603-813-2054

490 South Barnstead Road
Center Barnstead, NH 03225

©2020 by The Local Butcher. All Rights Reserved.

FAQ'S - FREQUENTLY ASKED QUESTIONS

Below are some questions that we are frequently asked.  If you have a question that is not answered below, please feel free to email us or give us a call!


What do I need to bring for paperwork with my animal?  We need a Cut Sheet and Information Sheet to come with each animal.  Both of these forms can be downloaded from our site on our Cut Sheets page.  We will provide your animal with an animal tag number.


What if I don't know how to fill out a cut sheet?  Our friendly staff would be happy to assist you! Give us a call at 603-813-2054.


Where do I find prices?  Click on our Cut Sheets menu item and there you will find links for pricing.

Is my product vacuum sealed?  All cuts are vacuum-sealed. Ground beef has several options for packaging, which does include vacuum-sealed or a white plastic tube.

Do I need to bring boxes when I pick-up my meat?  No, you do not need to bring boxes. Your meat will be all packaged, labeled, and boxed. It can be either fresh or frozen.

Can I have more than one kind of sausage?  In order to make a consistent product, we need at least 12.5 lbs. of ground product. How many sausages you will get depends on how your cut sheets are filled out. If you would like more than one sausage type, please indicate this on your order by numbering them 1,2,3 in the order of preference.  If there is an amount of sausage that falls between 12.5 lb. increments we may package it as a ground product if it is a difficult amount to get a consistent product for you.

When do I bring my animals in?  It is best to bring your pigs in the afternoon before your slaughter date between 2-5 pm, and Beef, Lamb & Goats between 3:30-5 pm. We can accept your animals the morning of your slaughter date, but animals must be here no later than 8:00 am.

What are your holding pens like?  We have made animal comfort and safety a priority by providing sand bedded alleys and holding pens. Your animals will be provided with water. You can view photos the holding pens on our Photo Gallery page.

Why do you no longer slaughter older intact bulls?  Due to the increased risk to employees and the difficulty in killing older bulls The Local Butcher will no longer slaughter older intact bulls.

Do you sell meats at your location?

We are a service-based USDA Inspected & Slaughter Processing facility only.

Do you process wild game? No we do not.

Can I bring my animal already slaughtered for you to cut?  No. The Local Butcher can only take in live animals.

Do you process Poultry?  Sorry, we do not.

Do you smoke your own meat?  The Local Butcher does not have a smokehouse. Please give us a call to discuss smoking options.