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DEER PROCESSING CHARGES
$75.00 DEPOSIT PER DEER
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SKIN CHARGES |
| Skinning Deer |
$25.00 |
| Cleaning Fee Of Skinned Deer |
$15.00 |
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PROCESSING |
| Cutting, Wrapping & Freeze |
$ .79 LB. CW.
$50.00 Minimum |
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SAUSAGE & JERKY |
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10# MIN. |
EST. SHRINK |
COST |
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Summer Sausage |
10% - 15% |
1.75/# BW. |
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Summer Sausage With Cheese |
10% - 15% |
2.10/# BW. |
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Summer Sausage With Cheese & Jalapeno Peppers |
10% - 15% |
2.10/# BW. |
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Logs O Jerky |
40% - 45% |
2.65/# BW. |
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Logs O Jerky - With Cheese
& Jalapeno Peppers (NEW) |
40% - 45% |
3.00/# BW. |
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Flat Jerky (Gr. & Form) |
60% - 65% |
3.00/# BW. |
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Deer Franks |
10% - 15% |
2.00/# BW. |
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Cheese Brats |
10% - 15% |
2.00/# BW. |
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Breakfast Sausage |
NONE |
.89/# BW. |
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Chili Link |
10%-15% |
2.00/# FW. |
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Whole Muscle Jerky (Sliced) |
60% |
4.00/# BW. |
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Trail Treats Whole Muscle Jerky |
60% |
3.50/# BW. | |
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* Muscle Jerky must be made from round or loin.
(CW =Carcass Weight BW = Boneless Weight FW = Finished Weight) | (Sausage products will add 1/3 Beef or pork @$1.50/# to make products)
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WE WILL NOTIFY CUSTOMERS WHEN ALL SAUSAGE IS READY, AND RECOMMEND TO STORE SAUSAGE & JERKY IN FREEZER
ALL INVOICING IS FINAL
Not Responsible for product,
30 days after notification of completeness.
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ADDITIONAL CHARGES |
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Beef Trim |
$1.50/# |
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Pork Trim |
$1.50/# |
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Suet |
$1.00/# |
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Hang Deer In Cooler |
$5.00/Day |
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Caping (Includes Skinning) |
$50.00/Deer |
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If You Want Your Own Hide Back Add |
$10.00 Hide |
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Slicing Of Meat, Cutting Stew Meat & Patties |
$ .30 LB |
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Boxes |
$3.00 EA. |
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Burger in 1# PKG. |
$0.15/# | |
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OTHER PROCESSING CHARGES |
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Grinding Only |
.40/# |
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Grinding & Wrapping |
.65/# |
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Process & Wrap Or Bone Out Less Than Whole Deer Or Less Than 50# |
.79/# |
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Share The Harvest |
$70.00 | |
EXPEDITED SERVICE (PAID WITH DEPOSIT)
$20.00 SURCHARGE PER DEER
SAUSAGE AND JERKY COMPLETED PRIOR TO
DECEMBER 15 GOOD UNTIL DECEMBER 10
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EXAMPLES
Figures Based On A 80# Average Deer Carcass |
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EXAMPLE #1
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Skin
Process
Suet 5# @1.00
Box |
$25.00
63.20
5.00
3.00
TAX .63
TOTAL $96.83 | |
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EXAMPLE #2
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Skin
Bone out
50-60# Boneless Deer
25# Beef added @ 1.50
75# Summer Sausage @ 1.75 |
$25.00
63.20
37.50
131.25
TAX 2.94
TOTAL $259.89 | |
* Our Summer Sausage and Jerky are shelf stable but we recommend to store them in the freezer.
10# Minimum of each item
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COST & TAKE HOME
ESTIMATION SHEET |
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SUMMER SAUSAGE
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#DEER |
TOTAL
COST |
TOTAL
#HOME |
PKG NO |
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10
20
30 |
$33.75
$67.50
$101.25 |
12.00
24.00
36.00 |
12
24
36 | |
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CHEESE SS & JALAPENO CHEESE SS
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#DEER |
TOTAL
COST |
TOTAL
#HOME |
PKG NO |
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10
20
30 |
$39.00
$78.00
$117.00 |
12.00
24.00
36.00 |
12
24
36 | |
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FLAT JERKY
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#DEER |
TOTAL
COST |
TOTAL
#HOME |
PKG NO |
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10
20
30 |
$30.00
$60.00
$90.00 |
4.00
8.00
12.00 |
10
20
30 | |
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LOGS O JERKY
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#DEER |
TOTAL
COST |
TOTAL
#HOME |
PKG NO |
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10
20
30 |
$47.25
$94.50
$141.75 |
8.70
17.40
26.10 |
15
30
45 | |
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LOGS WITH CHEESE & JALAPENO
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#DEER |
TOTAL
COST |
TOTAL
#HOME |
PKG NO |
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10
20
30 |
$52.50
$105.00
$157.50 |
8.70
17.40
26.10 |
15
30
45 | |
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DEER FRANKS & CHEESE BRATS
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#DEER |
TOTAL
COST |
TOTAL
#HOME |
PKG NO |
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10
20
30 |
$37.50
$75.00
$112.50 |
12.75
25.50
38.25 |
15
30
45 | | |
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Factors Affecting Carcass Weight, And How Much Meat You Get.
How Fat Was Deer? Fatter deer yield heavier carcasses but most of the fat is trimmed off during processing.
How Many Times Was It Shot? More holes, more damage, more loss of meat due to trimming.
Where Was Deer Shot? Rump or loin shot destroys lots of edible meat, and ruins entire muscle.
Where Is Bullet Exit Hole? Where the bullet exits the deer always destroys muscle tissue.
Broken and Shattered Bones? You lose large amounts of meat due to bone splinters in hind legs and shoulders.
Was Carcass Hot or Cold? As deer chill, they lose moisture and their weight decreases.
How Far Is Neck Skinned Down On Cape Mount ? Large bucks have large amounts of lean meat in neck, you must cape down to top of head to obtain most meat possible.
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Answers to Frequently Asked Questions
- A $50.00 deposit per deer is required.
- Expedited Service $25.00 (paid with deposit)
- We will call or send a card when your order is complete. (Including specialty products)
- If you want to check the status of your order please refer to your check in number above the deposit amount and purchase date.
- We try to work everything first in and first out , that is why we use the number system.
- Please wait for your horns when you drop off your deer, and if you have a cape you must pick it up the next day.
- All Invoicing is final! We are not responsible for products 30 days after notification of completeness.
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Approximate White Tail Deer Weights
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Live
Weight
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Field
Weight
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Carcass Weight
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55
63
76
89
102
114
127
140
153
165
178
190
203
216
229
241
254
266
280
292
305
317 |
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40
50
60
70
80
90
100
110
120
130
140
150
160
170
180
190
200
210
220
230
240
250 |
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28/33
36/41
44/49
52/56
60/73
68/73
77/82
85/90
93/98
100/105
108/113
116/121
124/129
132/137
139/144
147/152
155/160
164/169
172/177
180/185
188/193
196/201 |
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Tips for Deer Hunters
- First you need a fast car so you can beat the other hunters to the best spots. That will give you a chance of being killed before you get into the woods. And save some other hunter some ammo a the mess of shooting you.
- One or two cases of whiskey, four cases of beer and lots of ammo. Food, tents, and sleeping bags take up lots of space, so get another case of whiskey instead.
- Be sure to shoot anything that moves. If it is not a deer, there is always a chance it might be your mother-in-law.
- Now when you bag a deer, be sure and shoot all the shells you have left into it. This will be sure to splinter all the bones and bust all the entrails.
- Don't bother to wash or wipe it out, as the blood and manure will improve the flavor. Besides, the locker plant operator will be disappointed if you bring in a clean one.
- If you decide to skin it, be sure to roll it around the dirt, leaves and pine needles. Then wrap it in newspapers as they will stick well, and printers ink has the delicate flavor of burnt rubber.
- Now bring it out to the car, throw it over the hood as close to the radiator as possible, so it will get all the heat and dust, and so people will be sure to see that you got one.
- On the way home, stop at a tavern so you can tell the other liars how you killed it. And be sure to stretch your kill into at least a mile shot.
- Be sure to stay at the tavern until you are sure the locker plant you want to hang your deer in has closed for the night and the operator is sound asleep. Call him now and tell him to get right down, as you must get your deer into the cooler before it spoils.
- He will no doubt have a couple hundred hanging around. So make sure he gets yours first, and makes it all choice steaks and chops.
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