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!
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?
Wild Game Processing Prices |
|
| Deer Processing (Skin, Cut, Grind, Wrap, Freeze) We Keep Hide | $140.00 |
| Deer Processing (Skin, Cut, Grind, Wrap, Freeze) You Keep Hide | $145.00 |
| Bear Processing (Cut, Grind, Wrap, Freeze) We cape out full body mount | $175.00 |
| Skinning of Elk or Moose | $90.00 |
| Caping for Head Mount (any game mount, Rug, Shoulder, European; and taxidermy) | $40.00 |
| Any Headless Deer with Hide still on | $40.00 |
| Disposal Fee (applies to all whole carcass and bone in trim) | $5.00 |
| Elk or Moose Quartered (Cut, Grind, Wrap, Freeze) | $1.50 lb. |
| Grind any Hamburger/Bulk | $1.00 lb. |
| Grind and Package Hamburger (1 lb. Packages) | $1.50 lb. |
| Special Handling (boning of meat for sausage, cuts, cleaning of dirty trim) | $1.00 lb. |
| Special Handling (skinning of quarterd game, trimmimg or cleaning of damaged game) | $30.00 |
| Stew Meat (max 10 lb. per carcass) | $1.50 lb. |
| Beef Added to Burger (30%) | $3.69 lb. |
| Pork Added to Burger (30%) | $3.19 lb. |
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, and / 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. For years we have wrote, edited and printed our own annual deer hunting guides to showcase our products, customer pictures, pricing, processing rules, interesting articles and stories. These previous annual guides are now available online.
Wisconsin River Meats annual deer hunting guides:
2007-2008 guide pdf
2008-2009 guide pdf
2009-2010 guide pdf
Wisconsin River Meats is open extended hours for the Wisconsin Whitetail Hunting Season.
DEER SEASON HOURS - Open Nov.21 - Nov. 29
OPEN 7 DAYS A WEEK FROM 7:00 AM TO 7:00 PM
Open Thanksgiving Day 9:00 AM - 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.
Christmas Day - CLOSED
New Years Eve 8 a.m. - 1 p.m.
New Years Day - CLOSED
Click on the images for a larger view.
Page Summary: Wisconsin River Meats offers Mauston venison, Baraboo venison sausage, Sparta venison jerky as well as venison summer sausage, venison roast, smoked venison, venison butchering, ground venison, venison steaks, venison processing for Mauston, Baraboo, Sparta, Tomah, Reedsburg, Black River Falls, Prairie Du Sac, Sauk City, Lake Delton, Wisconsin Dells and surrounding Wisconsin communities.
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