Illinois Land For Sale | Built in 2000 you would think walking in that this place was built a year ago. Larry and the family have taken great pride in creating the best products around. From their care for the meat down to the packaging, you’ll not find a locker that puts as much care into the ENTIRE process as Bushnell Locker does. They are second to none and also the only locker within a 40-mile radius that has a kill floor.
This locker is for beef and pork only. They kill on-site, 450 beef, and 600 hogs a year. On top of that, they do 700 + whole deer (seasonal). They do curing and smoking in-house as well as their own specialty items like BBQ pork, hams, and turkeys for the holidays. On Fridays, you can stop by for freshly grilled ribeye, chop, chicken, or brat for lunch from the beginning of April through September.
See photo for exact layout:
Entering the front door you will be in the retail area. There is a large 6 door freezer and 4 door cooler stocked to the gills with fresh beef and pork cuts. Heading out of the retail area down the hallway you will pass by the office on your left, followed by the break room. On your right will be the paper products room followed by the spice room, and then a bathroom. At the end of the hall, on the left side there is a large storage room, and straight ahead an employee welfare room. As you turn right and follow the hallway there is a large utility room with a 600-amp service, water heater, etc. On the right is a full bath, followed by the county inspector’s office. If you turn left at the inspector’s door you can exit the building through a door. Straight through the next door is where things start to happen.
The first room is the offal room, where hides, bones, and waste go into containers to be picked up. Beyond the offal room and through the next door leads you straight to the kill floor. This is where the animals are dispatched and hung for the remaining process. After the animal is hung, it enters the hot carcass cooler room via rail system. There the meat is cooled out and stamped. Once it is cooled out it will enter the the holding cooler also via rail system. In the holding room there are seven individual rails leading off of the main rail. The carcass is in this room, until the workers are ready for it. At that time, the side of beef or pork is broken down the rest of the way. It is cut, processed, and packaged from here and will enter the freezer until pickup or placed on the retail floor. Also, from the processing room any specialty items like salami, sticks, hams, or bacon will exit through a side door into the cure cooler. Once the meat is properly cured it will enter into the smokehouse room, where it is smoked and washed. After smoking, it will enter a cooked product room where it will be cooled out finally to enter the wrapping room to be packaged. This facility is setup so that no cooked product has to ever be in the same room as raw material. It is also setup with back-up and dual compressors so that the facility is never down.