VENISON STORE HOURS

2016-2017 Season
LAST CALL UNTIL FALL! MEAT MUST BE IN BY FEBRUARY 13TH!!
BOW SEASON:
Hours Will Vary, Please Call!

GUN SEASON: Mon-Fri 3pm-7pm Weekends 11am-2pm

We will be CLOSED on Opening Day, November 19th!
CLOSED Thanksgiving day!
POST SEASON: HOURS WILL VARY, PLEASE CALL!!

Please do not call before 9am or after 8pm! Thank you!!

Checks or Credit Cards are not accepted. Venison orders are CASH ONLY!

We will make smoked or cooked venison products through February 13th!



Our product list and care sheets are downloadable and ready for print. The files are in PDF format. If you do not have Acrobat Reader click the image to the right to download the program.
SAUSAGE CARE SHEET INSTRUCTIONS
CLICK HERE TO DOWNLOAD
Our policy is to take your meat and blend it with a lean, quality pork and freshly ground spices to make a flavorful and moist sausage that can be served to your family and friends with confidence.
IMPORTANT INFORMATION

-Please bring meat in a bag (garbage bag, grocery bag, ziploc bag, etc), do not bring in, in a container with no bag!

-Any increment of meat can be added to minimum to increase the yield!

-Bring any part of the deer EXCEPT fatty meat or rib meat.

-If your meat was frozen, leave it frozen. Do NOT thaw meat!

-Please remove all bones during the current bow and gun season.

- Bring in "last year's" (up to 12 months old) frozen meat during bow season, up to 2 weeks prior to the start of gun season. Please do not thaw last season's meat.

-If you are cutting up your own deer, big chunks are okay. Just check it for heavy fat, bones, hair and slug fragments. If you had a processor cut up your deer, always check it carefully. If you cannot bring in your meat within 2 or 3 days after deboning, freeze it in AIR TIGHT bags. Any product can be made with fresh frozen meat. LEAVE THE MEAT FROZEN WHEN BRINGING IT IN!! Do Not Thaw! We will not accept meat that is not in good condition to make any product. Please remember that old meat spoils fast! We reserve the right to refuse any meat at time of processing.

-If your meat was ground accidentally we will accept it, but freeze it right away. Grinding sometimes allows excess fat to get mixed in or bacteria to grow, spoiling your meat faster. Please remind your processor to
debone but NOT to grind your meat.

UPS service is available for shipping and receiving. Please call before shipping. Never ship meat after Thursday of the week or if the weather is warm. Put the frozen meat in one plastic bag and wrap with paper to insulate and send. Place a note in the box stating the amount of venison to be applied toward each product. Also include your name, address, and phone number. Fresh products must be picked up since they cannot be shipped back.

HOME | RETAIL | VENISON | CARE SHEET | THE GRILL | GALLERY | HISTORY | TESTIMONIALS | EMAIL CLUB | LOCATION | CONTACT US
COPYRIGHT 2006 TONY COSTANZA'S INTERNATIONAL SAUSAGE SHOP