Deer Club cut sheet

2026–27 season · Members only

Check the cuts you want and write in pounds for grind and sausage.

Whole muscle

Backstrapswhole, halved, or cut into steaks

Tenderloinsleft whole

Hindquarter roastsor sliced into steaks

Shoulder roastsor added to grind

Neck roastor added to grind

Ribs & flanktrimmed, or added to grind

Stew meatcubed, 1 lb packs

Plain ground venison

Ground with beef fat80/20

Breakfast sausagebulk

Bratwurstlinked

Summer sausagesmoked

You get your own deer back — tagged and tracked start to finish.

Everything vacuum sealed, labeled, boxed and ready for pickup.

Bring it field dressed or whole. Harvest ID required at drop-off.

Drop-off Thursday through Sunday, 10–6
6 Williams Branch Road, Barnardsville NC

Name Phone Harvest ID Date in