DEER PROCESSING RATES
All Prices are Subject to Change!
SKIN, CUT, WRAP & FREEZE: $125 (includes basic standard cuts only)
CHEST MOUNTS: $50 (additional fee)
DEER WITHOUT HEAD/LEGS (SKIN, CUT, WRAP & FREEZE): $200
(includes basic standard cuts only)
ADDITIONAL OPTIONS (extra charges):
FRESH- Cased Deer Sausage (Season included + Pork added): $1.50/lb
SMOKED & COOKED PRODUCTS:
NOTE: All Smoked Products “Grow” with an increase in finished weight. (10# will grow to 12#)
Weight increase not applicable with Snack Stix.
10 LB. MINIMUN FOR EACH
Trail Bologna: $2.75/lb
Summer Sauage: $2.75/lb
Snack Stix: $4.00/lb
Hot Pepper Cheese Trail: $4.00/lb
Smoked Deer Sausage: $2.75/lb
Smoked Ham: $10.00 each
Smoked Loin: $8.00 each
(These prices are for deer completely processed by us and not “bring-in” qtrs, or de-boned meats)
“BRING-IN” DE-BONED DEER MEAT
(February 28th-October 12th)
GRINDING (Deerburg): $15 MINIMUM
PACKAGING & FREEZE: .75¢ per lb.
FRESH- CASED DEER SAUSAGE (season included): $1.50 per lb.
BONING CHARGE: MINIMUM $65- 2 Quarters (hinds or shoulders)
$125- per 3-4 Quarters or Equivalent to one deer
SMOKED & COOKED PRODUCTS:
10 LB. MINIMUM for each:
Trail Bologna: $3.00/lb
Summer Sausage: $3.00/lb
Snack Stix: $4.50/lb
Hot Pepper Cheese Trail: $4.50/lb
Smoked Deer Sausage: $3.00/lb
Smoked Ham: $12 for each
Smoked Loin: $9 for each
*PLEASE NOTE: All smoked meats are left FRESH, not FROZEN!!*
****Vacuum Sealing Included in Product Prices****
Vance A. Mayle
Do you guys take donations? Meaning if I tag a deer would you guys take it and use it to feed the hungry? I get my limit mostly every year and it is more meat than my family needs. I been looking into donating the meat and someone mentioned you guy.
Hi, Vance! Yes we take deer for donations, as we are partnered with Farmers and Hunters Feeding the Hungry. As long as the deer is tagged, we will take care of the rest at no cost to you!
I am a single woman and don’t know any one down here that hunts. If you want to donate some you can donate it to me. I don’t know anything about dressing out a deer though. Bbb8789@yahoo.com.
Attention Deer Hunters! | Don's Custom Meats
[…] Questions on prices for the 2016 season? Check out our Deer page! […]
My normal deer processor went out of business and I found A guy that processed deer in area but doesn’t do summer sausage. You were recommended by a friend. Can I bring in 20lbs of venison for summer sausage. Now that I’m aware you do everything you will have a new customer moving forward
Paul Barnaby. 330-968-8834
Live in Stark County that’s why you were hard to find!!
Hi, Paul! We would love to process your deer for you, however, because we are beginning our busiest deer processing week, we will only be accepting full-bodied deer for processing. We will resume accepting boned-out meat at the end of January for processing. Please call us if you have any questions!
If I get a deer late in the evening when the shop is closed, what is my best option to clean it and get it processed?
Hi, Desiree! As long as you properly evicerate your deer and keep the hind quarters separated, your deer will be fine until you get it to us. Please refer to our post from Sept.2016 for additional tips on preventing your deer from spoiling: https://donscustommeats.com/2016/09/26/attention-deer-hunters/
Do you guys do European mounts? I’ve already done the rest of the deer so just the head is left.
Hi, Scott! Unfortunately, we do not do any mounts. We recommend Moe’s Mounts, in Carrollton, OH, if you’re local!
Shot my deer thanksgiving hopping to get anther on before I got it procest not looking good I froze it and in freezing it now like get sticks and trail well that be a problem with you
We will begin taking frozen deer meat for processing in February. Please call after February 1st to confirm we are accepting frozen deer meat for processing.
What is smoked deer sausage?
Smoked sausage is sausage that is cured and cooked (smoked). Deer smoked sausage is just made with deer meat instead of pork.
Are you accepting frozen venison for snack sticks? What is your pork ratio and how much total per #?