![]() Changing an order would decrease/increase product amounts, and several things are dependent on the original order (staffing, pick-up date, oven capacity, etc.) We understand that you may have forgotten to order something, the person who you sent in to drop off gave an incorrect order, or you may have changed your mind after discussing with others. ![]() While not impossible, it is extremely time consuming to try and locate a particular order when it is in the processing stage since the work order is secured to the meat in a cooler, amongst all other animals that are currently in process. As the meat is deboned and cleaned, the work order will travel with the primals and/or trim throughout the process. The original work order will be secured to the carcass/meat once it has been cleaned and it goes into the cooler. You will be given a copy of your work order (also referred to as your claim ticket) when the meat is dropped off and this must be presented when the meat is picked up. Your carcass/meat will be assigned a tracking number at the time of drop off. We understand that things come up and you can’t get to the shop…it happens to all of us, but please comply with the policy and pay the fee so that you can get home and enjoy the meat, and we can get another animal into the freezer! We appreciate everyone’s patience and understanding of this policy! If the meat is dropped off by someone other than the hunter, it will be the hunter’s responsibility to get a copy of the claim ticket and understand the pick-up procedure so that we can try to accommodate as many hunters as possible. Our “storage fees” are explained and this information will also be printed on your copy of the work order, which is signed by the person that you entrusted to drop off your meat. At the time the animal is dropped off, you are given a specific pick-up date and pick-up hours for the specific pick-up date. Our typical turn-around time for processing during the peak season is approximately 1 week. The “storage fee” that we charge to store your animal and keep it frozen is minimal compared to the inconvenience that it creates when we have to minimize the number of carcasses coming in, ultimately effecting other hunters who also want to drop off a carcass. This is the nature of a seasonal business, as some of you may know. Even though our freezer is 75 ft x 12 ft, we are at capacity during the hunting season at any given time. It was at this time we had to develop a “storage fee” policy to ensure that we were able to take the maximum number of carcasses daily, trusting that the orders would be picked up in a timely manner. Within five years, our game processing business had grown by 200%. We were able to negotiate a pickup date with our customers with some flexibility. For further information on CWD and testing, call Colorado Parks & Wildlife at (303)297-1192 or visit their web site at When we opened our business at this location in 1990, our production of game was at an easily manageable number. We can in no way guarantee your animal does or does not have CWD and we do not assume responsibility for testing or failure to test for CWD. We will report any suspicious animal to Colorado Parks & Wildlife. ![]() will not knowingly accept any animal showing signs or symptoms of CWD. **Chronic Wasting Disease (CWD) has been detected in several states in elk and deer. 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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