Fine-dining

Deer Processing

All Deer Must Have Proper Tags Before Processing.
NO EXCEPTIONS!

Mon. - Fri. 8:00am - 6:00pm

Sat. 8:00am - 5:00pm

Sun. 9:00am - 3:00pm

Deer Cutting Options

A close up of a steak with tomatoes and onions on a plate.

HIND LEGS

  • STEAKS
  • ROAST
  • GRIND
A steak with asparagus and carrots on a pan

LOINS

  • BACK STRAPS (CUT IN HALF) & TENDERLOIN
  • BONE IN CHOPS
  • GRIND
A person is cooking meat on a grill with tongs.

SHOULDER

  • SHANKS (2) ROAST (2)
  • GRIND
A large piece of meat is sitting on top of a black cutting board.

SPARE RIBS

SAVE OR GRIND

NECK

SAVE OR GRIND

Charges

A close up of a steak with tomatoes and onions on a plate.

GRIND OPTIONS

  • ADD NOTHING
  • ADD PORK BUTTS (10$ GROSS) x $3.00 LB
  • MILD ITALIAN SAUSAGE x $12.50 per bag
  • HOT ITATIAN SAUSAGE x $12.50 per bag
  • POLISH SAUSAGE x $12.50 per bag
  • BREAKFAST SAUSAGE x $12.50 per bag
A person is grilling meat on a grill with tongs.

SMOKE OPTIONS

  • 3# SMOKED SALAMI (CHUBS) x  $10.00 each
  • 3# SM. SALAMI W/CHEESE x $12.50 each
  • 3# SM. SALAMI W/CHEESE & JALAPENO x $15.00 each
  • B. SMOKED SNACK STICKS (BULK)  x $8.00 lb.
A white plate topped with meat , asparagus , and tomatoes.

NOTES

  • NO STEW CUTS. GET A ROAST AND CUT AT HOME
  • NO JERKY, NO ROPE SAUSAGE (BULK ONLY)
  • $1.25 # for processing $125.00 minimum
  • $30 Skinning
  • $60 Cape
  • $10 Skull cap 
  • $10 Pelvic cut and wash

*** PLEASE NOTE ***
When processing deer, we make judgment calls on whether or not to use some of the meat in the deer. Blood clots, dirt, busted bones, etc. can cause extra loss on your net take home weight. Therefore, there are no guarantees of any kind as to your net product.

You will receive a phone call when your deer is processed. Please pick up your deer within THREE (3) DAYS) or it will be discarded.