Thin Blue Line Meats

04/02/2026

The 2026 moose lottery has begun! Good luck to all that apply!

12/19/2025

The cooler is empty, if you have not received your phone call or message you have Sunday 9am-12pm to pick up. After Monday you will be charged a storage fee.

12/16/2025

Final tally from archery to muzzle loader with a crew of three and fourth on the weekends is…438. About 100 more than last season and a change in the crew.
We appreciate everyone who brought their deer to us and so thankful for your patience. We saw a lot of nice deer and glad freezers are full.
We also had some generous donations that went to local food pantries. It was a heck of a season and we look forward to seeing everyone next year.
Happy holidays from all of us to you and your families.

12/12/2025

Chris Clark brought in this nice 128 # buck today.

12/10/2025

Remember kids, if you want the most meat back don’t vaporize the rear quarters.

12/10/2025

Wednesday December 10th will be our last day of cutting what is in the cooler. Self drop off is in effect until Saturday. Thursday through Saturday we will be watching the camera for self drop off and pick ups will be by appointment only. Sunday we will be around from 9am-12pm for any last minute drop offs.

12/08/2025

We are in the final count down of the season. We truly appreciate everyone’s patience with us as things have been a little different this year and trying to find a new hire that fits. We are diligently working to clear the cooler and finally seeing the light at the end of the tunnel. We have had some ridiculous requests the past few days and off dates of when the deer were shot. We would like to make it clear, we do not have a 24hr rule; but if your deer comes in fragrant and green we will discuss it and let you know if it is worth processing. Or if you shot it the last day and wait a week to reach out, dont be surprised we haven’t had a chance to respond. If you want only a specific sausage we make just bring in the amount you want done up and we can do that. We will not return whole quarters or rib cages for you to process yourself. We are too busy, exhausted, and not up for shenanigans at the end of the season. We have gone over 400 deer for the season. We are looking forward to an empty cooler and freezer so we can shut down and get some rest before the holiday. For those that have read this far, when we call you for pick up you have 48 hours to pick up, unless we agree on a specific day to pick up; otherwise you will be charged for storage.
Thank you all for choosing us and we wish you and your families a wonderful holiday.

12/05/2025

Congratulations to Keith Fuller on his buck. Almost 19pts and weighing in at 177. An impressive animal to see during muzzle loader.

12/01/2025

We are open for muzzle loader. We had a busy rifle season so we will be here at the shop to take you in. If we are not here the second week the shop is open for self drop off, just like archery season. We will see you on camera, fill out the paperwork hanging on the cooler door. Drag your deer into the cooler, no need to put it on a hook to hang it up. It is just as much of a pain to take it down as it was for you to hang it. Make sure we can read your hand writing, most important is your name, best phone number to reach you, and tag number. If we have any questions we will call you. Light switch is by the side door and above the white cabinet. Make sure you close the over head door once you’re inside with your deer; we have the heat on.

11/27/2025

We are closed today and will be enjoying the day with our families and getting some much needed rest.
Hope all of you have a wonderful Thanksgiving Day! We will be back at it tomorrow at 8am.

11/25/2025

Jonathan Cooley with a nice 168lb buck.

11/24/2025

If you are concerned about not getting all your meat back read this. We have had one complaint so far. If you blow out the rear end with what could be confused with a rocket launcher, don’t get mad at us for not removing every piece of bullet and bone to save your meat. We save what we can but sometimes it’s too far gone.

BREAKING NEWS from the Cut Room – CSI: Venison Unit, Case #002

We’ve got another mystery on the meat hook, folks.
When the Customer asks why they didn’t get as many steaks or roasts off their deer…

Well sir… according to our forensic team:

🕵️‍♂️ Cause of Death: “Excessive ventilation.”

🕳️ Wound Description: Looks like this deer tried to high-five a rocket launcher and lost.

🔪 Condition of Meat:
Self-butchered on impact. Even the bones are filing workers’ comp claims.

Our official report?
“There were steaks… once.”