Deer Processing



Click on the deer below to view the TWRA Web Site which includes the entire Hunting and Trapping Guide.

 


Deer Cuts



Deer Processing Options

Neck:  Roast or Burger

Tenderloin: Butterfly Sliced (3/8"), Whole, Sliced for Jerky (1/4"), or Burger
*Note: Extra Charges applied when Sliced for Jerky

Ham: Whole, Tenderized Deer Steak, Sliced for Frying (1/2"), Sliced for Grilling (3/4"), Sliced for Jerky (1/4"), Roast, or Burger
*Note: Extra Charges applied when Sliced for Jerky

Shank: Burger   

Ribs/Burger: Burger or Chunked for Stew
*We do not recommend Ribs due to sanitary purposes
 

Shoulder: Whole, Sliced for Frying (1/2"), Sliced for Grilling (3/4"), Sliced for Jerky(1/4"), Roast, or Burger
*Note: Extra Charges applied when Sliced for Jerky

Burger: Regular Deer Burger, Southern Style Sausage (Mild, Medium, or Hot), or Summer Sausage

*Note: Extra Charges applied for Southern Style Sausage (Mild, Medium, or Hot)

*Note: Extra Charges applied for Summer Sausage; Summer Sausage is not cooked, please reference cooking instruction below   



Summer Sausage Cooking Instructions:

THAW COMPLETELY:  Cook as packaged @ 200° for 2 – 2 ¼ hours.  Should have an internal temperature of 156° - 160°.
 


Most Popular Processing Options

#1 Cut:
Hams in Tenderized Deer Steak
Shoulders and Neck in Roast
Tenderloin Butterfly Sliced (3/8")
Rest in Burger  		#2 Cut:
Hams in Tenderized Deer Steak
Tenderloin Butterfly Sliced (3/8")
Rest in Burger
  		#3 Cut:
Tenderloin Butterfly Sliced (3/8")
Rest in Burger

 


We do not accept deer that are not field dressed:

Please click on the picture below to reference the TN Outdoorsmens website for information on field dressing a deer.