Game Processing

 

We take great care in getting your game from harvest to the table and 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 VENISON DONATION COALITION and will happily accept your contributions. There is never a charge to donate venison, and we’ll accept your whole animal or any portion you wish to donate.

 

 

BASIC PROCESSING - $60
Includes any combination of chops, steaks and roasts.  You will also receive some burger and cubes (stew meat).  All meat will be wrapped in waxed freezer paper, fully boned and flash frozen for better flavor.
 
OPTION – VACUUM PACKAGING – add $10
Vacuum-sealed meat will taste fresher and last for years in your freezer.  Note: Ground meat is not vacuum sealed.
 
OPTION – PAN SAUSAGE - $6/flavor
Hot Italian, sweet Italian, maple breakfast and Cajun.  For more intense flavor extra spice can be added (small additional charge).  All of our seasonings are specially blended for venison and wild game.
 
OPTION – Cuts & Misc.

Cubes or stew meat in quantity - $4 and up

Hind quarters into minute steaks - $8 per hind quarter

Pork trimmings added - $1.50/lb

Caping (for mounting) - $FREE if Naturally Wild Taxidermy Studio is doing the mount, $25 otherwise.
 
OPTION – The SMOKE HOUSE! 

Venison Kielbasa - $2.75/lb

Venison Summer Sausage - $2.50/lb

Venison Slim Jims - $3.00/lb

Venison Pepperoni - $2.50/lb

Venison Bologna (Croghan style) - $2.75/lb

Hind quarters into jerky - $20 each (regular or peppered)

Hind quarter smoked - $10 each

Hind quarter smoked & sliced - $12 each

Hind quarter smoked & chipped - $14 each
 
OPTION – Grinding of your meat

Ground into your container - $0.50/lb

Ground & packaged in 1lb freezer bags - $0.80/lb

Note: All meat should be clean and boneless.
 
SPECIAL TIP – Cuts available from your deer

Hind Quarters (2): steaks, roasts, minute steaks, jerky, smoked

Front Shoulders (2): cubes, stew meat, burger, fresh or smoked sausage

Back Straps: whole loin, chops (butterfly steaks), cubes, stew meat

Inner Loins (if usable): whole, cubed

Neck & Ribs: burger, smoked or fresh sausage
 
SPECIAL TIP – Field Care Tips for Better Taste

  • 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

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