-Bring any part
of the deer EXCEPT fatty meat or rib meat.
all bones during the current bow and gun season. Bring in "last
year's" (up to 12 months old) frozen meat during bow or
post season only. 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.
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 de bone but NOT to grind your meat.
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