Wild Country Meats
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.
How to Break Down a Boneless Chuck Roll
From Whole to Sliced: Cutting Beef Bottom Round Explained
Easiest Way to Save Money on Premium Meat | Butcher Secrets
How to Make Award-Winning Breakfast Sausage at Home
Learn to be a Butcher featuring the Beef Top Sirloin | WHOLE Top Butt (Cap on/off)
How did the Beef Brisket get its name?! | Beef Terminology
How did the Beef Chuck Roll get its name?! | Beef Terminology
Learn to be a Butcher featuring Tomahawk Steaks | Beef Breakdown
Learn to be a Butcher featuring the Gooseneck | Rump, Eye, & Heel Roast + Round Steaks
Learn to be a Butcher featuring the Shoulder Clod | Two Whole Beef Clods with ZERO waste
Learn to be a Butcher featuring the Boneless Chuck Roll | Four different cuts with ZERO waste!!
Wild Country Slideshow
TOP SIRLOIN! | Do you prefer the Picanha attached?! - Professional Butcher
PRIME Ribeye vs CHOICE Ribeye | Professional Butcher Chris Gabriel explains the different grades
How to build a Charcuterie Board | Super Bowl Party
How to make Beef Jerky - Step by Step Tutorial | Wild Country Original Jerky
How to Cut Pork Chops - Over 400 Bone-In Pork Chops | Professional Butcher
How to Breakdown Pork Steaks - OVER 120 | Professional Butcher
The BEST Meat Case - How to order without being overwhelmed | Professional Butcher
Tenderized Round Steaks & Cube Steaks | Professional Butcher
Beef Shoulder Clod Breakdown (Roast, Stew, & Steak) | Professional Butcher
How to breakdown a Strip Loin into Steaks - (KC Strip Steak) | Professional Butcher
Trimming up Teres Major Steaks | Professional Butcher
Cutting an entire Beef (Start-to-Finish) | Processing Facility
The proper way to Trim a Brisket! | Professional Butcher
Chuck Roll Breakdown (EASIEST WAY) | Professional Butcher
Breaking down a Beef Shoulder Clod | Professional Butcher
How to Butcher a whole Rump Roast | Professional Butcher
Build our Meat Case! | Professional Butcher
Trimming the ULTIMATE Brisket! | Professional Butcher