Deer Processing Near Me
Wisconsin River Meats is a meat market in Mauston, WI that specializes in venison and meat processing, from wild game like buffalo and elk to pork, beef and deer processing. We'll take your domestic or wild game, then process and package your favorite meat cuts, like steaks, burger, jerky, brats, summer sausage and/or ground hamburger.
Beef Processing Prices
We are currently only charging $4.39/lb. on the hanging weight (carcass weight) for split 1/2's of beef and halves of beef. Based on approximate weights and estimates, you should budget around $790.00 for a split 1/2 of beef and around $1580.00 for a 1/2 beef. Also based on approximate weights you should expect around 120 lbs. of actual meat in your freezer for a split 1/2 and around 240 lbs. of actual meat for a 1/2 beef (depending on how you get your beef processed). This price includes purchase, harvesting, aging, cutting (see general cuts beef column), wrapping, grinding, freezing and boxing for your convenience. Time from order to pick up varies but you should budget for about 4 weeks. *deposit required
| 1/2 Beef 370lb. Carcass (Standard Cut) | Amount |
| Porterhouse Steak (cut any way) standard cut 3/4" thick | 8-Steaks |
| 3 lb. - 4 lb. Sirloin Tip Roasts (boneless) | 2-Roasts |
| T-Bone Steak (cut any way) standard cut 3/4" | 8-Steaks |
| Ribeye Steaks standard cut 3/4" | 12-Steaks |
| 3 lb. - 4 lb. Arm Roast (Pot Roast) | 4-Roasts |
| Sirloin Steaks (cut any way) standard cut 3/4" | 7-Steaks |
| Soup Bones (optional) 2 per package | 6-Packages |
| 3 lb. - 4 lb. Rump Roast (boneless) | 2-Roasts |
| Round Steak (cut any way) standard cut 3/4" | 10-Steaks |
| Short Ribs (optional) 2 per package | 6-Packages |
| 3 lb. - 4 lb. Chuck Roasts | 8-Roasts |
| Extra Lean Ground Beef | 81# |
Pork Processing Prices
We are currently only charging $2.59/lb. on the hanging weight (carcass weight) for 1/2's of pork and whole pigs. Based on approximate weights and estimates, you should budget around $235.00 for a 1/2 pig fully processed and around $465.00 for a whole pig fully processed. Also based on approximate weights you should expect around 70 lbs. of actual meat in your freezer for a 1/2 pig and around 140 lbs. of actual meat for a whole pig (depending on how you get your pig processed). This price includes purchase, harvesting, cutting (see general cuts of pig column), smoked ham, smoked bacon, seasoned pork sausage, wrapping, grinding, freezing and boxing for your convenience. Time from order to pick up varies but you should budget for about 2 weeks. *deposit required
| Whole Butcher Hog 180# Carcass (average) | Amount |
| Pork Chops (cut any way) standard cut 3/4" | 49-Chops |
| Smoked Hams (cut any way) standard cut is just cut in half | 2-Hams (39lbs) |
| 3 lb. - 4 lb. Pork Shoulder Roasts | 2-Roasts |
| Smoked Bacon (Sliced) Standard slice is medium thickness | 19lbs - 1lb Packages |
| Bacon Ends | 2 - 2lb Packages |
| Spare Ribs (quartered) | 7 lbs - 2 Packages |
| 3 lb. - 4 lb. Pork Loin Roast | 2-Roasts |
| Pork Neck Bones | 5lbs- 2 Packages |
| Pork Steaks (cut any way) standard cut 3/4" | 18-Steaks |
| Pork Sausage (Bulk) | 20 lbs. - 1lb Packages |
Wild Game Processing Prices
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.
| Wild Game Processing | Price |
| Deer Processing (Skin, Cut, Grind, Wrap, Freeze) We Keep Hide | $145.00 |
| Deer Processing (Skin, Cut, Grind, Wrap, Freeze) You Keep Hide | $150.00 |
| 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) | $45.00 |
| 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 quartered game, trimming or cleaning of damaged game) | $30.00 |
| Stew Meat (max 10 lb. per carcass) | $1.50/lb |
| Beef Added to Burger (30%) | $3.99/lb |
| Pork Added to Burger (30%) | $3.19/lb |
Wild Game Sausage Prices
| Wild Game Sausage | Price |
| 1.5 lb. Original Summer Sausage | $3.99/lb |
| 1.5 lb. Garlic Summer Sausage | $4.19/lb |
| 1.5 lb. Jalapeno / Cheddar Summer Sausage | $4.99/lb |
| 1.5 lb. Cranberry Summer Sausage | $4.99/lb |
| 1.5 lb. Cheddar Summer Sausage | $4.49/lb |
| 2 lb. Snack Sticks (Regular or Hot) | $4.79/lb |
| 2 lb. Honey Ham Sticks | $4.99lb |
| 2 lb. BBQ Venison Sticks | $4.99lb |
| 2 lb. Jalapeno and Cheddar Snack Sticks | $4.99lb |
| 2 lb. Landjaeger (Regular and Hot) | $4.99lb |
| Ring Bologna (Regular) 1 lb average rings | $3.99/lb |
| Ring Bologna (Garlic) 1 lb average rings | $4.09/lb |
| 2 lb. Smoked Bratwurst | $3.99/lb |
| 2 lb. Smoked Polish Bratwurst | $4.19/lb |
| 2 lb. Smoked Italian Bratwurst | $4.19/lb |
| 2 lb. Smoked Andouille Bratwurst | $4.19/lb |
| 2 lb. Smoked Cheddarwurst | $4.29/lb |
| 2 lb. Natural Casing Wieners | $4.29/lb |
| Venison Breakfast Sausage (fresh) 1 lb. packages | $3.89/lb |
| Venison Italian Pizza Sausage (fresh) 1 lb. packages | $3.99/lb |
| Venison Chorizo Sausage (fresh) 1 lb. packages | $3.99/lb |
| Ground Venison with Bacon added (fresh) 1 lb packages | $3.99/lb |
| Venison Jerky 1 lb packages (bear or waterfowl not availble) | $6.99/lb |
| Dried Venison (sliced in 1 lb packages) | $4.69/lb |
| Venison Bacon (sliced in 1 lb. Packages) | $4.69/lb |
| 2 lb Seasoned Meatballs (fresh) | $4.69/lb |
| 4 inch Bologna (Regular and Garlic) Sandwich Slices 1 lb packages | $3.99/lb |
| 4 inch Summer Sausage (Reg. & Garlic) Sandwich Slices 1 lb packages | $3.99/lb |
| Venison Gyro Meat (sliced in 1 lb packages) | $4.69/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. Inner Tenderloins come whole if not removed when field dressed. 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 leftover 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.
Page Summary: Wisconsin River Meats offers meat processing near me, deer processing, beef cutting and wild game processing near me. Services & Products such as meat packing, meat cutting, deer butcher near me as well as venison processing near me are also part of the scope of our business. We are a meat market that also specializes in deer meat processing near me, meat packing near me in Baraboo, Sparta, Tomah as well as Reedsburg. Other areas we serve include Mauston, Black River Falls, Prairie Du Sac and Sauk City. We also service Lake Delton, Wisconsin Dells and beyond.