Hunting Seasons & Regulations:
Deer Seasons on Private Lands:
Vacuum packaged items may turn a dark red or brown color due to the myoglobin in meat. When exposed to oxygen, the myoglobin creates the bright red color you are used to seeing. Vacuum sealing removes all of the oxygen from the packaging causing the meat to become dark. This type of packaging allows meat to last for 2-3 years in the freezer. For more information, please visit https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/color-meat-and-poultry
Our skinning shed is open 24/7 year round. Our pick-up hours change seasonally.
Normally, you can expect to recieve about 1/3 of your deer back. This can be affected by where you shot the deer. We will not keep any meat we would not eat ourselves (bloodshot, etc).
We let deer hang 4-7 days in the cooler before processing. This time may vary during peak deer season (October-Decemeber). If you would like your deer hung a shorter/longer period of time, please let someone in our office know so we can make arrangements.
Most of the time we go by what is on your ticket at the time of drop off, but we will do our best to make any changes you request. Changes are not guaranteed.
Yes! We are a Custom Exempt processing facility.
All processed meats are vacuum sealed in 1-2 lb. packs. It is frozen immediately after processing.
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