![]() At the time the animal is dropped off, you are given a specific pick-up date and pick-up hours for the specific pick-up date. Our typical turn-around time for processing during the peak season is approximately 1 week. The "storage fee" that we charge to store your animal and keep it frozen is minimal compared to the inconvenience that it creates when we have to minimize the number of carcasses coming in, ultimately effecting other hunters who also want to drop off a carcass. This is the nature of a seasonal business, as some of you may know. Even though our freezer is 75 ft x 12 ft, we are at capacity during the hunting season at any given time. It was at this time we had to develop a "storage fee" policy to ensure that we were able to take the maximum number of carcasses daily, trusting that the orders would be picked up in a timely manner. Within five years, our game processing business had grown by 200%. We were able to negotiate a pickup date with our customers with some flexibility. When we opened our business at this location in 1990, our production of game was at an easily manageable number. WE ARE NOT RESPONSIBLE FOR ANY ALLERGIC REACTION AFTER CONSUMING OUR PRODUCT. While we do take steps to minimize the risk of cross contamination between product types, we cannot guarantee that any of our products are safe to customer's with food allergies. ![]() makes every attempt to identify ingredients containing known allergens. If you are concerned about the allergens listed above (or those that may not be listed) we recommend you not eat meat processed in our facility.ĭISCLAIMER: Steve's Meat Market, Inc. The following are known major allergens (recognized by USDA Food Safety & Inspection Services-FSIS) used in facilities where we obtain our ingredients: If you have severe allergies to these types of items, then you must use discretion when eating wild meat. Their diet includes wild grasses, weeds, nuts, acorns, flowers, etc. These animals are WILD which means their diet and/or activity is not monitored. AllergensĬAUTION: Wild game animals are not inspected. Please note that our recipes CANNOT be altered to accommodate specific dietary requests. However, if you have specific ingredient questions you may inquire with management. For further information on CWD and testing, call Colorado Parks & Wildlife at (303)297-1192 or visit their web site at IngredientsĪll of our recipes are proprietary therefore, a full ingredient list is not available. We can in no way guarantee your animal does or does not have CWD and we do not assume responsibility for testing or failure to test for CWD. We will report any suspicious animal to Colorado Parks & Wildlife. will not knowingly accept any animal showing signs or symptoms of CWD. ![]() **Chronic Wasting Disease (CWD) has been detected in several states in elk and deer. Burger is double ground and we recommend adding 10% beef or pork suet for flavor and consistency.įor your convenience, Steve's Meat Market is open seasonally, September to end of January. Sausage and Jerky are packaged as shown on our processing price list. All meat is packaged and frozen immediately.īurger is packaged in a 1 lb (approx.) poly-chub. All packs are professionally labeled with the animal type and specific cut. Packaging, Labeling & FreezingĪll steaks and roasts are vacuum packed (NOT FREEZER WRAPPED) to ensure freshness & longevity. An average whole animal will yield about 55% of the hanging weight (based on care taken in the field). Shank and neck meat are ground for burger, sausage, and/or jerky. Roasts come from the shoulders, are approximately 2-3 lb each, and are netted for easier cooking. We recommend a thickness of 3/4 inch and we package for a family of three (approximately 1-1/2 lb packs). backstraps, butterflied), Sirloins, and Rounds. We process deer, elk, moose, antelope, bear ( custom only during Sep.), buffalo, mountain lion, big horn sheep, mountain goat, wild boar (anything else)? All animals MUST have a carcass tag attached (refer to state requirements) or receipt from private ranch, NO EXCEPTIONS.Īll steak cuts are boneless and include Tenderloins (whole), Loins (a.k.a.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |