General Information and Pricing
Deer Drop Off / Pick Up
Regular Store Hours:
Tuesday – Thursday 8:00 – 5:30
Friday 8:00 – 6:00
Saturday 8:00 – 4:00
Closed Sunday and Monday
*Note: We do not accept whole deer from archery after November 18th. We accept boneless trimming for sausage year-round. *
After Hours Deer Drop Off
When needed: Sundays, Mondays and After Hours* (Only when temperatures are above 40 degrees at night)
Call ASAP to schedule an appointment before 9:00 pm: (262) 305-2998 – Subject to Availability
* $10 SERVICE CHARGE PER DEER added for drop off Sundays and after regular hours.
DONATIONS: We no longer accept deer donations for local food pantries
WE WILL ONLY BE ACCEPTING BONELESS TRIM FOR SAUSAGE STARTING NOVMBER 18TH. WE WILL NOT BE ACCEPTING FULL DEER.
Due to staffing issues and space limitations we will not be able to accept whole deer for gun season starting November 18th. We will only accept boneless trimmings for sausage. We apologize for any inconvenience this may cause.
Normal Business Hours For Trimming Drop-off:
Thanksgiving Day: Closed
Note: if you go somewhere else to have your deer processed, you can always ask for your trimmings and bring them back to us for sausage to be made.
Please check for updated information on Blau’s Meats’ Facebook page.
Animals MUST be field dressed and registered.
WE DO NOT REGISTER DEER
Register online at gamereg.wi.gov or by phone at 844-426-3734.
General Pricing and Information
Note: Processing Fees DO NOT include Sausage
Cut, Wrapped and Frozen: $115.00
(All boneless and guaranteed your deer back)
Grinding Hamburger .30/lb
Grinding Hamburger w/pork added .50/lb
Deer for ALL Sausage $90.00
Caped for Shoulder Mount $30.00 (frozen)
Hide Returned (not salted) $5.00 (frozen)
Antler Removal or Whole Head Returned $5.00 (frozen)
Other Big Game $1.20/ lb or $115.00 minimum. Must be skinned and quartered. Subject to clean up charges depending on how well it’s handled.
Sausage Meat Requirements!
Sausage Made from Venison and other Wild Game
(Pricing on finished weight)