countrymeatcuts.com

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Wild Game

When You Bring Your Wild Game To Us, You Will Receive;

Professional quality cutting & wrapping
Product packaging to your specifications

We are now your "Hats For Hides Program, Depot"

All hides must be salted in order for us to accept them and must not be rotted. Please call for further information.

Cutting Services Available

· Skinning with or without head or rug mounts

· Large animal quartering

· Custom grinding with or without added pork

· Roasts - boneless

· Steaks & chops - bone in /boneless

· Trim – medium grind

· Stew - boneless

· Fresh sausage (minimum required weight 24 lb) return weight – 46 lb

· Pepperettes (minimum required weight 20 lb) return 320 pc

All Minimum Weight Requirements Are Boneless & All Yield Weights & Piece Counts Are Approximate

PRICING for Fall 2012
Moose;
Skinning - $50.00
Quartering - $25.00
Skinning For Head Mount - $125.00

Deer;
Skinning - $20.00
Skinning For Head Mount - $50.00

Bear;
Skinning - $50.00
Skinning For Head & Rug Mount - $75.00

Caribou;
Skinning - $30.00
Skinning For Head Mount - $100.00

Indoor facilities are available for those who wish to skin their own animals.

Fresh Sausage; requires a minimum of 24 lb boneless meat- return yield approximately
46 lb - $2.00 per pound on finished weight.

Pepperettes; require a minimum of 20 lb boneless meat- return yield approximately
320 pieces at $.48 each or $153.60 per
320 piece.

Custom cutting - $1.00 per lb on skinned, hanging weight includes -
Custom grinding with or without added pork, roasts- boneless,steaks & chops - bone in /boneless, trim – medium grind, stew - boneless
All above packaged to your specifications.
$100 minimum cutting charge
Custom grinding and wrapping available at $.50 per lb

Pork available for mixing at market price.

All cutting & processing charges are subject to applicable taxes.

Recommendations On the Care Of Your Game

1. The most important thing to do is to cool down your game as fast as possible. An animal starts to cook from the inside out, as soon as it dies.
2. Gut the animal immediately.
3. Open the anal vent as large around as possible - your knife will tell you where to stop.
4. Take care not to spill the bladder or feces. That will lead to contamination or bad taste.
5. Remember that the better job you do cleaning your animal, the better quality of meat you will end up with.
6. Back at home or camp, wipe out or lightly rinse the blood and debris.
7. Hang carcass in a shaded, breezy area.
8. Prop stomach cavity and hams open wide. This will facilitate quicker cooling and drying, especially at night. Sheds and buildings of any kind are not recommended after the carcass has cooled.
9. We are a "skin on" only, facility. Do not skin the animal. Please call us for details on this rule.
10. With the climate change we have been experiencing over the last several years, it is advisable to get your carcass to a processor as quickly as possible. Otherwise, store at 36* or lower.
11. We have a 24/7 refrigerated drop off facility.

At Country Meat Cuts, we are dedicated to supplying you and your family with a finished product you can all enjoy. See above for our extensive list of cutting choices.

The above recommendations are courtesy of
Mulmer Meats 705 466-3260

Hi Jim:

Just a quick note to say how pleased I am with the deer that you guys processed in December. Not only was the packaging done extremely professionally, the meat was cut to perfection, not a lot of fat, and in excellent portions. Also, the sausages are amazing. You know when my boys and even my wife likes them, they are good!

Thanks once again and rest assured I will be back when/if I get my deer next year. Have a great New Year!

Brad McLeaming.