Attention Deer Hunters!
Happy Deer season to all of our loyal hunters! We have a few things we’d like you to be aware of, and also help us spread the word.
First and most important: We will only be accepting deer drop offs during REGULAR BUSINESS HOURS. This means we will not remain open past 12:30pm on Saturdays and we will remain CLOSED on Sundays!! We apologize for any inconvenience this may cause.
-Please note that this is in effect until Ohio Gun Season opens!
Due to some inquiries we’ve had about our decision, we would like to give some insight to explain:
We are still dealing with a full custom butchering schedule at this time, and due to capacity we do not have the room during the early bow season to accept deer 7 days a week. Once Ohio Gun Season(s) open, we “shut down” our custom butchering schedule to allow for deer processing only. This is why we are able to offer limited, extended, weekend hours during that time. We also are a family business and we need to allow time for ourselves, and our employees, to enjoy our families outside of the business. In addition, we do not have a cooler where we just pile un-skinned deer into: every deer we receive is skinned, cleaned, tagged and hung in our meat coolers that same day. We hope this helps you understand our decision a little better. We strive to help our customers the best we can, but we also ask for the respect to allow ourselves and our loyal employees time to be with family.
If you’re wondering how to keep your venison without spoiling the meat over the weekend, the best advice we can pass to you is:
1. Be sure you have completely and correctly field dressed your carcass. Visit the Ohio Division of Wildlife for field dressing instructions. Step 6 is a MUST if you want to prevent spoiling!!
2. Hang the carcass in a cool, shaded area and be sure to keep the hind leg quarters separated!
3. For good measure, you can always pack the body cavity of the carcass with a bag (or two) of ice. Of course, with the cooling temperatures you should be okay without the ice.
Secondly, for those of you who bone out your own venison but bring in the meat to be processed: we will be accepting frozen or fresh boned-out meat for SMOKED MEAT PROCESSING (trail, stix, sausage, hot dogs) beginning in February 2020. No boned-out deer meat will be accepted for smoked meat processing until that time. WE WILL ACCEPT FRESH DE-BONED MEAT FOR GRINDING (BURGER) THROUGHOUT THE SEASON!
We also want you to be aware that we will charge the full $100 processing fee to anyone who brings in full body deer already skinned, and/or deer without the head, or legs.
For those of you with trophy deer that you wish to take to a taxidermist: Please make sure when field dressing your buck that you DO NOT cut the hide any higher than the bottom of the chest (rib cage). We see this from time to time and it causes both problems during skinning the deer correctly and an added cost to you by your taxidermist due to extra sowing.
If you have a chest mount, or have requested we save the head/hide/legs of your deer: these items MUST be picked up THE NEXT DAY (Monday for Saturday drop-offs). If your items are not picked up the following day, WE ARE NO LONGER RESPONSIBLE FOR THESE ITEMS!! They will be DISCARDED after 48 hours, as we do not have the storage space for them!!!
Just a reminder, when dropping off your carcass- we will need TWO WORKING PHONE NUMBERS in order to take your deer!
Lastly, please remember that we are partnered with Farmers and Hunters Feeding the Hungry! We must have a valid tag number for donation. Donating your carcass to FHFH costs you nothing, and is extremely appreciated!
Questions on prices for the 2019-2020 season? Check out our Deer page!
As always, we appreciate your loyalty and business! Happy Hunting and Stay Safe out there!