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We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!

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The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO.  In Business Since 1949.

Craig Meyer/Owner
is the MEATMAN!

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Customer Reviews


Want to process your own deer and save money? Learn how the professionals do it with our own
Ask The Meatman's Deer Processing DVD's!

Our Deer Processing DVD Our How to Make Deer Sausage, Snack Sticks and Jerky DVD Our Deer Skinning and Gutting DVD
View Video Clip of Our Deer Processing DVD View Video Clip of Our How To Make Deer Sausage,
Snack Sticks and Jerky DVD
View Video Clip of Our Deer Skinning and Gutting DVD


Do you have a bunch of deer setting in your freezer? Is it going to waste?

Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit!
It includes our fantastic Deer Sausage Seasoning, Fibrous Casings and Complete Instructions
for 25 lbs., 50 lbs. or 100 lbs. of meat.  Click here to find out more!

Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit!
It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete Instructions for 25 lbs., 50 lbs. or 100 lbs. of meat.  Click here to find out more!

Already have your Deer Sausage Seasoning, but no Fibrous Casings? We also sell our Fibrous Casings by themselves in either Clear or Mahogany Preprinted Deer Sausage Fibrous Casings!

Already have your Deer Snack Stick Seasoning, but no Collagen Casings?
 We also sell our Collagen Casings by themselves!


We here at Ask The Meatman developed this "Estimate Deer Weights" Formula from over 35 years of Processing Deer.

This formula is now listed Martindale's Calculators Online. They now have over 18,135 different calculators online that you can use FREE!
There are many excellent Hunting related calculators on this sight.

Just click here to view the Martindale's Sports and Hunting Calculators Page!

Attention Wild Game Hunters
Ask The Meatman would like to see the pictures of your latest Deer, Elk, Moose, Antelope, etc.
If you would like us to put them up on Ask The, just email your picture, along with a description to us by
clicking here.

I received the knives that I ordered from you to give to my husband for Christmas. We are avid deer hunters and will put them to good use.  They are the greatest!  He will love them.  Thanks for making me look so good!
Paula DeWeese, CPS  Principal's Secretary  Manual High School  Peoria Public Schools

Customer Reviews

Here's a photo of a deer hanging in our cooler.  Approximately 85 lbs. hanging weight. Learn how to cut up your own deer with our Deer Processing DVD!



We Only Sell Products That We Use - So YOU Only Buy The BEST Products!


 Find out more of what makes Ask The a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Are you tired of the hassle other websites put you through just to place your order?  You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!

And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!

EVERY Price you see is your FINAL, TOTAL Price!!


[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping. 
 NOT a sub-standard 4 to 6 week shipping period that some websites offer with their free shipping!]



How To Estimate Deer Weight -

 One of our Most Popular Deer Pages




Deer Processing Videotape.  How to video on cutting and wrapping venison.Deer Processing DVD
This DVD was filmed November 15, 2005 and was updated to include easier instructions for the novice meat cutter!
We RECOMMEND Our Deer Processing DVD as the
BEST Gift Available for Deer Hunters!!

This DVD is 1 HOUR & 40 minutes LONG and includes Chapter Menus for EASY Navigation!

This DVD+ Format and will play on ANY DVD Player!  Recorded on Nov. 15, 2005.

This is an instructional video detailing the processing of a white tail deer. We show the breakdown of the entire animal and wrapping/storage techniques.

Follow along as we demonstrate how to prepare boneless hind quarter (ham) steaks, butterfly chops, tenderloins, roast and ground deer.

We charge $60.00 to process a white tail deer in the above manner.  With the use of this video, hunters can spend a fraction of this cost processing their own deer. 
This will be an excellent value year after year!

Watch a video clip from our Deer Processing DVD!

 Order Your Ask The Meatman Deer Processing DVD™  for ONLY $14.97 TODAY by clicking on the "Add To Cart" button below.  As ALWAYS - Shipped FREE in the U.S.!

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How To Estimate Deer Weight - One of our Most Popular Deer Pages

Click Here to View the Victorinox 5 Inch Boning Knife that we use to process and skin ALL of our deer

FAQ Deer

Our Own "Deer Processing" DVD

Deer Sausage Seasoning

Deer Sausage Casings

How to make Deer Jerky

How To Make Deer Sausage [Our Deer Sausage Recipe]

Cooking Venison Tips

Deer Recipes

Deer Recipes 2

Wild Game Recipes

Venison Marinades

Our Deer Processing Prices

Ask The Meatmans Favorite Meat Links

Fresh Sausage Seasonings

Deer Charts 

Info Deer

Deer Cooking Times and Methods 

Moon Phase Info

Tips Deer

Deer Links 

Deer Links Page 2

Deer Handling Tips 

Deer Handling 

How To Estimate Deer Weight One of our Most Popular Deer Pages

CWD (Chronic Wasting Disease)

Nutritional Value of Venison 

Deer Processing

Shake-On Seasonings from Spicecraft - Witts

Deer Freezer Chart and Freezing Info

Venison Cooking Tip #1
Let it sit: After taking a roast out of the oven, wait 20 minutes before carving it. This allows meat to reabsorb juices

Our How To Make Deer Sausage, Deer Snack Sticks &
 Deer Jerky DVD

View Video Clip from Our How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD

This DVD is 1 HOUR & 26 minutes LONG!

This DVD+ Format and will play on most DVD Players!  Recorded on February 20, 2006.

This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.

Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse.  We charge $3.00/lb to make Deer Sausage, $6.00/lb to make Deer Snack Sticks, and $15.00/lb to make Deer Jerky!  With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!

Watch a video clip from our How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD!

This will be an excellent value year after year! 
ONLY $19.97 - Shipped FREE in the U.S.!

Place your order for Our How To Make Deer Sausage, Snack Sticks & Jerky DVD by Clicking the "Add To Cart" button below

Our Own "Beef Processing" DVD


View Video Clip from Our Beef Processing DVD

Our Own "Pork Processing" DVD 

View Video Clip from Our Pork Processing DVD

Venison Cooking Tip #2
Reduce heat: Venison has less fat than beef roasts, so lower the cooking temperature to 275-300 degrees when roasting in the oven. Beef is usually cooked at 325-350 degrees.

We have a FREE PDF article on "Processing Your Venison at Home". 
To view it, just click here.

If you would rather download the FREE PDF "Processing Your Venison at Home" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

We also have a FREE PDF article on CWD (Chronic Wasting Disease)
 available on our CWD web page.
 Click here to view our web page and have access to our CWD PDF File.

The Forschner 5 Inch Boning Knife is the BEST knife to use for the beginning Meatcutter!  And it's also a GREAT Knife for the Experienced Meatcutter !If you are planning on cutting your own deer, you will need a good boning knife.  Why not order one of our Victorinox 5 Inch Boning Knives!  This is the same knife we have used for  decades at Jackson Frozen Food Locker. 

Factors Affecting Carcass Weight & How Much Meat You Get

Interested in the Nutritional Value of Deer?
Is Venison high in cholesterol or carbohydrates?
Click here to find out!

Not sure how to cook this years deer meat?
Then check our pages with tips on how long to cook deer chops, steaks and roast!  Click here to learn how!

Click here for more Venison Cooking Tips!

Venison - Tough Meat?

The first place to handle problems with tough meat and an off-flavor is in the field. The best deer for the table is a young doe rather than a big buck, because tenderness decreases as age increases.

Taking a good shot in the field is important. The gaminess of deer meat is directly related to how much the animal runs after being hit.

Panicked deer flood their bodies with adrenaline when they’re in danger. Their heart races and blood pours into their muscles. The extra blood helps rev up the muscles for flight but produces lactic and pyruvic acids in return. These acids, extra blood and adrenaline are the major reasons why venison may taste wild or gamy.

Field dressing your deer as soon as possible will remove most of the blood from the carcass.

Venison Cooking Tip #3
Grill it: Avoid direct flame and don’t sear venison with high heat. Baste with marinade during cooking. Don’t use a fork to turn venison, because it will puncture the meat and allow juices to escape.

Deer Skinning Tips

The #1 thing to keep in mind when skinning your deer is to use your hands more than your knife. Pull the hide away from the body HARD as you skin makes it easier to skin.  You could almost skin a deer with your finger this way if you start skinning while the deer is hot.


The longer a deer hangs the harder it will be to skin.  So skin the deer as soon as possible.

Younger deer are easier to skin than older deer.

 Does are normally easier to skin than buck.

DON'T EVEN TRY AND SKIN A FROZEN DEER!  If it's frozen, let it hang in a commercial cooler to thaw out some, then try skinning the deer.

Need your deer processed?  Visit our Deer Processing page for prices, services, and information.

We now have a PDF file from the Wisconsin Department of Agriculture
that has a diagram of a deer's lymph nodes, spleen, tonsils, and spinal cord.
Just click on the link below, include your name and address, and I will e-mail this file FREE!
Send me the CWD Deer Diagram FREE!

Venison Cooking Tip #4
When preparing venison, remove all fat before cooking.
If left on the meat, the fat imparts an unpleasant taste to the dish.

Check out our Deer Charts page with photo's and diagrams of how to
 cut up your deer the proper way!

Home Processing Tip #1

Make sure all the meat is dry before wrapping it in freezer paper, and mark each package with the date and cut of meat. Well-wrapped venison keeps for six to nine months if stored at 0 degrees in the freezer. Meat quality deteriorates more much quickly when kept at 5-15 degrees — so a freezer thermometer is a good investment.

Every year we have customers who think they should receive 150 lbs. of edible deer meat from their deer.  Even if their deer only weighed  (by estimating) 125 lbs. on foot.

An average deer here in Southeast Missouri weighs 82 lbs. dressed!
(Dressed weight is the field dress deer minus hide, head and feet).
This average has been calculated by us over 30 years of processing deer!

A good figure to use is to estimate 50% of the dressed weight of the deer is the yield in boneless deer meat.

In other words, a deer that dressed out at 82 lbs. will yield, on the average, 41 lbs. of boneless, edible deer meat.

Click here to learn how to estimate your deer's live weight, field dress weight, hanging weight and edible meat.

Venison Cooking Tip #5
Cook venison by the same methods you use for beef of similar grade.  After the fat has been removed, add beef suet, pork fat, or bacon to roast to keep the meat from becoming dry.  If barbecuing, pin strips of bacon on with toothpicks and baste with barbeque sauce.

Factors Affecting Carcass Weight & 
How Much Meat You Get

How fat was the deer?
Fatter deer yield heavier carcasses but most of the fat is trimmed off during processing.

How many times was the deer shot?
More holes, more damage, more loss of meat due to trimming.

Where was the deer shot?
Rump or loin shots destroy a lot of edible meat and ruin entire muscles.

Where is the bullet exit hole?
Where the bullet exits the deer always destroys muscle tissue.

Broken and Shattered Bones
You lose large amounts of meat due to bone splinters in hind leg and shoulders.

Was the carcass hot or cold?
As deer chill, they lose moisture & their weight decreases.

How far is neck skinned down on cape mount?
Large bucks have large amounts of lean meat in neck, you must cape down to top of head to obtain most meat possible.

Home Processing Tip #2
Take the time to remove all hair, clotted blood and fat from the meat if you’re processing deer yourself. These contribute to the wild taste of venison. Dry paper towels are great for picking up hair and removing the slimy connective tissues covering some of the meat.

Are you concerned about CWD (Chronic Wasting Disease) this year?
Find out the important facts about CWD on this page!

Attention Deer Hunters:  Are you looking for topographic maps of the area
 you are going to hunt?

 Then view and print FREE topographic maps of ANY are in the U.S. at TopoZone!!

We have 12 books and videos on field dressing, skinning, processing, tanning, and cooking deer on our Book Store Pages Deer 1 and Deer 2!

Venison Cooking Tip #6
When cooking venison steaks or chops, marinate first to make meat tender.  Cover the steaks or chops with the marinade and let stand overnight in the refrigerator.  Drain and pan broil.

What Our Customers Say About Us

Have you already ordered from Ask The Meatman? Would you like to send us your thoughts on your order?
Just click here to email us with your comments.  We appreciate the feedback!

All I can say is WOW! This is the site to help me cook up that venison to perfection...I have been doing pretty good, but can always use fresh ideas!

My husband has processed too many deer for me to remember on my island in the kitchen. This is the best website ever! I have finally found an endless supply of birthday and Christmas presents to get in the future....starting with that knife!

We are even considering processing our own beef too. Thank you for the great info. on this site. WOW!

Who would ever think a website could make a girl so happy!



Read more Testimonials by clicking here.

Last Updated:  Monday, April 12, 2021 03:50 PM

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