We will only accept well shot and cared for deer. We reserve the right to turn away any deer as we see fit.
This includes deer, elk, antelope, moose, bear, and wild hogs
Whole carcass deer will be accepted November 8-10 and 15-23 only
This option is for the hunter who wants their entire deer turned into our specialty products. This is the fee for skinning, boning out, and trimming your deer. No steaks, roasts, or ground venison. Specialty products are priced seperately (see list at the bottom of this page)
This fee is for skinning, boning out, trimming, and grinding your deer and making 1-pound vacuum sealed packages.
This option includes skinning, boning, and trimming your deer. 1" steaks will be cut from the loin, roasts will be cut from the rounds, and the remainder will be ground and vacuum sealed in 1-pound packages.
Your deer will be caped by experienced taxidermists who understand what is required to ensure your trophy can be preserved. The cape and entire skull will be bagged and returned to you the same day. We do not store hides and antlers due to the extra space they require.
This is for hunters who are unable to wait for standard processing. A great choice for out of state hunters or those traveling from a distance. You get your steaks, roasts, and ground back (generally, specialty products are not available for this option) Times to be discussed and agreed upon at drop off.
Trim from animals harvested in the 2025 season, stored in clear food grade bags. Accepted Saturday mornings September thru January
This fee is for accepting, thawing, inspecting, and trimming your boneless trim. This does not include the price of specialty products. Specialty products are an additional fee (see list at the bottom of this page)
This includes grinding your trim and vacuum sealing in 1-pound bags
Elk will be accepted whole carcass, quartered, or boneless.
Your animal will be skinned, boned out, and you will get back steaks, roasts, and 1-lb vacuum packaged of ground elk. Specialty products are an additional fee (see list at the bottom of this page)
Your animal will be boned out, and you will get back steaks, roasts, and 1-lb vacuum packaged of ground elk. Specialty products are an additional fee (see list at the bottom of this page)
Your meat will be inspected, cleaned, and trimmed, and you will get back steaks, roasts, and 1-lb vacuum packaged of ground elk. Specialty products are an additional fee (see list at the bottom of this page)
Pork trim will be added to your venison at a rate 25% pork to 75% venison. This cost is factored into the price of your stix. For example, if you order 10 pounds of stix, we will use 7.5 pounds of venison and 2.5 pounds of pork trim. You will be charged for 10 pounds of stix. Keep in mind, this is the starting weight, and your return could be slightly less due to drying and shrinkage which occurs during the smoking / cooking process.
These are the flavors we offer for snack stix. Your stix will be vacuum sealed for freshness and shelf like, and labeled for quick and easy identification.
This jerky is generally cut from the rounds. Fee per pound is based upon starting weight of your jerky. Your finished product will weigh less due to smoking / cooking .
These are the flavor choices for Muscle Jerky. Finished product will be vacuum sealed for shelf life and freshness, and laveled for easy identification
Pork trim will be added to your venison at a rate 25% pork to 75% venison. This cost is factored into the price of your sausage. For example, if you order 10 pounds of sausage, we will use 7.5 pounds of venison and 2.5 pounds of pork trim. You will be charged for 10 pounds of sausage. Keep in mind, this is the starting weight, and your return could be slightly less due to drying and shrinkage which occurs during the smoking / cooking process.
These are the flavors we offer for summer sausage. Finished product will be approximately 1-pound logs vacuum sealed for freshness and shelf life, and labeled for quick and easy identification.
Pork trim will be added to your venison at a rate 25% pork to 75% venison. This cost is factored into the price of your bratwurst. For example, if you order 10 pounds of bratwurst, we will use 7.5 pounds of venison and 2.5 pounds of pork trim. You will be charged for 10 pounds of bratwurst.
These are the flavor we offer for bratwurst. The finished product will be vacuum sealed for freshness and shelf life, and labeled for quick and easy identification.
Pork trim will be added to your venison at a rate 25% pork to 75% venison. This cost is factored into the price of your sausage. For example, if you order 10 pounds of sausage, we will use 7.5 pounds of venison and 2.5 pounds of pork trim. You will be charged for 10 pounds of sausage.