National & State Award Winner
Celebrating our 61 Year Anniversary!
Our Process


For the past 27 years, we have specialized almost solely on wild game cutting, & sausage and jerky production. Here is how a typical game animal is processed when brought in. The hide-on animal is prepped removing the head and lower legs. It is then weighed and hung on a rail system roller trolley. We pride our operation that no animal will ever be stacked or ever touch the ground or floor! Full processing instructions are recorded twice. Once in a log book and once on a carcass tag that is attached to the animal. It is then rolled into a nearby 35 degree cooler for the aging process. After the appropriate hanging time of 10 days to two weeks, the animal is brought out of the cooler to the skinning area. There the animal is professionally skinned using power pulling chains. This keeps the animal almost hair free. Any hair remaining is given a quick singe with a propane torch. So far, all of the above procedures occur in a separate building and coolers adjacent to the main processing building.

Next the freshly skinned animal is brought into a cooler in the main building awaiting processing. First the animal is cleaned with a hanging on the rail method. All contamination such as bloodshot, dirt, fecal material, etc. is carefully trimmed and discarded using a hook and boning knife. This is done in conjunction with breaking the carcass into smaller primal pieces.


Finally to the actual cutting room where our experienced and trained cutters further the process on their cutting tables.  Only one animal is processed at a time in the cutting room. This eliminates mix-ups and insures that all of your fresh cuts, burger & fresh sausage remain solely yours. Muscle primals are then frozen and later sawed into uniform thickness cut steaks and chops and double wrapped using a new shrink wrap tunnel method with 100 mil clear packaging film.  This packaging process allows the customer to actually see what cut and quantity they will be using before actual thawing. Burger and/or fresh sausage is ground separately with (or without) fresh Montana beef suet or pork trim and tube stuffed. Every package is accurately labeled to date, species, cut and owners name via computer generated labels.

Last of the process is to box the frozen meat and burger/sausage, label and then to freezer storage awaiting pickup by the customer.