Tagging Your Deer
Remember that immediately after recovering your deer and before touching it you must apply your harvest tag to the animal before any dressing or dragging begins.
We will not accept deer that are not properly tagged, so do your part the best you can so we can do a great job for you!
Self Serve Drop Off Instructions
Deer are accepted outside of business hours-just follow the instructions below:
- Take a white numbered tag from the mailbox on the garage door
- Write your name and phone number on the tag
- Put the tag in the ear of your deer
- Put your deer in the "Roberts Trailer" to the left of the building
- Someone will call to get your order during business hours
- If you have any further questions call 814-825-3759
Archery Operations
- Deer are processed Wednesdays and Sundays
- Calls will be made for pick up the following day
- Your deer meat is stored in the cooler
- Please pick up within 72 hours so you can get it home to your freezer to ensure the quality of the process
We cut 1 deer at a time and treat every piece of meat as if we are processing our own deer!
Please do your best to ensure your deer is brought to us in the best condition possible.
We will skin your deer within hours of coming to us and hang it in the cooler until the next day we cut, either Wednesday or Sunday.
If you are hunting in weather that is above 40 degrees-follow these tips to keep your deer fresh!
- Complete proper field dressing
- Put a couple bags of ice in your deer
- Ice begins the cooling process & stops bacteria growth
- Get it to the shop ASAP so it can be skinned & put in the cooler
- Never wash your deer in standing water or outdoor creek as bacteria may be present that will go unseen but will adversely affect the quality of your meat
- Use only good clean tap water
