Please Note: Online Store Inventory varies from In-Store Inventory.
Contact Info:
Customer Service
803.328.9792
Store Hours:
Mon - Fri: 8 - 7pm
Saturday: 8 - 6pm

Processing

Meat quality is influenced by the hunter’s
action before and after the deer is harvested.

The five basic rules to prevent off-flavors and spoilage are:

  1. Remove the viscera as soon as possible.
  2. Crack or saw butt bone in half to release body heat before transporting.
  3. Allow air to circulate the body cavity.
  4. Cool the carcass quickly.
  5. Keep the meat cold until processed.

Deer have musk glands on the side of their hind legs near the hock. If they are not disturbed or handled, they will not affect the taste of the meat. However, anything touching the musk glands can become tainted. The knife and hands can spread tainting throughout the carcass. The tainted meat will have a strong odor during cooking and a disagreeable flavor. After field dressing, rinse out the inside of the carcass with clean water.

Do not skin the animal in the field!

If the temperature is above 40°F., refrigerate as soon as possible to prevent microbial spoilage. Avoid contamination with gas, oil, or road splash.

Do not use recyclable plastic bags for transporting deer. These bags contain chemicals that exude and will transfer into the meat!

Nichols Store has only state-of-the-art equipment to process meat. Our butcher and cooling facilities rival the finest around. We process one deer at a time! You will be certain to take home what you brought in! Satisfaction Guaranteed!

Cleaning
Skin Only $20.00
Skin & Gut $25.00
Cape out for Mount $5.00
Cleaned Quartered
Deboned
Drop Waste $10.00

 

Basic Cuts – $50.00
Burger no fat Stew**
Shoulder Steaks Cube Loin
Round Steaks Butterfly Loin
Sirloin Steaks Chops
Shoulder Roast Ribs
Rump Roast Whole Ham/Hind
Round Roast Whole Shoulder
Neck Roast
Quartered Only $15.00 (No Hang/No Wrap) Quartered Only $30.00 (Hang & Wrap Included)

 

Additional Cuts
**Stew (after 10 lbs.) $1.00/lb
Burger w/ Beef $1.00/lb
Sausage w/ Pork HOT $1.00/lb
Sausage w/ Pork MILD $1.00/lb
Cube $1.00/lb

 

Smoke Selection
Summer Sausage $2.00/lb

Summer Sausage Cheese/Jalapeno

$2.70/lb

Summer Sausage w/Cheese

$2.50/lb

Jerky Mild

$4.00/lb

Jerky Cajun

$4.00/lb

Jerky Hot Teriyaki

$4.00/lb

Jerky Peppered

$4.00/lb

Italian Sausage

$2.00/lb

Bratwurst

$2.00/lb

Kielbasa

$2.00/lb

BBQ

$5.00/lb

Smoked Ham

$15.00

Bologna

$2.00/lb

Bologna Cheese/Jalapeno

$2.50/lb

Bologna w/ Cheese

$2.50/lb

Snack Sticks

$3.00/lb

Snack Sticks Cheese/Jalapeno

$4.00/lb

Snack Sticks w/ Cheese

$3.50/lb

Snack Sticks Pizza

$4.00/lb

Snack Sticks BBQ

$4.00/lb

Pickled Snack Sticks HOT

$6.00/lb

Pickled Snack Sticks MEDIUM

$6.00/lb

Pickled Snack Sticks MILD

$6.00/lb

 


Other

Slice for Jerky

$1.00/lb

Deboning Only

$0.60/lb

Grinding

$1.00/lb

Cubing

$1.00/lb

Slice Hind Quarter

$15.00

Wrap/Vacuum Pack

$0.60/lb

HANG ONLY (min 3days)

$3.00/lb

Taxidermy/Trophy Hold (Max 14 Days)
-After 14 Days Hunter will be charged an extra 15 Days,
-After 30 Days Trophy/Taxidermy hold will be discarded.
It is the Hunter’s responsibility to either contact a Taxidermist for Trophy/Taxidermy hold or
pick up themselves. It is not the responsibility of Nichols Processing or its employees.

$10.00

Boneless Meat for Smoke

$0.80/lb

Meatloaf

$2.00/lb

Onion Bacon Burger

$2.00/lb

Patties

$0.75/lb

 

ALL DEBONED DEER SHALL BE CHARGED BY THE POUND. CUT AND WRAP $1.40/LB.

  • Please be specific with your cuts
  • All deer are aged 4-7 days
  • Please allow at least 7 days processing with basic and deluxe cuts
  • Processing will take longer when smoke products have been added
  • We process one deer at a time
  • Jerky = 15lb per deer max (whole muscle only)
  • Smoked prices are in addition to regular processing prices
  • All boneless meat brought in for smoking will be assessed an additional fee of $0.80/lb