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Wilson Beef Farms
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WHAT WE ACCEPT Venison Info Sheet Venison Price Sheet We process clean, boneless venison into a variety of specialty products that will tempt your palate. Please bring you tag number along. We accept fresh or frozen venison. We DO NOT accept ground venison. Whenever possible, we prefer you bring in fresh venison (not frozen). If you are bringing unfrozen venison, it can all be placed in large, clean plastic bags. If you must bring in frozen venison, please package it in smaller, clean plastic bags (2 gallon size) that you have flattened out. It is very difficult and time-consuming to deal with an 80 pound chuck of frozen venison that is 3 feet across! All of the venison accepted is checked for edibility, cleanliness, and freezer burn before it is vacuum-packaged and stored in the freezer. If we must clean your venison, a nominal charge will be applied to your bill based upon the time and labor involved in making it acceptable. We reserve the right to reject any venison that is beyond meeting our high standards. IF WE WON’T EAT IT, WE WON’T KEEP IT! EXCEPTIONS TO THE RULE All of the venison we accept should be boneless, with the exception of hind quarters intended for smoking or jerky. In these cases, and these cases alone, we prefer to bone out the hind quarter(s) to maximize usable meat. (Please cut the bones tight to the ham.) MIXING MEAT On our price sheet, you will see an example of the finished weight of each product using 5 pounds of your boneless venison. This is just an example. You can choose to place any amount of venison into the products of your choice. In addition, you can feel confident that your venison will be mixed with other cleaned and well-trimmed meat. This option gives you the most flexibility and variety when it comes to filling your freezer and is the most economical. Also, please keep in mind that we charge on the finished weight of products. KEEPING MEAT SEPARATE You have the choice of keeping your meat separate. In this case, you must bring in a minimum of venison for each product you want made as follows: (Yield = finished weight.) *20 lbs. into Regular Hot Dogs yields 46 lbs. *20 lbs. into Cheese Hot Dogs yields 54 lbs. *20 lbs. into Cheese and Jalapeno Hot Dogs yields 58 lbs. *20 lbs. into Bologna yields 46 lbs. *20 lbs. into Salami yields 32 lbs. *20 lbs. into Any Fresh Sausages yields 25 lbs. *20 lbs. into Ground Venison with Beef yields 24 lbs. *20 lbs. into Ground Venison with Pork yields 24 lbs. *20 lbs. into Ground Venison yields 20 lbs. *35 lbs. into Smoked Kielbasa yields 56 lbs. *35 lbs. into Summer Sausage yields 56 lbs. *35 lbs. into Cracker Bologna yields 45 lbs. *35 lbs. into Zesty Italian Sausage yields 56 lbs. *35 lbs. into Zesty Italian Sausage with Cheese yields 63 lbs. *35 lbs. into Cajun Smoked Sausage yields 56 lbs. *35 lbs. into Snack Sticks yields 40 lbs. *22 lbs. into Specialty Burgers yields 27 lbs. *10 lbs. into Ground Venison with Bacon yields 20 lbs. *10 lbs. into Ground Venison with Bacon and Cheese yields 22 lbs. Of course, your order can be more than the minimum required (ie. You can put 30 lbs. into an item.) Due to the extra labor involved in this process from start to finish, there will be an additional 20 cents per pound charge on the finished weight of each product. You also have the option of keeping some of your venison separate and putting some into mixed batches. PACKAGING AND PICK UP Your venison will be vacuum-packaged in approximate one-pound packages and frozen for your convenience; vacuum-packaging extends the product’s freezer shelf life. YOU WILL RECEIVE A PHONE CALL FROM US WHEN YOUR ORDER IS READY. Please don’t call to inquire about the status of your order. We are just as anxious as you are to have it finished! Upon pickup, your venison will be ready to place directly into your own freezer. Please plan to pick up your order within ONE WEEK of our call as our freezer space is limited. HOW LONG WILL IT TAKE? We have found that despite our best efforts to accommodate all phases of our business, it takes months and months (many time six to eight) to process over 60,000 lbs. of boneless venison into the quality products we produce. This is why we vacuum seal your venison before storing it in the freezer - to preserve freshness. In addition to processing venison at this time , we continue to process our own beef and pork, run our farms, and sell our natural beef and pork through our retail meat store. We have considered moving the venison through faster with a lot of part-time help but, in our estimation, the quality would suffer. We feel assured that our current full-time staff is most capable of preparing products that meet our standards. So, please be patient! We always say we’d rather have you mad at us for having to wait than mad at us for ruining your venison. Despite the wait, however, we are confident you will be pleased with your venison products when they are ready. We take great pride in producing an excellent product you will be happy to serve your family and friends. WE ACCEPT CASH OR CHECK AS PAYMENT WE DO NOT ACCEPT CREDIT CARDS FOR IN-STORE PICK-UPS |
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Venison Processing Information |
Store HoursMonday-Friday - 8AM - 5PM Saturday 8AM - 12Noon Sunday - CLOSED |