight of the meat in them. Willcox uses heavy duty cardboard boxes. This was a lesson learned for us, we will only use Willcox Meat Market in the future!

They did an awesome job with our hog. The bacon, breakfast sausage and chorizo were all awesome!

Customer service is great, but sadly the quality of the meat processing is very poor. We have raised hogs for over 30 years on our own. Always took them to Wilcox meat Packers or the University of Arizona butchers. We know our pigs and when they are ready for slaughter, and we buy prime piglets of top quality. We are very picky, raise them completely organically, and generally have pork that is to die for. Not this time. We took in three hogs, and due to the mass panic of buyers filling their freezers we couldn't wait the additional 3 months to get our hogs into Wilcox Meat Packers. So we opted to try this new butcher. The owners are sweet, very nice couple, but clearly their processing is not up to par. The sausage is inedible. It is a gooey grayish pink paste in a tube with seasoning so light it's undetectable. The texture is horrible. We expected to see a ground pork with the fat and meat definable, not a gooey grayish super soft paste. Seriously, it is not edible. We gave it to the dogs. The bacon, we had hoped for thick cut, was paper thin, the smoked flavor was undetectable, no saltiness and it seems all of the cuts lacked flavor and that the salt was scrimped on, as well as the smoking process. The packaging was not clean, and everything we have opened has a gooey fat all over it, almost as if things weren't cleaned in between cutting/slicing other items. We know that brine is an absolute to bring out the flavor of the meat, and it simply appears as if some shortcuts were taken, including limiting the brine and not allowing adequate soaking to bring out the flavor in the meat. These were prime piggies, perfect size for butchering, and though we are an older couple, we have taken our hogs and cows to different butchers over the years to know who does it right, and who doesn't. Sadly all three hogs were a waste due to the processing that was far below par. Additionally, the ham steaks were not completely smoked and bloody. We are concerned about possible illness since certain items appear undersmoked and indicate raw conditions. The pork chops are huge, primarily because the hard exterior rind was left on the chops. Though not fatty, they, too, were flavorless and there was a bit of a gamey smell. We almost wondered if we actually got our pigs back. I don't want to slander the couple, as they are really nice people, but, on another note, we won't be going back. We like to see real sausage with the meat and fat evident, bacon that screams flavor and saltiness, ham steaks that ooze deliciousness, are clean, and smoked thoroughly with a salty aftertaste, and pork chops that also have a clean flavor and no gamey aftertaste. We prefer thick cuts of bacon that are also salty and flavorful. Brine has everything to do with a successful tasting piece of meat, and the lack of flavor, saltiness, and underdone conditions tells us this is not what we had expected and probably will not eat. That makes for a very expensive investment in pork that was originally all organic. The smoking was also nearly undetectable. After cooking the pork chops inside our home, it reeked and smelled bad. We have never, in all our years, had pork smell like this. Hugely disappointed, but live and learn. We will definitely set up earlier meat processing dates with Wilcox in the future. Fortunately we have dogs who will eat this, so it's not a total waste, but it is a waste of our freezer space. I do hope they improve their process, completely change the sausage so it is not a gooey paste as it is not venison, and are less sparing on their brine/soak times and aging. Plus they need to seriously smoke their meats completely so there are no raw portions. Our son is an Executive chef in Tucson, and we gave him some of this before we knew of it's lack of being palatable which of course does not meet up to the standards he had expected. We are pretty embarrassed about that. As we said, live and learn.

New owners failed to slaughter my steer for 40 days! No one notified me. Steer lost 350 pounds - RUINED his finish and yield. I’ll never use them again.