Wisconsin River Meats Processes Wild Game All Year Round

Wisconsin River Meats offers many varieties of sausage and specialty products available both retail and custom processed. We truly offer something for everyone and we offer varieties for every meal or occasion.

We also make the best tasting wild game sausage in the area. Folks from all over the country bring their meat here to have us make a large variety of our different style sausages……of course landjaegers are still the most popular!

See our Wild game Pricing

See Venison Cuts

Wisconsin River Meats makes the finest Venison Sausage in the Area. We add both beef and pork to our sausages unlike most other processors who try and cheat taste with just adding lardy pork. We also use all the same recipes as our entire retail store product line so you get the same quality throughout. Want to try some Wild Game Sausage?

Venison Cuts

As often is the case with deer season, how you want your deer cut up can be confusing. We thought that putting a simple explanation of the standard cuts, with some pictures, might help you when giving your instructions. Besides getting a large amount of sausage made from your deer, you may decide to feed your family with some steaks, chops, roasts and burgers. We cut each deer separately and evaluate the level of damage each carcass has received. Then we read the cutting card you filled out and proceed with the processing. 

Steaks

All steaks from the deer are sliced from the hind quarters.  They are mostly lean meat, sliced medium to thin steak size (3/4 to 1/2 inch) and have a small round bone.  Wrapped two per package and marked Steaks, these are standard among cuts.

Chops

Chops offered are always done boneless.  These are the backstraps or loin.  Usual choices are to leave them whole, or cut in half.  Most people prefer to have us butterfly slice them, medium to thin steak size.  Wrapped four per package and marked Chops or Loin, these are the best steaks available on the animal.

Roasts

Roasts are offered by specific choice, or by best quality presented.  In an undamaged and clean deer carcass (yeah, right) there are the options of boneless neck roast, two arm roasts, or two hind roasts.  On larger deer, sometimes roasts are cut in two.  Each roast is usually cut a standard way and their size sometimes depends on the size of the deer.

Note: If you are not sure if you want roasts, we suggest you don't get them, or ask for "one" of the "best only".  Most roasts end up here in ten months to make more sausage.

Ground Venison

All the trimmings left over and the general cutting of the deer leaves trim.  Most people want sausage, burger, or both. Tell the person taking the cutting card if you want burger.  Split it up any way you want.  25% trim for burger, the rest for sausage. Or try 10 pounds of burger, the rest landjaegers.  You can say one third this, one that, and one third burger.  We also suggest you have beef or pork added to your ground venison.  This helps kill the dry game taste of ground venison.  We always add one third to our ground venison orders, unless there is a special request.  We never add lard or pure beef tallow, only quality beef or pork.

Wisconsin River Meats takes hunting very seriously. John and Dave are hunters. So are our families and friends. Every year for our customers we write, edit and have printed our own annual deer hunting guide to showcase our products, customer pictures, pricing, processing rules, interesting articles and stories. Our guide is now available online.

Wisconsin River Meats annual deer hunting guides:
2007-2008 guide pdf
2008-2009 guide pdf
2009-2010 guide pdf

Click on the images below for a larger view.

Wisconsin River Meats is open extended hours for the Wisconsin Whitetail Hunting Season.

DEER SEASON HOURS
Open Nov.21 – 30
7:00 a.m. – 7:00 p.m.
Open Thanksgiving Day
9:00 a.m. – 12:00 noon

DECEMBER HOURS
Monday – Friday 8 a.m. – 5 p.m.
Saturday 8 a.m. – 4 p.m.
Sunday 10 a.m. – 1 p.m.
Christmas Eve 8 a.m. – 1 p.m.
New Years Eve 8 a.m. – 1 p.m.