KCC DEER PROCESSING INFORMATION

What You Need to Do First

Price List

Hours

Processing Options

WHAT YOU NEED TO DO FIRST

Please do not skin your deer. We have a skinning system that keeps contaminants off of the carcass. We do not accept pre-skinned deer.

You must properly field dress your deer. Field dressing must be done immediately. KCC does not field dress. When shooting deer in warm weather it is advisable to pack the chest cavity with bag ice or if you have a large freezer I would recommend filling and freezing several one gallon milk jugs with water and using them to pack the chest cavity of your deer.

A properly dressed deer will have a clean chest cavity, no bladder, rectum or udder. Any deer that has flies or fly eggs will be turned away. Any deer that we must finish field dressing properly will be at an extra charge.

In the case of a gut shot deer we would recommend sprinkling a liberal amount of baking soda to the entire inside cavity, allow it to sit for 20-30 minutes and then thoroughly rinse.

When you drop your deer off you must provide us with your confirmation number if checked in using the internet check-in-site www.gamecheck.dnr.state.md.us or you must have a hard tag from your check in station.

Due to the limited freezer space we ask that all orders be picked up within 3 days after you receive notification that your deer is ready.

We accept cash and checks. Full payment or a 30% deposit is normally required at time of drop off.

Please review our store hours for drop off and pick up order times or you may call us at 410-803-9200 to make special arrangements if needed.

DEER PROCESSING PRICE LIST

The price for processing your deer includes: refrigeration, aging, skinning, all boneless cuts, wrapping and freezing your deer.

The regular cut processing fee is based on the field dress weight of your animal. Upon check in every deer is weighed and the chart below is the cost for a regular cut which includes all boneless roasts and/or steaks including all your trim made into burger (added fat included). Regular processing includes paper wrap with all ground and bulk sausage in l lb chub bags. Please see processing options (below) for various cuts included.

Under 60 lbs	$ 65.00
61 – 80 lbs	$ 75.00
81 – 100 lbs	$ 85.00
101 – 150 lbs	$ 95.00
Over 150 lbs	$115.00
*All prices subject to change

OPTIONAL:
We can vacuum pack your complete order. Vacuum packages will double the shelf life of your meats, prevents moisture loss, helps prevent freezer burns and normally requires less freezer space.
Steaks/Roasts & Primal Cuts	ADD $8.00
Ground/Sausage	ADD $4.00

FRESH SAUSAGE
Links	$4.00 per lb
Bulk
Breakfast Polish Sweet Italian Hot Italian NEW Smoked fully cooked sausage	$3.00 per lb $3.00 per lb $3.00 per lb $3.00 per lb Price upon request

Sweet Bologna Rolls (smoked)
4 lbs stick Cheddar/Mild Jalapeno	$9.00 per roll $12.00 per roll

Sweet Snack Sticks
Plain Cheddar Mild Jalapeño	$7.00 per lb $7.00 per lb $7.00 per lb

Smoked and Chipped Hind Quarters	$42.00

Caping for Mount	$18.00
Finish field dressing and/or cleaning cavity.	$10.00
NOTE: Removal of anus, lungs, bladder, feces and dirt/debris.
Skull Plate Cuts	$ 5.00

HOURS OF OPERATION

Bow Season

During bow season we accept deer by appointment only. Please call 410-803-9200 or 410-808-0949 to schedule a drop off. In most cases we can accept your deer within hours of calling. Remember in warm weather please ice the inside cavity of your dear.

Gun Season (including muzzleloader)

Store Hours: (Some weeks we have extended hours. Please call ahead.)

Monday Closed

Tuesday 6:30 pm - 8:00 pm

Wednesday 6:30 pm - 8:00 pm

Thursday Closed

Friday 9 am – 11 am

Saturday 8 am – 11 am & 2 pm – 5 pm

Sunday 8 am – 11 am

*If you have a deer outside of our normal Store Hours please call ahead to make arrangements. Call 410-803-9200 or 410-808-0949.

Holiday Hours

Thanksgiving Day 10:00 AM – 1:00 PM

Christmas Eve 10:00 AM – 1:00 PM

Christmas Day CLOSED

New Year’s Eve 10:00 AM – 3:00 PM

PROCESSING OPTIONS

Cuts with Grinds

Deer Grinds before being made into Sausage or Ground
Note: Every customer's deer grinds are kept separate
so you can be assured you are getting your own deer meat returned to you.

Normal Cut All Roast Chart

Venison Cuts

Normal Cut - All Boneless Roast
1) Backstraps
2) Top Round
3) Tenderloin
4) Tip Roast
5) Bottom Round w/ Eye Round Attached
6) Stew Cube

Normal Cut 1/2 Roast 1/2 Steaks

Venison Cuts

Normal Cut with All Boneless Roast and Steaks
         1) Stew Cubes
         2) Bottom Round Steaks
         3) Tenderloin
         4) Bottom Round Roast
         5) Top Round Roast
         6) Tip Roast
         7) Tip Steak
         8) Top Round Steak
         9) Backstrap (whole)
       10) Backstrap Butterfly Steaks

Carcass After Deboning