Wild Country Meats
38K subscribers
When it comes to your livestock, we know you want to be smart with your investment. In order to do that, you need to get the full value from your animals when it’s time to have them processed. It’s hard to be confident your meat won’t get mixed up or cut wrong. Dropping off your livestock can feel like a huge risk. We believe you should have no doubts about getting back your meat, cut the way you want. We understand how much time, energy, and money you’ve put into this. That is why for over 25 years, Oklahomans have trusted the Gabriel family to custom-process their meat and do state inspected beef slaughter. Here’s how it works: 1. Book Your Appointment - Simply schedule an appointment online or call us at (918)885-6758. 2. Drop Off - Come in & our friendly, helpful staff will take their time to get to know you and make sure we are clear on cutting instructions. 3. Get Your Meat - We’ll call you to let you know your meat is ready! We also offer delivery service for your convenience.
Learn to be a Butcher featuring the Shoulder Clod | Two Whole Beef Clods with ZERO waste
Wild Country Meats · 25K views · 2 years ago
How to make Beef Jerky - Step by Step Tutorial | Wild Country Original Jerky
Wild Country Meats · 1.2K views · 2 years ago
The Legacy of Wild Country Meats since 1998!!!
Wild Country Meats · 612 views · 3 years ago
Custom Processing a side of Beef | Professional Butcher
Wild Country Meats · 2.9K views · 2 years ago
Beef Butchering Process (START to FINISH)
Wild Country Meats · 265K views · 4 years ago
How to eat a Wild Country Ribeye Steak Sandwich
Wild Country Meats · 601 views · 3 years ago
The BEST Meat Case - How to order without being overwhelmed | Professional Butcher
Wild Country Meats · 4.3K views · 2 years ago
Cutting a BEEF - FRONT QUARTER!
Wild Country Meats · 2.1M views · 4 years ago
How to Break Down a Boneless Chuck Roll
Wild Country Meats · 80K views · 1 year ago
Cutting a BEEF - HIND QUARTER
Wild Country Meats · 1M views · 4 years ago
Learn to be a Butcher featuring the Beef Top Sirloin | WHOLE Top Butt (Cap on/off)
Wild Country Meats · 60K views · 2 years ago
Learn to be a Butcher featuring the Gooseneck | Rump, Eye, & Heel Roast + Round Steaks
Wild Country Meats · 4.2K views · 2 years ago
Learn to be a Butcher featuring the Boneless Chuck Roll | Four different cuts with ZERO waste!!
Wild Country Meats · 111K views · 2 years ago
🚨 FLASH SALE ALERT – 2 HOURS ONLY! 🚨 25% OFF CUSTOM CUTS 🥩🔥
Wild Country Meats · 313 views · Streamed 8 months ago
Chuck Roll Breakdown (EASIEST WAY) | Professional Butcher
Wild Country Meats · 72K views · 2 years ago
How did the Beef Brisket get its name?! | Beef Terminology
Wild Country Meats · 1.2K views · 2 years ago
Wild Country Meats was live cutting meat for the meat case!
Wild Country Meats · 493 views · Streamed 1 year ago
The proper way to Trim a Brisket! | Professional Butcher
Wild Country Meats · 1K views · 2 years ago
Tomahawk Ribeye Heaven!
Wild Country Meats · 14K views · 4 years ago