Ainsworth Meats – Deer & Exotic Animal Processing Guidelines
Ainsworth Meats is open year-round to process exotic animals, and we also process whitetail deer during open season. All animals must be field dressed and quartered — meaning skinned, organs removed, and cut into 2 front quarters (front legs) and 2 hind quarters (back legs), with backstrap and tenders removed from the rib cage.
For returning customers, some changes are being implemented based on past experiences. All information will now be available online to prevent miscommunications between staff and customers. We sincerely apologize for any miscommunications in the past.
Important Notes for Hunters:
1. A Butcher Shop First:
Ainsworth Meats is a butcher shop first, which is how we keep our doors open. Since deer season coincides with the holiday season, we must prioritize shop customers first. While we accept deer daily, no deer processing will occur during the weeks of Thanksgiving and Christmas.
2. Processing & Turnaround:
Many processors mix all customers’ deer meat and return similar poundage. At Ainsworth, each deer is processed individually, meaning you receive the exact meat you brought. This method is time-consuming and requires careful handling to avoid errors and ensure product quality. Processing your deer may take up to a month.
3. All deer will be frozen, and processing may not occur in the order received.
- For scheduling purposes, deer that require sausage processing are handled separately from those that do not.
-If you do not want your deer frozen, do not bring it to us. Freezing is safe and USDA-compliant. This is to ensure the highest quality and eliminate any risk of spoilage.
- We will keep your cooler on site to store your deer until processing.
New Processing Fees for 2025
Processing Fee : Paid at Drop-Off - Add-on : Paid at Pick Up
The standard processing fee includes steaks and ground meat only, with no added pork or beef meat or sausages. Vacuum-sealed as requested at no charge.
$250 Quartered with backstrap and tender removed
$200 Deboned
+$25 Additional fee for removing backstraps and tenders if rib cage is brought in, even if legs are quartered
+$25 Sanitation fee if animals arrive excessively dirty (meat and equipment must be cleaned to prevent contamination)
+$50
Whole animal
Sausages & Blended Meats
Sausages and blended meats are available as add-ons, discussed at drop-off.
If you’d like pricing before we process your sausages or blended ground deer, please let us know at drop-off. Otherwise, by signing your paperwork you agree to the posted prices, and your exact total will be provided at pick-up.
- Minimum of 20 lbs per sausage type. (~35 links)
- Regular links are typically a 50% deer / 50% pork blend.
- Sticks and Summer Sausage are usually a 90% deer / 10% pork or beef fat blend (require 18 lbs of your deer meat.)
Storage Policy:
- Deer will be held 2 weeks free of charge after email confirmation that your deer is ready.
- $20/day will be charged after the free storage period. The email confirmation date will determine the end of your free storage period; phone calls will still be made as a courtesy.
Required Documentation:
We are an inspected facility and require all documentation from the Department of Wildlife, including your current hunting license number and tag. No exception.
Stay tuned — all add-on prices will be posted shortly.
