Endless Mountains Archery
 
 
 
 
     
 
Deer Processing

Jeff Scavazzo leads the Jeff Scavazzo's Deer Processing team. A butcher by trade, Jeff has been involved in the meat industry his entire adult life. He has learned to make specialty products while working in his family's meat processing business. Over the years he has taken gourmet cooking classes and has developed his own recipes. As the meat processing business has grown over the years, he now makes retail meats for the public using USDA inspected beef, pork and chicken.

Jeff Scavazzo's Deer Processing started processing deer to provide Endless Mountains Archery customers with the added service of processing their meat in 1994. During our first season Jeff Scavazzo's Deer Processing processed a total of 77 deer. Word of our cost effective processing rates, exceptional customer service and quality products spread through the region and the next year, we had a 320% increase in deer processing with 243 deer passing through our doors. (Now, it's not uncommon for us to receive this number or more on an average opening day!)

Today we process an average 700 - 800 deer annually as well as other exotic game.

We are happy to process deer which have been properly field dressed or de boned clean meat for processing. We prefer to have the hide left on the deer for sanitation purposes. Customers may wish to check out our frequently asked questions for additional information.

At the time of receiving deer, an order is written up, the hunter gets one half of the number assigned and the other half is attached to the deer to ensure you get the meat you bring in. The deer is then put in a skinning cradle, skinned, then hung up and washed. It immediately goes into the cooler and when appropriately chilled, the processing begins.

Customers may choose from a variety of processing options. Some of our commonly requested services are listed below. Looking to have your deer specifically processed differently? No problem. Contact us today to discuss how we can meet your processing needs!

  • Deer caped out for mounting
  • Pork Added to Deer Meat
  • Do It Yourself Sausage Spices
  • Minute Steaks
  • cubes
  • Venison Kielbasa
  • Venison Kielbasa with cheese & Jalapeno
  • Venison Salami
  • Venison Summer Sausage
  • Venison Summer Sausage with cheese
  • Venison Bologna
  • Venison Slim Jims
  • Venison Slim Jims with cheese
  • Venison Teriyaki Slim Jims
  • Venison Imitation Bacon
  • Venison Jerky
  • Venison Smoked Hind Quarters -Whole
  • Venison Smoked Hind Quarters -Cut into Steaks
  • Venison Smoked Hind Quarters -Chipped

** We do not vacuum pack any of our specialty sausages. **

 

While we believe our virtual tour of our meat processing plant clearly shows we are very different from the many self promoting processors working out of a garage, our customers are encouraged to come and see the operation. We pride ourselves on having a very professional, clean working environment.

Jeff Scavazzo's Deer Processing is proud to participate in the Hunters Sharing the Harvest Program. (We are currently the ONLY participating butcher in Susquehanna County!) This program is Pennsylvania’s  charitable venison donation program for hunters who share their extra venison via a statewide network of participating butchers to Food Banks across Pennsylvania. Hunters interested in this program may click here for additional information.

©2010-13 Endless Mountains Archery • 600 Valley Rd. • Montrose, PA 18801 • (570) 553-2703
 
;