Processor FAQ

We post hours on our door and public pages during the season. If you are running late, call and we will do our best to accommodate.

Keep your state tag with the deer. We will apply our barcode tag at intake so we can track it through every step.

Standard processing, skull-cap, European, and caping. Many processors also offer specialty products like summer sausage or jerky.

Pricing is based on the chosen process type, optional add-ons like beef fat, and any specialty products priced by pound. The running total on the form is an estimate until final weights are confirmed.

Turnaround varies with volume, but most orders are completed within several days. Customers are notified when the order is Finished & Ready.

The customer will receive an automatic update using the contact method selected on the intake form when the order reaches Finished & Ready.

This depends on the processor. If the customer needs split payment between processing and specialty items, note it at pickup.

Call as soon as possible. If processing has not started on that section yet, the shop may still be able to adjust it.

Cuts are packaged clearly and burger is packed by the selected size. Exact packaging can vary a little by processor.

Keep the deer cool and clean before drop-off. After pickup, keep products refrigerated or frozen and follow USDA best practices for thawing and cooking.

Reply to the intake or ready notification, or call the shop during hours. The processor can confirm turnaround, pricing, and pickup details.