Smokebend processes deer, beef and hogs in Seguin the way it should be done: your animal tagged and tracked as yours, cut sheets actually followed, everything vacuum-sealed, and sausage recipes worked out over eight seasons of picky hunters. Clean floors you can look at — ask for the tour.
Homes across Seguin have their own needs when it comes to meat processing — the local climate, how homes here are built, and everyday wear all play a part. Smokebend Meat Co. knows Seguin and handles every meat processing job the right way for this area.
Learn about our meat processing services →Tap a card to see what's included.
Skinning to vacuum-sealed cuts, aged if you like, with your cut sheet actually followed.
View page →Custom beef by hanging weight — aged right, cut to your sheet, wrapped to last.
View page →Domestic and wild hogs — chops, roasts, grind and the smokehouse if you want it.
View page →Pan sausage, links, snack sticks and jerky from recipes eight seasons of hunters argue about happily.
View page →Every cut sealed as standard — two years in the freezer without a burned edge.
View page →Your deer is tagged, tracked and processed as yours — you get YOUR animal back, in writing.
Standard, not an upcharge — because meat you worked for deserves better than freezer paper.
Inspected facility, floors you can look at, and a standing invitation to see for yourself.
Yes — that is the whole point of single-animal processing. Your animal is tagged at drop-off and stays yours through the whole line. Plenty of shops batch; we do not.
Basic processing usually runs about a week in season; smoked products add time in the queue. Drop-off gets you a written date, and we call the day your order is ready.