First Frost, First Deer at Lampoons Processing

Arrows in the truck headlights. If you've made a few early sits, you know the feeling. You're ready to go, and you still have no idea what the woods are going to give you.

I've gotten my first few sits in this season, and this morning, October 17, there was frost on the ground. Finally starting to feel like deer season.

We got that first call from a customer, too.

Cort and I have spent a lot of time getting Lampoons ready for this season. You can talk through the plans all you want, but that first customer call makes it real.

Today we're cutting up the first deer of our 2026 season here in Savannah, Missouri.

Cooler ready, work tables in place, knives getting used. It's good to be doing the work we got the shop ready for.

Cort has been building Lampoons for years, and I joined him as his partner this season.

My background is in intake, skinning, cutting and caping. Cort's the guy who can take venison and turn it into something you'll be looking for in the freezer later.

The first deer on the table is where all of that finally comes together.

There's a hunter on the other end of every order.

They spent the time in the woods, and now they're trusting us with what they brought home.

We want to hear what cuts they want, keep their order straight and do good work with the meat.

That's the job.

If you're hunting around Savannah or Andrew County and need deer processing, call Cort or me before you head our way.

We'll let you know if we have room and talk through the cuts you want.

Whole deer need to be gutted before drop-off.

Bringing boneless meat? Keep it clean, bagged and labeled, and give us a call first on that too.

First frost and the first deer on the table.

Not a bad way to start.