-Any increment
of meat can be added to minimum to increase the yield!
-Bring any part of the deer EXCEPT fatty meat
or rib meat.
-If your meat was frozen, leave it frozen. Do NOT thaw
meat!
-Please
remove all bones during the current bow and gun season.
Bring in "last year's" (up to 12 months old)
frozen meat during bow or post season only. Please do
not thaw last season's meat.
-If you
are cutting up your own deer, big chunks are okay. Just
check it for heavy fat, bones, hair and slug fragments.
If you had a processor cut up your deer, always check
it carefully. If you cannot bring in your meat within
2 or 3 days after deboning, freeze it in AIR TIGHT bags.
Any product can be made with fresh frozen meat. LEAVE
THE MEAT FROZEN WHEN BRINGING IT IN!! Do Not Thaw! We
will not accept meat that is not in good condition to
make any product. Please remember that old meat spoils
fast! We reserve the right to refuse any meat at time
of processing.
-If your
meat was ground accidentally we will accept it, but freeze
it right away. Grinding sometimes allows excess fat to
get mixed in or bacteria to grow, spoiling your meat faster.
Please remind your processor to
debone but NOT to grind your meat.
UPS
service is available
for shipping and receiving. Please call before shipping.
Never ship meat after Thursday of the week or if the weather
is warm. Put the frozen meat in one plastic bag and wrap
with paper to insulate and send. Place a note in the box
stating the amount of venison to be applied toward each
product. Also include your name, address, and phone number.
Fresh products must be picked up since they cannot be
shipped back.
