Deer Processing

Start with the tag

Identify your deer

One intake is required for each deer. Use the number on the yellow carcass tag attached to the hind leg.

Hunter’s full name *

Mobile phone *

Email *

Yellow carcass tag number *

Drop-off date *

Approximate drop-off time

Do not leave an untagged deer. If the form gives you trouble, make sure the yellow number is attached, then use the check-in issue link.

Harvest record

Tell us about the deer

Harvest timing and location help us evaluate condition, yield and handling patterns throughout the season.

Harvest date *

Approximate harvest time *

County harvested *

State harvested *

KDWP tag or e-tag confirmation number *

Species *

WhitetailMule deer

Harvest method *

RifleMuzzleloaderArchery—full arrow recoveredShaft and broadhead are intact.Archery—partial recoveryA broadhead or shaft may remain in the deer.

What did you bring? *

Whole carcassCompletely field dressed.Clean boneless trimCurrent-season meat in sealed, food-safe bags · $1/lb

Optional service

Head / Antlers / Cape

Tell us before we begin cutting if anything needs to be preserved for you or a taxidermist.

Nothing SavedIncludedRemove & Return Head or AntlersIncludedHead/antlers will be removed during normal processing and returned as-is.Shoulder Cape$35Hide left long for shoulder-mount taxidermy. Head remains attached to cape for your taxidermist to finish.Taxidermy-Ready Head Skin-Out + Skull Cap$125Shoulder cape is carefully skinned completely from the head and antlers removed with skull plate intact. Cape and skull cap returned tagged and ready for delivery to your taxidermist. Does not include fleshing, turning ears/lips/nose, salting, tanning, or mounting.

Keep bones for Fido$15We’ll save suitable rib, leg and other large bones from a whole-carcass drop-off, then package and label them as raw recreational chews. Selection varies with carcass condition. Supervise pets and discard small, splintered or damaged pieces. Not for human consumption.

Included in $200 processing

Choose your fresh cuts

Use our practical standard or customize the major cuts. All burger is packaged in one-pound packages.

Use Main Street Mercantile’s standard cutRecommendedTenderloins whole; backstraps as 1-inch medallions, two per package; rounds divided between steaks and approximately 3-pound roasts where practical; shoulders as roasts; remaining trim as burger.Customize my cutsChoose each major cut below.

Usable venison trim

Rank specialty products

We will not know the final trim weight until your deer is cut. Choose burger only or rank 10-pound venison batches in the order you want them filled.

Make all remaining trim into burgerNo additional processing charge. Added pork fat is billed separately.Fill specialty batches in priority orderEach selection uses 10 pounds of usable venison. Repeats are allowed. Any remainder under 10 pounds becomes burger.

Snack sticks, summer sausage and brats automatically include pork equal to 23.5% of the venison batch. Posted prices include the pork and are billed on prepared raw batch weight before stuffing or cooking.

Burger fat *

When processing is complete

Pickup or ship it home

Out-of-state hunters do not need to stay in Kansas until the order is finished.

Pick up at Main Street MercantileWe will contact you when the order is ready.Ship my frozen orderStarts at $100Shipping is invoiced through Territory Trading Company when your deer is ready.

Special instructions

Identify your deer

Tell us about the deer

Head / Antlers / Cape

Choose your fresh cuts

Rank specialty products

Pickup or ship it home

Deposit and authorization

Your selected service

Please acknowledge each item