Our brand-new plant with a 120-carcass capacity aging cooler began operation in 2021. The facility is located right on the farm providing an absolute “farm-to table” experience. Steven Ledbetter, son of the family that originally established Daniel-Jackson Farm, Mack and Joan, and an alumni of Auburn University, partnered with our current owners, Sammy and Will, to run Daniel-Jackson Meats.We are also working to expand our capability to service other farms and individuals who have livestock to supply your own needs. All of the meats sold in our store and from our plant are exclusive to Daniel-Jackson Farms, and are provided beef and other meats straight from our farm to your table. You can be confident in the meats you provide to your family, knowing they have been cared for and are at their optimal nutritional value.
The Process for The Finest Meats
From start to finish, we can offer the very best processing for your investments. After slaughter, the carcass is placed in an aging cooler. All the meats are dry aged for 14-21 days before processing for maximum flavor and texture. From this point, our expert team of butchers processes the carcass and customize it into your preferred cuts. This process allows for the most direct farm-to-table experience offered from a meat company.
Call Us Today to Place and Order
We are also working to expand our capability to service other farms and individuals who have livestock to supply your own needs. To find out more call us at(256)568-3176, or email us at [email protected].
Visit Daniel-Jackson Store for our freshest cuts, feed, and other much needed farm supplies!