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Meat log mountain game9/2/2023 Burger is double ground and we recommend adding 10% beef or pork suet for flavor and consistency.įor your convenience, Steve's Meat Market is open seasonally, September to end of January. Sausage and Jerky are packaged as shown on our processing price list. ![]() All meat is packaged and frozen immediately.īurger is packaged in a 1 lb (approx.) poly-chub. ![]() All packs are professionally labeled with the animal type and specific cut. Packaging, Labeling & FreezingĪll steaks and roasts are vacuum packed (NOT FREEZER WRAPPED) to ensure freshness & longevity. An average whole animal will yield about 55% of the hanging weight (based on care taken in the field). Shank and neck meat are ground for burger, sausage, and/or jerky. Roasts come from the shoulders, are approximately 2-3 lb each, and are netted for easier cooking. We recommend a thickness of 3/4 inch and we package for a family of three (approximately 1-1/2 lb packs). backstraps, butterflied), Sirloins, and Rounds. We process deer, elk, moose, antelope, bear ( custom only during Sep.), buffalo, mountain lion, big horn sheep, mountain goat, wild boar (anything else)? All animals MUST have a carcass tag attached (refer to state requirements) or receipt from private ranch, NO EXCEPTIONS.Īll steak cuts are boneless and include Tenderloins (whole), Loins (a.k.a.
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