So you got a nice deer and need processing, but you have a few questions right?
Give us a call at (502) 354-0168
What should every hunter know or do before bringing their deer to you?
Have their tags properly filled out and signed. And of course, the deer should be properly field dressed. Sometimes people leave their deer hanging for too long at home before bringing it in. Depending on the outside temperature, that could end up spoiling the meat. We recommend bringing it in as soon as possible. Some say the deer has to hang for a couple of days to age the meat. That’s a myth.
How much do you charge?
We charge $85 for each deer, plus extra for specialty items. We also provided vacuum-packing at an additional charge. See our price chart for all price options.
How do you prevent mixing up one hunter’s venison with another?
Every deer that comes in gets tagged with a processing number and that tag follows the deer throughout the process.
How long does it take before a hunter can pick up his or her meat?
Roughly 2-5 days, when it’s not real busy. During peek season when it’s real busy, it can take up to a week.
Is it really true that the younger deer, particularly the does, have better tasting meat than the older deer?
I would have to agree with that. They haven’t had a chance yet to get tougher. Your best yield is from a 1½ year old deer.