Venison Processing: $140 per deer

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.

Basic processing includes whole tenderloins and whole back-straps unless requested differently. The remaining portion of the deer will be cut into steaks of your choice and trimmings will be ground into burger, unless requested otherwise. (all burger is ground twice!)

Please click here for the form: DC Meats Venison Form

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

Processing normally takes 1-2 days; this does not include any specialty items including summer sausage, jerky or other additional products.

You may choose to add pork or suet to your burger for an additional fee. Pork is usually mixed at a 3 to 1 ratio i.e. 1/3 pork, 2/3 venison.

Other Fees

Shoulder Mount Cape for taxidermy…$75 per cape

Retaining the hide for yourself…$10 per hide

Retaining horns of the deer… $5

Necessary washing of inner cavity of deer carcass … $20– (in other words… don’t bring the woods in with your deer)

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.