Deer Processing

Archery

Sept 15 – Nov 13

Firearms — early antlerless

Oct 9 – 11

Firearms — early youth

Oct 24 – 25

Firearms — November portionOur busiest week

Nov 14 – 24

Archery (resumes)

Nov 25 – Jan 15

Firearms — late youth

Nov 27 – 29

Firearms — late antlerless

Dec 5 – 13

Firearms — alternative methods

Dec 26 – Jan 5

1. 1

   Field dress and cool it down

   Get the deer field dressed as soon as you can and keep it cool. Warm meat is the number one thing that ruins a deer before it ever reaches us.

2. 2

   Telecheck it before you come

   Missouri law says a deer has to be reported through Telecheck before processing starts, and by 10 PM the day you shot it. Leave the confirmation number attached to the carcass — it has to stay on until we start cutting. Bring your notched permit, or a label with your name, address, permit number and harvest date if you used the MO Hunting app.

3. 3

   Fill out a cut sheet

   Tell us what you want in steaks, roasts and ground, and what you want made into sausage or jerky. Print ours ahead of time or fill it in at the counter — either way we'll walk you through it.

4. 4

   We call you in three to five days

   Most deer are ready in 3–5 days. Everything comes back vacuum sealed, labeled and frozen. Your deer, not somebody else's.

Processing fees

Pricing

Standard processing covers skinning, cutting, wrapping and freezing, and is priced off the field-dressed weight. Sausage and specialty items are extra, by the finished pound. Call (417) 674-2100 if you want to talk it through before you come.

Summer sausage, made in house

Prices come from our current cut sheet and can change. Storage is charged once we've called to say your deer is ready.

Euro mounts

Skull mounts, done here.

We have our own licensed taxidermist on site, so a European mount doesn't mean a second trip to somebody else. Tell us at drop-off and the skull comes back cleaned and whitened with your meat.

$75 per deer

MDC Taxidermy Permit #70260