BONELESS SCRAPS/TRIM: We accept wild game trimmings/scrap (deer, bear, turkey, elk, moose, etc.) all year-round and promise you will always get your own meat back. There is a 10lb. minimum per product when processing scraps. No appointment required for drop off.
WHOLE BEAR PROCESSING: Whole bear accepted starting August 20th, 2024. Appointment required - see below. Our standard bear processing fee ranges from $200-300 and is based off hanging weight. Animal will be weighed before processing, the standard processing includes caping, cutting, grinding, and vac-sealing. Sausage or other smoked products are additional.
WHOLE DEER PROCESSING: Whole deer accepted starting August 20th, 2024. The $125 deer processing fee includes skinning, cutting, grinding, and vac-sealing. Yes, you read that right - all steaks, chops, and roasts are vacuum-sealed to ensure freshness at no extra charge. We tube all ground venison into 1# or 2# tubes and can add pork or beef if requested for an additional fee. Your animal will come back to you boxed and sharp frozen. Appointment required - see below.
DEER DONATION PROGRAM: We accept deer donations for the Wisconsin Deer Donation Program. Please note, if your deer was harvested from one of the CWD-affected counties that require testing your CWD Barcode Number will be required at the time of donation. There will be a CWD kiosk available on-site to handle the testing during drop-off.
Whole Animal Processing Fees include skinning, cutting, grinding (bulk or tubed), vac-sealing, boxing.
Whole Deer: $125.00 - Caping an additional $50
Whole Bear: 0-249lbs. $200, 250lbs.+ $300
Deboning: $25/quarter (must be clean)
All wild game product batches require a 10# minimum of scraps/trim.
2024 Season: NOW ACCEPTING ONLINE APPOINTMENTS.
Please reserve your spot online or call ahead to schedule an appointment for drop-off. If you don't have an appointment, you may have to come back at a later date. We are available daily to accept appointments for whole animal drop-off.
Call or Click Below to Make an Appointment. (715) 851-8281
You are now able to complete your order form online prior to drop-off. If you'd like to complete your form online click the link below. We will find your order in our system at the time of drop-off using your name and phone number.
If you prefer to complete your order with a staff member at the time of dropoff, please be ready to answer the following questions:
1. How would you like your backstraps/loin processed?
Options: whole, halved, or cut into butterflied chops.
2. How would you like your hinds processed?
Options: all steaks, all roasts, steaks and roasts, or all added to trimmings/scrap
3. What would you like done with your trimmings/scrap?
Options: ground into burger, made into sausage, or bagged trim.
When processing a whole animal, ground venison is included in the processing fee. We'll need to know if you'd like it stuffed in 1# or 2# tubes and whether or not you'd like it straight (no additional fee) or if you'd like a third of pork ($2.99/lb. additional) or beef ($4.99/lb. additional) added.
TRIM/SCRAPS: There is a $2/pound deposit required at the time your order is placed when ordering wild game sausage. See our 2024 wild game product sheet (above) for the full list of options. Our batches require a minimum of 10lbs. of boneless trim for each batch.
When bringing in a whole deer, there is a $50 sausage deposit required when placing your order. We allow a maximum of 3 different products per animal.
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Total of $129.69 includes non-cash surcharge.
Total of $181.56 includes non-cash surcharge.
Total of $181.56 includes non-cash surcharge.
Total of $233.44 includes non-cash surcharge.
All animals must be properly field dressed with all organs removed. Deer not properly field dressed could be subject to a cleaning charge. All cut-up wild game must be fresh/frozen, and clean. We reserve the right to refuse any game that does not smell fresh or is not cleaned properly. All cut-up game must be transported in clean, food-safe bags or containers. Please do not use black, brown, or scented garbage bags, non-food safe, or dirty containers to transport your meat.