Wild game & livestock processing, custom cuts, and smoked meats.
Just the way you like it.
Our Services
Meat Processing
Sausage Smoking
Soderman's Meat & Sausage Processing
We take pride in our meat processing, sausage making, cleanliness, integrity, and customer service. For over 40 years, our family-owned business has been committed to offering excellent products and services at affordable rates. We are a designated bear registration station and belong to www.sportsmenagainsthunger.org
We are part of the Hunters Feeding Michigan program, the NFIB, and WAMP, and we are a bear registration/check station.
How Should You Plan Ahead for Custom Meat Processing?
Custom processing gives you much more control over how your meat is prepared, but it helps to think through your preferences before completing your cutting instructions. The cuts you select determine how much of the animal is used for steaks, roasts, ground meat, sausage, and other products.
We recommend considering how your household normally cooks and eats meat. If you frequently grill, your preferences may be different from a family that uses more roasts, ground meat, or slow-cooked meals. Package sizes also matter because they determine how much meat you need to thaw at one time.
Our team can help explain available options when you are unsure about a particular cut. With beef, pork, and wild game, our goal is to process your meat in a way that makes sense for how you plan to use it.
Planning ahead helps you get more practical value from your order and a freezer stocked with products your household will actually enjoy.
Why Does Packaging Matter After Meat Is Processed?
Processing does not end when an animal has been cut. How the finished meat is portioned and packaged also affects how convenient it will be to store, thaw, and prepare at home.
We encourage customers to consider their household size and normal meal portions when providing cutting instructions. A smaller household may prefer packages that allow only a few steaks or portions to be thawed at once, while a larger family may find bigger packages more convenient.
Different products also have their own packaging considerations. Ground meat, steaks, chops, roasts, bacon, and other cuts are used differently, so choosing practical portions can make your freezer easier to organize and reduce the need to thaw more food than necessary.
Our custom processing options are designed to give customers control over the finished product whenever possible. Thinking about packaging alongside cut selection helps turn an entire beef, hog, or game animal into manageable portions that are easier to incorporate into everyday meals.
Our Reviews
Thomas Lloyd
Rhonda M.
Angela Harris-Angelo
Heidi Perry
What Should You Consider When Choosing Beef Cuts?
Processing a half or whole beef involves several decisions because different areas of the animal can be prepared in different ways. Customers may choose between options such as T-bones and porterhouses or New York strips and filets, along with rib steaks or ribeyes, roasts, short ribs, stew meat, cube steak, soup bones, and hamburger.
There are tradeoffs between some cuts because the same portion of the animal cannot always be used for multiple products. Understanding what your household prefers can make those choices easier.
We recommend considering the meals you prepare most often. Think about how frequently you grill steaks, cook roasts, use hamburger, or prepare soups and slow-cooked dishes. Steak thickness and roast size can also be selected to better fit your cooking habits.
Our cut sheets help organize these decisions before processing begins. If you are new to purchasing beef this way, we can help explain the available options so your finished order provides a useful variety of cuts.
Why Is Hanging Time Part of Beef Processing?
After beef is harvested, hanging gives the meat time to age under controlled refrigerated conditions before cutting and packaging.
This is an important difference between beef processing and processing an animal that is typically cut sooner.
At Soderman’s, all beef is hung for a minimum of seven days before it is processed. Customers can also request additional hanging time when appropriate.
During this period, the beef needs to remain under proper refrigeration. Once the hanging period is complete, we use the customer’s cutting instructions to divide the beef into the requested steaks, roasts, hamburger, and other available cuts.
For customers purchasing locally raised beef for the first time, understanding this step can make the overall timeline easier to follow. Your animal does not immediately move from harvest to the freezer.
Our process is designed to give each stage the appropriate attention, from receiving the animal through cutting, wrapping, freezing, and preparing the completed order for pickup.
Get In Touch
-
6207 Days River 24.5 Road,
Gladstone, MI, 49837
Get Directions -
Call or text us
906-241-9285 - sodermanmeats@yahoo.com
Business Hours
- Mon - Sat : 8:30AM - 5:00PM
- Sun : Closed
- By Appointment Only
Members of
