Mountaineer Meats LLC

Mountaineer Meats LLC Mountaineer Meats (formerly RD Meats) offers Retail Sales of locally grown beef & pork products, as well as commercial & custom processing of your livestock.

Customers can purchase whole or half beef or hogs as well as locally raised lambs and goats.

06/18/2026

Update: No BEEF available. We still have 2 HOGS available.

Update: The half BEEF 3032-B and BEEF 29 have been sold. Only 1 Beef available: BEEF 1626.

We have been working with a local producer and have 2 1/2 Beef and 2 hogs hanging in our cooler ready to cut however you would like. These can be sold as Whole or Half.

HOG 2003 is 174 lbs & HOG 2004 is 169 lbs.

BEEF 3032-B (Half) is 337 lbs, BEEF 1626 is 705 lbs & BEEF 29 is 610 lbs.

Hogs are $3.50/lb & Beef are $5/lb hanging weight and includes delivery to shop, Kill Fee, Disposal Fee, Processing, Vac Packed, Labeled, Frozen and ready to go out the door.
Extra costs on Hogs would be Curing/Smoking @ $2/lb.
Extra costs on Hogs & Beef would be Patties @ .50/lb, Cubing @ .30/lb and added Seasonings at .10/lb.

Please email [email protected] or call 304.679.3340, ext 2 to reserve yours today.

Update: We have 3 remaining, call to reserve yours now. Update: We have 4 remaining We have 5 1/2 commercially inspect...
06/08/2026

Update: We have 3 remaining, call to reserve yours now.

Update: We have 4 remaining

We have 5 1/2 commercially inspected hogs hanging in the cooler. These could be used for pig roasts, events, fundraisers, graduation party, wedding reception, or to stock your freezer. These can be sold as whole or half hogs and of course cut how you would like. They won’t last long. The last few we had were sold in 2 days. These are $3.50/lb by hanging weight. The whole weights are 169 - 192. Please give us a call between 8AM - 3PM to reserve yours.
304.679.3340, ext 2

06/05/2026

Update: Position Filled

We have a rare job opening that we would like to fill quickly. If you have great work ethic, are dependable and have a reliable way to/from work, please reach out to us. This work is physical in nature and you must be able to lift 50 lbs. This opportunity won't last long. Send email/resume' to [email protected] so we can get you in for an interview and get you started to work.

Today we put a Beef in the cooler with a hanging weight of 950 lbs and this Beef that hung at 1230 lbs. Big Beef Day.
06/01/2026

Today we put a Beef in the cooler with a hanging weight of 950 lbs and this Beef that hung at 1230 lbs. Big Beef Day.

05/30/2026

How Much Meat Will You Get?

We get asked very often: “How much meat will we get”? This is not a simple question to answer. There are several factors that go into this answer. Here are a few factors:
1. Build of the animal. How much muscle/fat is on the animal. Older animals sometimes have bigger bones or a lot of extra fat.
2. Cutting Preferences. De-boned and all fat trimmed off versus bone-in cuts with nice fat cap on the cuts.

First step is Slaughtering. This is removing the head, hide/skin, blood and insides of the animal. You will lose 40-50% of the animals’ live weight during this step.

Second step is Hanging/Aging. This step can be as short as a few days for Pork, Lamb, Goat to 2 or more weeks for Beef and Bison. Moisture weight will be lost while carcass is drying.

Third step is Processing. This is cutting the meat into ready-to-cook portions/cuts. This step will remove bones, tendons, cartilage and excess fat that is not wanted. We also remove lymph nodes, scar tissue, etc that would affect the quality of your meat. You will lose more of the hanging weight during this process.

Beef Example:
Live Weight – 1000 lbs
Hanging Weight – 500 to 650 lbs
Take Home – 250 to 400 lbs

Pork Example:
Live Weight – 200 lbs
Hanging Weight – 100 – 145 lbs
Take Home – 50 – 80 lbs

Note: Keeping the offals (heart, liver, tongue, kidneys), extra fat, bones, will increase your Take Home weight.

05/28/2026

Update 3Jun26: We have 4 1/2 remaining.

Update 29May26: We have 6 remaining.

We have a few HOGs available. They are $3.50/lb (hanging weight, which should average around 160 - 200 lbs). This price includes delivery to our shop, Kill Fee, Processing Fee, Disposal Fee, Vac Pac, labeling and frozen ready for your pick up.
For example; hanging weight of 160 lbs would cost $560.00.

This prices does NOT include any Curing/Smoking (Additional $2/lb) and sausage seasoning/spices is .20/lb (50 lbs of sausage would be an extra $10) & sausage patties are .50/lb extra fee.

Please call the shop at 304.679.3340, Ext 2 or message us here if you are interested or have any questions. These won't last long.

We can do whole or half hogs.

Thank you

05/23/2026

We will be closed this coming Monday for Memorial Day. Please enjoy your weekend and we will see you on Tuesday.

We are sorry that we didn’t open the shop today. Kim & I woke up early this morning only to find a broken utility pole a...
05/19/2026

We are sorry that we didn’t open the shop today. Kim & I woke up early this morning only to find a broken utility pole and downed lines across our driveway and part of our elk enclosure. Believe it or not no one wanted to come and take care of it so we had a hot day of cleaning up a mess & repairing fence.

05/18/2026

We hang beef with fat cover for 14-18 days.

Address

4424 Deerwalk Highway
Waverly, WV
26184

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm
Saturday 8am - 1pm

Telephone

+13046793340

Website

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