People sometimes ask why we only ship two days a week. Simple: a box shipped on Thursday can sit in a depot over the weekend, and no amount of dry ice forgives that. So everything ships Monday or Tuesday, and nothing we send ever spends a Saturday in a warehouse.
Shipping mornings start at the freezer at dawn. Every order is picked frozen solid, weighed — this is when weight-priced cuts get their final price and your card gets charged — and packed into insulated boxes with dry ice. James, our hazmat-certified driver, handles the dry ice; it's genuinely regulated cargo, and it's genuinely his favorite part.
By early afternoon the FedEx truck is loaded and the local orders are in our own trucks. If you're within 50 miles of Groesbeck, there's a decent chance the person at your door is a Watkins.
It's an unglamorous system that produces a very glamorous result: beef that leaves our freezer frozen and arrives at yours the same way.
