Wild Game & Livestock Processing
(DEER, MOOSE, ELK, CARIBOU, BEAR, BEEF, PORK, GOAT, LAMB).
PLEASE CALL FOR LIVESTOCK PRICES. 518-929-5681
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VENISON
Premium Boneless Cut - An all boneless cut is great because it diminishes that wild game flavor. It also takes up less room in your freezer and the bones don't poke through the packages causing freezer burn.
The way a piece of meat is cut will determine the tenderness. A professional knows how to cut and trim your meat. We take the time to prepare your venison properly. The way we would like to eat it ourselves.
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The Tenderloin & Backstraps
Shown Below
The Backstraps are large long pieces of meat. There are two of these. They can be left whole or they will be cut as roasts, or boneless chops (cutlets), Whatever you decide.
The Tenderloins are small narrow pieces of meat that are likened to the filet mignon of beef. There a two per deer. They are left whole and are great on the grill or in a frying pan with a little butter and onions.
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SPECIALTY ITEMS
Whether you bring a deer, caribou, elk, bear, cow or pig.
You can order specialty items from our smokehouse.
- Bratwurst ( Beer, Regular or Garlic)
- Keilbasa
- Pepperoni
- Smoked Roasts
- Summer Sausage
- Salami and more.
We also make Sausage out of any meat you bring!
Breakfast, Hot or Sweet!
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Butcher's Tip:
How to preserve more of your meat: When you are gutting your deer it is so important to take the following steps.
1. Be careful when gutting not to hack up your tenderloins. They lie on either side of the upper spine.
2. Do not take the skin off the hindquarters, (in other words, the inside thighs) they will get dried out and the meat becomes like shoe leather, it gets thrown out.
3. If you can, wash your deer out with salt water. It will make a world of difference.
4. Make sure you remove the bladder, if it breaks it will spoil a good portion of meat.
We hope these tips have helped you. Happy Hunting!
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Drop Off & Pick Up Information
Please make sure it is Properly Gutted - Extra Charge will Apply!
(No bladders left in please and clean of debris, rocks, leaves etc.).
If we are not open when you arrive you can still leave your deer (season hours vary- best to come after 5:30 PM or call Mike for day time/ weekend options) there will be instructions left for you. Simply fill out the information sheet, tag your deer with the manila tag supplied, we will contact you for cutting instructions.
When you are called PLEASE come pick up your deer when scheduled.
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