a few things you should know

Meat brought to us for processing must be CLEANED & QUARTERED or DEBONED
NO whole carcasses or any part of the spine will be accepted.
Deboning Fee of $6 per quarter/bone applies to any meat received bone-in.
Meat should be clean of debris, fecal contaminations, and other foreign materials.
An inedible Removal Fee of $5 per quarter/$10 per boneless deer will be applied to any meat that requires further cleaning for safety and product quality.
We recommend NOT using trash bags or grocery bags for meat transport. These plastics are not made with food-safe plastics.
Meat should be transported under ice and show proper signs of handling.
Ice chest and coolers are NOT PERMITTED INSIDE OUR PROCESSING FACILITY. Please leave them in your vehicle and one of our team members will get you unloaded.

Here’s the scoop on ice…

Access to enough ice when hunting game is critical, especially in the deep south.
After the kill, the internal meat temperature needs to get under 40 degrees Fahrenheit…..QUICK!
Quartering a field-dressed, skinned animal and layering ice between the quarters is the fastest method to bring the temperature down.
Spoilage occurs quickly when meat does not have an ice barrier between the walls and the bottom of your ice chest.
When in doubt, ADD MORE ICE! Ice chests keep meat hot just as easily as they can keep it cold.
Always keep your drain plug open and let melted ice escape continuously.
Do not “Ice & Forget” even in a high-dollar cooler, ice melts fast. Ice levels should be checked at least twice daily.
Be aware of ice bag ties and clips. These can embed in the meat during transport shifting.
Never dump ice on top of your meat, close the lid and assume you’re good. Ice needs to be under, on top, and between meat at all times to ensure food safety.