Hudson Lockers is committed to working with the small livestock
producer who raises animals for his own consumption and/or for sale of pork, lamb or goats to individual consumers.
Should Use This Form
If you raise pork, lamb or goats and need slaughter and processed for the home freezer; this form is for you. It will explain the services we offer,
charges and outline the necessary procedures to have your animals processed.
Hudson Lockers is licensed as a Custom Exempt Meat Processor by
the State of Colorado. We will slaughter
and process your animal into steaks, roasts, chops, burger and/or sausage. We also offer custom curing of hams and
bacons and will make jerky and smoked sausages (smoked sausages require a 25 lb
minimum order). Steaks, roasts and chops
are double wrapped with a plastic film inner wrap and a butcher paper outer
wrap. Burger and sausages are packaged
in plastic bags with a high oxygen barrier to prevent freezer burn. Cured products such as hams, bacons and
smoked sausages are vacuum packaged.
Payment for services is expected at pickup. Payment options
include cash, Visa, Mastercard, Discover and American Express cards. For
your convenience, we are able to take credit card payments over the telephone.
Our fees can be
found on our website:
hudsonlockers.com. Top bar: click on “Meat Processing”. When it opens click “Charges” and pick the
species of interest.
Please do not bring animals for slaughter without prior
scheduling. Appointments are best made
by phone. Call: 303-536-4777.
The waiting time for an appointment is typically 7 to 14 days. However, fairs and wild game processing may cause
the waiting time to extend as much as 30 days during the months of August thru
December. We try to keep the waiting
period as short as possible but it is best to call 30 days in advance if you
need to schedule an appointment during those busy months.
Cutting instructions need to be submitted promptly after the
animal is slaughtered:
Pork Instructions: Please
submit on the day of slaughter or, at latest, the day following slaughter. Hogs do not require aging and may be cut
within 1 or 2 days of slaughter. Customers who are selling hogs and bring in
several at a time should bring names and instructions in at the time of
slaughter or have their customers submit their instructions in advance.
Sheep and Goats: Please
submit instructions within 2 or 3 days.
How do I submit cutting instructions?
method) Go to our website: hudsonlockers.com. On the top bar click “Meat Processing”. When it opens click “Forms”. Pick the species and fill out the form. When finished, click the “Submit” button at
the bottom of the page. There is space
on the form for special instructions or questions.
phone: Our phone number is
303-536-4777. Anyone who answers will be
able to take your instructions.
shop: We have hard copy of the
instruction sheets here. You can fill
them out here or take them home and fax them back to us. Our fax number is 303-536-4063.
When your product is finished we will call or email you to let
you know. Your finished product must be picked up within 5 business days of
notification that it is ready. Please understand that our facility has limited
cold storage. We process daily and must
have room to freeze freshly processed product.
If orders are not picked up promptly it causes a bottleneck and results
in loss of production for us. Product
left in our facility more than five business days after notification will incur
a storage fee.
our business hours are Mon-Fri: 8:00 to
6:00 and Sat: 9:00 to 2:00. We slaughter mornings Monday thru Friday. We process all day Monday thru Friday. Saturdays are reserved for retail meat sales
and customer order pickup.
Cured Meat Ingredients
Fresh (not smoked) sausage:
of our fresh sausages contain nitrites.
They are all mixed with natural spices and no fillers. Some seasonings, however, are pre-mixed and
do contain MSG. If you are sensitive to
MSG or have allergies it is best to inquire when submitting your order.
hams and bacons are sugar cured and hickory smoked. They contain no MSG and no allergens. Sodium
nitrite is used as a curing agent.
Because of bad publicity many people object to the use of sodium nitrite
in cured products. It is an essential
ingredient in the process to help prevent food poisoning resulting from the
temperature zone used to cure products.
Most “nitrite free” products do have nitrite but it is introduced into
the product by the use of vegetable powders high in sodium nitrite or sea salt,
also high in nitrates and nitrites. Producers
often avoid labeling nitrite as such by
listing the powders or “sea salt”
sausages: These products also use sodium
nitrite as a curing agent. Some contain
MSG. Some may contain allergens. We are happy to discuss our seasonings and
ingredients with concerned customers.
We use plastic bags to package your meat order for
transporting. The bags are not
insulated. Customers who have to
transport their meat for long distances or are concerned about hot weather
should bring coolers.