Woods Smoked Meats, Inc.

Woods Smoked Meats, Inc. operates at 1501 Business Highway 54 West in Bowling Green, Missouri, in Pike County. The plant holds establishment numbers M2938, P2938, and V2938, with a grant of inspection date on file of 2021-08-02. FSIS lists it under meat processing, meat slaughter, poultry processing, voluntary processing of meat, and voluntary slaughter of meat, and classes it as Very Small. Cattle and hogs are the species reported slaughtered under inspection, and the reported slaughter volume category is under 1,000 head per year. The plant also reports custom-exempt slaughter, in which animals owned by the customer are processed and packages are marked Not for Sale, and retail-exempt sales.

The company website describes a retail store with a full meat case of fresh steaks, roasts, pork chops, smoked hams, smoked turkeys, and cured bacon cut to order, plus freezer items such as pulled pork, bratwurst, and brisket. Jerky, summer sausages, and snack sticks are described as made in-house. The site also lists fish, alligator, frog legs, tuna steaks, and shrimp, spices, rubs, jellies, and sauces, cheese curds and packaged cheeses, and a lunch deli Monday through Friday with tables outside. The site states the business was started in 1947 and has been winning awards statewide and nationwide for many years; several secondary directory listings instead say the business has operated since 1952. The website also notes the company is a distributor for Smokin Brothers grills.

Custom work is priced on the website for beef, hogs, lamb and goat, and deer. Notices captured on the site are dated and seasonal, including a pause on accepting boneless trim and a Labor Day closure, so current status should be confirmed directly. Nothing here should be read as confirmation that the plant is accepting new work.

The website states an appointment is required to have a hog or beef butchered, with scheduling by phone at (573) 324-2247. Hogs are butchered on Tuesdays and beef on Thursdays, and the site advises calling at least six months in advance if possible. Posted beef charges include slaughter at 15 cents per pound on carcass weight, processing at 85 cents per pound, split sides at 90 cents per pound, patties at $1.50 per pound, tenderizing at 30 cents per pound, grinding at 15 cents per pound, vacuum packing at $3.00 per pound, kill and cool at 15 cents per pound on carcass weight, and disposal at $25.00 per head with a separate $22.00 per head disposal fee noted. For inspected beef, the site lists a USDA testing fee of $200.00 per head and processing at $1 per pound. Hog charges include slaughter at $35.00 per head, $40.00 for 250 to 349 pounds and $45.00 for 350 pounds and up, processing at 85 cents per pound, half hogs at 89 cents per pound, curing at 95 cents per pound, porkburgers at $1.50 per pound, sausage patties, links, and fresh brats at $1.20 per pound, disposal at $20.00 per head, and kill and cool at $45.00 per head with a $15.00 per head disposal fee. Carry-in curing is 95 cents per pound and carry-in processing 90 cents per pound, with bone-out ham at $3.00 each. Lamb and goat slaughter is $35.00 per head with processing at 90 cents per pound and a $12.00 per head disposal fee. On a half hog the customer gets one sausage item from trimmings, and two on a whole hog. When bringing livestock, the site asks for a list of names and phone numbers of recipients, with recipients calling in cutting instructions the same day; a $5.00 fee applies if the plant has to make contact. Halves split further must have each quarter cut the same. Orders not picked up within 10 days of notification are charged a $35 storage fee, rising to $75 after 20 days.

Woods Smoked Meats, Inc. 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 retail store carries a full meat case daily along with freezers of heat and eat items, in-house jerky, summer sausage and snack sticks, cheeses, spices, rubs, sauces, and side salads, plus a lunch deli Monday through Friday and outdoor tables. Posted in-store pick-up prices include a 5 pound box of 20 pork burgers for $18.99, 1 pound beef summer sausage at $10.99, 1 pound apple smoked bacon at $7.49, and 1 pound hickory smoked bacon at $6.99. Online ordering is available through the shop pages, with a Jumbo Beef Sticks Sampler at $78.99 and a Beef Snack Sticks Sampler at $49.99. The site states it ships within the continental United States only and does not ship to Alaska or Hawaii. Hunters can bring deer during regular hours; there is no overnight drop-off cooler. Deer pricing includes processing at $1.39 per pound of dressed carcass weight, quarters to bone and process at $1.99 per pound, skinning at $40.00, cape mount at $80.00, a $20.00 cleaning fee for home skinned deer, and $100 deposits for whole deer or a boneless trim order. Name, address, phone, confirmation number, and conservation number are required at check-in. Whole deer are accepted from Missouri only; boneless meat is accepted from all states, and out-of-state deer, mule deer, elk, and other wild game must be boneless. Deer orders not picked up within 14 days of notification incur a $30.00 storage fee, then $50 every 14 days after.

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.