Everyone will receive their own game back.
This is a reason that our process may take up to 12 weeks to
complete. Generally we don’t call until all products are
complete (cutting & wrapping and the sausage).
Wait times are not always 12 weeks …
but they do vary with what products you are having made.
Products such as bacon, dried and shaved & may be longer waits. Please be patient and don’t keep
calling in as it only will take us longer if we have to keep
looking up slips to see how your product is progressing.
If you don’t hear from us within the 12 weeks … please feel free to call us then and we will be
more than happy to accommodate any question’s you may have
or update you on your meat progress.
Late change to orders There will be
a $5.00 fee if you call in after you have dropped off your
animal or trimmings and change your order (due to large
volumes this takes additional attention and time).
Deer that are brought in already skun (hide off
) … will be charged an additional $35.00.
Normal call hours are … from 7am to
4pm Monday thru Saturday, if these hours are not convenient
for you please notify an employee and we will make a note.
Pick up hours … are Monday - Friday
from 8am to 4pm and Saturday 8am to 12pm, unless you notify
us at least 8hrs in advance to when you will be picking up.
Be prepared to wait when picking up. We try to accommodate
you as quickly as possible.
We now offer an “Express Cut” …
which is a $30.00 additional fee but guarantees your animal
back within 2 days of dropping it off (Saturday and Sundays
animals will be done by the following Tuesday).
Spoiled Carcasses … There also is a
$20.00 disposal fee for spoiled carcasses. If the hair is
easily falling out of the hide or it smells rotten that is a
good sign it is spoiled. Our personnel who take in deer
cannot always tell by appearance weather the animal is
spoiled or not. Bears are especially known for spoiling, so
it is important to get your game in a controlled environment
(under 40 degrees) as soon as possible to prevent spoilage.
Washing with cold water inside and out is a great practice
and will help with quality and cooling of your meat.