What do I need to drop off a deer for processing?

At check-in — including our after-hours cooler — please have your complete address, phone number, confirmation number, and the county where the deer was harvested. We are not able to accept deer that has already been skinned or caped.

Do you have an after-hours cooler?

Yes! Our after-hours drop-off is at the back of the building. Place your deer in the cooler and follow the self-check-in process. Along with the basic check-in tag, there’s a “Special Instructions” tag for saving antlers, head, and cape — be sure to fill it out if you want those saved.

What if I’m carrying meat in (walk-in)?

Walk-in meat is accepted only during regular business hours. Please have your confirmation number ready, make sure the meat is clean (no hair, leaves, or other debris), and avoid scented trash bags. We also prefer that the meat not be packed on ice.

Do you participate in Share the Harvest (STH)?

Yes, we do! Share the Harvest is a whole-deer donation program for Missouri deer tag holders. All STH deer are tested. Please note we cannot accept an STH donation if the deer is to be caped and mounted.

Do you cape deer?

Yes! Caping for a shoulder mount is $80. We also work with local taxidermists who can arrange to pick up your deer.

My deer tag isn’t for Missouri. Can you still process my deer?

Yes, we can — but it must be entirely boneless, or partially deboned with the spine removed. This requirement includes elk.

Do you offer whole muscle jerky?

Yes! Whole muscle jerky is available starting after the first of the year. You’re welcome to pick up the rest of your order before your jerky is ready.

Do you charge a storage fee?

We do have a storage fee policy — space is at a premium during deer season. Starting 7 days after we call you that your order is ready, storage is $10 per week.

What’s the best way to store my deer products at home?

Specialty products should go into the freezer if you won’t eat them within a couple of weeks. Kept frozen in their vacuum-sealed packages, they’ll typically hold their quality for up to a year.

What’s the best way to care for my deer in the field?

A garden hose is your best friend! After field dressing, rinse the cavity out. If it’s warm out and you have a distance to travel, pack the cavity with a bag of ice to help bring the temperature down quickly.

What affects how much meat I’ll get back?

Several factors play a role: how much fat the deer was carrying, how many times it was shot, where it was shot, the size of the bullet’s exit wound, whether any bone was broken or shattered, and whether the carcass was warm or already cooled when processed.