Proper Care of Deer

You should field dress your deer as soon as possible after harvesting.  Field dressing means removing the animal's internal organs, also known as the entrails, which is necessary to preserve its meat. This process also helps cool the carcass, slow bacterial growth, and remove blood and paunch (stomach) materials from the meat.

To prevent bacterial growth, quickly cool the carcass to 35-40°F.

Keep the carcass out of direct sunlight and allow for adequate air circulation.
It is recommended that the hide be left on the carcass during transport to protect the meat from contamination and to prevent it from drying out.

If aging the carcass, do so at 40°F or less for two to three days, at most.
If you are using the meat for sausage, aging is not necessary.

Please THAW your trimmings before bringing them in.

All deer must be properly tagged with a legible confirmation number.