Share The Harvest
Our Harvesting Schedule:
Please understand we are scheduling into 2023 and want to apologize to those customers that were unaware of this situation. This is uncommon and we are handling scheduling the best we can. Our Beef Slaughter Schedule is booking into August of 2023.
Deer Hunters
Due to Concerns with CWD, we will be handling deer differently this year. We will be requiring the County the Deer was Harvested in, the Confirmation #, whether the Deer was CWD tested or not. As always each deer will be kept separate — ie. roast, loin, steaks, deer burger is from your deer.
We do co-mingle deer for specialty products, however this year we will be separating deer harvested in CWD Counties, Deer being CWD Tested, and Deer Harvested in Non-CWD Zones. You can still request to do your own batches of Specialty Products for the additional charge, remember the minimum batch size is 25lbs for 1 item.
CDC Recommendation
In areas where CWD is known to be present (Adair, Crawford, Franklin, Jefferson, Linn, Macon, Mercer, Oregon, Polk, St. Clair, Ste. Genevieve, Stone & Taney counties), the Centers for Disease Control and Prevention recommends hunters strongly consider having their harvested deer tested before eating the meat.
The Centers for Disease Control and Prevention recommends not consuming an animal that tests positive for the disease. Do not eat meat from deer that look sick or are found dead. If a hunter chooses to dispose of the processed meat, do so properly through a trash service to a properly permitted landfill to prevent the spread of the disease.
Notice: Archery Hunters
We are only accepting deer that:
- Are NOT Gut Shot
- Are field dressed properly
- Have been rinsed out
- Have not hung over a day (excluding a Saturday evening kill)
Processing
Information
We Will stop taking carry in meat on oct. 29th 2022
& resume Taking Carry In Deer Meat on January 16th 2023
Whole Deer
- You get your deer back (except sausages)
- We make high quality cooked and fresh sausages
- Grinding is included in processing charge
- Own batches of sausage are available
Special Batches
- Special batches are made in 25lb increments
- Extra charges apply
- They are done after processed deer and carry-in non-own batches are finished
Carry-In Meat — Boneless Meat
- We will grind burger or make sausages from your boneless chunks of deer meat
- We ask that the chunks be no larger than your fist
- Meat should be brought in frozen for making sausages – in food safe bags, not trash bags, grocery sacks, buckets or containers you want back
- Product should be free of debris (hair, human or deer, leaves, sticks, feces etc.). Clean ready to use meat
- Whole deer that we process, sausage will be processed prior to carry-in boneless meat.
- We will be happy to make you Summer Sausage, Snack Sticks, Bologna, Jerky, Bratwurst, or Link Sausage from your Carry In meat however, we will not be accepting any Carry-In deer meat until after January 16, 2023
- Boneless Meat that the deer has not been CWD tested will need to make their own batch if coming from a CWD Zone
- Boneless Meat that Has Been CWD tested can be co-mingled. We will not take Boneless Deer Meat in until Test Results are in
Deer Tips & Reminders
Remember the three Cs. Keep the deer clean, cool, and covered.
Final Dressing
- Cut around the rectum to free it and the bladder
- Remove the paunch, intestines, bladder, and rectum
- Split rounds at seam to pelvis bone. Split bone if possible. Be careful not to jab into the rounds
- Watch for the tenderloin!
- Cut around diaphragm to remove lungs, heart, and esophagus
- Remove udder on female deer
- Rinse with cold water (especially if gut shot)
- Pack with ice (chest and rounds)
- Wrap deer to protect it from flies and debris
Deer Processing
Skinning, cutting roast, loin rst., steaks, & grinding plain burger. Includes disposal fee
(Tendon)
We will Begin Accepting Carry In Boneless Frozen Deer Meat January 16th.
Carry-In Deer or Wild Game Meat Processing
Minimum $100 charge
min. 25lb
min. 25lb
Own Batches Pricing
25lb, 50lb, 75lb, 100lb & up
Batch sizes: 25, 50, 75, 100, etc.
Hide, bones, scrapes
Specialty Products
2lb
1lb
2lb green wt. pack
BBQ, w/ Cheese, Jalapeno & Cheese, & Pizza Style
1lb (green wt.) pkg
BBQ, w/ Cheese, Jalapeno & Cheese, & Pizza Style
2lb (green wt.) pkg
10lb minimum
w/ Cheese, or Jalapeno & Cheese
2lb Stick (green wt.)
w/ Cheese, or Jalapeno & Cheese
1lb (green wt.)