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WE PROCESS DEER

WE DON'T BUCK AROUND

Since we began in 2007, our deer processing business has grown tremendously due to our delicious selection of specialty products and attention to detail in custom processing. We've processed deer for people from California to Pennsylvania and many states in between that come to Mid-Missouri to hunt. Your business is very deer to us!

IS MY DEER DONE?

POLICIES AND PRICING

ALL DEER MUST HAVE A VALID TAG & CONFIRMATION NUMBER OR WE WILL NOT ACCEPT THEM. NO EXCEPTIONS.

DATES FOR
WHOLE DEER

Due to government regulations of disposal of deer carcass, whole deer will be accepted on these days ONLY:

NOVEMBER 1st - NOVEMBER 16th

NOVEMBER 20th - NOVEMBER 24th ENDGING AT NOON

DATES FOR BONELESS MEAT

We will accept boneless deer meat that follows our carry-in boneless meat policy during normal business hours the following range of days: 

NOVEMBER 1st - DECEMBER 16th, 2025

JANUARY 2nd - FEBRUARY 1st, 2026

 

No boneless meat accepted the week of Thanksgiving AND from December 17th - January 1st. This is so your wait time getting checked in is not delayed due to holiday customers.

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WE WILL NOT GRIND ANY MEAT FOR BURGER AFTER NOVEMBER 24th BUT WILL CONTINUE TO ACCEPT MEAT FOR SPECIALTY PRODUCTS

FACTORS AFFECTING CARCASS WEIGHT AND HOW MUCH MEAT YOU'LL GET

HOW FAT WAS THE DEER? Fatter deer yield heavier carcasses, but more fat which is trimmed off during processing.
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HOW MANY TIMES WAS IT SHOT? More holes means more damage, which means more loss due to trimming.
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WHERE WAS THE DEER SHOT? Rump or loin shots destroy a lot of edible meat and can ruin entire muscles.
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WHERE IS THE BULLET EXIT HOLE? Where the bullet exists the deer always destroys muscle tissue.
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BROKEN OR SHATTERED BONE? You lose large amounts of meat due to bone splinters in hind leg and shoulders.
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WAS THE CARCASS HOT OR COLD? As deer chill, they lose moisture and their weight decreases.

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