Click Here to download the Processing Sheets located on the Forms and Document page.
Windham Butcher Shop is a USDA inspected livestock harvesting and processing facility. It offers custom cutting and packaging for beef, pork, lamb and goat. Currently, further processing services include fresh sausage, smoked products such as bacon, and roaster pigs. Our processing services do change from time-to-time and may not always be available. Please contact us to determine which processing services are available at the time you place your order. By placing an order with WBS and/or delivering your livestock to WBS, you, on your own behalf and on the behalf of any entity you represent, hereby accept all the terms herein.
Payment in full for services is expected at pickup of your products. Payment options include cash or check
When your product is finished, we will notify you by email or telephone. Your finished product must be picked up within 5 business days from the day that we send you a notification (so check your messages daily!).
To schedule processing, please call us at 207-892-4203 and coordinate with, Nichole & Leon Please call well in advance (1 year to 2 years!) of when you need your Livestock harvested.
Please keep in mind:
Please be considerate of your scheduled harvest dates. If you are not going to keep your dates or have booked elsewhere, please contact us and inform us of your need to cancel. There are other producers who could easily fill your slot, so it’s imperative we all work together to meet production needs on a timely basis.
We have standardized cut sheets for each species, which you can obtain from our office, or have emailed or faxed to you (there are copies available in the barn too). Cutting instructions need to accompany each animal upon delivery and if you do not provide cutting instructions, your livestock will be cut in a standard manner in WBS’s discretion. Remember to place identification papers (cut sheets) on the front of each pen holding your livestock.
If you are a producer providing harvested livestock to your own customers, please understand that we cannot take cutting instructions directly from your customers. Please communicate with your customers and gather their cut lists prior to dropping off your livestock at WBS. Please use the cut sheets provided by WBS. We will separate the orders and ensure each of your customers gets the designated harvested animal, or portion thereof, as noted on the various cut sheets. When the product is complete it is your (the producer’s) responsibility to contact each of their customers to arrange pick-up at WBS. We request prior payment arrangements to be made and communicated with our staff to ensure a professional and prosperous experience for all. It is imperative that your customers understand WBS’s pick-up process, our hours of operation, where to go, and to bring coolers etc. We ask you to communicate with each of your customers, as time out of our schedule to field their questions is time away from what we do BEST!
Humane handling and livestock care are of great importance to WBS. Our goal is to keep the transition from farm to our harvesting facility as stress-free as possible for your livestock. Livestock delivered for harvest must be in sound condition, with no known diseases and must be able to walk on their own (no downers of any species are permitted at WBS). Remember, mud and/or manure caked on the hide of livestock increases the risk of transferring bacteria on to the carcass during the skinning process. We reserve the right to charge an additional livestock-cleaning fee for excessively dirty livestock. Additionally, if you do drop off any livestock with a disease (whether known or unknown), you hereby assume all liability for any other livestock that are affected by your infected livestock. This may include monetary compensation to WBS and other parties.
We strongly encourage livestock producers to attend the Beef Quality Assurance Transportation Course that is offered through the Maine Cooperative Extension Services.
Livestock Care and Testing