Deer Processing

K7 Farm offers standard deer processing.  A basic, boneless cut is $60.   I can teach you how to process yourself, step by step, on your own deer for $80 (this is generally available after the initial season rush slows down because it does take considerably longer, but it doesn’t hurt to ask any time during the season).

Contact Sarah @ 517-215-5150, or email at

Your tag must accompany your deer. Field dressing in an additional $20 charge.   I don’t usually have room to hang and age deer at the start of the season, so bring your deer to me after you have hung it for the desired length of time.  You can always call and ask if I have space, things tend to slow down as the season progresses (I am also working on a safe space to hang deer outside of my work area to accommodate this need), so I may be able to hang for you then if you don’t have a place to do so.  Bring your deer with the hide on, skinning is included in the processing fee.

I will have a form for you to fill out detailing how you want your deer processed. Cuts can include whole boneless roasts, steaks, stew meat, or ground. Typical turnaround is 24 hrs unless you bring me your deer that was shot that day to hang, I wait until rigor has passed before I begin cutting (about 24 hrs).

If you are unsure of how to handle or cook your venison, I would be more than happy to answer your questions so you can enjoy your kill to the fullest.  There is more to venison than  just steaks, stew and roasts! Let’s chat.

A few important notes:

  • Cuts are placed into ziplock freezer bags and labelled with the type of cut contained within, along with the date.  Roasts are wrapped in plastic wrap, then sealed in ziplock bags. Ground meat is stuffed into wild game tubes and taped shut.
  • I am a small, independent processor.  You’re not just a number and your deer isn’t “just another deer.”  I value my customers and want to give you the best service.
  • I only take in a few deer at a time.   You get your deer back, guaranteed.  No mixing of meat.  I work on one deer at a time.
  • I do have some limitations and those are that I cannot legally offer jerky, sausage or vacuum sealing.
  • Fat, membranes and as much silverskin as possible is picked out of the meat that is to be ground.  General consensus is that deer fat in ground meat is not favorable, so I take the time to remove it before it hits the grinder.  If you want beef or pork fat added to your ground venison, I can mix that in if you provide the meat.

Repeat business is a high honor, and word of mouth referrals are incredible.  Thank you for both.  Best of luck to you during hunting season.

Call 517-215-5150, if I do not answer the phone please leave a message or follow up with a text.  I am likely working on a deer and will get back with you as soon as I can.

Tips for in the field:

A well placed shot will mean a quick kill, which will lend to good flavor.  A deer that has run a while after being shot can be a little more gamey.   All is not lost in this case however, continue with good care in the field and I can suggest additional ways you can off set a gamey taste once you are home.  The kind of food the deer ate can also influence how the meat tastes.  Deer that live in swamps tend to be more gamey than cornfed deer from the countryside.  Older bucks may taste more gamey than a younger doe, too.  One of the benefits of shooting your own deer is that you know how it was killed, how old it was, if it was a buck or a doe, and the area it lived in. You can take extra measures to improve flavor if necessary.

To ensure great taste right from the start, be sure to gut your deer as soon as possible and get it chilling.  Right where it lays in the field is usually a fine place to gut, then bring it back to deer camp (a little lighter, yay!) to hang.  As you prepare to gut your deer, try to avoid getting hair on the meat.  A little hair is inevitable (pick it off as you go), but if you pay attention and make straight cuts instead of jagged lines, you can reduce the amount of hair that gets in the cavity.

If you have access to a hose, hose the cavity out to remove blood and get the inner cavity cooling down.  If you have access to ice, you can also pack bags of ice inside the cavity if it will be a while before you can get to a processor (frozen water bottles would be ok also – don’t open the ice into the deer as the wetness will encourage bacteria growth.  I don’t suggest skinning before taking to a processor as the hide provides protection to the meat (skinning is included in my processing fee).  Hang the deer as soon as you can, from a tree while at deer camp is fine.

If you want to mount the head, don’t slit the neck to bleed the deer out. In fact this practice is unnecessary across the board.  If you plan to mount the head you will want to cape the hide.  There is a specific way to do this to make it easier to mount for your taxidermist.  If you are bringing your deer to me, I can do this.

If you don’t remove the inner tenderloins (found on the inside of the body cavity, not to be confused with the backstraps), you can cover them with plastic wrap once the body has cooled.  This helps prevent them from drying out when you will be hanging longer than a day.  Better yet, try to leave the fat on them that naturally covers them.  Your processor will remove the fat during processing.

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