When you bring in a deer, elk, or antelope harvest, we treat it with the same care we give ranch beef. Tag your animal, note any special instructions, and we will turn it into steaks, roasts, burger, sausage, and jerky to your specifications.
During peak season we recommend calling ahead for drop-off times. Vacuum sealing and labeling are included so your freezer stays organized through the winter.
What we process
We work with the game common to northern Nevada hunts and tailor the cut sheet to how your household cooks.
- Deer, elk, and antelope
- Steaks, roasts, stew meat, and grind
- Sausage and jerky from your animal
- Vacuum sealing and clear labeling
Drop-off tips
Cool the carcass promptly, keep tags with the animal, and write down any allergies or blend requests for sausage. Not sure how to portion a whole animal? We will walk you through a cut sheet that balances roasts, stew meat, and grind.
Peak season scheduling
Opening weekends fill fast. Call ahead to reserve a drop-off window so your harvest does not wait—and neither do you.