WE DON'T BUCK AROUND
Since we began in 2007, our deer processing business has grown tremendously due to our delicious selection of specialty products and attention to detail in custom processing. We've processed deer for people from California to Pennsylvania and all in between that come to Mid-Missouri to hunt. Our processing crew includes a banker, a high school principal, and other experienced meat cutters who take vacation days from their normal jobs to process your deer. Your business is very deer to us. Thank you!
SHARE THE HARVEST
Missouri's Share the Harvest program helps deer hunters donate surplus venison to the needy. This program is administered by the Conservation Federation of Missouri and the Missouri Department of Conservation. Share the Harvest is completely free of charge to hunters who bring their deer to Country Meat Shop as long as the hide is left on, the deer is filed dressed, and the tendons are in-tact. We cannot accept deer from positive CWD zones for the Share the Harvest program. You can find more information about Missouri's Share the Harvest program here.
FACTORS AFFECTING CARCASS WEIGHT
AND HOW MUCH MEAT YOU'LL GET
HOW FAT WAS THE DEER? - Fatter deer yield heavier carcasses, but more fat which is trimmed off during processing.
HOW MANY TIMES WAS IT SHOT? - More holes means more damage, which means more loss due to trimming.
WHERE WAS THE DEER SHOT? - Rump or loin shots destroy a lot of edible meat and can ruin entire muscles.
WHERE IS THE BULLET EXIT HOLE? - Where the bullet exists the deer always destroys muscle tissue.
BROKEN OR SHATTERED BONE - You lose large amounts of meat due to bone splinters in hind leg and shoulders.
WAS THE CARCASS HOT OR COLD? - As deer chill, they lose moisture and their weight decreases.
