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2015-2016 Price List

  • Processing Whitetail  $80.00
This includes Skinning, Deboning, Cutting Steaks and Roast, and Grinding Venison.
Vacuum Packaging and Tenderizing is FREE!
  • Cape for Taxidermy  $15.00
  • Stuffed Backstrap $15.00 each

Black Forest Ham, Swiss Cheese, Spinach, Mushroom and Red Onion, Covered in a layer of Bacon

  • Cajun Stuffed Backstrap $15.00 each

Black Forest Ham, Cream Cheese, Minced Jalapeno and Cajun Smoked Sausage. Covered in a layer of Bacon.

  • Bacon Wrapped Backstrap Steak .75¢ each
  • Bacon Burger $3.00 lb
  • Venison Fajitas $2.00 lb
  • Pan Sausage (Breakfast or Italian) $2.50 lb
  • Maple Pan Sausage $3.00 lb
  • Bacon Breakfast Sausage $3.50 lb
  • Bacon Breakfast Sausage with Maple $4.00 lb
  • Breakfast Sizzlers $3.50 lb
  • Maple Breakfast Sizzlers $4.00 lb
  • Link Sausage (Smoked or Fresh) $3.00 lb

Garlic, Bratwurst, Cajun, Italian or Polish

  • Summer Sausage (Hot or Mild) $3.50lb
  • Traditional Dry Sausage (Hot or Mild)  $3.50lb
  • Snack Sticks (Hot or Mild)  $5.50lb
  • Jerky (Traditional, Pepper, Teriyaki, Jalapeno or Ghost Pepper $5.50 lb (add .50¢ lb for Ghost Pepper)
  • Smoked Hot Links (Hot or Really Hot) $3.00lb
  • Jalapeno or Cheese added to any Sausage .25¢ lb

Hog Pricing

  • Piglet $40.00
  • under 100 pounds  $80.00
  • over 100 pounds $100.00

We Process all Wild Game

  • Elk, Red Stag, Buffalo, Black Buck, ect.... call for pricing

 

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