Deer Processing

1. Hunting Permit that has been to a check point
2. $150 Deposit for Whole Carcass Deer or $50 for Boneless Trim

If your deer is already completely boned out, you can bring it to us fresh or frozen. (We are not able to accept deer meat that is in scented garbage bags.) We’ll weigh what you have and take your order from there.

Just a heads up — boneless deer means no bones at all. If it’s quartered, that counts as a whole carcass for pricing.

We do require a $50 deposit along with your hunting permit to process boneless meat.

👉 Get your deer to Den’s as soon as possible.
Deer meat spoils quickly if left outside in changing temps. We use a temperature-controlled cooler to chill meat fast and keep it safe.

When your deer comes into Den’s, we tag it with a number that’s tied to your name and order at the front counter. That way, your steaks and roasts are always guaranteed to be your own.

When it comes to sausage, ground deer, and smoked products, our equipment runs in 100 lb batches. Because of that, those products are not always from just your deer alone. But here’s the important part — we’re picky about what comes through our doors. If the meat isn’t in good shape, it doesn’t go into the batch. The last thing we want is to ruin sausage for everyone because of one bad deer.

You can trust that everything we make is quality. That’s our promise.

When deer come in, we assign each one a number and do our best to follow that order. Sometimes though, it depends on the cuts or products you’ve requested. Some items are more popular, so we make bigger batches to keep up.

We also make products in a set order — starting with the plain ones first, then adding extras. For example, we’ll run plain summer sausage, then summer sausage with cheese, and finally with cheese & jalapeños.