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.
Tap any job to see how it is done and what it costs.
Smokebend Meat Co. is a family processing shop with an inspected facility and a simple promise most processors will not put in writing: single-animal processing, so the meat you take home came off the animal you brought in. Deer season runs fast lines without cutting corners — aging when you want it, cut sheets followed to the letter, and vacuum sealing standard because freezer-burned backstrap is a tragedy. Custom beef and hog processing runs year-round, hanging weight priced plainly, and the smoked side of the house — sausage, jerky, snack sticks — has recipes that fill our books by October.
Call or send us the basics — we respond fast, usually the same day.
We look at exactly what you need and answer all your questions.
You know what it costs before any work begins — no surprises.
The job gets done right, on schedule, and we make sure you're happy with it.
The map supports the list — pick your area to see the local page.
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.