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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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Deer Charts

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!


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 Witts 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!

To stuff your Deer Sausage or Deer Snack Sticks, we recommend using the Dakotah Water Stuffer. We feel that the Dakotah Water stuffer is the BEST stuffer to use at home! ONLY $149.97 - and Shipped FREE in the U.S.  Check around - We think you will find this is the lowest price ANYWHERE!
Click Here to View.

Ask The Meatman's Own Deer Processing DVD
Watch this hour long DVD from Ask The Meatmans' Professional Meatcutters and Learn How To:

Break your Deer into the Primal Cuts

Make Boneless, Butterfly Deer Chops

Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

Use A Boning Knife Correctly

Put An Edge On Your Boning Knife

Freezer Wrap Like The Professionals

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Here are 8 charts and pictures showing the various cuts of deer. Just click on the picture for a larger, clearer view.
deercuttingchartgood81301.gif (10138 bytes) This deer chart has cutting lines shown for venison steaks. This is how to take the backsrtaps, or loins, off of a hanging deer. Another excellent deer cutting diagram!
A chart with the major muscle (meat) sections and groups.  Deer Skeletal Chart deercutsoncarcass010503.gif (7485 bytes) venisoncuttingchartopti36kb.jpg (36478 bytes)

Are you planning on making your own deer sausage this year?
Then check out the following pages to learn more!
How To Make Deer Sausage
Deer Sausage Seasonings
Deer Sausage Casings
Forschner Boning Knives for Deboning Your Deer
Deer Cutting Diagrams

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

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!

Last Updated - Friday, February 19, 2021 01:14 AM

Click here to see a larger image.  How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD.Our How To Make Deer Sausage,
Deer Snack Sticks & Deer Jerky DVD

Click on the play button below to watch a 5 minute video clip.

[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky.  It is exactly the same process!  Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]

This DVD is 1 HOUR & 26 minutes LONG!

This DVD+R 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 $2.66/lb to make Deer Sausage, $6.00/lb. to make Deer Snack Sticks, and $14.00/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!

You will need a stuffer and grinder to make the deer sausage and deer snack stick.  Either hand powered or electric.

This will be an excellent value year after year!

 Order Your Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™  for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below. (Item # 1019) As ALWAYS - Shipped FREE in the U.S.!

You can always remove this item from your shopping cart later


Purchase "The Venison Sausage Cookbook" from for ONLY $17.47!

Harold Webster, venison chef extraordinaire, has done it again. In the Venison Sausage Cookbook he lifts the veil of mystery about making and cooking world-class venison sausage at home. It's simple and easy, and safe – and the only equipment you’ll need is a hand-grinder, plastic wrap, cotton string, and a freezer. And if you want to expand your sausage enterprise, you'll find instructions on how to build and use a traditional smokehouse.

Purchase "The Venison Sausage Cookbook" for only $17.47
by clicking the "Buy from" button above.

The Venison Sausage Cookbook offers 328 mouth-watering sausage recipes for all occasions, derived from traditional sausages from around the world – all laid out with Harold Webster's trademark clear, easy-to-understand instructions.

This book was written for those hunters who have always wanted to learn how to make their own venison sausage. Here is everything you need to: make homemade venison sausage that is safe, simple, and economical to produce; satisfy the tastes and traditions of your entire family; provide a unique activity that every member of the family can participate in and enjoy for years to come.


Last Updated:  Wednesday, February 10, 2016 03:19 PM


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