Employment Opportunity!!

POSITION: Meat Cutter

EMPLOYMENT TYPE: Full-Time

DUTIES:

  • Cutting and preparing all varieties and cuts of meat, including the safe operations of tools
  • Moving meat from coolers to cutting area, and returning meat to coolers
  • Mixing seasonings for various products
  • Assisting in production of smoked products
  • Maintaining high standards for product guidelines in sanitation, freshness, trim and cutting
  • Cleaning equipment
  • Assisting in other duties as needed/assigned

QUALIFICATIONS:
REQUIRED: The required qualifications are as follows:

  • 18 years of age or older
  • Experience in breaking down (quartering) carcasses
  • Experience with job related equipment (i.e., grinders, patty machine, knives…)
  • Basic mathematic skills
  • Ability to lift 50lbs or more

    PREFERRED: The preferred qualifications are as follows:

  • Ability to work well with others as a team member
  • Self-motivated to float and help others without being assigned to do so

HOW TO APPLY:
To apply for a Meat Cutter position with Don’s Custom Meats, please drop off a resume at 7400 June Road Waynesburg, Ohio 44688 and complete our Employee Application form. Both a resume and completed Employee Application are required for employment consideration.

**Wages will be dependent upon applicant’s level of experience. Benefits are available after 6mos of employment. A probationary period of 90 days is required for all new hires.

2017 Changes

To our deer customers: We are now accepting all boned-out deer meat for processing! Please be aware that we will need your 18-digit confirmation number at the time of drop off, and we will require 2 different 18-digit confirmation numbers for any meat weighing over 70 pounds!! The meat MUST be de-boned and FROZEN when dropped off!

To our farmers, and custom butchering customers: Please read below carefully!
We have a few changes in fees and processes this year that we would like to share with you:
First and foremost: HOG Cutting instructions will NEED to be brought in when the animals are dropped off to be butchered!! For all BEEF being processed, we will need a list of names and valid phone numbers for all of your customers at the time the livestock is dropped off to be butchered!!
There are also price changes that we want to bring to your attention (these can also be found on our Custom Processing page:

BEEF
          Whole & Halves: $60 – slaughter fee
55¢/lb – cut, wrap, & freeze
SPLIT HALVES (Quarter Beef): We will now be charging 58¢/lb for all quarter beef – cut, wrap, & freeze! Along with this price change, you will need to be sure that whomever is splitting a half MUST have the same steaks and same thickness. To ensure each party is equally sharing the half of beef and receiving a fair quarter, we cannot cut different thicknesses on steaks, and furthermore, cannot cut one person strips/filets (boneless cuts) and the other t-bones/porters (bone-in cuts)

HOGS
$40 – slaughter fee
55¢ – cut, wrap, & freeze
PLEASE BE AWARE: IF YOU ARE GETTING A HOG PROCESSED, YOU WILL NEED TO MAKE TWO PICKUPS: ONE FOR “FRESH” CUTS (these are frozen at the time of pickup) AND A SECOND PICKUP FOR ANY CURED MEATS (bacons, hams, etc.)!!! All cured meats are finished a week later, and we DO NOT have the freezer space to hold the fresh cuts for two weeks!!

GOATS/LAMBS
$30 – slaughter fee
$40 minimum up to 75lb (dressed weight); 55¢/lb over 75lbs – cut, wrap & freeze

To our retail customers: Head over to our Retail page to check out our updated retail prices! 

Thank you all for your continued business, and an advanced thank you for all your help this coming year with these changes! If you have any questions, please give us a call!

Holiday Hours!!

Please be aware of our Christmas & New Year’s hours these next few weeks!

We will be OPEN:
Monday, December 19th thru Wednesday, December 21st: 9a-6p
Thursday, December 22nd thru Friday, December 23rd: 9a-5p
Tuesday, December 27th thru Friday, December 30th: 9a-5p

We will be CLOSED for Christmas:
Saturday, Christmas Eve
Sunday, Christmas Day
Monday, December 26th

We will be CLOSED for New Year’s:
Saturday, New Year’s Eve
Sunday, New Year’s Day
Monday, January 2nd

 

Thank you all for another great year of your continued business! We wish you and your family a very Merry Christmas, and a safe and Happy New Year!!

 

Ohio Deer Gun Season Nov.27th- Dec.3rd

We will be accepting FULL BODY DEER ONLY– HEAD, HIDE, LEGS ATTACHED- this week during the following hours:

Monday (11/27): 9a-6p—>RETAIL STORE WILL BE CLOSED!!
Tuesday (11/28): 9a-6p
Wednesday (11/29): 9a-6p
Thursday (11/30): 9a-6p
Friday (12/1): 9a-6p

Saturday (12/2): 9a-6p—> RETAIL STORE CLOSES AT 1P!
Sunday (12/3): LIMITED HOURS– 3p-6p

PLEASE NOTE: QUARTERED DEER WILL ALSO BE CHARGED $85 FOR STANDARD PROCESSING!!!

CHEST MOUNTS, HEADS, HIDES, ETC. MUST BE PICKED UP THE NEXT DAY AFTER DROP OFF!!!! AFTER 48 HOURS, THESE ITEMS ARE NO LONGER OUR RESPONSIBILITY!! WE DO NOT HAVE THE STORAGE SPACE FOR THESE ITEMS!!

we will only be accepting ohio gun season deer until monday, december 4th. monday (dec. 4th) deer will be accepted on a LIMITED BASIS only, pending capacity!! 

WE WILL NOT BE ACCEPTING BONED-OUT MEAT (FRESH OR FROZEN) FOR PROCESSING UNTIL THE END OF JANUARY!!!

Happy Deer Season!

Please help us spread the word, and alert all your fellow hunters:

As of November 1st, we are no longer accepting boned-out deer meat for processing until March 1st!

For those of you who are dropping deer off for processing:
     We are only accepting FULL BODY deer at this time. Please be aware of our policies:
  1. Deer MUST HAVE the HEAD, HIDE, & LEGS attached. If the Head is cut off, hide taken off, legs cut off or leg tendons severed, there will be an ADDITIONAL $30 charge!! 
                 2. If you bring in a quartered deer, you will still be charged  $85!
3. If you save Head/Horns, Hide, Legs, or have a Chest Mount: These MUST BE PICKED UP THE NEXT DAY (or Monday if you drop off on Saturday)!! We have LIMITED space and CANNOT hold these items for you until you pick up your meat!! 
4. You must provide us with TWO working phone numbers when you drop off your deer to us!

 

Thank you to all of our loyal customers who understand that this is an extremely busy time of year for all of us here at Don’s. We appreciate your patience as we process your meat, and thank you for your continued business!

Attention Deer Hunters!

Happy Deer season to all of our loyal hunters! We have a few things we’d like you to be aware of, and also help us spread the word.

First and most important: We will only be accepting deer drop offs during REGULAR BUSINESS HOURS. This means we will not remain open past 12:30pm on Saturdays and we will remain CLOSED on Sundays!! We apologize for any inconvenience this may cause.
    -Please note that this is in effect until Ohio Gun Season opens! 

Due to some inquiries we’ve had about our decision, we would like to give some insight to explain:
     We are still dealing with a full custom butchering schedule at this time, and due to capacity we do not have the room during the early bow season to accept deer 7 days a week. Once Ohio Gun Season(s) open, we “shut down” our custom butchering schedule to allow for deer processing only. This is why we are able to offer limited, extended, weekend hours during that time. We also are a family business and we need to allow time for ourselves, and our employees, to enjoy our families outside of the business. In addition, we do not have a cooler where we just pile un-skinned deer into: every deer we receive is skinned, cleaned, tagged and hung in our meat coolers that same day. We hope this helps you understand our decision a little better. We strive to help our customers the best we can, but we also ask for the respect to allow ourselves and our loyal employees time to be with family.

If you’re wondering how to keep your venison without spoiling the meat over the weekend, the best advice we can pass to you is:
1. Be sure you have completely and correctly field dressed your carcass. Visit the
Ohio Division of Wildlife for field dressing instructions. Step 6 is a MUST if you
want to prevent spoiling!!
2. Hang the carcass in a cool, shaded area and be sure to keep the hind leg quarters separated!
3. For good measure, you can always pack the body cavity of the carcass with a bag (or two) of ice. Of course, with the cooling temperatures you should be okay without the ice.

Secondly, for those of you who bone out your own venison but bring in the meat to be processed: we will be accepting frozen or fresh boned-out meat beginning in February 2019. No boned-out deer meat will be accepted until that time.

We also want you to be aware that we will charge the full $100 processing fee to anyone who brings in full body deer already skinned, and/or deer without the head, or legs.

For those of you with trophy deer that you wish to take to a taxidermist: Please make sure when field dressing your monster buck that you DO NOT cut the hide any higher than the bottom of the chest (rib cage). We see this from time to time and it causes both problems during skinning the deer correctly and an added cost to you by your taxidermist due to extra sowing.

If you have a chest mount, or have requested we save the head/hide/legs of your deer: these items MUST be picked up THE NEXT DAY (Monday for Saturday drop-offs). If your items are not picked up the following day, WE ARE NO LONGER RESPONSIBLE FOR THESE ITEMS!! They will be DISCARDED after 48 hours, as we do not have the storage space for them!!!

Just a reminder, when dropping off your carcass- we will need TWO WORKING PHONE NUMBERS in order to take your deer!

Lastly, please remember that we are partnered with Farmers and Hunters Feeding the Hungry! We must have a valid tag number for donation. Donating your carcass to FHFH costs you nothing, and is extremely appreciated!

Questions on prices for the 2018-2019 season? Check out our Deer page!

As always, we appreciate your loyalty and business! Happy Hunting and Stay Safe out there!

It’s the Most Wonderful Time of the Year!

Happy Fair Season!!

First and foremost, we want to wish all the 4-H kids and their families Good Luck as the livestock sales approach this weekend! We know the hard work and dedication these kids have poured into their projects, and we hope they all continue their week of success at the auctions!

Anyone sending extra animals from the fair to us, and those who are sending their purchased livestock to our facility Sunday: Please be sure to have the correct contact information for us. We also would appreciate any of you who could have cutting instructions ready for us ASAP! This is so we can get your orders through as quickly and efficiently as possible!

We also would like to alert you to some price changes. These can be found in both the Custom and Retail pages. We apologize for the late delay in updates, as we have been quite busy in some construction/remodeling at the shop in preparation for the busy season ahead!

Along with some price changes, we have exciting news! We have added two new products to our list of retail items…HONEY Snack Stix and Hot Dogs with Cheese!! They are delicious, and we hope you get in to try them for yourselves!!

We have had many changes in a few short months, and we will try to keep you updated as much as we can! Check back in soon for some new pictures!

Again, Good Luck to all those 4-H kids this weekend, and extended to the following counties in the upcoming months!

 

February is a BIG Month!

We’re a little late, but Happy New Year!!

It seems that many of you have been confused this past month about our hours of operations due to our December post, so to clear things up, below are our business hours:
Monday: 9a-6p
Tuesday: 9a-5p
Wednesday: 9a-6p
Thursday: 9a-5p
Friday: 9a-5p
Saturday: 9a-1p
SUNDAY: CLOSED.

We do have some exciting announcements this year, and you’ll see some changes in the coming weeks if you stop in to see us!  New to our shop is a roll-stock machine, which is a more efficient process of packing your meat.

What does this mean for you? Well, not to worry! This new machine is just an easier and more efficient way to vacuum seal our meat products for you. Really, we’re just jazzing things up and making your packages a little “fancier”, if you will.  If you come in to see us often, you’ll notice that instead of our wall of tables, and a small vacuum pack machine in the middle of the room, we now have one giant roll-stock machine in the room. Come on in and check it out!

February 2016 is also a huge milestone for Don’s, as we are celebrating 25 years of business! Don and Kathy opened their business in February 1991, turning an after-work hobby into a growing business. They know that without the loyalty of their customers they would not have been successful, so this anniversary is also a testament to how incredible Don’s Custom Meats customers are! Don, Kathy, and their family will never be able to thank each and every one of you enough for your continued support, loyalty, and business over these past 25 years. THANK YOU ALL for making this life and business a GREAT one!

DEER SHOTGUN 2015

CONGRATULATIONS TO ALL THE DEER HUNTERS THUS FAR INTO THE SEASON! AS A REMINDER, WE WILL HAVE SUNDAY HOURS TO TAKE IN DEER. PLEASE NOTE; WE ARE ONLY TAKING A LIMITED NUMBER OF DEER STARTING AT 1PM, SUNDAY DECEMBER 6 DUE TO CAPACITY!! PLEASE CALL AHEAD.GOOD LUCK TO ALL, AND WE THANK YOU FOR YOUR CONTINUED BUSINESS! HAPPY HUNTING!