Game Processing

Deer, Elk, and Game Processing for south central Kentucky near Bowling Green and Glasgow in Warren and Barren County.

Additional Services

$20 Cape - PICK UP NEXT DAY!
No charge for rack or head only.

$15 Partial Field Dress

$50 Full Dress Approval ONLY
$10-20 Xtra Cleaning Chrg
Examples:
  • Caped before it arrives
  • Gut shot contamination
  • Improper field dressing
Skinned deer subject to refusal or assessed a $30 cleaning charge.

Ground Add-Ins

Beef Fat Added: $ 2 per head
Pork Added: $ 3 lb
Beef Added: $ 4 lb

Payment Methods

CASH OR GOOD CHECK ONLY
There are several ATMs located in the city limits of Smiths Grove. 

NO OUT OF STATE CHECKS

Receiving Hours

Bow & Muzzleloader

CALL BEFORE
Tel. (270) 563-4048

Modern Gun Season

8:00 AM  -  6:00 PM

Where To Find Us

Eastern Warren County
Near Barren County Line
5180 Hydro Pondsville Road
Smiths Grove KY 42171
In between Bowling Green & Glasgow, just north of Scottsville and just south of Smiths Grove city

TIPS: MAXIMIZE MEAT YIELD

DANG BUTCHER STOLE MY MEAT! ...or did they.

Prime example of a common occurrence. This is a picture of a deer carcass that has not been handled properly. This type of extensive contamination requires heavy trimming that GREATLY reduces the amount of meat you get back.

KEEP IT CLEAN

Dirt, hair, leaves, sticks, ingesta, feces, pine needles, mulch, blanket fuzz... we've seen it all. KEEP IT CLEAN. This is your food. The more junk on the carcasss, the more cutting and trimming we have to do. The more we trim, the less meat you get back.
Simple as that.

FIELD DRESS QUICKLY

Deer should be eviscerated as quickly as possible. This releases the natural heat, accelerating the cool down of the carcass which helps prevent spoilage and soured meat that we will be forced to trim and throw away.

KEEP IT COLD

Airflow is essential in cooling a fresh kill properly. Spread the hams apart so they don't touch. Heat speeds bacteria growth and accelerates spoilage. The more heat, the more we trim away and the less meat you get back.

Hot meat, bad. Cold meat, good.

AVOID THE GUT SHOT

If you have gut shot your deer, you will automatically get back less meat. The entrails are damaged & contaminants, that we won't let you eat, are spilled on to the carcass. All must be trimmed away and in extreme cases, the entire cage is tanked for everyone's safety.

THE TENDERLOIN

The tenderloin is not the loin. I repeat. The tenderloin is NOT the loin.

The loin, commonly called backstrap, is the long strip of muscle that runS down each side of the spine toward the outside or back of the deer. If this were a hog carcass, you would know it as pork chops. If it were a beef carcass, you would  know it as ribeye steak, ny strip steak, and top sirloin. Did I mention this is not tenderloin? :)

The tenderloin, or "tenders" as we call them here are two small muscles located on the inside. They run on each side of the spine. You are looking at them after you eviscerate. 

It is very VERY common for these to be damaged during field dressing. There is a fine membrane that covers them, thus protecting them somewhat from fecal contamination during field dressing. However, many times these are whacked, hacked, nicked, or just completely destroyed when a novice field dresses the carcass. If you don't want us to throw them away, please pay close attention when you are dressing the deer & don't hack them.

MEAT PROCESSOR FIRST, TAXIDERMIST LATER

You can't eat the horns. Our priority is giving you clean safe edible meat. We'll cape it out for you and preserve the valuable neck, shoulder, & loin meat from contamiation. When you cape the deer yourself or have your taxidermist do it for you, the neck, shoulder, and loins are exposed to hair, dirty knives, truck bed, bugs, leaves, and dirt just to name a few. All must be trimmed off and thrown away thus lowering your yield.

When we cape it for you, we hoist, hang, & skin out the neck & shoulders while keeping the meat clean and edible resulting in higher yield.
Kentucky Hunters For The Hungry
Kentucky Proud Meat Processing

All deer must have a valid Telecheck confirmation number.
No exceptions. Please obtain before arriving.
800-CHK-GAME (245-4263)
Deer should be field dressed in the field.

Deer processing services at John
We've provided game & deer processing in Kentucky for more than thirty years. We take great care in all of our processing. You will get back the deer you brought in. So take care in handling the meat before you bring it in to us.

We reserve the right to refuse any deer, elk, or other game that has not been properly handled.
Please check your deer in before arriving to us. We require a valid confirmation number. No deer will be accepted w/o a confirmation. No exceptions. We prefer the deer to arrive skin-on & field dressed. Skin protects your meat from the elements and potential environmental contaminants.

Deer Processing Rates

$100 Per Head | Basic Standard Processing

John reserves the right to adjust rate (+ or -) based on size.

This includes all basics; skin, clean, cut, grind, wrap, freeze, box. Additional products & services are available. Each has their own fee and are additional to basic processing charge. Basic processing includes all standard muscle cuts...steaks, roasts, burger, etc.

Specialty Deer Products

Specialty deer products are available. These are billed in addition to the standard $100 per head basic processing. Specialty items will not be ready for pickup when your fresh meat cuts are ready. You will need to come back for them.

DO NOT ORDER THEM IF YOU ARE UNABLE TO MAKE A
SEPARATE TRIP TO PICK THEM UP.

Ready To Eat Specialty Venison Products

SUMMER SAUSAGE, JERKY, BOLOGNA, AND STICKS ARE NOT MADE
UNTIL AFTER ALL SEASONS HAVE ENDED ON JANUARY 19, 2015

SUMMER SAUSAGE

Full size rolls.  Cured and slow smoked over real hickory.  Ready to eat.

Smoked and Cured Venison Summer Sausage made from your deer.
All prices are per roll
  • $8 Mild
  • $12 Jalapeño & PepperJack Cheese

•  WILL NOT BE READY FOR PICKUP WITH YOUR FRESH CUTS •

You will have to make a separate trip to pick up your summer sausage.

VENISION JERKY

Whole muscle jerky.  Slow smoked over real hickory.  Original recipe.  Still made by hand.

Venison whole muscle jerky made from your deer.
Full Batch Only | 5 lb Raw Meat | 55% avg shrink
  • Regular - Traditional Flavor. Good spice..
  • Peppered - Extra Spice & Black Pepper. Warm.
$45.00 per Batch

•  WILL NOT BE READY FOR PICKUP WITH YOUR FRESH CUTS •

You will have to make a separate trip to pick up your jerky.

Deer Bologna | 10 lb rolls only

Wildly popular venison bologna is cured, smoked, and ready to eat.  Great hot or cold.

Venison bologna made from your deer.
Old fashioned style bologna. Slow smoked for 14-18 hours. over real hickory hardwoods. Substantial amount of pork added. Great cold or fry it for a special treat.

Original
$2.50 lb - Whole 10 lb roll
$3.50 lb - Sectioned 10 lb roll | We'll chunk it in 2'ish lb chunks and package for freezer storage

•  WILL NOT BE READY FOR PICKUP WITH YOUR FRESH CUTS •

You will have to make a separate trip to pick up your bologna.

Tex Mex Deer Sticks

Made after all seasons are completed. 

Tex Mex Venison Sticks made from your deer.
Deer sticks are made after all hunting seasons are completed. We begin stick processing around late January/February. Please do not request sticks if you are unable to wait and pick them up after season ends.

Bold spicy flavor. Encased in a natural sheep casing for a nice snap when you bite.

Bulk Pack - $10 LB

•  WILL NOT BE READY FOR PICKUP WITH YOUR FRESH CUTS •

You will have to make a separate trip to pick up your sticks.

Fresh Uncooked Uncured Specialty Deer Products

Breakfast Sausage

Deer breakfast sausage will be packaged in freezer paper for quantities under 10 lbs.

Fresh venison breakfast sausage made from your deer.
Fresh Deer Breakfast Sausage | $2.50 lb
Flavors available:
  • Mild
  • Hot
Add-Ins Available:
  • Add Pork - $3.00 lb
  • Add Beef Fat - $2.00 / head

Fresh Bratwurst

Venison Bratwurst Sausages are packaged in a freezer safe commercial poly bag.

Fresh venison bratwurst sausage made from your deer.
Our fresh deer bratwurst link sausages are full flavored. Encased in a natural hog casing. Packaged in a poly.
Pork added.

$3.65 lb - Original
$4.00 lb - Original Cheddar
$4.25 lb - Jalapeño Cheddar (10 lb minimum order)

IMPORTANT INFORMATION

If you have special needs regarding your deer processing, please inquire before dropping off.

MEAT PICKUP APPOINTMENTS

Meat pick up is done by appointment. We are a secure meat processing plant. Our front doors are not open to the public every day all day. We have certain hours and days that are available for you to pick up. These will be scheduled for you.  

If you are unable to meet your scheduled appointment date, call and reschedule. If you come on a day outside of your appointment time and our doors are locked, you will not be permitted inside and your meat will not be loaded out. 
Please pick up your order as quickly as possible. Freezer space is valuable real estate during this time of the year for any meat processor. Pickup backlogs create problems for everyone behind you.

YOU WILL RECEIVE ONLY TWO CALLS FOR PICKUP

You have a 5 day grace period to pick up your order after notification.

A $2.00 per day storage charge will accrue thereafter.

IF YOU DO NOT PICKUP WITHIN 21 DAYS AFTER NOTIFICATION,
YOUR MEAT WILL BE SUBJECT TO DISPOSAL & DONATED.
YOU WILL NOT BE REFUNDED.

Specialty products take longer to make. You will need to make an extra trip to pick them up.

We WILL NOT hold your fresh meat until your specialty meats are ready.

• ABANDONED MEAT DONATION •

Each year, we have deer orders that are abondoned and not picked up as scheduled. If you know a family in need & would like us to add them to our donation list, send their name, the name of the person who will pick up for them, a phone number & email for the person who will be picking up and delivering the meat to the family to needyfamily@johnscustommeats.com. There are no guarantees we will have meat available for them but if we do, they will get the meat at no cost to them.

• CAPES MUST BE PICKED UP NEXT DAY AFTER DROP OFF •

• NO EXCEPTIONS! •
WE ARE NOT RESPONSIBLE FOR CAPES LEFT BEYOND 24 HOURS
We are processing livestock and meat for wholesale and retail in addition to the game processing service for hunters during this time. We ask that you respect our farmers and livestock while on our premise. Our property is under constant video surveillance and monitoring. Use ONLY DESIGNATED ENTRANCES to avoid engaging security alarms. 

Under NO circumstances are you permitted to field dress, skin, or cape on our property.

We are a participating processor in Hunters For The Hungry

Kentucky Hunters for the Hungry is a charitable volunteer run organization comprised of responsible hunters and conservationist who encourage hunters to harvest and donate deer each season. KHFH is a statewide hunger relief program dedicated to providing a healthy source of protein to needy Kentuckians....more information.

Downloads

Kentucky Hunting Seasons 2012-2013
Kentucky Fish & Wildlife Hunting and Trapping Guide
Hunter Harvest Log