Forty years cutting deer in Clinton County. Everything comes off the bone, gets cut to the list you fill out at drop-off, and goes home vacuum sealed and labeled with your name and your tag number. Summer sausage, jerky, snack sticks and brats are made here in the same building. Most deer are back in your hands in about a week.
Cutting since 1986 · Drop off seven days in season, 7 a.m. to 10 p.m. · Everything boned out, nothing sawed through
What we do
The standard job is the whole animal boned out and cut the way you mark the sheet: steaks, roasts, stew meat, and the rest ground. Where people spend their money after that is the specialty side, and it is worth knowing before you get here, because you decide how many pounds go into sausage at the counter and not afterward. A common split is half the grind kept as burger and half turned into summer sausage and sticks.
Everything comes off the bone. No band saw through the leg, no bone chips, no shanks left hanging. You fill out a cut sheet at the counter: how thick you want the steaks, whether you want the backstraps whole or cut, roasts or no roasts, stew meat or all grind. It comes back vacuum sealed, labeled by cut, with your name and tag number on every package.
$110 a deer
Made here in our own smokehouse, not sent out. Regular, jalapeno and cheese, and a hot version that is genuinely hot. Sold back to you in one and a half pound chubs, ready to slice. This is the single most common add-on and the one people run out of first, so figure more pounds than you think.
$3.75 a pound
Whole muscle, sliced with the grain, marinated and dried, not a ground and formed jerky. Original, peppered and teriyaki. It takes about three pounds of raw meat to make a pound of jerky, which is why the per pound number looks high next to the sausage.
$6.25 a pound
The thing that disappears out of a truck console. Regular, hot, and cheese. Bagged in one pound packs so you can throw one in a bag and leave the rest in the freezer.
$4.50 a pound
Fresh links in natural casing, breakfast sausage in one pound rolls, and burger blended with beef or pork fat at whatever ratio you ask for. Plain deer burger with nothing added is also fine and costs nothing extra, it just cooks dry, and we will say so at the counter rather than after.
$2.50 a pound
We will skin it if you did not, and we will cape it correctly for a shoulder mount if you tell us at the counter, which means cutting well behind the shoulder and not up the throat. Say it before we start, because a cape cut wrong cannot be uncut. Hides can be left with us.
skinning $25
What it costs
The $110 covers the whole animal boned out and cut, however big it is, and we do not charge by the pound on the standard job. Specialty pounds are on top of that and you choose them at the counter. Payment is cash or card when you pick up, not at drop-off. Turnaround is about a week for a standard cut and closer to two weeks if a lot of it is going into sausage and sticks, because the smokehouse runs on its own schedule. Opening weekend and the first weekend of rifle season we take in more deer in three days than the rest of the month, so those two turnarounds run longer and we will tell you a real date when you drop off. Prices here are illustrative for this preview.
The cooler
Worth seeing before you hand an animal to anybody. Deer go into a cooler on a numbered rail, not into a pile. The cut room is separate from the drop-off bay. Your tag number stays with your meat from the rail to the vacuum sealer, and it is printed on every package that goes home with you.
The shop
Owner name goes here has been cutting deer in this county since 1986, which is long enough that the people bringing them in now were riding along with their fathers the first time they came out here. Two of us cut, the smokehouse is in this building, and nothing goes out to a plant somewhere else and comes back with your name stapled to it.
The reason this page exists is that our whole year happens in about six weeks. From the first weekend of November to the middle of December, somebody is standing in a field at four in the afternoon with an animal down and a phone in his hand, and he needs to know three things: whether we are taking deer today, what time the door closes, and what it costs. None of those three things has ever been findable on the internet. They are all on this page now, in the header, in the headline, in the price list and in the hours, because that is the only part of this that anybody actually needs.
Owner name goes here, Plattsburg
Where we are
123 Main St
Plattsburg, MO 64477
Gravel lot with room to turn a trailer, and the drop-off bay is the roll-up door on the north side with a light over it. Back up to the door. If it is after hours in season, the light is on and somebody is inside; ring the bell on the door frame rather than calling. There are cut sheets and a pen on the counter, and it takes about four minutes to fill one out.
The ten o'clock close runs from the first weekend of November to the end of the season, and it is the whole point: a deer down at dusk should be hanging in a cooler that night, not in a truck bed until morning. Call before you drive out anyway, because on the two big weekends the cooler does fill up, and if it is full we would rather tell you on the phone than have you make the drive. Off season we are here weekdays for pickups, hides and beef work.
Towns we cover: Plattsburg, Lathrop, Gower, Turney, Trimble, Cameron, Stewartsville, Osborn, Maysville, Kearney, Smithville, Holt, Excelsior Springs, Polo and the farms on the county roads through Clinton, DeKalb, Caldwell and northern Clay.