Deer Check-In
Step 1:
Make sure you have deer registered with your state! Put the registration number on the deer and record it at the bottom of the cut sheet.
Step 2:
Pick a clip and blue number tag from the box and place it on the deer (i.e. hook it into lip, ear hock, tendon, etc.) must have a number tag! Record this blue tag number on your cut sheet, TOP LEFT.
Step 3:
a. Insert an "S" hook into the lower jaw and lift deer onto the bar in the cooler. (If you're unable to lift deer, lay deer on the cooler floor until I can get to it.)
b. If it's a big buck and you want it caped, insert the "S" hook on LEGS. ***HANG BY LEGS!***
Step 4:
Fill out the cut sheet as best as you can. If you have questions don't hesitate to contact me and I will do the same.
***NAME, DEER REGISTRATION NUMBER, AND PHONE NUMBER REQUIRED***
DISCLAIMER:
I thank you for your business and will work on your deer ASAP, with the understanding that there is no guarantee of a date of pickup. I work alone most of the time and will make sure your deer meat is aged, clean and fresh at all times as I work on yours and other customers. I work a day shift full time job with the USDA and this shop is my hobby. Let's keep it friendly with all that being understood.
David Michael