Hunting season is here
Make sure you turn your hard work in the woods into quality cuts you’re proud to share. At Turasky Meats, we are Central Illinois’ premier deer processor, combining over 150 years of meat-processing heritage with the latest in food safety and culinary craftsmanship.
Whether you bring in a whole deer or clean boneless trim, we treat every order with care — from the moment it arrives in our facility, to each slice, summer sausage, or smoked meat that goes out the door.
Our services include:
• Processing whole deer (hide on) or clean boneless trim
• Grinding, smoking, sausage & snack stick production
• Custom specialty products (you choose what you want to make)
• Strict sanitation and chilling practices to safeguard flavor and safety
Don’t wait — our deer processing season runs October 1 through February 14. Plan ahead, know what you want made, and let us take your harvest to its fullest potential. Contact us today for pricing, schedules, and options!
We are processing
order number:
0170
We WILL take
Hide-on whole deer
Boneless trimmings
We DO NOT take
Bone-in sections.
Skinless deer
Order Processing
The number above indicates the most recent completed order. Your order’s completion time depends on the type of product you requested. For example, an order for only ground burger will be finished more quickly than one that includes several smoked items. To find your order number, check the upper right-hand corner of the order sheet you received when you dropped off your deer.
Please do not call regarding your order status unless your order number has been passed and you have not received a call yet.
Important Info
24-Hour Deer Archery Location
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)
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.
2. Drive around back, back to dock
3. Open door and fill out tag
Deer processing FAQs
When do you take deer?
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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.
Can we bring you boneless trim?
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YES.
How can I save money on deer processing?
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You can save money on processing by boning out your deer and just bringing us your boneless trim.
What can I get out of my deer?
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It's a good idea to know what items you want made before you bring in your deer. In typical whole deer you have the option to save your tenderloins, loin (back-straps), bone-in round steaks, roasts and ground meats. If you bring us boneless meat, you can have it ground into any of our specialty items.
Do I have to bring in a minimum number of trimmings?
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No.
How do you charge?
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We weigh your deer on the carcass weight AFTER WE SKIN IT, without hide, head, or feet. Trimmings are priced on finished weight.
Should I rinse my deer or trimmings after harvest?
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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.
Should I hang my deer in a tree to age it?
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No.
If I find my deer the next day after shooting it, is it still good?
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No, we WILL NOT take it.