Why Not The Best Meat?

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Getting your game processed is no big deal. You can take it anywhere; and it may taste like it’s been everywhere. There’s more to making game taste good than simply making it look good in a package. When you bring your game to Tizer Meats you are getting some of the country’s finest meat processors and sausage makers.

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We, at Tizer Meats, strive to produce the best products possible. We use the best ingredients available and continue to research new and better tasting recipes. Some processors cut corners and leave large amounts of fat and sinew in your game meat. This gives you more meat and substantially less desirable flavor. We trim your game extra lean (including trimmings for hamburger and sausage) and add real suet and pork trim, not steak fat and gristle.

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Tizer Meats has pride. Bring your game to us and please tell your friends; you’ll be glad you did.

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We 

WILD GAME PROCESSING & FEES

 

Elk

Full cut and wrap-steak and burger $250

     

Skinning $35

Whole animal 

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Skinning $45 

If it is cut in 1/2 or 1/4

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Ivories pulled $5

Customer must take ivories when dropping off or they will not be saved 

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Antlers skull capped for mounting $10

Customer must take antlers when dropping off or they may not be saved  

 

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Deer

Full cut and wrap-steak and burger $100

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Back-strap into loin steak and burger

FD $75

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Bone out for all burger and/or sausage $60

Skinning $20

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Antlers skull capped for mounting $7.50

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Customer must take antlers when dropping off or they may not be saved

 

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Antelope

Full cut and wrap- steak and burger $75

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Back-strap into loin steak and burger $60

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Bone out for burger and/or sausage $40

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Skinning $20

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Horns skull capped for mounting $7.50

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Customer must take antlers when dropping off or they may not be saved 

 

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Moose

Full cut and wrap-steak and burger $300

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Skinning $40: Whole Animal

 

Skinning $50: If Moose is cut in 1/2 or 1/4

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Antlers - Skull capped for mounting $15

Customer must take antlers when dropping off or they may not be saved 

 

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Sheep/Goat

Full cut and wrap-steak and burger $75

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Skinning $35

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Bear

Full cut and wrap-steak and burger $75

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Skinning $50

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Buffalo

Carcass Weight 0.75/lb'

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Minimum Processing Charge $300

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Skinning $75

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Bulk Meats

Burger $1 a lb

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Ground, suet added, packaged

Steaks $1 a lb

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Cut or cubed/tenderized, packaged

Clean-up Fee $1/lb

Clean up meat of grass, dirt, etc

 

Custom Smoking $1 /lb

 

• $20 minimum

• Hams/Bacons $1.50 a pound

• Slicing or Packaging $0.50 a pound

 

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Sausage

Requires 20lbs raw meat

Logs $75/batch

 

• Pastrami

• Salami 

• Summer 

• Thuringer

 

Links: $75 Smoked, $65 Fresh, $95 with Cheddar

 

• Bratwurst

• Chili Cheese Dog

• Sweet Italian

• Honey Maple

• Mild German

• Breakfast Link($75)

• Cheddar Dogs

• Hot Beer

• Hot Italian

• Pepperoni

• Spicy German

• Polish

 

Fresh Bulk $60/Batch

 

• Breakfast

• Cajun

• Honey Maple

• Spicy Breakfast

• Chorizo

• Hot or Sweet Italian

 

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Jerky Sticks

Requires 25 lbs of raw meat (Round is the default shape. You must specify that you want flat sticks)

 

Round Sticks $75

 

• Snack

• Cajun

• Pepper

• Pepperoni

 

Flat Sticks $80

 

• Snack

• Cajun

• Pepper

• Pepperoni

 

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Additional Sausage Ingredients

Pepper Jack Cheese$25

Cheddar Cheese $20

Jalapeno $5

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Sausage Making Supplies

2.5" Casing $1 each

Holds 3.5 lbs approximate

 

Hog Casing $10

Holds 25 lbs approximate

 

Bulk Seasonings $10

Enough to do 25 lbs

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Important Information

Please read to avoid confusion and frustration

 

Full Cut and Wrap

Includes:

 

• Loin steak

• round steak

• cube steak

• burger (including suet added)

• YOU WILL NOT GET ROASTS UNLESS YOU ASK FOR THEM!!!

 

Bone Out

Includes:

 

• cutting and trimming for a ground product only

 

Hides

All Hides Belong to Tizer Meats Unless Buyback is Arranged

 

• $20 Buffalo

• $15 Elk/Moose

• $10 Deer

• $7 Antelope

 

Antlers/Horns

Must be taken with you when you drop off unless:

 

• You are sending them in to be beetle-cleaned

 

Beetle-cleaned orders must be:

 

• pre-paid

• must have the skull properly tagged/identified before leaving

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IMPACT TO QUALITY AND QUANTITY

Question to Ask Yourself

  

How Fat Was Deer? – Fatter deer yield heavier carcasses but most of fat is trimmed off during processing

 

How Many Times Was It Shot? – More holes, more damage, more loss of meat due to trimming.

 

Where Was Deer Shot? – Rump or loin shot destroys lots of edible meat, and ruins entire muscles

 

Where is Bullet Exit Hole? – Where the bullet exits deer always destroys muscle tissue.

 

Broken And Shattered Bones? – You lose large amounts of meat due to bone splinters in hind leg and shoulders.

 

Was Carcass Hot or cold? – As deer chill, they lose moisture & their weight decreases.

 

How Far is Neck Skinned Down On Cape Mount? – Large bucks have large amounts of lean meat in neck, you must cape down to top of head to obtain most meat possible.

 

How Long Did You Leave It Hang Before Delivering It To You Processor? – Dried flesh on the outside of the carcass must be trimmed off.

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