When we accept your deer for processing, we skin the deer meticulously, then carefully wash off the carcass to avoid remaining hair, leaves, moss or anything else you brought in from the woods :) Then the deer hangs in our cooler until ready for cutting day.
Each deer is cut individually to your specifications (yes, you get your own deer back!).
We cut each deer to your specific order,
All cuts are vacuum-packed in convenient portions, and all ground meat is packed into 2-pound freezer packages.
If your animal exceeds 100 pounds hanging weight (this is on the hook, after skinning), we charge an additional $10 to help cover the extra packaging and labor costs. But good news- you are going to be getting A LOT of meat for your freezer!
Ground Venison makes awesome tacos, but can be extremely lean, and when cooked, can be a little dry... Some folks like their ground venison to have a little beef fat (suet) in it to help with that.
So you bagged a big one? Congratulations!
We can carefully skin your trophy so that your taxidermist can do their best work with your prize.
After the regular season has past, we start work on our other products, like venison bologna, jerky and sausage. If we processed your deer, we can hold your trimmings in our freezer, or you can bring your own deboned venison trimmings in, and we'll turn it into something great.
Our venison bologna is done in 4" diameter sticks and is processed by the pound. We add pork, seasonings and water, so you'll get back about 125% of what you bring us to process.
Available in Regular, Garlic and Hot varieties.
We also offer venison Cheese bologna, with tiny bits of cheddar cheese mixed in with the bologna.
We are now offering our bologna in a mini-stick version.
Available in Regular, Garlic and Hot varieties.
Our venison jerky is pre-ground and formed into convenient strips, with a teriyaki-style flavor.
Jerky does shrink by approximately 50% in processing.
Our venison sausage is a loose breakfast-style sausage.
Very popular... we freeze your venison hind quarter until after the season, then we chip it into wafer-thin steaks, perfect for cheese steak sandwiches.
Love creamed dried beef over biscuits for breakfast? We cure and smoke your venison hind quarter repeatedly over a period of several weeks until ready. Then we chip it into wafer-thin slices.
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