Deer & Meat Processing
** NO CREDIT OR DEBIT CARDS**
ACCEPTED AS PAYMENT
Some of our commonly requested services are listed below. Looking to have your deer specifically processed differently? No problem.
Contact us today to discuss how we can meet your processing needs!
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• Deer caped out for mounting
• Pork Added to Deer Meat
• Do It Yourself Sausage Spices
• Minute Steaks
• cubes
• Venison Kielbasa
• Venison Kielbasa with cheese & Jalapeno
• Venison Salami
• Venison Summer Sausage
• Venison Summer Sausage with cheese
• Venison Bologna
• Venison Slim Jims
• Venison Slim Jims with cheese
• Venison Teriyaki Slim Jims
• Venison Imitation Bacon
• Venison Jerky
• Venison Smoked Hind Quarters -Whole
• Venison Smoked Hind Quarters -Cut into Steaks
• Venison Smoked Hind Quarters -Chipped
We do not vacuum pack any of our specialtysausages.**
Jeff Scavazzo leads the Jeff Scavazzo's Deer Processing team. A butcher by trade, Jeff has been involved in the meat industry his entire adult life. He has learned to make specialty products while working in his family's meat processing business. Over the years he has taken gourmet cooking classes and has developed his own recipes. As the meat processing business has grown over the years, he now makes retail meats for the public using USDA inspected beef, pork and chicken.
Jeff Scavazzo's Deer Processing started processing deer to provide Endless Mountains Archery customers with the added service of processing their meat in 1994. During our first season Jeff Scavazzo's Deer Processing processed a total of 77 deer. Word of our cost effective processing rates, exceptional customer service and quality products spread through the region and the next year, we had a 320% increase in deer processing with 243 deer passing through our doors. (Now, it's not uncommon for us to receive this number or more on an average opening day!)
Today we process an average 700 - 800 deer annually as well as other exotic game.
We are happy to process deer which have been properly field dressed or de boned clean meat for processing. We prefer to have the hide left on the deer for sanitation purposes. Customers may wish to check out our frequently asked questions for additional information.
At the time of receiving deer, an order is written up, the hunter gets one half of the number assigned and the other half is attached to the deer to ensure you get the meat you bring in. The deer is then put in a skinning cradle, skinned, then hung up and washed. It immediately goes into the cooler and when appropriately chilled, the processing begins.
Customers may choose from a variety of processing options.
Wild Game Processing
While Deer/Venison remains our prime meat in the processing plant with 700 - 800 deer annually, we also receive other exotic animals for processing. Elk, Moose, Bear, Caribou, Wild Turkey, Pheasant, Geese, Salmon and other exotic game meats are processed at our facility on a regular basis.
We will take the whole field dressed animal, or de boned clean meat for processing. We have had a variety of animals shipped to us throughout the North East. The key to processing these meats is having the animals skinned and cooled/frozen as soon as possible after the kill.
Almost anyone can cut steaks and burgers, the majority of our customers bring in their wild game to us to have specialty products such as salamis, pepperonis, sausages and jerky made from them. Contact us today for a custom quote for your exotic meats or better yet, contact us prior to your hunt to discuss the possibilities and special considerations for your specific type of game.