Turasky Meats Deer Processing Price List
Prices affective Oct. 1, 2009
During deer season our hours do change so please call ahead for store hours. 217-522-3345
$50 DEPOSIT REQUIRED ON ALL WHOLE DEER !
NO DEER ACCEPTED WITHOUT DEPOSIT
These prices below are based on the hanging weight without the hide, head or feet.
69lbs and under.......................$60.00
70lbs and up............................$ .85/lb
Processing Charge: Includes skinning, cutting, grinding, wrapping, freeze and boxing of your meat.
Cape for head mount.......................$30.00
Items to add to you burger (you are charged only on the added suet, pork or sausage)
Suet..................................$ 1.00/lb
Pork..................................$1.80/lb
Breakfast Sausage.........$1.80/lb
Trimmings brought in to be ground into burger.....................................................$ .50/lb
Bone in sections to process into chops, steaks, roast and grind into burger.......$ .85/lb
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Value added Products |
Deer |
Yield |
Cost/lb |
Total |
|||
| (start) | (finish) | yieldxcost= | |||||
|
Rope Style Kielbasa or Italian Sausage |
10 |
20 |
$1.80 |
$36.00 |
|||
|
Bratwurst Links |
10 |
20 |
$2.00 |
$40.00 |
|||
| *Bacon <--NEW |
10 |
20 |
$2.75 |
$55.00 |
|||
|
*Summer Sausage |
10 |
14 |
$2.30 |
$32.20 |
|||
|
*Summer Sausage w/Jalapeno's and Cheese |
10 |
14 |
$2.75 |
$38.50 |
|||
|
*Slim Jims |
10 |
10 |
$3.80 |
$38.00 |
|||
|
*Slim Jims w/Jalapeno's and Cheese |
10 |
12 |
$3.99 |
$47.88 |
|||
|
*Smoked Sausage Links w/Jalapeno's and Cheese |
10 |
16 |
$3.00 |
$48.00 |
|||
|
Barbeque |
10 |
13 |
$2.25 |
$29.25 |
|||
|
Poor Boy Italian Sliced deer |
10 |
13 |
$2.25 |
$29.25 |
|||
|
The amount described above are only examples you can put any amount of deer into the products All value added products come in 1lb packages * are vacuumed sealed to last in the freezer. All items are priced on the yield (finished) weight. |
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Price Discount: Bills over $150.00 gets 5% off total bill (per deer order)
For the ground venison there are metal clips on the end of the packages. The different colors refer to different products.
Silver clip = Straight ground Venison
Blue clip = Venison with Pork
Red clip = Venison with Pork Sausage
Green clip = Venison with Beef Suet
Your Order:
Please be patient, we process you order as soon as possible. It can take just a few days to many weeks. We process thousands of pounds per day and cook in our smokehouses 24 hours a day 7 days a week to fill your order. If you bring us your deer in the first or second day of shotgun deer season we can usually get your order done quickly. Then as we get more deer throughout the weekend we will start to get backed up. Please keep in mind we take our time with our deer and want to make a quality product for you and that takes time. We will call you when your order is done. Please keep in mind we are a federal meat plant that still has to produce products for other clients.
NOTES:
During shotgun season bring your deer in as soon as you get it. We can only accept a certain number of deer per day.
We will not be able to accept your deer if it is not cleaned properly, gutted or not chilled after killing it.
You must put ice on the deer to chill it.
If you bring boneless trimmings, please chill the meat first. Then drain all water or ice and place meat in a plastic bag. DO NOT PLACE ANY TAGS IN THE PLASTIC BAG!
Field Dressing:
Cut around rectum to free it along with the bladder.
Then remove intestines, bladder and rectum
Split rounds and spread them so you can wash the deer and place ice between the rounds
If gut shot please rinse as soon as possible, if you don't, there is not much we can do to save the meat!
YOU MUST PLACE ICE INSIDE THE DEER AND ALSO BETWEEN THE HIND LEGS
NO MATTER HOW COLD IT IS OUTSIDE THE HIDE KEEPS THE HEAT IN
***IF THE DEER HAS NOT
HAD ICE ON IT AND YOU HAVE KEPT IT OVER NIGHT
WE WILL NOT TAKE YOUR DEER!***
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