Whole Deer Processing Deposit	$ 75.00
Carry In Trimmings Processing Deposit	$ 40.00
Deer Skinning	$ 20.00
Cape Mount	$ 45.00
Cleaning Fee for Home Skinned	$ 8.00
Processing-on dressed weight	$ .79 lb
Summer Sausage – International Gold Medal Winner	$ 2.19 lb
Deer Jerky – yield 50%	$ 2.99 lb
Deer Snack Stix – yield 75%	$ 3.19 lb
Deer Cheese & Jalapeño Hot Stix	$ 3.29 lb
Deer Bologna	$ 1.99 lb
Deer Hot Dogs	$ 1.99 lb
Deer Smoked Bratwurst with Pepper Cheese	$ 2.09 lb
Deer Polish Sausage	$ 1.99 lb
Deer Breakfast Sausage	$ 1.89 lb
Deer Italian Sausage	$ 1.89 lb
Deer Be-Bobs	$ 1.99 lb
Fresh Bratwurst	$ 1.89 lb
Summer Sausage with Jalapeño & Cheese	$ 2.49 lb
Summer Sausage with Beef	$ 2.39 lb
Prices Effective September 15, 2007
All sausage prices include pork or beef, seasoning, and vacuum packaging, with the exception of the jerky, which has no pork or beef added.
We process several hundred deer every season and make several thousand pounds of various sausages every year. Please allow 1-4 months for your deer order to be filled. We will give you a phone call or drop you a card when your order is ready! We will not guarantee your order of sausages to be ready by Christmas. Questions? Send us an e-mail or call!

Approximate White Tail Deer Weights (All Weights in Pounds)			Factors Affecting Carcass Weight & How Much Meat You Get
Live Wgt.	Field Dressed Wgt.	Carcass Wgt. (w/o Head, Hide, Feet)	How fat was the deer? Fatter deer yield heavier carcasses but most of the fat is trimmed off during processing. How many times was the deer shot? More holes, more damage, more loss of meat due to trimming. Where was the deer shot? Rump or loin shots destroy a lot of edible meat and ruin entire muscles. Where is the bullet exit hole? Where the bullet exits the deer always destroys muscle tissue. Broken and Shattered Bones You lose large amounts of meat due to bone splinters in hind leg and shoulders. Was the carcass hot or cold? As deer chill, they lose moisture & their weight decreases. How far is neck skinned down on cape mount? Large bucks have large amounts of lean meat in neck, you must cape down to top of head to obtain most meat possible.
55	40	28-33
63	50	36-41
76	60	44-49
89	70	52-56
102	80	60-65
114	90	68-73
127	100	77-82
140	110	85-90
153	120	93-98
165	130	100-105
178	140	108-113
190	150	116-121
203	160	124-129
216	170	132-137
229	180	139-144
241	190	147-152
254	200	155-160
266	210	164-169
280	220	172-177
292	230	180-185
305	240	188-193
317	250	196-201
These figures are only used as guidelines to help the hunter to know more about his deer and what to expect from it. The numbers are close estimates obtained and tabulated from processing deer for 20 years.