-Bring any part of the deer EXCEPT fatty meat or rib 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. 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 de bone 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.