Adair Custom Processing: My Go-To Spot for Reliable Custom Meat Processing in Small-Town Oklahoma
Introduction
As someone who’s spent years hunting deer in the rolling hills around Adair, Oklahoma, finding a trustworthy place for custom meat processing has been a game-changer. Adair Custom Processing at 204 S Mays St quickly became my top choice after a friend recommended it during a late-season hunt. What started as a one-time drop-off turned into a routine stop every fall. Their hands-on approach to handling wild game and livestock makes the whole process feel personal, not just a transaction. If you’re a local rancher, hunter, or home cook looking to turn fresh cuts into freezer-ready packages, this spot delivers quality without the hassle. I’ve walked away with perfectly wrapped steaks and sausages that taste like they came straight from the farm. Stick around as I share what makes Adair Custom Processing stand out in the world of custom meat processing.
Adair Custom Processing Hours And Days
| Sunday | Closed |
| Monday | 8 AM–5 PM |
| Tuesday | 8 AM–5 PM |
| Wednesday | 8 AM–5 PM |
| Thursday | 8 AM–5 PM |
| Friday | 8 AM–5 PM |
| Saturday | 8 AM–12 PM |
Complete Market Details
| Category | Details |
| Market Name | Adair Custom Processing |
| Address | 204 S Mays St, Adair, OK 74330 |
| Opening Hours | Monday through Friday: 8:00 AM to 5:00 PM Saturday: 8:00 AM to 12:00 PM, Sunday: Closed |
| Frequency | Weekly during standard business hours |
| Ticket Information | No advance tickets needed for processing services. Appointments recommended for larger orders. Check the Official website for any schedule changes. |
| Contact Number or Email | (918) 953-0152 |
| Parking & Transportation Info | Plenty of free parking right on the premises. The location sits just off US Highway 69 for easy drive-up access from Tulsa or nearby towns. |
| Vendor Registration Link | Services are available to walk-in customers and by appointment. Call or message via Facebook to discuss your processing needs no formal registration required. |
Parking, Tickets & Transportation
One of the best parts about heading to Adair Custom Processing is how straightforward it is to get there and settled in. I usually drive in from about 20 minutes north, hopping on US Highway 69, and the exit for Mays Street is a breeze no city traffic to fight. Once you pull up to 204 S Mays St, you’ll find a spacious gravel lot that handles trucks, trailers, and even bigger hauls from hunting trips without a squeeze. I’ve backed my pickup right up to the door more times than I can count, unloading quarters without breaking a sweat.
Forget about tickets or reservations eating into your day; this isn’t that kind of setup. Just show up during hours or give them a quick call to confirm space. If you’re hauling from farther out, like Claremore or Vinita, the highway access keeps things simple, and there’s no public transit hassle since it’s a quick rural stop. Pro tip from my runs: Arrive early on Saturdays if you’re dropping off game the lot fills with fellow hunters, but it never feels chaotic.
Vendor Information
At Adair Custom Processing, it’s all about supporting local folks like us who raise or harvest our own meat. Over the seasons, I’ve chatted with ranchers dropping off beef halves and families bringing in hogs for sausage-making. They handle everything from basic trimming to custom blends, always with that small-town attention to detail. Costs run fair for the quality think per-pound fees that cover wrapping, grinding, and smoking without surprise add-ons. I’ve never paid more than expected, and they’ve even tossed in tips on aging cuts for better flavor.
To get started, just reach out via phone at (918) 785-4423 or their Facebook page. No online form, but a conversation gets you booked fast. They prioritize repeat customers like me, so mention if it’s your first time they’ll walk you through options like portion sizes or seasoning packs. It’s this easy entry that keeps locals coming back for their wild game processing needs.
Tips for First Timers
My initial visit to Adair Custom Processing taught me a few lessons that saved time and stress on later trips. First, call ahead if you’re bringing a full animal they’ll let you know drop-off windows to avoid waits. I learned the hard way once by showing up unannounced with a deer during lunch rush, but the team squeezed me in anyway.
Label your preferences clearly: Jot down how you want steaks cut or what percentage for burger. Their staff is great at suggestions, but being prepared keeps things moving. Dress practical too boots and gloves if you’re unloading, since it’s a working facility. Finally, ask about turnaround times upfront; mine usually wraps in a week, but holiday seasons can stretch it. These steps made my routine smooth, turning a chore into something I actually look forward to.
Why Adair Custom Processing is a Must-Visit
It’s the end of a crisp October morning hunt, and I’ve got a solid buck in the truck bed. Driving into Adair Custom Processing feels like pulling up to a neighbor’s barn, not a sterile shop. The family behind the counter folks who’ve been at it for generations treat your meat like it’s their own. Last season, they spotted a better way to trim my roasts that kept them juicier than ever, sharing the trick over coffee while I waited.
What sets them apart in custom meat processing is the no-rush vibe mixed with sharp expertise. They process hundreds of deer and cattle yearly, using state-inspected methods that ensure safety without losing that fresh, local taste. For me, it’s not just about the end product it’s the stories swapped with other hunters in line, building that community thread in a town like Adair. If you’re tired of big-city processors who charge an arm, this place restores your faith in straightforward service.
Instagram-worthy Market Moments
Adair Custom Processing might not scream “photo op” at first glance, but trust me, it delivers subtle shots that capture the heart of rural Oklahoma life. I love snapping the stack of neatly wrapped packages as I pick them up the white butcher paper stamped with my name, tied with twine, glowing under the shop lights. It’s like a still life of harvest pride.
Head outside for the golden-hour light hitting the loading dock, with trailers parked and the Oklahoma sky stretching wide. Inside, the grinding station mid-action makes for a gritty, real-deal reel if you’re into behind-the-scenes. Or grab a close-up of fresh sausage links hanging to cure perfect for tagging your next grill post. These moments remind followers why supporting spots like this matters, one frame at a time.
FAQs:
What types of meat does Adair Custom Processing handle?
They specialize in wild game like deer and elk, plus livestock such as beef, pork, and poultry. From my experiences, their setup shines with big-game quarters, but they tackle everything a local might bring in.
How long does the processing usually take?
Turnaround varies by volume, but expect 5 to 10 days for standard orders. I’ve had deer done in under a week during quieter times just ask when you drop off for the latest estimate.
Do I need an appointment for drop-offs?
Walk-ins work fine during hours, but calling ahead ensures space, especially on Saturdays. It’s helped me avoid lines on busy hunting weekends.
Are there minimum order sizes or fees?
No strict minimums; they process based on what you bring. Fees are straightforward per pound contact them directly for a quote tailored to your cut list.
Can I customize my meat packages?
Absolutely, from steak thicknesses to sausage flavors. The team guides you through options, and I’ve loved experimenting with their jerky recipes.
Final Thoughts
Every trip to Adair Custom Processing reinforces why I stick with local for my custom meat processing. It’s more than filling the freezer it’s about quality work from people who get it. Whether you’re a seasoned hunter or just starting with backyard pork, swing by 204 S Mays St and see for yourself. Give them a call, drop off your haul, and join the ranks of satisfied locals. Your next meal will thank you.