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2014-2015 Deer Processing Prices

 

 
 
 
Process White Tail Includes Steaks Roasts and Hamburger Grind 65.00 ea.
Process (2 Hind, 2 Shoulder, 2 Backstrap)   60.00 ea.
Process Quarters   12.00 ea.
Skin Deer   20.00 ea.
Cape Deer   25.00 ea.
Process Mule Deer & Exotics   75.00 & up
Smoked link sausage  (Mild, Regular, Hot) 10 lb minimum 3.50 lb.
Pan sausage  (Mild, Regular, Hot) 10 lb minimum 3.50 lb.
Italian Sausage 10 lb minimum 3.50 lb.
Sweet Sausage 10 lb minimum 3.70 lb.
Cajun Link Smoked Sausage 10 lb minimum 3.50 lb.
Cajun w/Rice 10 lb minimum 4.50 lb.
Jalapeno & Jalapeno Cheese Smoked Sausage 10 lb minimum 4.00 lb.
Pepper Jack Cheese Smoked Sausage 10 lb minimum 4.00 lb.
Hatch Clili Pepper 10 lb minimum 4.70 lb.
Breakfast Sizzlers 10 lb minimum 4.10 lb.
Jerky (green weight)   6.00 lb.
Slim Jims (green weight) 8 lb minimum 6.50 lb.
Jalapeno Cheese Slim Jims 8 lb minimum 7.00 lb.
Pepper Jack Cheese Slim Jims 8 lb minimum 7.00 lb.
Summer Sausage (reg) 12 lb minimum 4.20 lb.
Jalapeno Cheese Summer Sausage 12 lb minimum 4.50 lb.
Pepper Jack Cheese Summer Sausage 12 lb minimum 4.50 lb.
Tenderize Round Steaks   3.00 per HQ
Slice HQ For Jerky   7.00 per HQ
Tamales 50% deer 50% pork   12.00 dz.
Grind Boneless   1.00 lb.
Bacon Burger   2.00 lb.
(add jalapeno)   .50 lb.
Bacon Roll-Ups   10.00 ea.
     
 
The condition of your meat when delivered to us determines the total yield after being processed.  We take every precaution to ensure that each order is kept separate.  The meat that you pick up will be your meat.  Please make your processing charge worth the expense...Get the most for your money...Take care of your meat.

Please keep in mind that the average deer backstraps weigh approximately 5 pounds altogether after being boned and trimmed.

When field dressing your deer, always remember to split the pelvic bone and remove the bladder.  Please do not cut off the shanks as we use those to assist us in hanging your deer in cold storage for proper aging.  It is always a good idea to put a bag of ice in the cavity of the deer while transporting your deer from camp to us.  Any bloodshot meat is disposed of because we feel that it isn't edible.

Due to limited freezer space, we ask that all orders be picked up within seven (7) days after you receive notification that your order is ready.

A 24 hour night drop cooler is available for customers who arrive after business hours.  Please tag your meat with your name and phone number and place it in the containers provided.  If the deer is whole, clips are provided to tag your information through the ear.  We will contact you the following morning for processing instructions.

A deposit will be required on all orders.  We accept cash, checks, Visa, MasterCard and American Express.

Your patronage is appreciated.

Prices are subject to change without notice
 
 
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