Venison Processing

June 16th, 2020
by admin

Basic Processing includes skinning, boning, cutting, grinding burger and vacuum packing your steaks and meat. All meat is vacuum packed in specially designed freezer-ready bags.

188914_163167477071275_5013037_nWith a basic processing, the inner tenderloins are left whole, the back-straps are also left whole unless requested differently. The remaining portion of the deer will be cut into steaks of your choice and the trimmings will be ground into burger, unless requested otherwise. (all burger is ground twice!)

Print this form and bring it in to save time!

Rump roasts are available, but remember that you are giving up steaks to get the roasts.

Processing normally takes 1-2 days; this

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does not include any special items i.e. summer sausage or other special requests.

You may choose to add pork or suet to your burger for an additional nominal fee. Pork is usually mixed at a 3 to 1 ratio i.e. 1/3 pork, 2/3 venison. (remember we take the time to grind all burger twice!)

Venison Processing: $95 per deer

Other Fees

Shoulder Mount Cape for taxidermy…$50 per cape

Retaining the hide for yourself…$10 per hide

Retaining horns of the deer… $5

We are limited on cooler/ freezer space, so there will be a charge of $5.00 per day for each day of storage after the initial 3 days after you are contacted that your deer is complete; so please make prior arrangements with friends/family/relatives if you cannot pick your product up within the 3 days.

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  • 920.746.0304
    5091 Bechtel Rd, Sturgeon Bay, WI 54235
    dcmeats@hotmail.com