Game Processing

2016 Deer Gun Season Extended Hours:

Saturday November 19:
8:00 AM – 5:00 PM

Sunday November 20:
10:30 AM – 7:00 PM

Monday November 21:
6:00 AM – 6:00 PM

Tuesday November 22:
6:00 AM – 6:00 PM

Wednesday November 23:
6:00 AM – 6:00 PM

Thursday November 24:
Closed for Thanksgiving

Friday November 25:
6:00 AM – 6:00 PM

Saturday November 26:
6:00 AM – 5:00 PM

Sunday November 27:
Noon – 6:00 PM

Monday November 28:
6:00 AM – 6:00 PM

Processing Information

We keep all Wild Game separate, this includes fresh cuts as well as any sausage/smoked products. You will get your own meat back.

All Wild Game (except burger), fresh and smoked are vacuum packaged with a full ingredient list on the label.

All Wild Game (except burger), fresh and smoked are vacuum packaged with a full ingredient list on the label.

All Wild game are hand cut with only boneless cuts to our customers.

We can process your Deer, Elk, Antelope, Moose, Bison, or Bear.

We take in whole animals as well as quartered animals or trim.

 

Sausage Information

All sausage products are made with your wild game. To do this requires extra time and labor, but we think that is worth it you you – our customer. If you have questions regarding this policy, please ask.

If you would like to have beef added to your sausage products rather than pork, please request it at the time that you place your order. We will be more than happy to honor your request.

$15.00 will be added to any sausage orders that are split between two products.

Example: One 25 lb batch split into 1/2 summer sausage and 1/2 snack sticks. 

Not all products can be split.

All Products require a minimum weight of wild game.

Minimum Weights of Wild Game  
Summer Sausage & Snack Sticks 17 lb = 25 lb
Bacon, Brats, Breakfast Sausage 10 lb = 20 lb
Ring Bologna & Wieners 15 lb = 25 lb
Ground Jerky 15 lb = 25 lb
Whole Muscle Jerky Whole hind Qtr.
Dried Venison (smoked) Whole hind Qtr.

 

Whole Wild Game Processing

Basic Fee $95.00
Cash Discount $5.00
Fee with Discounts $85.00

Processing includes: Skinning, cutting fresh meat, wrapping, and grinding trim for burger.

We can add beef, beef fat, or pork for an additional charge.

 

Trim for Burger

We will grind your wild game meat into burger

Grind & Wrap .90 / lb.
Grind Only .65 / lb.


We can add beef, beef fat, or pork for an additional charge.

* Boning Charge $20 / Qtr.


 

Trim to Sausage Products

Summer Sausage

Traditional, Garlic, or Onion $3.00 / lb.
Specialty Summer (1 Added Ingredient) $3.29 / lb.
Additional Ingredient $.50/lb

Ring Bologna

Ring Bologna $2.89 / lb.

Bratwurst

Classic Fresh $2.69/lb.
Smoked, Garlic, Onion or Beer Added $2.79/lb.
Fresh Specialty Brat $2.99/lb.
Additional Ingredient $.50/lb.

Wieners

Traditional $3.50 / lb.
Specialty $4.00 / lb.


Snack Sticks

Regular, Garlic, or Hot $3.75 / lb.
Specialty Sticks $4.25 / lb.
Additional Ingredient $.50 / lb.

Leg Jerky

Leg Jerky $6.00 / lb.


(requires a whole hind quarter; no boning charges apply)

Dried Leg

Venison, Whole Round Smoked, and Thin Sliced $4.00 / lb.


Breakfast Sausage

Bulk $2.19 / lb.
Patties $3.25 / lb.
Links $3.50 / lb.

Bacon

Bacon $3.25 / lb.

Ground Jerky

BBQ, Teriyaki, or Bloody Mary $5.00 / lb.


Special Seasonings

Jalapeno                 Cheese                       Chipotle Peppers                  Cranberries

Cherries                   Cajun                         Italian*                                   Tomato Basil*

XXX Hot                  Habanero                  Bloody Mary**                      Buffalo Wing

                                   Jamaican Jerk*       Gyro*

  * Denotes Brat only

** Denotes Brat & Ground Jerky