Wild Game Processing, Local Drop-Off

You bring the game,
we do the rest

Wild game processing is where Strick's started, and it's still what we do best. Whitetail to exotics, from field to freezer.

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01What we process

Whitetail, elk, exotics & more

Bring us your game and we'll turn it into smoked sausage, snack sticks, burger, specialty products and plenty more, made the Strick's way.

Whitetail DeerElkAxisAntelopeExotics
02From field to freezer

What we make from your game

One deer, a whole lot of options. Choose your flavors and we'll take it from there.

Specialty Smoked SausageMultiple flavors & specialty options
Snack SticksBig flavor, ready to eat
Gourmet Burger PattiesSeasoned, formed & freezer ready
03How it works

Field to freezer, four steps

STEP 01

Bring It In

Bring us clean, properly chilled quartered meat or boneless trim. We'll unload it from your ice chest while it stays in your vehicle and take it from there.

STEP 02

Build Your Order

Choose your sausage flavors, snack sticks, burger and specialty products. Once your order is entered, you'll receive a confirmation text with your order details.

STEP 03

We Process

Our crew handles it clean and careful, using the same recipes people drive in for.

STEP 04

Freezer Ready

When it's ready, we'll text you for pickup. Everything is professionally packed, labeled, boxed and ready for your freezer.

⛔We do not accept whole carcasses or any part of the spine.
04Before you drop off

Clean, cold & ready for processing

A little prep before you get here helps us protect the quality of your meat and keep everything moving when you arrive.

⛔No whole carcasses or any part of the spine will be accepted.
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Meat must be cleaned and quartered, or deboned, before drop-off.

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Meat should be clean of debris, fecal contamination, and other foreign materials.

🛍️

We recommend not using trash bags or grocery bags for transport. Those plastics are not food safe.

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Meat should be transported under ice and show proper signs of handling.

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Ice chests and coolers are not permitted inside the facility. Leave them in your vehicle and a team member will get you unloaded.

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Have a question before you head our way? Give us a call first.

$7
Deboning FeePer quarter. Applied to any quarter or partial quarter received bone-in.
$7
Inedible Removal FeeApplied when additional trimming or removal is required due to debris, contamination, bloodshot meat or other material we determine should not be processed.

Meat determined to be inedible, contaminated or unsafe for processing may be refused.

05Keep it cold, keep it safe

Here's the scoop on ice

Good meat starts with keeping it cold. Here's what you need to know between the field and our door.

1
Access to enough ice is critical, especially in the Deep South.After the kill, the internal meat temperature needs to get under 40°F, quick.
2
Quarter a field-dressed, skinned animal and layer ice between the quarters.It's the fastest way to bring the temperature down. Spoilage happens fast without an ice barrier between the meat, the walls, and the bottom of your chest.
3
When in doubt, add more ice.A chest keeps meat hot just as easily as cold. Keep the drain plug open and let melted ice escape continuously.
4
Do not ice and forget, even in a high-dollar cooler.Ice melts fast, check levels at least twice a day. Watch for ice bag ties and clips, they can embed in the meat as things shift.
5
Never just dump ice on top and close the lid.Ice needs to be under, on top, and between the meat at all times to keep it safe.

Bringing in your game?

Have a question before you head our way? Give us a call.

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