Quaker Creek Store provides custom processing services to local hunters. Please review the following guidelines and contact us for more details.
Guidelines & Pricing for Custom Meat Cutting & Preparation:
• Meat MUST be CLEAN, FRESH and BONELESS.
• 10 Pound minimum per item
• Tag & License Number must be available upon drop off.
• Meat will NOT be accepted between the hours of 10:30 am - 1:00 pm.
• We reserve the right to refuse or return the meat at any time for any reason.
• Conditions of refusal or return include, but are not limited to: pre-ground meat, freezer burn, fur, dirt, blood stains, age, rancidity and color.
There will be a $5.00 storage fee for each day that product remains in our coolers and/or freezers, beginning on the third day after initial telephone contact is made. Product left unclaimed for three weeks after initial telephone contact is made will be discarded. Upon the meat being discarded the customer will be listed in our file and no future processing will be available to them.
WE STOP PROCESSING MEAT DECEMBER 1ST (we can still accept it) AND A MONTH BEFORE EASTER.
Due to factors beyond our control, we will now be vacuum packaging and freezing all finished products. Vacuum Packaging is the ultimate in freezer packaging. The additional cost of the packaging is reflected in this year's price increase.
Special request sausage prices will be calculated prior to production. Sausages can be made using your own recipes with no guarantee in flavor.
Prices subject to change without notice.
Product Price List for Special Processing:
Venison product will be matched 1 pound to 1 pound brought in.
Breakfast Links: $3.25 per pound
Breakfast Links w/ Apple & Maple Syrup: $3.50 per pound
Loose Sausage: $1.75 per pound
Ground Meat (straight venison): $1.25 per pound
Ground Meat (w/ trim added): $2.75 per pound
Italian Sausage (hot or sweet): $2.75 per pound
Frankfurters (w/ casing): $4.25 per pound
Frankfurters (skinless): $3.00 per pound
Jalapeño Cheddar Franks (w/ casing): $4.75 per pound
Jalapeño Cheddar Franks (skinless): $3.50 per pound
Kielbasy: $4.00 per pound
Pepperoni: $5.75 per pound
Ground Jerky: $8.25 per pound
Whole Muscle Jerky (50% loss in yield): $12.75 per pound
Smoked Whole meats: $2.25 per pound
Note: Less than 10 lbs @ $3.50 per lb
Pastrami: $6.00 per pound
Corned: $2.75 per pound
Meatballs (fully cooked): $2.75 per pound
Kielbasy Yield: You bring in one pound of venison, we match it with one pound of pork. You will get back 2 pounds of Kielbasy @ $4.00 per pound which equals $8.00.
Jerky Yield: Ten (10) pounds of meat brought in yields five (5) pounds of Jerky @ 8.25 per pound which equals $41.25.