Wild Game Processing

We take great care in getting your game from harvest to table.  We are a family run business, so the same people have been processing your game for nearly 20 years.

*WE WILL PROCESS ANY WILD GAME- PRICED UPON REQUEST.
(WE CANNOT ACCEPT DOMESTIC ANIMALS).

  • Game is generally completely processed within 1-3 days of drop off.
  • All your fresh meat is always your own.  It is numbered at drop off and the number, and your carcass tag, stays with it until you pick it up. So, you’re sure to get your own meat back when you choose us as your processors!
  • We trim your meat carefully, so whether it’s steaks or ground,
    what you get back is quality venison.
  • We no longer call when your deer is done.
    We will give you a pick up day at drop off.
    Eliminating phone calls allows us to get your deer processed more quickly.
    Whichever day we tell you your deer will be ready, it will be cut the day before and can be picked up at anytime on the pick up day (unless we specify a pick up time, with the day, at drop off).
  • If you like the work we do, please leave us a good review on our new Facebook page specific to our processing. If you had a problem with your order, please let us know so we have a chance to rectify it before you leave a bad review.

We provide a variety of options from basic processing to sausages and smoking… Take a look at what’s available, and if you don’t see what you’re looking for, please ask!

We are a proud member of the
vension donation
and will happily accept your monetary contributions on their behalf.
To donate your deer just drop it off anytime we are open.
We will process it at no charge to you for distribution by thefoodbank

BASIC DEER PROCESSING – $80*
Includes any combination of chops, steaks and roasts, burger and some cubes or stew meat.  Meat will be boneless & wrapped in waxed freezer paper**. Ground meat is packaged in a mix of 1 & 2 pound freezer bags (use of only one size may be requested).  All meat is put in the freezer immediately upon completion.
*This is the reduced cash/check price. Credit/Debit cost is $83.
**VACUUM PACKAGING – add $10
Vacuum-sealed meat will taste fresher and last for years in your freezer.
Note: Ground meat is not vacuum sealed.
*Smoked meat (excluding Jerky) may be vacuum packed for an additional $5.
PAN SAUSAGE – $10/flavor*
Hot Italian, Mild Italian, Maple Breakfast, Cajun, Smoky Jalapeno and Brown Sugar BBQ.
For more intense flavor, extra spice may be added (small additional charge).
All of our seasonings are specially blended for venison and wild game.
*up to 25 pounds per flavor.
OTHER OPTIONS
Stew meat in quantity – $5 and up
Hind quarters into minute steaks – $10 per hind quarter
Pork added to ground – $2.50/lb
The SMOKE HOUSE!
Hind quarter into Jerky – $24 each
[Available in regular, peppered, cajun & BBQ]
Venison Kielbasa – $3.00/lb.*
Venison Slim Jims – $4.00/lb.*
Venison Summer Sausage – $16/Stick*
Cheddar or Hot Pepper Cheese added to Summer Sausage – $20/Stick*
Venison Pepperoni – $14/Stick*

*Summer Sausage weighs approx. 5lbs.
Pepperoni weighs approx. 4lbs.
There is a 3 pound minimum on kielbasa and slim jims,
but any increment after 3 pounds may be chosen.

Sticks are left whole, everything else is bagged, however…
SMOKED SAUSAGE MAY BE VACUUM SEALED WITH YOUR REGULAR ORDER TO MAINTAIN FLAVOR AND FRESHNESS.

GRINDING OF YOUR MEAT
Ground into your container (no bags please)- $0.75/lb.
Ground & packaged in 1 and/or 2 lb. freezer bags – $1.25/lb.
Note: All meat should be clean and boneless.
∟Boning is available for an extra $8 per leg/section.
Sausage flavoring and pork may be added at the listed prices.
CUTS AVAILABLE FROM YOUR DEER
Hind Quarters (2): steaks, roasts, minute steaks, jerky, smoked, cubes & stew meat
Front Shoulders (2): burger, fresh or smoked sausage
Back Straps (2): whole loin, chops (butterfly steaks), cubes, stew meat
Inner Loins (if usable): whole, cubed
Neck & Ribs: burger, smoked or fresh sausage
*We do not have a cube steak machine- cubes mentioned are pieces used for speedies and in shish kabob.  We do not do neck roasts.
TIPS FOR BETTER TASTE
IN THE FIELD:
■Field dress deer completely, taking care not to nick bladder or intestine.
■If nick or puncture occurs rinse cavity well ASAP.
■When dragging, keep the cavity clean of debris.
■Cool your deer quickly - bring it to us or hang by the neck in a cool place.
AT HOME:
■Freeze all meat, fresh or smoked, that will not be used soon.
■Thaw slowly to prevent toughness.
■After 4-6 months, sausage seasonings begin to dissipate.
Use before this for best flavor.
HEADS/RACKS/ANTLERS
–For us to cut off the antlers at the base of the skull, clean (remove brains) and salt your rack it is just $5. We can also save the whole head for you to do something with the skull yourself.  This also costs $5 as we have to store/cool the head. There is no charge if you are having us do a mount.
For these prices see our mounting page.
∟If you want the rack, but don’t want to pay us to cut it off, you may bring your own saw or knife to cut off the rack or head, or you may do it before you come.
–For us to cape out a head for you to get a shoulder mount done is $25.
We recommend using Russell Phelps of Four Seasons Taxidermy for your full shoulder mounts.
We have one of his mounts on display so our customers may see his work.
∟There is no extra charge if you are having an Antler or European mount, or beetle cleaning done through us. For these prices see our mounting page.
TAGGING
There is a lot of confusion as to who, if anyone, needs to keep the carcass tag- if it should stay with the head or the meat, if it needs to be kept once the deer is cut etc.
This is the DEC link for what is required.

all prices subject to change without notice