Welcome to TALK Deer Processing. We have been in business since October 1996. Tim has been in the meat business since 1975. Since we started the deer shop we have more than doubled the number of deer we do in a season. We now want to keep that number closer to 1600 per season!!
We have also helped the DNR with CWD testing for the past 8+ years. No deer have ever been found with CWD in our area. We plan to continue helping the DNR this coming deer season.
We had a wonderful summer this year and have seen lots of deer. Hunting should be very good this season. Good luck to you all.
Just a reminder: Please THAW your boneless meat before you bring it in and don't forget your confirmation number.
Please feel free to contact us if you have any questions or concerns. You can call us or send an email through the information on our Contact Us page.
Have a wonderful year.
HUNTERS ... please note that your deer must be field dressed as soon as possible after you kill it. Do NOT leave it lay all night with the guts in it (no matter how cold it is outside) ... we will NOT take it. Once your deer dies the blood and guts create a bacteria that can taint and/or spoil the meat and we do not want to take that chance. If your deer meat smells bad or has a green tint to it when you drop it off you will be asked to take it back home. We