Bookings
Booking Information:
Book your livestock well in advance to receive your optimal date for processing. For pigs, it is a good idea to request dates when you receive your piglets. Please note that for the safety of our staff and the welfare of the animals, we cannot process mature bulls or any beef over 1,800 lbs live weight. For the same reasons, we cannot process pigs over 400 lbs live weight. Failure to disclose this information at the time of booking will result in having to turn your animals away on the scheduled processing date.
Cancellation Policy:
Two weeks' + notice is required. Cancellations made after confirming the booking the week before or no-show will be assessed at the full processing fee.
Cutting Instructions:
Cut sheets need to be handed in either in advance or at the time of animal drop-off. A $25 Administration charge will be applied to your invoice if we need to contact you for them.
Times of Operation:
We process all livestock weekly on Wednesdays. Appointments are required.
Lambs, goats, and pigs have the option to arrive on either Tuesday afternoon between 2:30 pm and 4:30 pm or first thing Wednesday morning between 8:00 am and 8:30 am. Please note that any livestock left overnight is done so at the sole discretion and liability of the producer.
Beef spaces will be staggered throughout the day between 9:30 am and 1 pm. Under 30 months will be scheduled earlier in the day, and over 30 months will be scheduled later in the day.
Please do not arrive before the specified time as our barn space is limited. It’s important to us that your animal(s) get the space they deserve and have their own pen when they arrive. Waiting until barn space becomes available can be a nuisance for you, and we’d like to get you back on the road as quickly as possible.
Pickup and Payment:
We will call/text/email you to advise you when your meat will be ready for pickup, which will be at least 2 days in advance. Pickups are scheduled for either a Monday or a Thursday. Please arrive promptly for pickup when requested as our freezer space is very limited. Please note that we are not open on Wednesday for pickup and cannot accommodate weekend pickups. Overdue orders will have a $10 per day, per animal, storage fee applied.
No multiple pickups. The producer who booked the animal(s) must pick up all the products, and be present to distribute the orders to their own customers, if applicable. Should you need to request an exception, the arrangements must be made well in advance. A $20 fee, per pickup, will be applied to your invoice.
Methods of payment include online through an email invoice, e-transfer (info@farmersvilleabattoir.com), cash, cheque, debit, or credit.
Your frozen meat will be presented to you in clear plastic bags, so there’s no need to bring your own. However, it is the producer’s responsibility to maintain safe meat temperatures on the way home. Coolers are recommended in hotter weather.
Please call us at 613-924-0400 or email info@farmersvilleabattoir.com with any additional questions or to book an appointment. Please see below for additional information: