6 Williams Branch Road
Barnardsville, NC 28709
(828) 263-4073

Deer Club cut sheet

One sheet per deer. Fill it out when you drop off, or bring it filled out and save yourself the wait. Anything you leave blank we’ll cut the way we’d cut our own, and anything you don’t want becomes ground venison.

Member
Phone
Hunting license no.
Date in
Deer — 1st, 2nd, 3rd, 4th

Tag & harvest

North Carolina requires big game to be reported before processing. Bring your authorization number with the animal.

Big game report no.
County taken
Date taken
Buck / doe

How you want it handled

Cape & antlersFor the taxidermist Save the capeAntlers onlyNeither
Package size 1 lb2 lb
Steak thickness ¾"1"1¼"

Whole muscle

BackstrapLoin Whole, uncutSteaksButterflied
TenderloinInside the cavity WholeMedallions
Hind quarter RoastsSteaksCube steakGrind it
Front shoulder RoastsStew meatGrind it

Ground venison

Venison has almost no fat of its own. Straight ground venison is lean and crumbly. Most people have us blend in pork or beef fat — the more you add, the better it holds together and the better it cooks.
Blend Straight venison10% pork fat20% pork fat20% beef fat
How much groundOf what’s left after the cuts above All of itSplit with sausage below

Sausage

Tell us roughly how much of the animal you want turned into each. Leave blank for none.

Breakfast sausageBulk only, no patties Pounds
Bratwurst Pounds
Summer sausage Pounds

The rest

HeartYesNo
LiverYesNo

Anything else