-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.
Leave the meat frozen when bringing it in!! 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.
