Welcome to Great Outdoors Processing

Facilities:

Our state of the art facility is equipped with top of the line equipment to do the best possible processing in the industry, review our facilities page for a tour. All of our products are vacuum packed which helps to insure longevity in your freezer.

Buisness Hours: Monday thru Friday

• 9:00am until 5:00pm

Any other times by appointment only

August 15th until January 1st:

• Monday thru Saturday 8:30 am till 2 hours after dark Sunday 9:00 am to noon. Then reopen at dark for 2 hours Closed Thanksgiving, Christmas Eve, & Christmas Day

Please call if you've just located your deer and might not make it here by the 2 hour mark.

Processing Meat Yield

You should expect 30 % meat of the live weight of the deer. Of this amount approx. 1/3 will be available for choice cuts. Choice cuts can only come from the loins & hams. This is the meat used for cubed steak, roasts, stew meat, whole loins butterfly loins. Expect these amounts to decrease based on the shot area of the deer. If a deer is shot in the shoulder we probably won't be able to use that shoulder & maybe not the other if the bullet goes all the way through. Many factors come into play when considering how to process your deer. A larger deer will give you more bang for your dollar.

We recommend big bucks to be used for ordering your specialty products as a 200 lb. buck in rutt will tend to yield tougher choice cuts. Also FYI late season bucks will have lost a lot of muscle weight from going through the rutt. Thus the meat yield will be less. Smaller bucks & Does however are good candidates for choice cuts as the meat will be more tender & less chance of a gamey taste. 

Freezer Effects

For fresh sausage please remember that the longer it stays in your freezer the more seasoning flavor you will lose with the exception of salt. A fresh sausage held in a freezer for a year will tend to be more salty. Cooked products tend to hold the flavor longer. We have purposely done this as far as 3 years out & was surprised at the flavor still apparent in cooked products.