Mitchell's Meat Processing

06/03/2026

If you're in the Walnut Cove area, we'd LOVE to have you up to Mitchell's Butchery to try out our new "sandwich and more" shop at The Eatery at Mitchell‘s Butchery!!

06/03/2026

For all of our Goat People out there... The National Conference is coming up in September and early registration goes through June 15th!!

06/02/2026

The NC Cooperative Extension is hosting a 5-County Beef Tour on Tuesday, June 16th!

The 2026 5-County Beef Tour will be conducted Tuesday, June 16th (rain or shine), beginning at 7:30 a.m. with check-in at the Franklin County Center Annex, 103 S. Bickett Blvd, in Louisburg (Ag Center).

We are carpooling to three innovative beef cattle farms. $30 per person fee to attend and participate with beef lunch included. Registration is required by Friday, June 12th.

Visit our website for more information or contact the Franklin County Cooperative Extension office, 919-496-3344, Extension Agent, Martha Mobley, [email protected] or the Sampson County Cooperative Extension office, 910-592-7161, Extension Agent Paul Gonzalez, [email protected].

If interested, you can register here:

This year, the 5-County Beef Tour is hosted by NC Cooperative Extension-Franklin County, Tuesday, June 16, 7:30 am-3pm & includes lunch.

06/02/2026

Tidbit Tuesday!

Did you know that beef tallow is making a comeback in kitchens everywhere?

Many people prefer cooking with tallow because it's a natural cooking fat with a high smoke point and rich flavor, making it great for frying, roasting, and sautéing. And the health benefits of tallow far surpass anything you'd get from seed oils or the like!

And the best part? It's easy to make your own and we've got everything you need to get started:
Beef Fat (non-separated) – $2/lb
Ground Leaf Fat – $5/lb

How to Render Tallow at Home

1️⃣ Chop:
Cut your beef fat into very small pieces and clean of as much meat as you can so it renders evenly. (Or save yourself some work and grab our ground leaf fat!)

2️⃣ Simmer
Place the fat in a heavy-bottomed pot over low heat. Add a splash of water to prevent sticking and let it melt slowly for about 2 hours. Low and slow is the key—don't let it fry or burn.

3️⃣ Strain
When the cracklings turn golden brown, strain the liquid fat through a fine mesh strainer or cheesecloth.

4️⃣ Cool
Pour the liquid into a heat-safe jar and let it cool. As it solidifies, you'll have beautiful creamy-white tallow ready for cooking.

*Store it in the pantry for several months or in the refrigerator for up to a year.

Give us a text, call, or email and we can put an order together for you before you get here!

06/01/2026

Summer is officially here and as you all turn your attention to working your fields, we start to lighten up here for processing!

So, if you need a spot, we've got you!

Text: 336-310-9538
Phone: 336-591-7420
Email: [email protected]

05/29/2026

Another month, another perfect 24hr post-harvest temp!!

05/27/2026

Something NEW is coming and we need your help!!

Free samples and taste tests today while they last!!

The Eatery is hosting a FREE Taste Testing and Samples event on Wednesday May 27th!

Stop by Mitchell‘s Butchery located at 2678 NC-89 Walnut Cove, NC 27052 to give us feedback on products you would like to see on our menu!

05/26/2026

Tidbit Tuesday… Testing Style 🥩🧪

With our THIRD USDA random E. coli test in just three weeks happening tomorrow, we thought we’d give you a little more insight into what these tests actually involve and why they matter so much.

First — these tests are randomly called by USDA. We don’t choose the timing, and we really have no say in when they happen unless we happen to be processing hogs or lambs instead of beef on the scheduled test day.

Second, the VERY FIRST beef carcass processed that day is the one selected for testing. Since our processing schedule is typically made a week in advance, there’s no rearranging or picking whose animal gets tested. Once selected, that beef must be held until the lab results come back acceptable.

Third, after that animal is processed, we have to complete a FULL wash down and sanitation of the processing area. This helps ensure that if there were ever a positive result, no additional beef would be affected or need to be held. And yes — the USDA inspector then performs another pre-operation inspection afterward to verify that everything was cleaned and sanitized properly before we continue processing.

Lastly, there are two different types of tests they may perform:

1. MT43 Cloth Test
A sterile cloth is rubbed over specific areas of the carcass and trim tubs to test for E. coli presence and bacterial growth on exterior surfaces.

2. MT60 Test
USDA takes samples of packaged hamburger to verify that our grinding and processing procedures remain clean and up to standard throughout the entire process.

While hearing “E. coli testing” can sound intimidating, routine testing is actually a GOOD thing — it means checks and balances are constantly in place to protect consumers and hold facilities to high standards.

So tomorrow, we’ll do what we always do — show up early, work hard, follow procedures, and keep producing quality local beef for our community!

05/26/2026

"Take Your Steers to Work Day" 😜