Wild Game Processing

You got a deer*, now what?

  • We DO NOT take whole deer

  • We DO accept clean & boneless venison trim for sausage

  • We have a typically have a waitlist to intake your trim. Give us a call and we will take your contact information. When we have room, we will call you to bring it in. Once you drop it off, we can get it back to you in about 2 weeks.

  • We do 12 pound batch minimums - meaning we need a minimum of 7 pounds of venison.

  • We DO NOT mix batches. We treat your venison like we would treat ours. What you bring in is what you get back. We do NOT mix venison from multiple people together.

  • *We also accept bear, wild boar, waterfowl, and turkey

Pricing

Shown is our typical pricing. Pricing is done off of raw weight. If we have to add additional pork or substitute beef for pork, the price will be increased accordingly. Prices are subject to change.

Preparing your wild game

  • Cool the carcass as soon and as quickly as possible

  • Take all of the meat off of the bone

  • Remove excess fat, glands, damaged meat, foreign material, etc.

  • Store in food grade packaging

    • Vacuum Seal

    • Ziploc Bags

    • Freezer paper, etc.

  • Air is the enemy, removing air reduces risk of freezer burn

  • If you bring in meat not in food grade packaging, i.e. garbage bags, it will not be accepted

Butcher Block 66