09/18/2026
Hello everyone, can’t believe deer season is already upon us. We hope anyone getting out there this weekend for opening archery in our zone c has the best of luck! We just want to go over some things for this years deer season operations.
Sorry for the long post! But worth the read we promise 🙌
Couple of pointers for bringing in wild game -
First and foremost please remove as much hair and debris from the animal as possible! Rinse it best you can, we understand sometimes you have to clean the animal in the woods or at a primitive camp with no water. Be prepared, bring extra water jugs or something to help wash the animal. Keep the animal up off the ground when skinning and gutting if possible. A animal that is filthy with dirt, hair, debris, ect will result in an extra cleaning fee. This is because it creates A LOT of extra work. You will lose a lot of meat from us having to over trim. We have to then break tables and everything down to clean and sanitize because the last thing we want is to get someone sick.
To follow up on a dirty animal here is some tips and tricks to help you out in the field…
1) DO NOT leave your animal at the bottom of the cooler full of ice if you can help it. Because that ice melts and now your meat is floating in bacteria and is a sure way to get you sick.
2) *this one is my biggest suggestion* I know that most people when skinning take the backstraps off first which means it’s the first to go into the cooler. Try leaving them off to the side before putting them in the cooler or reminding yourself to take them back out and putting them on top after your done cleaning the animal. This is because if it’s on the bottom the straps are guaranteed to soak up all that water and get ruined, and let’s be honest most of us think back straps are the best part! This will improve taste and appearance.
3) try putting racks or something on the bottom of the cooler to help keep the meat off of the bottom for when the ice melts.
4) if you debone your meat, try using ziploc bags to store the meat in the cooler.
5) use a NON scented (very important) trash bag to hold your quarters and tie them off. This will also help from the meat floating in the water.
6) DRAIN, DRAIN and DRAIN your cooler again every so often and refill ice before bringing the cooler in.
7) if you take care of the meat beforehand you will be surprised in the quality and taste of your deer. When deer soaks up water it gets “water logged” and turns pale and releases all the myoglobin protein that keeps the meat red and fresh. It makes a huge difference! Your burger meat especially will be nice and firm and not soggy and full of water once cooked.
Bringing in an animal is by appointment only! We are available most of the time however we have three kids in 4h, sports and school. I also try to get out and hunt occasionally during season. So sometimes we aren’t around on the weekends or evenings. Just shoot us a text, message or phone call and ask for availability to drop off. We usually also accommodate when we are not around to just drop your cooler off in the walk in cooler. You are guaranteed to get YOUR deer back. We process every animal one at a time and strive for quality and getting you the most meat back from your hard earned hunts!
You’ll notice we have a few more options this year that we are excited for yall to try.
***updated*** added Cajun to the flavors 🔥
Also new this year is we are offering 10% off to first responders or active military on wild game!
ALSO, we are offering FREE standard processing on (burger/cuts) for a child that gets their first deer this season. You’ll just pay for anything extra (sausage or smoked options)
So get those kids out there this season and have some fun!
