Identified from check-in
Order tags and labels travel with your deer and your meat through the entire process.
Family owned · Riegelwood, North Carolina
Old-school care.
A better-built system.
Dixie was built to give local hunters the kind of processor we wanted to use ourselves.
Where Dixie began
A family business shaped by real experience.
Hannah and Myles started Dixie Deer Processing in 2018 after Myles trained under Mark Webb, a respected processor with more than 50 years of experience. For three seasons, Mark shared the skill, discipline and practical knowledge that come only from a lifetime devoted to the craft, preparing Myles to carry those standards forward at Dixie.
Mark remains a trusted mentor and still lends a hand during deer season. His deep experience helped shape Dixie’s commitment to careful aging, consistent recipes and respect for every customer’s harvest.
What the Dixie name should mean
Confidence at every handoff.
One deer on the table
Only one customer’s deer is cut at a time so orders remain separated and controlled.
Local accountability
Customers know who is caring for their harvest—and how to reach us when they need an answer.
2018family owned since
50+years behind our training
1deer on the cut table at a time
Beyond the processing room
Blessed by blessing others.
Dixie’s Harvest for Hope turns donated wild game, fish and other food into hot meals and freezer-ready help for families affected by disasters and hardship. It grew from the same belief that built Dixie: a harvest should be handled with purpose.