D & J Meat Processing, Inc.

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D & J Meat Processing, Inc. We provide full livestock processing and meat packing services as well as services for hunters

10/16/2026

🦌 Opening day is almost here.
Hopefully one of the calls you'll be making soon is:
“I got one!”
But there's another phone call that should happen before that one:
📞 Call your processor.
Our regular livestock customers don't disappear when hunting season begins. Domestic livestock processing and wild-game season overlap, which means our capacity can get tight.
Reserve your wild-game processing spot with D and J Meat Processing before you hunt.
If you don't harvest anything, there's no charge.
If you do, you won't be scrambling to find somewhere to take it.
📞 406-745-0643
🌐 dandjmeatprocessing.com

10/15/2026

🎥 Good morning from the Mission Valley.
🦌 Hunters, the countdown is getting short.
Montana's general deer and elk season opens October 24.
Before opening morning arrives, make sure processing isn't something you're planning to figure out after you fill your tag.
Reserve your processing spot before you hunt.
No harvest? No charge.
Successful hunt? You'll already know who you're calling.
📞 406-745-0643
🌐 dandjmeatprocessing.com
**am **am

10/15/2026

🥩 THINGS YOUR BUTCHER WISHES YOU KNEW — #6
Cuts aren't the only decision you'll make.
How would you like your meat packaged?
D and J Meat Processing offers:
📦 Standard wrapping
or
🥩 Vacuum sealing
There are different reasons customers may prefer one over the other.
If you're not sure which makes sense for you, ask us about your options when we're discussing your processing instructions.
It's another small decision that helps make your finished order work for your household.
📞 406-745-0643
🌐 dandjmeatprocessing.com

10/14/2026

🎞️ Another morning over cattle country.
One of the best things about custom processing?
You get to think about what works for YOUR household.
A family that grills regularly may want something different from a family that uses a lot of burger, roasts, or slow-cooker meals.
That's why we ask questions.
We're not just filling a freezer.
We're processing your animal for the way you'll actually use it.
📞 406-745-0643
🌐 dandjmeatprocessing.com
**am **am

10/14/2026

🥩 THINGS YOUR BUTCHER WISHES YOU KNEW — #5
“Why does my beef need to hang?”
That's a good question.
Allowing beef to age before cutting is part of the processing process and can help with tenderness and flavor.
At D and J Meat Processing, our beef averages around 14 days of hang time, although that can vary.
Have questions about aging or the processing timeline?
Ask us.
Understanding what happens to your animal after it arrives is part of being an informed customer—and we're happy to explain our process.
📞 406-745-0643
🌐 dandjmeatprocessing.com

10/13/2026

🎥 Good morning beneath the Mission Mountains.
When you bring livestock to D and J Meat Processing, there's a lot that happens between arrival and the packages that eventually go into your freezer.
That's why planning ahead—and communicating how you want your meat processed—matters.
In this afternoon's post we'll talk about one part of beef processing customers sometimes have questions about:
🥩 Aging.
Stay tuned!
📞 406-745-0643
🌐 dandjmeatprocessing.com
**am **am

10/13/2026

🥩 THINGS YOUR BUTCHER WISHES YOU KNEW — #4
There's a reason it's called custom processing.
We aren't deciding what your freezer should look like.
You are.
Steaks, roasts, burger and other choices all affect what you ultimately take home.
That's why your cutting instructions matter.
Don't be afraid to ask questions if you don't understand an option. We'd much rather have the conversation before we start cutting than have you discover later that you would have preferred something different.
Our job is to help you understand your choices.
Your job?
Tell us how your family likes to eat.
📞 406-745-0643
🌐 dandjmeatprocessing.com

10/12/2026

🎞️ Good morning from the Mission Valley!
October isn't waiting around—and neither is our processing calendar.
If you've got beef, pork, sheep, or goats that still need a butcher date this season, remaining openings are limited.
If “call the butcher” is still sitting on your to-do list, move it to the top.
📞 406-745-0643
🌐 dandjmeatprocessing.com
**am **am

10/10/2026

🐂 October is when two calendars start to collide. 🦌
Our regular livestock processing doesn't stop when hunting season begins.
Ranchers and livestock owners already have animals scheduled.
At the same time, Montana's general deer and elk season opens October 24.
That means our shop can get busy in a hurry.
Livestock owners: If you still need a fall butcher date, remaining slots are limited. Call now.
Hunters: Don't wait until you fill your tag to look for a processor. Reserve your spot ahead of time. If you don't harvest anything, there's no charge.
Two busy seasons.
One processing calendar.
Plan ahead and get your name on the list.
📞 406-745-0643
🌐 dandjmeatprocessing.com

10/10/2026

🐂 If you've been saying, “I still need to call the butcher...”
This is your reminder.
We're into October now, and our remaining seasonal butcher slots are limited.
We're grateful to be busy—but there's only so much room on the calendar.
If you've got beef, pork, sheep, or goats that need processing and you haven't reserved a spot yet, now is the time to call.
Don't wait until your livestock are ready and hope there's an opening.
📅 Get on the list now.
📞 406-745-0643
🌐 dandjmeatprocessing.com

Address

34408 Pierce Lane
Saint Ignatius, MT
59865

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

Telephone

+14067450643

Website

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