Welcome to SAN Meats!

At SAN, our name stands for family: Sal,
Aidan, and Neha. As a family-owned and operated business, we are proud to offer
you the finest quality meats from our facilities in Eastern Tennessee. SAN
Meats consists of three divisions: SAN Meat Packing, SAN Meat Market,
and SAN On-Line.

SAN Meat Packing is a USDA-inspected
slaughterhouse (M-9085 and V 9085), specializing in meat processing and
packing. We are also HFSSA Halal-certified, ensuring the highest standards for
our beef, lamb, and goat products.

Our retail division, SAN Meat Market,
provides premium butcher’s cuts of fresh beef, lamb, and goat. Whether you need
a whole, half, or quarter animal, or prefer specific cuts, we have you covered.

We take pride in sourcing only Premium
Red and Black Angus Cattle—both grain-fed and grass-fed—that we harvest,
process, and pack on-site to produce our signature SAN Premium Steaks.

In addition, we offer a wide variety of
value-added products, including ground beef, beef bacon, sausages, Philly
steaks, cube steaks, jerky (both beef and lamb), cheek meat, tongue, organs,
oxtail, and bone marrow.

For added convenience, SAN On-Line
allows you to order our premium steaks and package deals for local pick-up,
delivery, or national shipping.

OUR SERVICES

  • USDA SLAUGHTER

    We ethically harvest beef, bison, lamb, and goat for livestock farmers under USDA inspection, meeting the highest standards for resale.

    ​USDA - Food Safety and Inspection Service

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  • PROCESSING

    To ensure the highest quality of meats, we hang carcasses for up to 14 days before processing and packing.

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    We meticulously break down carcasses to produce boneless and bone-in steaks, maximizing the overall yield.

  • PACKING

    We expertly prepare, vacuum-seal, and customize individual steaks to your liking. Each steak is carefully labeled to meet your preferences.

  • Food Inspector

    Inspectors provide the first line of defense against adulterated meat products.

  • Consumer Safety Inspector

    CSIs ensure a plant is operating within its written plans for HACCP, sanitation, and processing.

  • Public Health Veterinarian

    PHVs help oversee the effectiveness of farm-to-table food safety systems.