DEER PROCESSING
| skinning |
$10.00 + hide |
| shoulder mount |
$30.00 |
| processing |
$70.00 minimum
$.70 per lb. over 100 lbs. |
| grind & package only |
$.60 per lb. |
SPECIALTY PRODUCTS
| summer sausage |
$1.89 lb. |
| summer sausage w/cheese |
$2.09 lb. |
| summer sausage w/cheese & jalapenos |
$2.19 lb. |
| snack sticks |
$2.19 lb. |
| snack sticks w/cheese |
$2.39 lb. |
| snack stick w/cheese & jalapenos |
$2.49 lb. |
| bologna |
$1.79 lb. |
| fresh bratwurst |
$1.79 lb. |
| deer jerky |
$2.75 lb. |
| polish sausage |
$1.99 lb. |
| breakfast sausage |
$1.69 lb. |
Prices include pork that is added to all products, except jerky which contains no pork. Prices are based on weight of the product before processing. All of the cooked products will shrink during processing.
We vacuum package our products to ensure maximum freshness. We recommend all products be frozen if they are not consumed promptly.
$50.00 Deposit Required on All Deer.
| Approximate White Tail Deer Weights (all weights in pounds) |
Live Weight |
Field Dressed Weight |
Carcass Weight
(w/o head, hide, feet) |
55 |
40 |
28-33 |
63 |
50 |
36-41 |
76 |
60 |
44-49 |
89 |
70 |
52-56 |
102 |
80 |
60-65 |
114 |
90 |
68-73 |
127 |
100 |
77-82 |
140 |
110 |
85-90 |
153 |
120 |
93-98 |
165 |
130 |
100-105 |
178 |
140 |
108-113 |
190 |
150 |
116-121 |
203 |
160 |
124-129 |
216 |
170 |
132-137 |
229 |
180 |
139-144 |
241 |
200 |
155-160 |
254 |
200 |
155-160 |
266 |
210 |
164-169 |
280 |
220 |
172-177 |
292 |
230 |
180-185 |
305 |
240 |
188-193 |
317 |
250 |
196-201 |
These figures are only used as guidelines to help the hunter to know more about his deer and what to expect from it. The numbers are close estimates obtained and tabulated from processing deer for 20 years.
Q&A - Factors Affecting Carcass Weight & How Much Meat You Get
How fat was the deer?
Fatter deer yield heavier carcasses but most of the fat is trimmed off during processing.
How many times was the deer shot?
More holes, more damage, more loss of meat due to trimming.
Where was the deer shot?
Rump or loin shots destroy a lot of edible meat and ruin entire muscles.
Where is the 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 leg and shoulders.
Was the carcass hot or cold?
As deer chill, they lose moisture & 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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