Our take: If you need deer processing in Oklahoma, the main numbers are simple: $200 per deer, $100 per fawn, and specialty items can add about 7 to 10 days to pickup time.
We reviewed the process at Wild Country Meats in Cleveland, Oklahoma, so you can show up ready. Vacuum sealing is included, paper wrap costs $20, tenderizing costs $15 per deer, and beef fat is $5.00 per pound. If a carcass comes in dirty, there may be a $1.50 per pound cleanup fee.
That gives us a clear game plan before we drive over.
We like to keep this simple: know the base price, choose your cuts before you arrive, and tell the staff about any sausage, snack sticks, or taxidermy requests right away.
What matters most to us:
- Base processing price: $200
- Fawn processing price: $100
- Hours listed: Monday through Saturday, 10:00 AM to 6:00 PM
- Specialty-item delay: about 7 to 10 days
- Location: 300 S. Broadway, Cleveland, OK
A few points stand out.
First, they track each deer by tag number from drop-off to pickup. That matters if you want your own animal kept with your order.
Second, your final total can change based on add-ons and carcass condition. If you want paper wrap instead of vacuum seal, extra fat in burger, or steak tenderizing, say it at the counter.
Third, pickup timing depends on what we order. Standard cuts move through the line faster. Sausage and sticks take more shop time because they have to be cured and smoked.
If we want the smoothest drop-off, we would do three things before leaving home:
- Keep the deer cold
- Keep it as clean as possible
- Know our cut list before we arrive
We would also double-check the shop schedule before making the drive, especially during rifle season when volume goes up and hours may change.
For hunters planning a mount, there is one more step. Taxidermy requests need to be made before processing starts. Deer caping for a shoulder mount is $60, and European mount prep is $60.
Bottom line: We see this as a straight process. Bring in a clean, cooled deer. Give clear instructions. Review the receipt before you leave. That puts us in the best spot for a smooth pickup later.
Deer Processing at Wild Country Meats: What We Offer
We handle wild game processing at Wild Country Meats in Cleveland, Oklahoma, at 300 S. Broadway. Our team processes deer, elk, antelope, bison, moose, bear, bighorn sheep, and mountain goats. Each animal gets a tag number at drop-off, and that same number stays with it through pickup.
"Wild Country guarantees that the meat you take home is solely & completely from the animal you bring us for meat processing in Oklahoma."
We keep each animal separate on the table. We also grind each one separately. That system helps us track your order from start to finish.
Finished-Meat Options: What We Can Make from Your Deer
We can turn your deer into:
- Steaks
- Roasts
- Ground venison
- Summer sausage
- Snack sticks
Vacuum packaging comes standard. If you prefer, we also offer paper wrapping instead.
If you want add-ons, tell us at drop-off. We can add beef fat to ground meat, and we can mechanically tenderize steaks.
We can also package livers, hearts, and tongues. One thing to know: those items may not come from your deer.
Video: Full Whitetail Deer Processing Walkthrough
Watch the full whitetail workflow below.
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Deer Processing Prices: How Our Pricing Works
Deer Processing Prices & Add-Ons at Wild Country Meats Oklahoma
We charge $200 flat per deer for basic deer processing, not by hanging weight.
For fawns, the price is $100 each.
Your price is locked in when you drop the animal off, so we always suggest checking current rates before you make the drive.
"Fees are secured at time of drop-off."
Next, we want to confirm the items that can change your total before you bring your deer in.
What Can Change Your Total: Key Price Factors
These are the main charges to know before drop-off.
| Service or Product | How It’s Charged | Included | Extra Charges |
|---|---|---|---|
| Basic Deer Processing | $200 flat per animal | Steaks, roasts, burger; vacuum packaging | Beef fat addition, tenderizing, dirty fee |
| Fawn Processing | $100 flat per animal | Same standard cuts; vacuum packaging | Same add-ons as standard deer |
| Beef Fat Addition | $5.00 per lb | Fat blended into burger | Based on the percentage you request |
| Steak Tenderizing | $15.00 per deer | Mechanical tenderizing | Elk tenderizing is $40.00 |
| Paper Wrapping | $20.00 per deer | Alternative to vacuum packaging | N/A |
| Dirty Fee | $1.50 per lb | Extra trimming and cleanup | Applied at our discretion |
If a deer comes in with excess hair, dirt, or bloodshot meat, we may add a dirty fee of $1.50 per pound at our discretion.
We need all add-on requests at drop-off. That includes things like beef fat, tenderizing, or paper wrapping.
After pricing, here is how drop-off works.
Drop-Off Process: How to Bring Your Deer to Us
Here’s how deer drop-off works at our Cleveland, OK facility.
Before You Drive: What to Confirm Ahead of Drop-Off
Our standard hours in Cleveland are Monday through Saturday, 10:00 AM to 6:00 PM. During rifle season, we often stay open longer.
Before you make the drive, check our schedule for the latest hours.
We also ask that you bring your deer in clean and properly cooled. If an animal has not been handled well in the field, we may apply a dirty fee of $1.50 per pound. Good field care goes a long way here.
At the Counter: What We Ask for at Drop-Off
When you arrive, our staff unloads your deer and tags it right away. That tag stays with your deer through the full process.
We keep each deer tagged and separate during processing.
At the counter, we’ll ask for:
- Your name and phone number
- Your cut list
- Your packaging choice
- Any add-ons, like beef fat or mechanical tenderizing
- Any taxidermy requests
Before You Leave: What to Check on Your Receipt
Before you head out, look over your receipt and make sure everything is correct.
Please confirm:
- Tag number assigned to your animal
- Cut list, such as steaks, roasts, and burger
- Packaging preference, vacuum seal or paper wrapping
- Add-ons, such as beef fat or mechanical tenderizing
- Taxidermy request, if needed
- Your contact information for pickup notice
At pickup, you’ll get an itemized inventory report that lists every cut in your order.
"We track your product every step of the way with tags, photos and detailed labeling and give you an itemized inventory report showing all meat cuts on pickup or delivery." – Wild Country Meats
Once the paperwork is done, your deer moves into processing, and pickup timing starts from that point.
Turnaround Times: What to Expect for Pickup
Once your deer moves into custom processing, timing depends on what you ordered.
Standard cuts, like steaks and roasts, usually move the fastest. They go straight from the cutting table to vacuum packaging. Specialty items, like summer sausage and snack sticks, take more time because they need injection, curing, and smoking before packaging. That extra work adds time to the order.
That is why standard cuts are often ready before specialty products.
We do not post fixed completion dates. Volume shifts from week to week, especially during rifle season, when we run extended hours.
| Product | Likely Processing Stage | Confirm at Drop-Off |
|---|---|---|
| Standard Cuts (Steaks, Roasts) | Cutting and vacuum packaging | Specific steak thickness and roast sizes |
| Ground Meat | Individual grinding and packaging | Beef fat addition and packaging size |
| Summer Sausage / Snack Sticks | Curing, smoking, and final packaging | Flavor varieties and total quantity |
What Can Speed Up or Slow Down Your Order
Rifle season is our busiest stretch. When volume goes up, every order can take longer. We extend our hours during that period, so it helps to check our schedule before making the drive.
Carcass condition is another big factor. Deer that need extra cleanup slow intake. A clean carcass usually moves through intake faster.
Specialty products, like summer sausage and snack sticks, are usually the slowest part of the lineup. Curing and smoking can add 7 to 10 days. If you are placing a specialty order, ask us for a current estimate at the counter so you can plan pickup with fewer surprises.
Clean field care also helps protect meat quality, which we cover next.
Meat Quality, Field Care, and Taxidermy: What You Need to Know
Field Care Basics: How to Protect Your Meat Before Drop-Off
Before a deer reaches the cutting table, field care and drop-off details shape meat quality and can affect how fast processing moves.
We see this all the time: field care has a direct effect on meat quality. We recommend cooling the deer as soon as possible after the shot, then keeping it cold until drop-off.
We also urge hunters to keep the carcass clean during field dressing. Mud, dirt, and hair can damage meat quality and slow intake.
For a full prep walkthrough, our hunter’s checklist for deer processing covers the process from the field to the drop-off counter.
Taxidermy Requests: What to Tell Us Before Processing Starts
If you’re planning a mount, tell us at drop-off before processing starts.
If you want a shoulder mount or European mount, we need to know that at drop-off before any processing begins. Taxidermy prep is handled by Prairie Ghost Artistry.
At drop-off, clearly tell us what you want returned, the cape, antlers, or both. Caping for a shoulder mount costs $60 for deer, and European mount prep is $60.
Key Takeaways for a Smooth Deer Drop-Off
- Confirm hours and pricing before you drive, especially during rifle season. Check our schedule for current hours.
- Keep the deer cold and clean to protect meat quality and help avoid extra fees.
- Request taxidermy prep at drop-off and name the parts you want returned.
FAQs
Do I need to call before drop-off?
No. We can drop off deer for processing at the Cleveland facility at 300 S. Broadway, Cleveland, OK 74020 without calling ahead.
We do not need an appointment. Still, we suggest checking the current hours before heading over, especially during rifle season, when hours may be extended.
How should I quarter or transport my deer?
In warm weather, we remove the hide and quarter our deer as soon as possible so the meat cools down faster. Then we move it in coolers packed with ice and keep it at or below 40°F.
In cooler weather, if temperatures stay below 40°F, we can bring the whole carcass. We keep it clean and free of dirt, leaves, and grass, and we always make chilling the meat the top priority to help prevent bacterial growth.
Can I choose how much of my deer becomes sausage or burger?
Yes. We can customize how your deer is processed, including how much goes into sausage, burger, steaks, roasts, and other specialty items.
When you drop off your harvest, please clearly share your cutting instructions so we can process it the way you want.