Bring us your harvest. We will treat it like it matters.
We have processed wild game at 700 Atlantic Street for decades. Your animal is tagged on arrival, hung, and cut to your order: steaks, roasts and stew as whole-muscle cuts, with the trim ground or made into sausage, snack sticks, salami or jerky. Everything comes back wrapped, labelled and freezer-ready.
On this page
Before you drive out · Fees · Sausage & jerky · What you get back · Policies · Fish smoking · FAQ
Farm beef, lambs and hogs are on the custom processing page.
Drop-off cutoff
Animals are accepted until 1 hour before closing: Mon–Sat we close at 6 pm, Sunday at 5 pm. Bring your tag and license; we cannot accept an animal without them. A $150 deposit is taken at drop-off and applied to your final bill.
What we process
Deer, elk, wild hog, lamb and goat. We do not process bear, and we do not cape heads for taxidermy; have your taxidermist cape the animal before you bring it in. Carcasses with excessive hair, dirt, grass or leaves will be refused until the hunter corrects them; if we have to clean your animal, there is a $50 charge.
Before you drive out
- Field-dress promptly and keep it cold. Heat-soured meat cannot be saved, and a clean, cool carcass costs you less in cutting loss.
- Bring your tag and hunting license. No tag, no drop-off; it is the law.
- Bring $150 for the deposit. It comes off your final bill.
- Brush it off. Hair, dirt, grass and leaves on the carcass mean we hand it back until it is cleaned, or charge $50 to do it.
- Want a mount? Have your taxidermist cape the animal first; we do not cape.
- Out-of-state animal? It must arrive fully deboned from the skull through the tail bone.
- Know your cut list. Steaks or roasts from the hindquarters, how much ground versus sausage, which smokehouse items. We will walk you through it at the counter.
- Arrive at least 1 hour before closing. Mon–Sat by 5 pm, Sunday by 4 pm.
2026–2027 processing fees
Prices are per animal, based on weight at arrival, and include all cutting, wrapping and straight grind. Single-serving packaging is an extra $0.50/lb.
| Animal | Weight at arrival | Fee |
|---|---|---|
| Deer (boneless) | 50 lb or less | $170 flat |
| 51–75 lb | $195 flat | |
| 76–100 lb | $215 flat | |
| Over 100 lb | $2.15/lb | |
| Elk | All weights | $2.15/lb, $150 minimum |
| Hog | 25 lb or less | $75 flat |
| 26–50 lb | $125 flat | |
| 51–100 lb | $150 flat | |
| 100 lb and up | $1.70/lb | |
| Lamb | Any | $160 flat |
| Goat | Any | $160 flat |
Additional charges: skinning, deer $125 and elk $150 · rack removal $15 · cleaning a dirty animal $50 · waste disposal of hides or organs $30 (waived when we skin the animal) · hang only $30 per week, one week maximum.
Hog extras: curing and smoking $1.70/lb ($10 minimum) · breakfast sausage in 1 lb packages $1.30/lb (5 lb minimum) · breakfast sausage links $8.49/lb (10 lb minimum) · hand vacuum sealing add $0.50/lb.
What a typical deer costs. A field-dressed blacktail arriving at 70 lb is the $195 flat fee, cut boneless and wrapped. Ask us to skin it and add $125; have 10 lb of trim made into snack sticks and add about $66–$77 for the 6–7 lb you get back. Expect roughly 35–50 lb of finished meat from that animal.
Sausage, salami, sticks and jerky
Made from your trim in our own smokehouse. Priced per pound of finished weight; the lower price applies when we are also processing the animal. Minimums are per item. Trim from multiple animals is combined for ground products (see policies below).
| Product | With processing | Without processing | Yield (10 lb trim in) |
|---|---|---|---|
| Salami (5 lb min.) | $10.99/lb | $11.99/lb | ≈ 10 lb |
| Jalapeño Cheddar Salami (5 lb min.) | $11.49/lb | $12.49/lb | ≈ 10 lb |
| Snack Sticks (5 lb min.) | $10.99/lb | $11.99/lb | ≈ 6–7 lb |
| Jalapeño Cheddar Snack Sticks (5 lb min.) | $11.99/lb | $12.99/lb | ≈ 6–7 lb |
| Hickory Smoked Jerky | $15.00/lb | $16.00/lb | ≈ 3.5 lb |
| Breakfast Sausage, 1 lb pkgs (5 lb min.) | $5.49/lb | $6.49/lb | ≈ 12 lb |
| Italian Sausage, 1 lb pkgs (5 lb min.) | $5.49/lb | $6.49/lb | ≈ 12 lb |
| Italian Sausage Links, 1 lb pkgs (5 lb min.) | $8.49/lb | $9.49/lb | ≈ 12 lb |
| Grind only, 5 or 10 lb pkgs (15 lb min.) | $1.99/lb | $1.99/lb | — |
| Grind only, 1 lb pkgs (15 lb min.) | $2.99/lb | $2.99/lb | — |
| Add 20% beef fat | $1.99/lb of fat | $1.99/lb of fat | — |
| Add pork fat | $2.99/lb of fat | $2.99/lb of fat | — |
Mechanically packaged items can be hand-packed for an extra $0.50/lb.
What to expect back
From our cutting tests on deer, an average animal in good condition yields roughly:
| Cut | Share of arrival weight |
|---|---|
| Backstraps | 5% |
| Tenderloins | under 1% |
| Shoulders | 4% |
| Back legs | 10% |
| Trim (ground, sausage, jerky) | 41% |
| Bone, hide and waste | 37% |
Overall cutting and shrink loss runs 30–50% of arrival weight depending on how the animal was handled in the field, and animals lose a further 3–5 lb of moisture while hanging. We will tell you if the loss on yours is unusual.
Policies
- Weights. Animals are weighed at arrival; that weight sets the processing fee.
- Deposit. $150 at drop-off, applied to final charges.
- Pickup. Collect within 10 days of our call or a $30/week storage charge applies. Animals not collected within 30 days of notification are treated as abandoned and disposed of; the deposit is not refunded.
- Ground products. We reserve the right to batch-process ground products (straight grind, burger, salami and sausage), so trim from several animals is combined and processed together. Whole-muscle cuts are yours alone.
- Animal quality. We are not responsible for the quality or nutritional value of your animal. Heat-soured or bloodshot meat is disposed of at our judgment; you will be told about any excessive loss.
- Out-of-state animals. Meat must be fully removed from the spinal column, from the skull through the tail bone, before we can accept it. Improperly deboned out-of-state animals will be turned away.
- Refusal. We may refuse any animal for any reason.
Custom fish smoking
We smoke fish year round: salmon, halibut, or whatever you brought home. $4.99 per pound smoked and wrapped, or $3.99 per pound cut and wrapped only, based on starting weight, filets or whole, $10 minimum.
| Brine | What is in it |
|---|---|
| Garlic Wine | Sugar, salt, soy sauce, water, white wine, onion powder, garlic powder, black pepper, tabasco |
| Maple Sugar | Maple sugar brine and brown sugar |
Have your own recipe? Bring it and we will give it a try.
Questions hunters ask
Do I need an appointment to drop off a deer or elk?
No. Bring it in any day we are open, at least 1 hour before closing, with your tag and license and the $150 deposit.
How much does it cost to process a deer?
Boneless cut and wrap is a flat fee by arrival weight: $170 up to 50 lb, $195 for 51 to 75 lb, $215 for 76 to 100 lb, and $2.15 per pound over 100 lb. Skinning is $125 extra.
How much meat will I get back?
Cutting and shrink loss runs 30 to 50 percent of arrival weight depending on field care, so a 70 lb deer usually returns about 35 to 50 lb of finished meat.
Will I get my own animal back?
Whole-muscle cuts such as backstraps, steaks and roasts are yours alone. Ground products including burger, sausage, salami and snack sticks may be batch-processed with trim from other animals.
Do you process bear or cape heads for taxidermy?
No to both. Have your taxidermist cape the animal before you bring it to us.
Can you take an animal harvested out of state?
Only if all meat has been removed from the spinal column, from the skull through the tail bone, before it arrives.
How long do I have to pick it up?
Ten days from our call. After that storage is $30 per week, and animals left 30 days are treated as abandoned.
Questions before you drive out? Call 916-782-2705.