Deer Processing
Deer Processing in Savannah, Missouri
Straightforward processing, good cuts, clean organization and specialty options from people who actually hunt.
Intake
Bringing in a whole deer
We take whole deer gutted, with the hide on.
Get it field dressed and keep it cool. Leave the hide on — it protects the meat and we're taking it off anyway.
Standard processing is a flat price, the same for a buck or a doe. Ungutted deer aren't accepted. See pricing.
Included
What standard processing covers
- Skinning
- Backstraps / loins
- Steaks
- Roasts
- Stew meat
- Kabob meat
- Standard cuts packaged
Standard cuts are wrapped in freezer paper.
Burger
Grinding is a separate service
Burger isn't automatically part of standard processing — you choose it at check-in.
- Standard blend is about 85% venison to 15% pork.
- Want it lean? Ask for no added pork.
- Packaged in roughly 1 lb bags.
- Grinding is a flat fee added to standard processing — see pricing.
Caping
Trophy caping
Available for an additional charge — tell us before we start skinning.
Jason has caped hundreds of deer and stags by hand. If it's going on the wall, say so at check-in and we'll handle the cape for your taxidermist.
Boneless
Boneless wild game
We take clean boneless wild game for grinding and specialty processing.
- Clean
- Bagged
- Labeled
We reserve the right to refuse meat that appears spoiled, contaminated, dirty, improperly handled or otherwise unsuitable.