Venison Processing · Maple Grove, MN
Deer only — fill this out for your venison drop-off.
Whole carcass is most common. Quarters are priced by the pound. Each animal needs a weight.
Our usual cuts are tenderloins, chops (backstrap), steaks, and two roasts. Uncheck anything you don’t want kept as a cut — that meat can go into trim for sausage or burger instead.
We'll take good care of your deer and make sure you get the cuts you want along with as much trim as we can. We won't know how much trim that will be until after we're done skinning and cutting. Below is a simple calculator that will give you an estimate so you know what you have to work with for burger, sausage, snack sticks, etc.
This is an estimate only. Every deer is different.
Check any quarter that took a hard hit. Skip this if the carcass looks clean.
How we estimate: Boneless yield is based on published deer studies (~43–50% of field-dressed weight; Ohio DNR ~48.5%, University of Wyoming Extension ~48%). “No cuts” treats that boneless meat as trim. “Standard cuts” subtracts a typical share kept as chops, steaks, knuckle roasts, and tenderloins. Shot shoulders/hinds use Wyoming Extension’s packaged-yield losses (−3.1 and −1.9 percentage points of dressed weight). Sources are listed in the project plan. Shop floor weights always win.
Staff enter the PIN to mark this deposit paid. A partial payment is still checked in and ready for skinning. The balance subtracts the amount paid.
