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Image by Maria Kovalets

MUZZLE LOADING SEASON

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  • MONDAY - FRIDAY 8 AM - 4 PM

  • SATURDAY AND SUNDAY 8 AM - 8 PM

  • (Drop Box available after hours)

Office Hours
For Meat Pickup

2025 Deer Season HOURS OF OPERATION // OCT. 1 - DEC. 8


**DEER DROP OFF AT THE BACK DOOR**

MON-FRI​

8:00 AM - 4:00 PM​

PICK UP

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WEEKENDS

closed

BOW SEASON

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  • MONDAY - FRIDAY // 8 AM - 4 PM

  • SATURDAYS // 10 AM - NOON

  • SUNDAYS // 1PM - 3 PM

  • (Drop Box available after hours)

RIFFLE SEASON

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  • 1st WEEK AND WEEKENDS // 8 AM - 8 PM

  • 2nd WEEK // 8 AM - 4 PM

  • SATURDAY AND SUNDAY 8 AM - 8 PM 

  • (Drop Box available after hours)

THANKSGIVING DAY

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  • 8 AM - 11 PM 

  • CLOSED FROM 11 AM - 5 PM

  • 5 PM - 8 PM

  • (Cannot pick up deer on Thanksgiving Day)

Image by Maria Kovalets
Did You Know?

Not every part of the cow reaches the table. Typically, a ,000-pound steer will yield about 61% of its live once processed. This roughly 39% loss during slaughter and dressing occurs due to the removal of the hide, head, hooves, viscera, lungs, and heart. The remaining, often called "Hanging Weight" or "weight on the Rail," experiences further moisture loss, leading to additional shrinkage. Together with the fat and bone removed during cutting, this results in an overall loss of around 18%. Thus, a steer weighing 1,000 pounds on the hoof will typically provide about 430 pounds of retail cuts, such as steaks, roasts, ground beef, and stew beef.

Not all parts of a pig are consumable as pork. average, about 57% of a hog transitions from the pen to the. A 250-pound hog yields roughly 144 pounds of retail cuts. Approximately 28% of a's live weight consists of inedible products removed during the slaughtering and dressing process, reducing our 250-pound live hog to 180 pounds dressed. Most of the loss comes from internal organs hair, blood, and other inedible materials. After theass is cleaned, it is hung on a rail and placed in a cooler to chill quickly. Once thoroughly chilled, it is into retail portions, resulting in an additional 20% weight loss, bringing our 180-pound carcass down to 144 pounds of retail cuts. This unavoidable waste includes bone dust, fat trimming, boning, grinding, and moisture loss. Hams and bacon are usually cured and smoked following the cutting.

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