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Deer Processing in Manheim, PA

Drop off your deer any night of the week. We always return your own venison, cut exactly how you like it.

Venison Processing for Lancaster County Hunters

You finally get a buck at dusk on a Tuesday, but the shop closed at three. Other processors only take deer during business hours, and you have to work.

At Mountain Meadows, you can drop off your deer any time, day or night, Monday through Saturday. The shop is ready for you to hang your deer, fill out a cut sheet, and head home. Jacob, the owner, is a hunter too. He learned from his father, and his family always butchered their own deer. He understands what it’s like to be out late with a deer in the truck.

The question we hear most is if you get your own deer back. Yes, you do. Your venison stays separate from everyone else’s the whole time.

ONLINE PROCESSING ORDER
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Services for hunters:

  • Whole deer processing and venison cutting
  • Smokehouse products: snack sticks, jerky, bologna, and grillers
  • Sweet sticks, barbecue sticks, and hot sticks
  • Burger patties and bacon burgers
  • Cape, hide, horns, and legs saved on request
  • After-hours deer drop-off
  • Online or in-office cut sheets

Why Hunters Come Back Every Season

You always get your own deer back.

We hear this question a lot, and the answer is simple. Your animal is kept separate the whole time. What you bring in is what you take home.

Drop off your deer when it works for you.

After-hours drop-off is open Monday through Saturday. Hang your deer, fill out the cut sheet online or in the office, and you’re all set. We’re only closed on Sundays.

We make real smokehouse products.

Smoked options include sweet sticks, barbecue sticks, hot sticks, jerky, grillers, patties, bacon burgers, and bologna. Hunters keep coming back for these.

You decide what happens to every part of your deer.

Backstraps can be cut into steaks or left whole. Hindquarters can be steaks, ground lean, or made into jerky. We always save the tenderloin for you. Steaks are cut about one inch thick unless you ask for something else on the cut sheet. Let us know if you have any special requests.

We can save the cape, hide, horns, and legs for you.

If you need them for a taxidermist or want the hide, just write it on the cut sheet, and we’ll keep them for you.

Our shop is clean, and it’s run by a hunter.

The compliment we hear most is about how clean everything is. Jacob loves hunting and enjoys this work. Hunters come in excited about their hunt, and we’re glad to be part of that experience.

How It Works

Drop off your deer.

You can drop off your deer any time Monday through Saturday, day or night. Make sure your deer is field dressed and has a field tag. Bring it to the shop, hang it by the head, and fill out a Deer Processing Sheet online or in the office. Cooling your deer as soon as possible after the kill helps the meat quality more than anything else.

We hang, cut, and pack.

We hang your deer for a day or two, then cut, clean, pack, and freeze it based on your cut sheet. Basic cutting and grinding takes 5 to 14 days. Smoked and dried venison products can take up to two weeks. We’ll call you when your order is ready.

Fill the freezer and hand out snack sticks.

Enjoy backstrap steaks on special nights, ground venison all winter, and a bag of snack sticks that might not last the drive home.

Have a Question?

Frequently Asked Questions

Yes. Deer drop-off is available any time Monday through Saturday, including at night. Hang your deer and fill out a cut sheet. Sunday is the only day we are closed.
Yes. Your venison is kept separate from other hunters’ meat through the entire process.
Basic cutting and grinding takes 5 to 14 days. Smoked and dried venison products take up to two weeks. We call you when your order is ready.
Yes. Deer should be field dressed and must have a field tag when it arrives. Cool the animal down as soon as you can after the kill and clean it out well, because those two things affect the quality of your meat more than anything else.
We make sweet sticks, barbecue sticks, hot sticks, jerky, grillers, burger patties, bacon burgers, and bologna. We also cut steaks from the backstrap and hindquarter, or grind them, and we save your tenderloin.
Yes. Note it on your cut sheet, and we will save them for you.
Steaks are cut about one inch thick unless you tell us otherwise on the cut sheet. There is a notes section for anything you want done differently.
Not cooling the deer soon enough and not cleaning it out well. The sooner you cool the animal, the better your meat will taste.
Custom deer processing runs from September 27th through April 1st each year.

Ready to Talk About Beef?

At Mountain Meadows, we understand that deer do not always show up during convenient business hours. Maybe you finally get your buck at dusk on a Tuesday, but the other processors closed at three. That is why we make deer drop-off easy. Monday through Saturday, you can bring your deer in any time, day or night. Hang your deer, fill out your cut sheet, and head home.

We guide you through the process and are happy to answer your questions along the way. Most importantly, you get your own deer back. Your venison stays separate from everyone else’s throughout the entire process, from drop-off to cutting, packing, and pickup.

Call 717-665-0280 to get started, or reach the shop at 717-344-6325.

Mountain Meadows Butchering LLC | 1725 Boyer Run Road, Manheim, PA 17545

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