Mikes' Meats

01/26/2026

Give us a call or message to get your frozen bone meat to us this week!

01/20/2026

PSA: If you have frozen bone meat that you would like to get processed, go ahead and start bringing it in. We'll take next week off from processing so we can collect frozen bone meat and take care of any whole deer we get in during this last weekend of the high powered antlerless season. We'll make our last processing run the first week of February. With that being said we may not always be in the shop from 8-5 anymore so please text or call ahead of time for any drop off or pick ups and we will always accommodate whatever works for you guys. Whether during the week, weekends or after hours.
Thank you

10/05/2025

Congrats to Lincoln on his youth deer! Duffy boys are filling their freezer this year with both boys tagging out. First deer in, on this hot weekend. Good luck to the youth hunters on their last day. Let's hope this cold front coming in helps everyone out.

10/01/2025

From skull cap in 24' youth season, fast forward to 25' youth season with getting a picture by the trophy rock! Congrats on the nice buck!

09/22/2025

25'-26' season has officially started with this youth hunter taking home a nice trophy! They're donating the meat to the HUSH program, which helps feed the local community.

09/20/2025

PSA to new and returning hunters that will be hunting during youth and early bow season. We will be taking whole deer, field dressed with the hide on by appointment until we go full time in the meat shop around the middle of November. Give us a call or text when you harvest a deer and set up a time to drop it off in these warmer temperatures it's important to get it to us the same night so we can skin the hide and roll into our cooler to cool overnight. If you can't get it to us that night please put a large bag of ice in the cavity and keep it in a cool, shaded area and bring it by as soon as you can. If you're new with us we also do full time concrete work until the middle of November when we go full time in the meat locker. What we do now you ask? Call or text Brett @ 641-218-8349 and you'll set up a time day or night to drop off your deer. We will skin your deer right away, put the deer in our cooler, next morning we will come in early, quarter your deer, debone your deer and take care of all the cuts, we will proceed to put the clean bone meat into 10 # vacuum sealed bags and store it in our freezers. When will you get your meat back? Before shotgun season, last 2 weeks of November we will take out your frozen bone meat and begin the process of making your delicious smoked meats you chose. If you would like to bring bone meat in at any time during the deer seasons we ask it to be fresh that way we can go through it right away and freeze it in our bags until we are ready to process. It's easier to organize our freezers with how we store and seal the meat. Giant frozen balls of meat take up way too much room in your freezer and our freezer so please wait till the end of the deer season to bring in any frozen bone meat. Any questions please feel free to give us a call or text. Thank you for your business and trust in us to make a product for your family to eat and enjoy. Good luck to all hunters!

01/11/2025

We will still be taking in whole deer for the high power season, but it's time to bring in any frozen bone meat and get some jerky and sticks made. We'll be in the shop from 8-5 next week finishing the last of shotgun and late muzzy deer. The following week please make an appointment to drop off or pick up your meat. Thanks.

01/07/2025

And that's how Brett's bologna is made.

Check out Brett Alan Evinger’s video.

01/07/2025

Brett Evinger got a nice management 8 point buck down tonight. We've had our best and busiest year with deer coming in and can't thank the customers enough for choosing us to process their deer they work so hard on harvesting. Getting to hear the stories of all the hunts and building relationships is the best part of my job. Now I get to share my story, nothing quite like sitting in a deer shack in the blistering cold and usually snow covered ground watching all the deer coming pouring out of the woods to eat in the bean field on a cold January night. Great to see the herd population and all the potential bucks, for the years to come. Had a bigger buck I shot (gun misfired 3 times) at last night come out but went the other way, had a bigger younger buck walk in front of me and let him go and settled for this guy. It's not about how big the deer is..it's about the memories and the stories we make and share with each other. I took my shot with new powder pellets and got double lung from over 150+ yards away and had Matt Davis and my dad come out and help me track him 100 yards away where I saw him go down in some really tall native grass. Can't thank them enough for coming and helping me. Couldn't do it without them. Can't wait to hear all the new stories next year from you all!

12/13/2024

Big 8 pointer down during 1st shotgun season. Congratulations to Briar Plum on your buck. Very unique chocolate head on him that really pops out. Thank you for trusting Mikes' Meats to trophy cape your buck and make you some delicious deer sticks!

12/13/2024

PSA: From here on out if we receive any frozen whole deer or frozen bone meat we will be charging at minimum a $20 fee. Only applies to frozen bone meat during shotgun season. We will take fresh bone meat during shotgun season. 1st season was very busy for us, with us taking in 70+ whole deer in. This is a lot for our size of locker and how many employees we have and for us only having one hoist to skin and quarter deer on. The great team here at Mikes' Meats powered through and we are seeing the light at the end of the tunnel. But 2nd season will be starting tomorrow and we will start the grind all over again. One last important thing, I know everyone doesn't have a garage they can keep their deer from freezing at night during those cold days, I will still accept deer even on Saturday and Sunday till late into the night. I was here at the shop every night from Saturday till Wednesday until at least 9 pm if not 10 pm so there are no excuses. If you have any questions or want to make sure I'm at the shop after 5 pm please feel free to reach out to Brett Evinger at 641-218-8349 thank you, stay safe, and good luck!