Wild Game

We are extremely picky about hides that we will accept. They must be cleaned well, not full of chunks of fat and meat. Not full of holes. They also must be heavily salted. We have a salting station that you can use if you like. Pictures provided below will demonstrate what is and isn’t acceptable. JIM IS VERY PARTICULAR ABOUT THIS PART!

ATTENTION: MINISTRY RULES - ROADKILL
If you would like to claim a roadkill deer, you MUST register the animal online with the Ministry of Natural Resources (MNR). You will receive a confirmation back from them, and this will be your “Notice of Possession”, that will act similar to a hunting tag. You must keep this registration with you, and we will need to take a copy. We will NOT be able to accept your animal without this registration. The MNR is currently only offering the registration process online. Follow the link for more details; LINK TO REGISTER ROADKILL

Country Meat Cuts Wild Game Processing Rules & Processes:
🚨PLEASE NOTE: If an animal is left on the floor of our after hours drop off cooler, or any instructions are not followed, we will not process your animal, and will call you to take it back immedietly. No if-ands-buts about it. It’s unfortunate that we have to do this.🚨

⚠️MOOSE MUST BE QUARTERED, HIDE ON, OR WRAPPED IN CHEESECLOTH, OR WE WILL NOT ACCEPT THEM⚠️

The 24 drop off cooler is OPEN!!

We are insanely busy during wild game season, so we are very serious about all of our rules and processes, to keep us flowing well. Here’s the rundown! Hunters, please ‘share’ amongst yourselves! This video is from last year, but all the info still applies: CLICK HERE FOR VIDEO

We are located about 15 minutes south/west of Barrie, Ontario.
(705) 424-2447

We should come up in any map/gps:
Country Meat Cuts
7667 County Rd. 56
Utopia, ON
L0M 1T0

▪ #1 rule please call first to see if we have room. Our coolers do reach capacity MANY times throughout hunting season.

▪ We are a HIDE on facility. Please bring your game in UNskinned or we will not be able to accept it.

▪ We are able to receive and help you with your game from Tuesday – Saturday, 9am – 4pm

▪ We do also have AFTER HOURS DROP OFF. We have a refrigerated cooler outside where you can drop your animal after hours.
▪️PLEASE NOTE that there will be no one available to help you. You will need to bring help with you to lift your animal. DO NOT knock on our house doors after hours (the wives are REALLY not nice when this happens!!)
▪️The cooler is located on the right hand side of the driveway and is clearly marked. It is the first cooler door, not the second one, which is locked.
▪️Hang your animal in the cooler and tag it with your NAME, PHONE NUMBER & DATE.
▪️We will call you for cutting instructions.
▪️PLEASE PLACE YOUR ANIMAL AS FAR BACK IN THE COOLER AS POSSIBLE, AS TO LEAVE ROOM FOR OTHERS.

▪ Here is a video to a guide to removing the head and feet: CLICK HERE FOR VIDEO

Cutting Services Available:
▪ Skinning with or without head or rug mounts
▪ Custom grinding with or without added pork
▪ Roasts – boneless
▪ Steaks & chops – boneless
▪ Trim – medium grind
▪ Stew – boneless

⭐PLEASE NOTE THAT WE ARE NO LONGER ABLE TO MAKE SAUSAGE & PEPPERETTES⭐

Moose:
Skinning – $75
Skinning For Head Mount – $150

Deer:
Skinning – $30
Skinning For Head Mount – $65

Bear:
Skinning – $75
Skinning For Head & Rug Mount – $125

Custom cutting of moose, deer and bear:
$1.50 per lb on skinned, hanging weight, $150 minimum

Includes:
▪ Custom grinding
▪ Roasts, boneless, steaks & chops, boneless, trim, medium grind, stew $150 minimum cutting charge
▪ Moose special cut; $1.75 per lb (ex. Fattina)
▪ All above are brown freezer PAPER wrapped to your specifications. Vacuum sealed is available upon request, at an additional charge of 35¢/bag.
▪ Pork available for mixing at market price.
▪ All cutting & processing charges are subject to applicable taxes and may change with notice.

⭐PLEASE NOTE THAT WE ARE NO LONGER ABLE TO MAKE SAUSAGE & PEPPERETTES⭐

▪ The most important thing to do is to cool down your game as fast as possible. An animal starts to cook from the inside out, as soon as it dies.

▪ Gut the animal immediately.

▪ Open the anal vent as large around as possible – your knife will tell you where to stop.

▪ Take care not to spill the bladder or feces. That will lead to contamination or bad taste.

▪ Remember that the better job you do cleaning your animal, the better quality of meat you will end up with. Back at home or camp, wipe out or lightly rinse the blood and debris.

▪ Hang carcass in a shaded, breezy area. Prop stomach cavity and hams open wide. This will facilitate quicker cooling and drying, especially at night. Sheds and buildings of any kind are not recommended after the carcass has cooled.

▪ We are a “hide on” only, facility. Do NOT skin the animal. Please call us for details on this rule if you are unsure.

▪ You need to get your carcass to a processor as quickly as possible. Otherwise, store at 36* or lower, 24 hours a day.

▪ We have a 24/7 refrigerated drop off facility

We have been in business since 1973. At Country Meat Cuts, we are dedicated to supplying you and your family with a finished product you can all enjoy. If you have any questions, please feel free to give us a call.

Always call first to see if we have room We are located about 15 minutes south/west of Barrie, Ontario. (705) 424-2447

We should come up in any map/gps:
Country Meat Cuts
7667 County Rd. 56
Utopia, ON
L0M 1T0

THANK YOU for your business!!!