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
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 you may have, please visit our FAQ page or call us at 336-584-8247.
Payment for services is expected at pickup. Accepted payment options include cash, personal checks or business checks, and Visa, MasterCard and Discover cards. Payment with Visa, MasterCard, and Discover cards will have a 3% convenience fee added to your final payment. Customers with returned checks will be charged $45.
We will call and email you to let you know when your product is ready. Your finished product must be picked up within 10 business days of notification that it is ready for pickup. Product left in our facility past ten business days after notification may incur a storage fee of $10 a day.
Please do not bring animals for slaughter without prior scheduling. To schedule, please contact us at least 14 days in advance of when you need the animal slaughtered. 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, goat and ostrich will be ready between 3-7 days from slaughter to finished product.
- Bison can age 48 hours or 10-14 days.
- Animals may be dropped off one day prior to slaughter or on the day of slaughter as long as animals are dropped off by 10:00 am on the scheduled slaughter day.
- Scalded hogs must be delivered by 9:00 am on slaughter days.
To schedule processing and submit cutting orders:
Call 336-584-8247 Monday through Friday 8:00 am – 3:00 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 for beef and bison be received within 5 days of animal drop-off and within 3 days for all other animals.
Please note, your order will not be added to our production schedule until we receive a signed and completed cut sheet.
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 done at your convenience depending on your initial drop-off and ordered services.
- 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 provided by A.C. Legg Seasoning 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.
For custom seasoning blends, contact A.C. Legg directly.
The following blends are available in bulk, link or patty for pork, beef, goat, lamb and buffalo.
- Italian Sausage-(Hot, Mild, Sweet or Zesty)
- Bratwurst & Garlic Bratwurst
- Breakfast Sausage- (Mild, Mild Extra Sage, Hot, Hot Extra Sage, Maple)
- Polish Kielbasa
Kill, Dressing, and Disposal
- Hog: $50/head skin or scald
- Beef: $60/head
- Ostrich: $60/head
- Bison: $100/head
Cow (quartered): $40
Hog (cut into 4-6 pieces): $15
Kill, Dressing, Disposal & Processing Flat Fee
Goat, Sheep, Lamb: $100
Alpaca: $125 - Under State Inspection
The USDA charges an extra fee for processing Bison and Water Buffalo. The fee is $55.84 per hour. The average process time is about 1hour and 15 minutes. This fee is listed as a line item on your invoice.
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): $0.85/lb
- Ostrich Processing: $1.20/lb
Further Processed ItemsSkinning of Scalded Hog: $40/head if we remove skin during processing
Sausage (any flavor) - 50# minimum per flavor
$.20/lb. – 1# or 5# packages
$.75/lb – links or patties
$1.30/lb - small breakfast links
Hot Dogs: $3.00/lb - (based on green weight) 50# minimum
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 - Heat Treated NOT FULLY COOKED
Sausage $1.10/lb (any flavor)
- Smoked Side Meat (bacon) - Slab $1.10/lb
- Smoked Side Meat (bacon) - Sliced $1.99/lb
- Smoked Boneless Hams - (3-4# buffet Style) - $1.10/lb
- Smoked Boneless Hams - (1/2" thick only sliced) - $1.99/lb
- Smoked Boneless Pork Loin - (cut into 2-3# ) - $1.10/lb
- Smoked Boneless Pork Loin - (1/2" thick only sliced) - $1.99/lb
We can accept frozen meat from another USDA plant for further processing.All products coming from another USDA facility will be charged a $.85 per pound processing fee in addition to the above pricing.
Additional FeesPlease note, we are no longer allowed to recycle cardboard trays, but you may bring your own coolers to pickup completed product—free of charge.
Orders can also be palletized for a fee of: $6.00 per pallet.
Returning hides/pelts to customer (need to be picked-up day of kill):
Cattle & Bison: $50
Cattle & Bison: $30
New Customer Label: $50 one-time set-up charge
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. There is a one-time fee of $50 to set up your logo and contact information on our label. 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 secure your label for $300 per label application.
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.