FAQ

                            Q: How is each deer kept separate?
            A: Here at Lone Star Smoke House we understand how important it is that you get your meat back. That is something that we kept in mind when creating the values for our business. Lone Star is committed to honoring those values by guaranteeing that whatever you brought in will be the same product that you will get back.  Every animal that comes in is unloaded into a lug containing a tag that is attached to the lug with the customer’s name and species of animal. The individual lugs are then placed into one of the several walk-in coolers that always maintain the appropriate temperature. The tag that was initially placed on your lug during the drop off will follow your meat every step of the way. This includes at the cutting table, bagging station, smokehouse and even the freezers or coolers. In our walk-in freezers each person is assigned a specified spot which will be shown on the job ticket. The integrity of your product is our number one concern.

              Q: What kind of beef or pork do we use in our blends?
            A: We only use fresh USDA inspected beef and pork.

                                 Q: What type of cheese is used?
            A: We offer high melt cheddar cheese and pepper jack cheese which can be added into any of our products.

                            Q: How will the meat be packaged?
          A: At Lone Star Smoke House, we are committed to always serving you. That does not just include how we handle your product from start to finish. For your convenience, all product is vacuum sealed using cutting edge equipment that is guaranteed to stay fresh for much longer. In addition to vacuum sealing orders everything is also accurately labeled with an easy to read tag. The individually vacuum sealed orders will also be flattened for easier stacking in your freezer.  Also keep in mind when vacuum sealing tenderized steaks the package appears smaller. On average the typical backstraps will yield 10-12 steaks, unless other cuts are specified.  When packaged there are usually 3-4 steaks per package with the quantity written on the label.

                  Q: What type of wood is used in the smoke house?
            A: We use Red Oak in our smoke house which provides some of the best flavorful sausage.

         Q: How long does it typically take until I get my order back?
            A: During deer season, we try to have all orders out in a timely manner. Depending on what your customized order is will depend on the turnaround time. The typical turnaround time will be 1-3 weeks depending on how busy we are at the time. On the initial drop off once the job ticket is filled out an estimate of the approximate wait time will be established. Once your order is done we will give you a call to notify you.

If there are any additional questions that we haven’t answered, please do not hesitate to give us a call.