Standard Processing
Cut, wrapped and frozen. Fastest turnaround, and quicker still outside the opening rush of season.
Wild Game Processing
Your deer.
Not somebody else's.
Full deer and wild game processing in Angola, serving hunters across Steuben County and Northeast Indiana. Standard cuts, smoked specialties, and anything custom you want to talk through at the counter.
Deer Season
Call before you drive out.
Once season opens we fill up fast, and cooler space is the limit. A two-minute phone call before you load up tells you whether we can take your animal today and what the current turnaround is.
“We don't combine multiple peoples deer. We will process each person's deer individually.”
Tony Ruby, owner
That sounds like a small thing until you have picked up a box of ground venison from somewhere else and wondered whose animal you were actually eating. Your deer goes through on its own, and what you take home is what you shot.
What We Offer
Straight processing, or the works.
Some hunters want the freezer filled with steaks and burger and nothing else. Others turn half the animal into snack sticks. Both are fine.
Standard Cuts
The straight-processing package. Cut, wrapped, labeled and frozen.
- Backstraps — whole or cut into steaks
- Tenderloins
- Round Steaks
- Sirloin Steaks
- Roasts
- Stew Meat
- Ground Venison — plain, or blended with beef or pork fat
- Burger Patties — pressed and stacked
- Ribs — on request
- Soup Bones — on request
Specialty Products
The smokehouse side. This is where most of the snack sticks in Steuben County come from.
- Snack Sticks — several seasonings, cheese options
- Summer Sausage — plain, jalapeno, cheddar
- Venison Jerky
- Venison Bratwurst — choose from our flavor board
- Venison Breakfast Sausage
- Smoked Venison Sausage
- Venison Hot Dogs
- Bacon-Wrapped Backstrap
Custom Options
Tell us at drop-off and we will note it on your ticket.
- Steak Thickness — your call, not ours
- Package Sizes — portioned for how your household actually eats
- Grind Blend — straight venison, or a beef or pork fat ratio you choose
- Vacuum Sealing — worth it if it is going in the deep freeze
- Bone-In or Boneless
- Split the Animal — half standard cuts, half specialty
- Other Wild Game — call and ask, we take more than deer
- Cape & Antlers — tell us before we start if you are mounting it
Drop-Off
How to bring one in.
Nothing complicated. Field dress it, keep it cool, get it to us, and tell us what you want.
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Call First
Especially in the opening weeks of season. We will tell you whether we can take it today and what turnaround looks like right now.
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Field Dress & Cool
Field dressed and cooled down as soon as you can. Warm weather early in season is the single biggest thing that ruins meat before it reaches us.
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Bring Your Confirmation
Indiana requires you to report your harvest and get a confirmation number. Have it with you at drop-off, along with your license details.
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Fill Out the Ticket
We will walk through cuts, grind blend, package sizes and any specialty products with you, and write it all on your ticket so nothing gets lost.
What to bring
- Your harvest confirmation number
- Your hunting license information
- A phone number we can actually reach you on
- An idea of what you want — cuts, grind, specialties
- The animal field dressed and cooled
Please don't
- Leave it in a warm truck bed overnight
- Bring one that has been sitting for days
- Show up at closing time without calling
- Assume we can guess your preferences later
- Forget to tell us if you are caping it for a mount
We reserve the right to turn an animal away. If it has spoiled, it is not safe to eat and we will not put our name on it. This is not us being difficult — it is the same standard we hold our own counter to.
Turnaround
When can I pick it up?
Specialty & Smoked
Snack sticks, summer sausage and jerky take longer — curing and smoking cannot be rushed without hurting the result.
Peak Season
Opening weekend through late season, everything takes longer because everyone hunts the same weekends. We will give you a real date at drop-off.
We will call you when it is ready. Turnaround moves with how many animals are in the cooler, so we quote you a real date when you drop off rather than publishing a number here that would be wrong half the season. Please pick up promptly — freezer space is what limits how many hunters we can help.
Pricing
What it costs.
Processing is priced by what you have done to the animal, not by a single flat number. Here is the shape of it — call for today's rates.
| Service | What it includes | Price |
|---|---|---|
| Standard Processing | Steaks, roasts, stew meat and ground venison. Cut, wrapped, labeled and frozen. | Call for pricing |
| Grind Blend | Beef or pork fat added to your ground venison at the ratio you choose. | Call for pricing |
| Burger Patties | Ground venison pressed into patties and stacked for the freezer. | Call for pricing |
| Snack Sticks | Seasoned, stuffed and smoked here. Cheese and heat options available. | Call for pricing |
| Summer Sausage | Plain, jalapeno or cheddar. Cured and smoked in-house. | Call for pricing |
| Venison Jerky | Sliced, marinated and dried. | Call for pricing |
| Venison Bratwurst | Your venison, stuffed into any flavor from our brat board. | Call for pricing |
| Vacuum Sealing | Upgrade from standard wrap. Recommended for long freezer storage. | Call for pricing |
Why there are no numbers on this page. Processing rates move between seasons, and a hunter who drives out here on the strength of a price that is two years old has been let down before he gets through the door. Call (260) 667-8898 and you will get the real figure in under a minute.
Before You Load Up
One call saves you the drive.
Check cooler space, current turnaround and today's pricing in about two minutes. We would rather answer the phone than turn you away at the door.