DEER PROCESSING

CUT-WRAPPED-FROZEN              STANDARD CUT                                      $60.00 PER DEER BONE 1/2 OR MORE                                $70.00 PER DEER EXTRA PORK OR BEEF ADDED TO GROUND MEAT                   $1.50LB SKINNING YOUR DEER                  $20.00 + HIDE                                               SKINNING YOUR DEER              $25.00 YOU KEEP HIDE                                                 SMOKED SUMMER SAUSAGE            $2.50LB  30LB MINUMIN                                                                     20LBS DEER MAKES                                                                     30LBS OF SAUSAGE DEER BRATWURST,ITALIAN, CAJUN OR BREAKFAST SAUSAGE    $2.50 LB  10LB MINUMIN SPECIAL SUNDAY HOURS FOR DEER CHECK -IN ONLY FOR THE FIRST 2 SUNDAYS OF GUN SEASON           3PM-7PM FESTUS       4PM-6PM OVERLAND   "LET OUR EXPERTS CUT              YOUR DEER"

JOHN'S BUTCHER SHOPPEE                    OVERLAND - FESTUS                                                                               314-423-8066       636-931-7776

ALL DEER MUST HAVE PROPER TAGS.

WE DO PROCESS EXOTIC GAME

PLEASE KEEP YOUR DEER CLEAN AND COLD! Put ice in the cavity and cover to keep bugs and varmites out.Even if it's cool outside ,you want to get the deer down to 40F as soon as possible. Make sure to cut pelvis bone and remove anal cavity completely.Keep leaves and hair off of meat.Hose out cavity and keep it clean. REMEMBER YOU WILL BE EATING THIS MEAT!

Tips to the art of deer hunting by TIM RENKEN

WE ARE SORRY ,BUT DO TO CHRONIC WASTING DISEASE CONCERNS WE WILL NOT BE ABLE TO SKULL CAP YOUR DEER HEAD.FOR MORE INFO ON CWD CHECK OUT MO. CONSERVATION DEPT.WEBSITE.