Deer Cutting

2009 Deer Cutting Services
(Please call for information on moose processing)

Up to 150 lbs - $70.00
Over 200 lbs - $85.00
Sausage - $2.50/lb (Hot, Sweet, Breakfast, Polish available)
Caping - Available on an individual basis with price starting at $50.00

All boneless processing cut to your specifications. Packaged in foam trays, wrapped in plastic, then overwrapped in butcher paper.

We process one deer at a time, so you can be assured you are getting your deer back.

Steaks, roasts, cube steak, stew meat, hamburger, sausage (Hot, Sweet, Breakfast) available.

I will treat you like I would want to be treated.


24 years experience as a butcher/retail meat cutter.

Call for more information or just stop by,

Ted O'Brien
91 Land of Nod Road
Windham, Maine

207-577-5724
207-577-5725

Located 1 mile off Rt. 302, very close to the Windham/Westbrook line.


***Notes for field dressing your deer***

**Leave as much of the hind quarters covered as you can...there is no need to skin the insides of them. Doing so exposes the meat to air and causes them to dry out. The dry, crusty meat has to be cut away and discarded, thus reducing the amount of edible meat. In addition, the less the hide is cut, the less the chance for hair to get on the meat.

**If you split the pelvis, take extra care so you do not catch the bladder or anus on a sharp bone and contaminate the meat. Be careful in general when taking out the bladder/lower intestine. One of the biggest reasons I've seen for losing meat is urine/feces contamination.

**Cleanliness is important. Dirt contains bacteria which will contaminate your meat.

**Keep your deer cool. Ideally 40o or less. Icing is a good way to lower the temperature, but keep it in a bag when you put it inside your deer. You do not want to have the cavity fill up with water.





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