Nadler's Meats & Catering LLC

Nadler's Meats & Catering LLC operates at 5527 Highway 224 in Wellington, Missouri, in Lafayette County. The plant holds USDA FSIS establishment numbers M2956 and P2956, with a grant of inspection date on file of July 22, 2021, and is listed by FSIS under Meat Processing, Meat Slaughter, and Poultry Processing. FSIS classifies it as Very Small. The establishment reports custom exempt slaughter, meaning it processes animals owned by the customer with packages marked Not for Sale, and it also reports retail exempt sales. Species detail was not reported to FSIS.

The company website describes custom beef, pork, and deer processing along with full service catering for weddings and events and a retail and online lineup of snack sticks, summer sausage, jerky, sauces, Wisconsin cheeses, and pet treats. The site states the business was founded in 1943 by Reuben Nadler and remains small, family owned and operated, and that Reuben and his wife Edith originally processed approximately 2,000 beeves and hogs annually. The deer processing page states that Nadler's has processed deer and other wild game since 1988 for customers harvesting in Missouri and nationwide.

Processing methods described on the site include cut customization, natural aging of beef for roughly 14 to 21 days, double wrapping in 1 mil clear poly and white butcher paper, labeling with the customer name, cut name, and packaging date, double grinding, quick freezing, and no additives or fillers. Cut instructions are kept on file for repeat customers. The site directs customers to call ahead for scheduling and availability.

The website lists posted custom processing fees. For beef: a $120 per beef slaughter fee, an $80 per beef waste removal and boxing fee, and basic processing at $0.80 per pound of hanging weight. Beef is naturally aged approximately 14 to 21 days, double ground and packaged in 1, 1.5, or 2 pound poly bags, double wrapped, labeled, and quickly frozen. Optional charges include splitting a half of beef between two people at $15 each, tenderizing round steaks at $4 per side, splitting T-bones into KC strips and fillets at $5 per side, patties at $0.80 per pound, and brisket cooking, slicing, and saucing at $12 per side. For hogs: a $70 per hog slaughter fee, $1.00 per pound standard processing on hanging weight, and a $50 per hog boxing and waste removal fee, with cured versus fresh options, seasoning levels for sausage, and add ons such as boning and rolling ham at $10 per side and packaging the head to take home at $5 per hog. Pork is usually available about three weeks after slaughter to allow hams and bacons to cure. Deer processing carries a $50 deposit per deer collected at check in, with whole carcass processing described as a minimum around $150 depending on size, and base options from bone out completely at $100 per deer up to save all steaks and roasts at $115 per deer. Orders must be picked up within two weeks of first notification or a $5.00 per week per order storage fee applies. The site says to call ahead for scheduling and availability. No booking lead times, animal minimums, or hauling instructions are stated.

Nadler's Meats & Catering LLC 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.

The site operates an online store with snack sticks, summer sausage, jerky, sauces and spreads, Wisconsin cheeses, pet treats, and gift boxes, including sampler and variety packs such as A Bit of Everything at $44.95 and a Beef Jerky Strips Variety Pack at $49.95. Retail products are also described as available at the Wellington location, and the establishment reports retail exempt sales to FSIS. The site references pickup availability at checkout. Catering is offered for weddings, events, and carry out with custom or preset menus. Sale of halves or quarters of beef by the plant is not stated in the sources; the beef and pork pages describe processing animals the customer already owns, including splitting a half of beef or a hog between two people.

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.