2025 DEER SEASON

Bow, Shot Gun, and Black Powder Hunters

We will be accepting the whole deer carcass for the 2025 Deer Season. The entire carcass must ALL be processed as either Ground Meat AND/OR Further Processed Meats. We will also still be accepting clean, boneless venison for further processing.

Please call in advance to make an appointment for dropping off boneless meat and/or whole carcass deer.

Shop hours are Monday through Friday 7am - 5pm (BOW SEASON and GUN SEASON). From Opening Day Saturday, Nov 15, to Saturday, Dec 20, we will be open on Saturdays from 9am - 3pm. We are CLOSED FOR ALL BUSINESS ON SUNDAY throughout the entire deer season.

Closed Thanksgiving Day and Black Friday (November 27-28)

Closed from Christmas Eve through New Years Day (December 24-January 1)

For those of you who want your deer processed into fresh cuts (steaks, loins, roasts, cutlets, and stew meat), we are referring you to the following processors in the area. Please call them to make your own arrangements. See below list:

• Greg Hangac: 845.758.3237

• Randy Plass: 518.755.6928

• Jacob Geick: 845-532-9326

• Nick Kron: 716.982.2962

• Sean Lacy: 845.784.7448

• Berkshire View Farm: 518-596-4042

• Joe Delgiudice: 845-275-7667

• Shane Waterman: 845-332-0635

Hunters: Properly field dress your deer. Rinse carcass with potable water, then prop open the chest cavity to cool. Keep hide on. Don't cut the achilles tendons. Your processor will greatly appreciate this.

For hunters who cut their own deer, we can further process your venison into tasty treats such as: snack sticks, salami, pepperoni, and various fresh sausages. Hunters who wish to bring us their clean, boneless meat for processing may do so by appointment. See venison processing page for more information.

(Effective 10/2025)