YODERS BUTCHER BARN

Yoder's Butcher Barn operates at 3521 Chestnut Ridge Road in Grantsville, Garrett County, Maryland, under FSIS establishment number M2243+P2243. The federal record lists meat processing, meat slaughter, and poultry processing activities, with cattle and hogs reported as species slaughtered under inspection. FSIS classifies the plant as Very Small, places it in slaughter volume category 1 (under 1,000 head per year), and shows a grant of inspection dated April 18, 2024. The establishment also reports custom-exempt slaughter, in which animals owned by the customer are processed and packages are marked Not for Sale, as well as retail-exempt sales.

The shop describes itself as a small, family-owned meat processing business run by third generation butchers, and says it is almost completely family operated. Its stated services include custom and inspected slaughter and processing, freezer beef and pork, retail sales, deer processing, and emergency services for injured livestock. Under custom processing the shop lists hot dogs, bologna, snack sticks, sausage links, smoked sausage, brats, and smoked and cured hams and bacon. The site states that smoked items are not yet offered under inspection.

Winter hours are posted as Monday through Friday 8am to 4pm, Saturday 10am to 1pm, and closed Sunday, as listed. The shop notes that it is sometimes closed during normal hours for family events and vacations and directs customers to its Google page for the current week's hours. Cut sheets are published for beef, hog, lamb and goat, and deer, with separate custom and USDA versions for beef and hog.

The plant reports both custom-exempt and USDA-inspected slaughter to FSIS and offers cattle and hog slaughter under inspection, at a Very Small scale of under 1,000 head per year. Cut sheets are provided separately for beef, hog, lamb and goat, and deer, with distinct custom and USDA versions for beef and hog. The shop asks that cut sheets be turned in as soon as possible: no more than four days after drop off for beef, and the same or next day for hogs. Emergency service for injured livestock is listed. Custom work can include hot dogs, bologna, snack sticks, sausage links, smoked sausage, brats, and smoked and cured hams and bacon, while smoked items are stated to be unavailable under inspection at this time. Scheduling procedures, booking lead times, and per head kill fees are not stated in the sources on file.

YODERS BUTCHER BARN reports custom-exempt slaughter to FSIS, which means it can process an animal a customer already owns (a whole, half, or share bought before slaughter) and return it in packages marked Not for Sale. Most small farms have one or two plants they book with, and the plant's calendar decides the delivery date.

Retail sales are listed as available at the shop, and the plant reports retail-exempt sales to FSIS. Freezer beef and pork are sold in bulk. Posted prices are a quarter beef at $1,000 to $1,300 with a $200 deposit, average hanging weight 175 to 225 pounds and take home weight 110 to 140 pounds; a half beef at $1,900 to $2,300 with a $400 deposit, hanging weight 350 to 450 pounds and take home weight 230 to 280 pounds; and a whole beef at $3,800 to $4,600 with a $500 deposit, hanging weight 700 to 900 pounds and take home weight 460 to 560 pounds. A whole pig with basic processing runs roughly $600, or roughly $700 with hams and bacon added, with links, brats, smoked sausage, hams, and bacon costing extra. The site states prices are estimates current as of February 2026 and subject to change. Delivery and shipping are not mentioned.

If you are buying a half or quarter animal, the plant is where the animal is processed; the farm sells you the animal. Read how to buy a half cow for the sequence and the math.