Game Processing

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How-To Videos

We will gladly accept your CLEAN boneless game for further processing.  It is NOT necessary to phone ahead if your game is boneless and ready to process.

NOTE: We do not accept BONE-IN animals on Wednesday’s.

Game that is not cleaned and trimmed will be returned to the customer as the quality of the trim affects the quality of the finished product.  Please provide us with a good daytime phone number of where you can be reached or a message may be left.  (Please do not count on Caller ID as many calls are made from a fax line).

All orders must be picked up within 48 hours of our call, unless other arrangements have been made.

Whole game animals are subject to space available.  We will take animals on a daily basis as space allows.  It is necessary to call for space available before delivering a whole game animal to know if we are accepting whole game animals.  IT MAY BE NECESSARY FOR YOU TO DO YOUR OWN CUTTING FOLLOWING THE HUNT.  If this is the case, we will gladly accept your trim that is ready to grind or further process.


Prices include cut, wrap, grind and freeze.

Processing charge – $.85/lb

Minimum charge per game animal – $125.00

Additional charge for skinning (plus hide)

Deer, Antelope – $15.00      Cape charge – $35.00

Moose, Bear, Elk – $25.00    Cape charge – $60.00

NOTE: To Process whole game animals, we require a $125 non-refundable deposit at time of delivery.

Please fill out the Cutting Order for Wild Game and bring it in with you.  We do NOT accept online orders at this time. 


#1 – Do not skin your game until it is time to cut it.  The hide protects the meat from drying, insect and bacteria.  For maximum yield leave the skin on your animal until just prior to cutting.

There are two myths about game that is not skinned: 

First: The animal will not cool properly.  Animals do need to be cooled out within 1 to 2 hours after the kill, but they can just as easily be cooled with the hide on as off.  After proper gutting, smaller animals can simply be hung in a well ventilated shady area to cool.  Large animals should be spread out and blocked off the ground (with poles etc..) to allow for ventilation.  In warm weather you should also split the neck of larger animals from the throat vertically to the neck bone and also cut through the back vertically along the spine.  Prop open these areas and liberally cover all exposed meat with pepper if flies are a problem.

Second:  The hide flavors or contaminates the meat.  The animal has lived with it’s hide on for its whole life so why should it flavor or contaminate the meat after the kill, especially after the blood flow has stopped?  The real damage comes from removing the hide and exposing all the meat to insects, bacteria and drying.  Then a good processor must cut off all dry and contaminated meat prior to packaging causing a big reduction in what you take home.  Most processors charge extra for animals received skinned or in dirty contaminated condition.

#2 – Leave the kidneys attached to the inside of the carcass when gutting.  This protects the valuable tenderloin from deteriorartion.  Do not cut the hide or bone between the pelvis but instead remove the bung by cutting around it under the tail and pulling it out from inside the carcass cavity.  This saves the hams from deterioration as well.  Do the same with the wind pipe by cutting it at the throat and pulling it out from the cavity (unless you plan to mount the head in which case you should not make any cuts in the neck.)  Remember to also tie off the bladder as soon as possible during the gutting process.  It is only necessary to cut through the brisket on larger animals but only then in warm weather.  Never quarter or split Antelope or Deer.

#3 – Wash out the body cavity immediately after gutting.  Before your game cools use water to wash the blood and any other contamination from inside the animal.  In cold weather snow can just as easly be scooped into the body cavity to accomplish this purpose.  In temperate hunting weather carry a five gallon water container in your vehicle especially for this cleaning purpose – just in case you cannot find a natural water source.  If, for whatever reason, you are unable to clean your game immediately after the kill do not use water to wash, soak or clean any part of the animal after it has cooled out.

#4 – Do not cut the hocks on the hind quarters.  These are needed for hanging the animal when skinning and aging.  If possible leave the legs on your game until brought in for processing or, if necessary, saw off the legs well below the joint where the hamstring tendon attaches to the leg.

#5 – Do not make your game into a “Basket Case” before sending it to a wild game processor.  You may think you are saving money by partially cutting up your animal into several pieces or by boning out certain parts before bringing it in for processing.  But it won’t.  First such “basket cases” must be cut ahead of other customers meat to avoid spoilage that would be caused by aging such small pieces.  And secondly, most customers cannot bring about the clean hair-free meat that a quality processor could when given a whole unskinned carcass to work with from the beginning.  Many processors charge extra for game brought in this condition.


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Lower Valley Processing
2115 Lower Valley Road
Kalispell, MT 59901


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