Frequently Asked Questions
How much meat will I get?
The average hanging carcass weight for the 1998-1999 season was 90 pounds. There will be approximately a 35% loss due to deboning, fat, shot-up areas, and commonly, old wounds and injuries.
Example: 90 lb. hanging carcass weight will become approximately 59 lbs. of usable meat. Of this 59 lbs., approximately 4-6 lbs. for shoulder roasts, 5-7 lbs. for butterfly chops, 13-15 lbs. for round steaks or roasts, leaving 29-37 lbs. boneless trim for burger or specialty products, depending on how you want your meat cut.
How much will it cost?
We base our prices on the weight of the deer after the head, hide, and feet are removed (hanging carcass weight). The base price includes skinning, cutting any steaks, chops, roasts etc., deboning, grinding burger, (with beef suet added), packaging, and freezing.
How should I care for my deer after the hunt?
1. Field dress the deer as soon as possible. Use a sharp, clean blade to remove all internal organs to prevent contamination. If the paunch is nicked, spray out the body cavity with a hose.
2. Hang your deer and prop open the body cavity. Keep stored in conditions where the temperature is below 40-50 degrees. Doing so will allow 2-3 days (longer if stored in a refrigerated environment), until you can bring your deer in to be processed. If temperatures are warmer, place an ice bag in the cavity until you can bring the deer to the processor.
Note: Avoid getting dirt and debris inside of your deer during dressing and transport.
How does Warner's store/care for the deer?
Most deer are skinned the same day they are brought in. They are kept refrigerated until they are processed into the final product. The products will be vacuum sealed or otherwise tightly packaged and will remain frozen until boxed/pick-up. The cutting areas are cleaned daily. Fresh cuts (steaks, butterfly chops, etc.) are made and the remaining meat is weighed. The specialty items and ground are batch-processed, and balance out the remaining hanging weight of the deer.
Can I bring in boneless venison?
Yes! A valid tag number must still be provided. We will not process a deer that does not have proper tag identification. Out-of-state venison must be boneless.
Hunting Regulations
Keep up-to-date on ODNR hunting regulations.