Professional Antelope Processing

From skinning to packaging – we do everything by hand.

ANTELOPE PRICING
ANTELOPE FACTS

WHY ARE THEY NAMED “PRONGHORN”?

Both males and females have a pair of short horns on the top of the head. The female’s horns are small, usually only a bump, but the male’s horns are around 10-12 inches long.
A pronghorn’s horns point backwards; they extend straight up and then curve towards the rump. At the front of the horn is a small notch/prong that points forward. Hence, the name!

BRING YOUR ANTELOPE IN FOR PROCESSING

INTERESTING FACTS ABOUT PRONGHORN ANTELOPE

(Information from National Wildlife Federation)

ANTELOPE

…are the fastest land mammal in North America

…can run at speeds close to 60mph

…migrate 150 miles each way between Wyoming’s Upper Green River Basin and Grand Teton National Park (only caribou are known to travel farther)

…have an average lifespan of around 10 years

…are herbivores that seldom drink water since they get most of their water from the plants they eat

…have large eyes and fantastic vision

Baby pronghorn antelope

ANTELOPE PROCESSING INFO & PRICING

ANTELOPE PRICING

  • Skinning Charge: $50.00
    • Cape: $10.00 extra
  • Processing Charge: $125.00 flat fee

We process all wild game as Finished Boneless Product, unless customer specifically requests Bone-In.

AVERAGE HANGING WEIGHT

  • Buck: 60 – 70 lbs
  • Doe: 40 – 50 lbs
  • Fawn: 20 – 30 lbs

TYPICAL BONELESS YIELDS ON A WHOLE CARCASS

  • Very Clean / Head Shot: 55% yield
  • Average Clean / Heart Shot: 50% yield
  • Dirty / Shoulder or Hind Shot: 45% yield
There will be an extra charge for dirty meat, this price will be determined while your meat is being processed
and the time that it takes our cutters to clean it.
All Specialty Items are very time consuming and done by hand.  Therefore, availability is dependent on supplies and employee help.
Image of a baby pronghorn antelope


RECOMMENDED TIPS FOR HANDLING ANTELOPE CARCASSES

  • Cure/smoke the meat or make a cooked sausage which can be eaten cold (summer sausage, jerky, snack stix, etc.) if there is an objection to antelope flavor. The use of marinades or recipes which alter flavor is also recommended.
  • Mix 10-15% pork or beef fat with the lean in fresh ground antelope to help
    with the “wild game taste.”
  • Limit frozen fresh antelope to 8 months of frozen storage and seasoned/cured antelope to 4 months of frozen storage.
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