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February 2023 by diane gay
We have used them. The every last one. Beware You will not get all your meat and you will not get all the bones. We will never use then again. They say all the right thingsBut they are not Honest.
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January 2022 by Brandyn Reinhart
Got meat back and it smelled like rotting flesh/rotten fish. Put two deer through there and it happened to both. Each kill was only 2-3 days old when they got the meat. Would not recommend.
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January 2022 by Grant Gaines
They did a great job of processing my deer. 100% would recommend!
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January 2022 by Fred Tofts
Very interesting place to do business
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January 2021 by Shrewsbury Renaissance Faire
Great family business. These guys do a great job. Cure is tasty and the turn around time is quick. Been using Airlie's Custom Meat as our butcher for 30+ years. I highly recommend.
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January 2021 by Dustin Law
If the older lady answers call back latter. She just has a hard time remembering much but wants to be helpful. They are supper busy because they are good. Not big business here, home town help, just be patient.
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January 2021 by Truman Price
Airlie Meat has butchered calves for us every year for about 15 years. Very professional, easy to work with and accommodating to small requests. Never a problem!
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January 2020 by Kenneth Graham
First experience processing a cow...these guys were great. No b.s. they got it done quickly and did a very nice job packaging everything up. Very affordable I'll use them again ?
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January 2019 by Layne Curths
Horrible communication and service. They threw our cow heads away even though we asked to keep them. Only went there because everyone else was booked out until february. There is a reason for that, stay away from this place. We will never go back.
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January 2018 by Elena Cochran
Scheduled an appointment with them for our hog to be done November 28. Got a phone call today full of excuses and apologies. This is not a business, this i a bunch of cousins, friends-of-a-friends, and in-laws butchering their own animals. Don’t bother with them.
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January 2015 by Erik Crisanti
"Custom" is a major misnomer in this case.I normally take my game to Gene's in Stayton. This year, because of a time constraint, I took my deer here because it was closer. Big mistake. Ignoring the poor cutting and wrapping, I ordered 5 pounds of meat cut into jerky and left raw so that I could use my own recipeAfter picking it up, I put the meat in the freezer until I had a chance to make the jerky. Come a week later, I defrost and unwrap it to find made and prepared peppered "jerky." What they actually did was hack of huge chunks of meat, pepper them and put them in the dehydrator for an hour or so. The chunks were generally 3/4 - 1 1/4 inches thick and still raw. The outside was barely dried, the inside not at all. I had to slice all the chunks, and put them back in the dehydrator. No idea how they'll turn out.Making the jerky wouldn't have been so bad if they had at least cut it thin or asked me what kind of jerky I wanted. What if I was allergic to pepper? What of I wanted barbecue or teriyaki? A very poor job in all respects and from now on I'll be making the extra drive to go to Gene's.
