|
|
|
|
DEER FAQ
HOW LONG BEFORE MY DEER WILL BE READY?
IS IT BETTER TO LEAVE DEER HANGING FOR SEVERAL DAYS BEFORE BRINGING IT IN?
HOW DO THE CHARGES ON COOKED PRODUCTS APPLY?
HOW MUCH GAIN OR SHRINK IS THERE ON COOKED PRODUCTS?
WHAT IF I NEED TO BRING MY DEER IN AFTER HOURS?
How long before my own deer will be ready?
Our first objective is to get all the deer skinned and processed and frozen as soon as possible. We then go back and make all of the cooked products in numerical order as they were brought in. Time depends on how many deer we get and this year could be delayed even more as we will be getting a second season starting right after the first season deer will be getting cut. If you have no cooked products you will be notified as soon as your deer is cut and frozen, usually 2 weeks maximum. Back to Top
Do I get my deer back?
All deer are tagged and processed to your specifications. You receive your own deer on any fresh cuts and ground products. Sausage and cooked products are done in large batches so it is impossible for us to keep deer meat separate. This should be no concern because we are very selective as to which meat goes into sausage. The last thing we want is to ruin several hundred pounds of sausage, because of a few pounds of bad deer meat.
Back to Top
Is it better to leave the deer hanging for several days before bringing it in?
The sooner your deer arrives at our plant the better it is. Our plant is in a controlled air and temperature environment! Fluctuation in temperature and contaminated air causes rapid aging in carcasses and quicker spoilage. Deer meat needs to be handled just like any other meat! I don't think many of us would leave a raw beef steak or pork chop out in the open air for several days without protective cover on it and then feel real confident about eating it.
Back to Top
How do the charges on cooked products apply?
All prices are based on a per pound price on the starting weight of the meat, not the finished weight! The products that have 25% pork trim added for binding purposes are charged on the weight after the pork trim has been added. These items are Summer Sausage, Polish Sausage, Ring Bologna, Italian Grillers, Bratwurst, and Seasoned Sausage Links
Example: If you order 10 lbs of Summer Sausage you would be charged for 12 1/2 lbs X $1.25/lb (10 lbs of deer meat + 2 1/2 lbs pork trim = 12 1/2 lbs starting wt.)
Back to Top
How much gain or shrink is there on cooked products?
Jerky: 10 lbs of deer meat yields 3 1/3 lbs finished product! Snack Sticks: 10 lbs of deer meat yields 6 2/3 lbs finished product Summer Sausage, Polish and Ring Bologna 10 lbs of deer meat yields 11 1/4 lbs finished product (10 lbs deer meat + 2 1/2 lbs pork trim=12 1/2 lbs starting weight - 10% cooking shrinkage = 11 1/4 lbs finished weight.
Back to Top
What if I need to bring my deer in after hours?
If you have a deer you need to drop of after hours, there is a sign on our front door with instructions and a phone number for you to call.
Back to Top
|
||
Home | Catering | Meat | About Us | Contact |Follow us on Facebook -> Clay Center LockerCopyright © 2010 by
Webmaster
for Clay Center Locker. All rights reserved.
|
