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Venison Processing

From opening day through the end of deer season, Down the Road Butchery provides high-yield venison and wild game processing for hunters throughout the Hudson Valley. Every deer is custom cut to your specifications with careful attention to quality, cleanliness, and maximizing your harvest. Add fresh sausage to your order and let us handle the processing, so you can focus on the hunt.

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Deer Drop-Off
Protocol

STEP 1: RECOVER YOUR DEER PROMPTLY

After harvesting your deer, recover it as quickly as possible. Allowing a deer to sit for extended periods with the internal heat (visera/internal organs) trapped inside can impact meat quality and safety. If you cannot recover your deer immediately and find it the following day, we recommend leaving it. Even in colder temperatures, internal heat can remain trapped and cause the meat to spoil.

STEP 2: PROPERLY FIELD DRESS YOUR DEER

Remove all internal organs, including the heart, lungs, stomach, and intestines including the rectum. Be sure the rectum is removed or properly cleaned out to prevent contamination of the meat.

STEP 3: COOL THE CARCASS

After the field dressing:

1. Rinse the chest cavity with clean, cool water 

2. prop the chest cavity (can use a stick or other tool to prop) open to allow airflow and begin cooling the carcass

3. Keep the hide on to protect the meat and preserve quality. 

STEP 4: ARRANGE DROP-OFF & SAFELY STORE

Contact us to place your order and before your arrival to arrange your drop-off. If we're closed when you're ready to bring in your deer, store it properly until your scheduled drop-off.

  • Hang the deer with its nose facing downward.

  • During warmer weather, place bags of ice inside the chest cavity to help keep the carcass cool.

  • Do not leave your deer lying in the bed of a truck or on the ground.

  • Keep the hide on and do not cut the Achilles tendons.

DTR BUTCHERY PROTOCOLS
& NOTICES

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  • We do not accept deer without the hide still attached.

  • Our shop is first come, first serve. No exceptions. 

  • We accept whole deer only, we do not accept quartered deer or boneless meat for further processing

  • It's best to call first to place your order and receive confirmation before arriving to our shop, but walk-ins are welcome.

  • Improper Field Dressing Fee: $20 (do you want to increase this as well?) Failure to remove heart, lungs, bladder, and/or rectum

Deer Pricing

Full Process Package

YOUR DEER SKINNED,

CUT, & PACKAGED

Cuts Offered:

  • Steaks

  • Filets

  • Roast (shoulder, leg or neck)

  • Tenderloins (whole, half or thirds)

  • Ground Venison (with our without beef fat)​​

  • Stew Meat Add-On: $10 flat rate to cut Stew Meat (cubed)

  • Cutlets Add-On: $10 flat rate to cut Cutlets

$180

Cape Deer for Mount

SKIN, CAPE & PRESERVE

FOR TAXIDERMY

Carefully caped deer prepared for your taxidermist while preserving the hide and maintaining the quality of your mount.

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Includes:
• Cape removed with care
• Hide preserved for mounting
• Meat processing options available separately

$50

Bone-Out Deer

DEBONED, TRIMMED &

BULK PACKED

For hunters who want their deer fully deboned, trimmed, and ready for the freezer. Backstraps and tenderloins are saved and packaged separately so you can enjoy the best cuts from your harvest.

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Includes:

• All venison deboned and trimmed
• Backstraps & tenderloins

packaged separately
• Bulk packed and freezer ready

$150

Our Most Popular?

THE REGULAR CUT

  • 2 Neck Roast

  • 2 Shoulder Roast

  • Backstraps (Tenderloin) in half

  • 2 Leg Roasts

  • Steaks

  • The rest ground w/beef fat (or made into our various sausage flavors)

Fresh Sausages

Make the most of your harvest by turning trim and grind into fresh sausage, with a 10 lb minimum per flavor.

Classic Italian herbs with sweet anise

and fennel.

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Bulk/Loose: $4.80/lb

(1 lb packages)
 

Links: $5.80/lb

(1.25 lb packages)

Sweet Italian

Robust Italian herbs with fennel and a bold cayenne kick.​

 

Bulk/Loose: $4.80/lb

(1 lb packages)
 

Links: $5.80/lb

(1.25 lb packages)

Hot Italian

Traditional breakfast seasoning with sage, ginger, and a touch of nutmeg.​

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Bulk/Loose: $4.80/lb

(1 lb packages)
 

Links: $5.80/lb

(1.25 lb packages)

Breakfast

Chipotle adobo, smoky spices, and mild heat for tacos, chili, and more.​

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Bulk: $5.00/lb

(1 lb packages)
 

Links: $6.00/lb

(1.25 lb packages)

Chorizo

Greek-inspired herbs and spices with the signature flavor of a traditional gyro.​

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Bulk: $5.00/lb

(1 lb packages)
 

Links: $6.00/lb

(1.25 lb packages)

Gyro

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