Deer Processing — FAQ

We post hours on our door and social channels during the season. If you’re running late, call and we’ll do our best to accommodate.

Keep your tag with the deer. We’ll apply our barcode tag at intake so we can track it through every step.

Standard processing, skull‑cap, European, and caping. We also offer specialty products: summer sausage (with/without cheese) and sliced jerky.

Pricing is based on your chosen process type, optional beef fat, any Webbs work, and any specialty products (priced per pound). We’ll provide a running total preview on your form; the final amount may adjust once weights are confirmed.

Turnaround varies with volume, but most orders are completed within several days. We’ll email you when your order is Finished & Ready.

You’ll receive an automatic email to the address on your form when the status changes to Finished & Ready.

Cash or card. If you need a split payment (processing vs. specialty), tell us at pickup and we’ll handle it.

Call us as soon as possible. If processing hasn’t started on that section, we’ll try to accommodate.

Webbs is an outside service for certain work; if your order needs it, we’ll note it during intake and add a flat fee.

We vacuum‑seal cuts and label packages clearly. Burger is packed by your selected size.

Keep the deer cool and clean before drop‑off. After pickup, keep products refrigerated or frozen. Follow USDA best practices for thawing and cooking.

Reply to your intake or ready email, or call the shop during hours. We’re happy to help.