We stop taking deer meat for processing on February 14th every year. If you have meat that you want processed you can start bringing it in on October 1st.
From time to time we will have to close our 24 hour drop cooler due to capacity. When this happens we will update our voicemail with a message saying the cooler is closed. Before making the drive over to drop off a deer we recommend calling to check our voicemail to see if we are accepting deer. It will also be posted on our FACEBOOK page. Please remember during deer season we will always take boneless deer trim during operating hours only. DO NOT LEAVE DEER TRIM IN THE COOLER. THE COOLER IS FOR WHOLE HIDE ON DEER ONLY.
From time to time we will have to close our 24 hour drop cooler due to capacity. When this happens we will update our voicemail with a message saying the cooler is closed. Before making the drive over to drop off a deer we recommend calling to check our voicemail to see if we are accepting deer. It will also be posted on our FACEBOOK page. Please remember during deer season we will always take boneless deer trim during operating hours only. DO NOT LEAVE DEER TRIM IN THE COOLER. THE COOLER IS FOR WHOLE HIDE ON DEER ONLY.
click here to REVIEW THE items you can have made and pricing. IT'S A GOOD IDEA TO KNOW WHAT YOU WOULD LIKE TO HAVE MADE BEFORE COMING IN. current pricing may not be valid.
IF YOU HAVE ANY QUESTIONS ABOUT OUR PRICING OR PROCESS PLEASE CALL US AT 217-522-3345
We are currently up to order number:
All deer orders have been processed and called.
Thank you for a wonderful deer season look forward to seeing you next season
The number above represents the most recent order that is completed. The status of your order depends on the product that you order. For example, if you order just ground burger, it will not take as long as if you order multiple smoked items. To find your order number, look in the upper right-hand corner of the order sheet you received when you dropped your deer off.
Please do not call regarding your order status unless your order number has been passed and you have not received a call yet.
Click here for 24 hour deer drop directions
The 24 hour deer drop off is open for whole deer only, trimmings will only be taken during our retail hours (Monday-Friday 9-5 & Saturday 9-noon)
24 hr Archery deer drop off instructions
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NOTICE
- WE WILL TAKE HIDE-ON WHOLE DEER OR BONELESS TRIMMINGS
- IF YOU BRING IN BONELESS TRIMMINGS, PLEASE WASH THE MEAT AND PLACE IT IN ZIPLOC BAGS (NOT SCENTED), FREEZE IMMEDIATELY OR BRING IN RIGHT AWAY
- WE DO NOT TAKE BONE-IN SECTIONS
- WE DO NOT TAKE IN SKINLESS DEER
- PUT BONELESS TRIM IN ZIPLOCK BAGS, WE WILL REFUSE ANY DEER BROUGHT IN SCENTED TRASH BAGS
- YOU MUST CHILL YOUR DEER ONCE HARVESTED NO MATTER HOW COLD IT IS OUTSIDE. CHILLING MEAT ON ICE IS A GREAT WAY TO CHILL FASTER, THE NEXT DAY REMOVE MEAT FROM ICE AND PUT IN ZIPLOCK BAGS. DO NOT MIX MEAT WITH ICE AND WATER
- FOR WHOLE DEER, PLACE ICEBAGS BETWEEN THE HIND LEGS AND OPEN THE LEGS TO COOL
- WHOLE DEER MUST BE RINSED ON THE INSIDE IN ORDER FOR US TO TAKE IT
WE WILL REFUSE ANY DEER BROUGHT IN IN SCENTED BAGS
- WE WILL TAKE HIDE-ON WHOLE DEER OR BONELESS TRIMMINGS
- IF YOU BRING IN BONELESS TRIMMINGS, PLEASE WASH THE MEAT AND PLACE IT IN ZIPLOC BAGS (NOT SCENTED), FREEZE IMMEDIATELY OR BRING IN RIGHT AWAY
- WE DO NOT TAKE BONE-IN SECTIONS
- WE DO NOT TAKE IN SKINLESS DEER
- PUT BONELESS TRIM IN ZIPLOCK BAGS, WE WILL REFUSE ANY DEER BROUGHT IN SCENTED TRASH BAGS
- YOU MUST CHILL YOUR DEER ONCE HARVESTED NO MATTER HOW COLD IT IS OUTSIDE. CHILLING MEAT ON ICE IS A GREAT WAY TO CHILL FASTER, THE NEXT DAY REMOVE MEAT FROM ICE AND PUT IN ZIPLOCK BAGS. DO NOT MIX MEAT WITH ICE AND WATER
- FOR WHOLE DEER, PLACE ICEBAGS BETWEEN THE HIND LEGS AND OPEN THE LEGS TO COOL
- WHOLE DEER MUST BE RINSED ON THE INSIDE IN ORDER FOR US TO TAKE IT
WE WILL REFUSE ANY DEER BROUGHT IN IN SCENTED BAGS
FAQ:
Question: When do you take deer?
Answer: From Oct 1st - Feb 14th. We have a 24 hour drop off for whole deer during archery season. Typically "the night drop off" is closed during shot gun weekend due to the high volume of deer. We are open special hours during shotgun weekend please call 217-522-3345
Question: Can we bring you boneless trim?
Answer: YES
Question: How can i save money on deer processing?
Answer: You can save money on processing by boning out your deer and just bringing us your boneless trim.
Question: What can I get out of my deer?
Answer: It's a good idea to know what items you want made before you bring in your deer. Typical whole deer can get you chops, bone-in round steaks, and a few good roasts and ground meats. If you bring us boneless meat, you can have it ground into any of our value added items. CLICK HERE for the products we make.
Question: Do I have to bring in a minimum amount of trimmings?
Answer: No
Question: How do you charge?
Answer: We weigh your deer on the carcass weight AFTER WE SKIN IT, without hide head or feet. Trimmings are priced on finished weight
Question: How do I bring my deer to you?
Answer: Whole hide on or Boneless Trim for grinding
Question: Should I rinse my deer or trimming after harvest?
Answer: YES, immediately rinse the inside of whole deer. WE WILL NOT BRING DEER IN OUR PLANT THAT HAS NOT BEEN CLEANED. If bringing in trim please wash then bag and freeze trim. We take sanitation very seriously. We use USDA federal guidelines and CCPs during the processING OF DEER. You must chill the meat once harvested, no matter how cold it is outside.
Question: Should I hang my deer in a tree to age it
Answer: NO
Question: If I find my deer the next day after shooting it, is it still good?
Answer: NO, we will not take it
Question: How long will my order take
Answer: Deer orders take about 2-4 weeks, and deer brought in the month of December usually take 4-8 weeks. It also depends on how many different products you have on your order and if they are cooked or not. The more items the longer it takes to process. We can not change orders. Once we get your order, we order seasoning and packaging materials to ensure your order is done in a timely manner.
Question: Why are your Snack Sticks and Summer Sausage the best around?
Answer: We have perfected our process for over 50 years.
-We cook with the best German smoke houses money can buy, using real hard wood smoke.
-3rd generation Brad Turasky has studied with German butchers and created hand crafted recipes.
-We take our process seriously. Our business makes beef snack sticks, beef jerky and summer sausage for other brands throughout the year, shipping from coast to coast. There is a reason they come to us!
-Sausage making takes time. You can't rush great sausage!
-Our employees rock and make a great product!
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Our smokers are straight from Europe to bring you the best smoked meats around.
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