Drop-Off
Before You Bring Us Your Deer
Five minutes of prep saves everybody a headache. Here's exactly how it works.
Call or text first
Call or message before heading over. It makes sure one of us is there and ready to check you in.
Prep the animal
- Whole deer: gutted, hide on, kept cool.
- Boneless meat: clean, bagged and labeled.
- We can refuse meat that looks spoiled, dirty, contaminated or improperly handled — so keep it clean and cold.
Check in
Your animal gets an order number and an intake sheet. We use a simple physical tracking system to keep your meat and any specialty batches clearly identified through the process.
Choose cuts & specialty products
Standard cuts come first. Burger and specialty processing are picked separately at check-in.
Specialty minimum: 5 lb per product and per flavor, priced by raw/wet weight before cooking or smoking. A deposit is taken at check-in — see pricing.
Pickup
We contact you when your order is ready. Bring a cooler — it's usually more than people expect.
We ask that orders be picked up within 7 days of that call. After that a storage fee applies, and after 30 days orders are subject to Lampoons' unclaimed-product policy.