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If you want to book with Metchosin Meats, email john@metchosinmeats.com to get a booking.  We can generally find you a place within a couple of weeks, but at certain times bookings fill up so it is always best to book about a month in advance.  Sometimes it also takes a little longer to get access to your preferred cutting facility.  We will advise you when you contact us.

 

The slaughterhouse is at 755 Winfall Road.  Bring the lambs the day or evening before the slaughter date, and ensure that they are off feed the night before.  Put them in a pen under the overhang at the processing building – do not pen them with someone else’s animals, as they might fight, causing bruising.  There is water available in the sink inside the building if the bucket is empty in the pen.  Please be familiar with transport regulations and humane handling practises, which we have in our important links page. 

 

Leave your contact information and cutting instructions with the butcher shop you have chosen to cut the lambs, the week before.  We will deliver them a day or two after they are slaughtered.  You can discuss what choices you want with the butcher – they may have a preferred form for you to use.

 

Our main slaughter day is Wednesday.  If we do a second day in the week, it will be Thursday or Friday.