Bring it properly handled.
We do not accept roadkill. Package prices include gutting, and every field-dressed deer receives a $25 credit.
Drop-off & pickup guide
A smooth order starts
before you reach the counter.
Read this once, arrive prepared, and we can take better care of your harvest faster.
When you arrive
Three things to know first.
If you are unsure whether your animal or meat was handled properly, call us before making the trip.
Use the lobby transfer station.
Move your meat from your cooler into one of our clean lugs with as little ice, water and foreign matter as possible.
Your order gets identified immediately.
We tag and label your order when it enters our care so it stays identified throughout processing.
Quartered-meat batch minimum
12 lb raw meat is required for every sausage or flavored-burger batch.
That amount will generally make 15–24 lb of finished product, depending on the recipe and added ingredients.
After check-in
Good meat takes time. Finished orders need freezer space.
At least seven days.
Whole deer age in our hanging cooler for a minimum of seven days before cutting.
Usually around 14 days.
Peak season may reach four weeks. We do not guarantee completion dates.
Come within three business days.
After the ready text, storage is $5 per day beginning after the third business day.
Abandoned after 14 days.
Orders not picked up within 14 days of the ready text are considered abandoned.
Hogs & bears
Yes, we process both.
Hogs and bears have a seven-day maximum hold. Bear processing is priced at the deer-equivalent rate plus $2 per pound.
Call before arrival