WILD GAME PROCESSING
We are Custom Wild Game Processors… which means you get your meat Your Way.
PREPARING FOR THE HUNT
Being prepared for a hunt is important, especially when you are hunting a larger game like Elk. While majestic creatures, they can become deadly very quickly. Use this checklist from Gander Mountain to help prepare properly.
WHITETAIL VS MULE DEER
A common mistake made by newer hunters is misidentifying Mule Deer vs their small Whitetail cousins. A very quick identifier is their faces. Mule Deer have mostly white faces, while Whitetail’s faces are mostly brown with white rings around their eyes.
WHY ARE THEY CALLED “PRONGHORN”?
Both Males and Females have a pair of short horns on top of their heads. 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 backward and then curve towards the rump. Hence the name!
ENJOY YOUR HUNT
There are all sorts of Wild Game and we understand that at Ted Bakers Meats. We process several different types of game including buffalo, moose, hog, and more! Not sure if we can process your animal? Contact us.
Wild Game Processing Pricing
Skinning Charges
- Antelope: $50.00
- Deer: $60.00
- Elk: $80.00
- Bear: $80.00
- Moose: $100.00
WE DO NOT TAKE UNSKINNED FROZEN ANIMALS
Processing Charges
- Antelope: $125.00 (flat fee)
For Deer, Elk, Moose, Bear, and all other wild game:
- $150.00 minimum
- $1.60 per pound for a whole animal
- $1.80 per pound for quartered animal
- $2.10 per pound for boneless (clean) meat
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.
NOTE: We process all wild game as a Finished Boneless Product. we do not offer a Bone In-Service for wild game.
All Specialty Items are very time consuming and done by hand. Therefore, availability is dependent on supplies and employee help.
SMOKE PRODUCTS:
- Bulk Sausage: $3.50 a pound, with a 5 pound minimum per flavor (Breakfast, Italian, German, and Chorizo).
- Summer Sausage: $25.00 for a 4 pound log of Original Flavor, $30.00 for a 4 pound log of Jalapeno Cheddar Flavor
- Snack Stix: $7.00 a pound for Original Flavor with a 5 pound minimum, and $11.00 a pound for Jalapeno Cheddar Flavor with a 5 pound minimum
- Grind and Wrap Only: $2.00 a pound (we will not clean your meat) this may not be available depending on how busy we may be during season.
- Vacuum Seal: $1.00 Extra per pound, also may not be available if our season is too busy
NOTE: All meat being smoked is weighed BEFORE it is smoked. Due to moisture loss during the drying process, please expect a 40-50% loss on Jerky’s wet weight.
FIRST COME FIRST SERVE POLICY:
We accept animals on a first come, first serve basis. Because we value each of our customers, we ask you to please keep in mind that we only have so much space and time available to process animals in a timely manner. That is why we must enforce our pickup policy for this season.
We also highly encourage you to please call before you drop off your animal to make sure we are able to accept it.
3-DAY PICKUP POLICY:
You have 3 business days of which we are open to pick up your animal. If you do not pick up your animal within that period, a $10.00 per day storage fee will apply.
We reserve the right to change any service depending on staff availability, and time constraints due to our busy hunting seasons.
DO’S & DON’TS OF WILD GAME
Remember: Treat the meat with care.
If it is dragged through debris or covered in animal hair, there will be a loss of yield. You will be eating this meat, so it’s important to keep it as clean as possible. We can only do so much; the rest is reliant on the care that you give the carcass before you hand it over to us.
DO THIS:
Retrieve your animal as soon as you’ve killed it.
NOT THIS:
Leave your kill overnight, without gutting or caring for it.
QUICK NOTE: Animals left lying on the ground, organs intact, or the carcass body cavity not properly split and left open can cause the animal to retain its body heat and can cause the bone to sour the meat and rot overnight.
DO THIS:
Leave your validated carcass tag securely on the animal itself.
NOT THIS:
Leave your CID tag on the head with the taxidermist.
DO THIS:
Cool your animal first, then place in a cooler with ice, prop the lid open so the carcass gets air, and be sure to leave the cooler spigot open for proper drainage.
NOT THIS:
Place your animal in an air-tight cooler with a bag of ice and shut the cooler lid.
QUICK NOTE: If you place a hot animal in a cooler with a bag of ice and close the lid, the body heat of the animal cannot escape and your animal could sour.
DO THIS:
Skin your carcass as soon as possible in warmer temperatures, and make sure the body cavity is left open so the heat can escape.
NOT THIS:
Leave your hide on in warmer hunting seasons or extended hours when the weather is exceptionally warm (in direct sunlight or daytime temps of 50 degrees or warmer).
QUICK NOTE: If you place a hot animal in a cooler with a bag of ice and close the lid, the body heat of the animal cannot escape and your animal could sour.