we do not co-mingle!!!!

THE DEER YOU BRING IN, IS THE DEER YOU WILL GET BACK!

2018/2019 DEER SEASON - WE WILL ONLY TAKE IN FULLY DE-BONED VENISON- only whole carcass for hush program

our goal is to provide you the best product available. for that reason, unlike some processing locations, we do not co-mingle your deer meat. what you bring in for deer meat is what you get back.

custom processing

CUSTOM PROCESSING OF DEER*:

*food brought in "food safe" bag or container

SPECIALTY ITEMS:

*pork will be added to deer meat for consistency (beef is also available)

VENISON PRICE LIST

*prices subject to change without notice

DEER WEIGHT CALCULATOR

stop guessing your deer's weight

this useful formula will help you determine your deer's estimated live weight, field dressed weight, hanging weight, and edible meat weight

live weight x 78% = field dress weight x 75% = hanging weight x 75% = edible meat weight

example:
100 lbs live weight x 78% = 78 lbs
field dressed weight x 75% = 58 lbs
hanging weight x 75% = 43 lbs edible meat

you can use the following formula to work backwards. if you know the weight of edible meat, you can calculate the live weight, field dressed weight, hanging weight, and edible meat weight. you can calculate from any weight. if you know the hanging weight, then you could estimate the field dressed weight and the live weight.

edible meat weight x 1.35 = hanging weight x 1.33 = field dressed weight x 1.26 = live weight

example:
25 lbs edible meat x 1.35 = 34 lbs
hanging weight x 1.33 = 44 lbs
field dressed weight x 1.26 = 55 lbs live weight

we will not take venison that has been tested by the DNR for CDW.

field dressed is body cavity cleaned out (no heart, lungs, intestines, etc). hanging weight is the field dressed deer minus the head, feet, and hide.

edible meat weight will vary depending upon: how the deer is processed and how many times the deer was shot and what part or parts of the deer were shot.

for example: if the whole deer is boned out completely, you will receive approximately 50% to 60% of the hanging weight in edible meat.