FAQ

It's best to consume your meat within 2 years. To maintain the integrity of the product, plan your meals and defrost in the refrigerator, NOT overnight on the counter.

Yes, of course you do. Upon drop-off we check your deer in by tagging it with cut instructions, your name and contact info. This tag gets pinned to your deer and stays with the carcass throughout the entire processing ensuring you receive your deer back. We process one deer at a time. The only time you will not be receiving solely your deer is on sausage orders, it will be mixed in with other venison trim due to batch sizes that we produce.

You should allow one cubic foot per about 40 pounds of freezer wrapped cuts of meat. We suggest 20 cubic feet stand up freezer. If you can, avoid purchasing a chest freezer, things get buried, it's much nicer to have an organized stand up freezer to see your beef inventory of cuts. Be sure to handle the frozen cuts with care. Everything is packaged in 3mil vacuum bags, plastic becomes brittle when at frozen temperatures.

All beef is dry-aged in the cooler 7 to 12 days to enhance the flavor of the beef and quality of the beef.

Now this answer depends on the size of the animal and the requested cuts. Bone in cuts will get you a better yield, always utilizing the offal and bones for soup or broths. Using suet for cooking oil as well. You typically lose 40% of the hot hanging weight. Hot hanging weight is the weight of the carcass. For example: A whole beef carcass that dressed 800 lbs will approximately yield: 480 lbs packaged meat ½ beef: 240 lbs of finished/packaged meat ¼ beef: 120 lbs