Central Wisconsin · Deer season
You hunted it.
We take it from there.
Professional in-house deer processing for local hunters. One flat price, your own deer back — steaks, roasts, and grind cut exactly how you want it.
$170
Whole deer processing
$50
Taxidermy prep
Your deer, your meat
Every animal processed individually — never batched with other deer.
$170 flat
Skin, cut, wrap, and grind. No per-pound math, no surprises.
Local & in-house
Small-shop operation run by a fellow Wisconsin hunter.
$50 cape prep
Head and cape prepped right for your taxidermist.
Services & pricing
Two services. Flat, honest prices.
No scales, no per-pound guessing. You know what it costs before you pull into the driveway.
Whole Deer Processing
Field-dressed deer
$170
- Skinning and full breakdown of your deer
- Cut to your sheet — steaks, roasts, backstraps, stew meat
- Trim ground into venison burger
- Wrapped, labeled, and frozen for pickup
Your cut sheet, your call
- Backstraps
- Whole, halved, or butterflied chops
- Hindquarters
- Steaks, roasts, or a mix of both
- Trim
- Ground into burger, or bagged for your own sausage
We walk through the cut sheet together at drop-off — it takes two minutes and you get exactly what you asked for.
Taxidermy Prep
Head & cape for mounting
$50
Taking a buck to the taxidermist? We skin and prepare the head and cape properly so it arrives in mountable shape — clean cape, ears and face handled with care.
Tell us before you drop off. A cape has to be prepped fresh — once a deer is frozen or has sat too long, it won't hold up for mounting.
The short version
- Drop off a field-dressed, registered deer
- Fill out your cut sheet (2 minutes)
- We call when it's wrapped and frozen
- Pay at pickup — bring a cooler or boxes
How it works
From field to freezer in four steps
- 1
Field dress & cool it
Get the deer dressed quickly and cooling right away — the quality of your venison is decided in the first hour. See the field-care checklist below.
- 2
Register & tag it
Wisconsin requires harvest registration through the DNR before processing. Bring your confirmation number when you drop off.
- 3
Drop off & pick your cuts
Call ahead, bring the deer over, and fill out a cut sheet — backstraps, steaks, roasts, grind. Two minutes and your order is locked in.
- 4
We call, you pick up
Your deer is skinned, cut, wrapped, labeled, and frozen. We call or text when it's ready — pay at pickup and bring a cooler or boxes.
Field care
Great venison starts in the field
We can cut and wrap it perfectly — but how the deer is handled between the shot and our cooler decides how it tastes. A few things that make all the difference:
Dress it fast
Field dress as soon as possible after the shot. The sooner the cavity is open, the faster the carcass loses heat — and heat is what spoils meat.
Get it under 40°F
Cool the carcass to 35–40°F quickly. In warm weather, pack the cavity with bags of ice and keep it shaded. Never lay a warm deer in a trunk or strap it across the hood.
Keep it clean
Wipe the cavity dry with paper towels — don't soak it with water. Leave the hide on during transport; it keeps the meat clean and prevents drying.
Mounting your buck?
Tell us before drop-off. A cape needs to be cut fresh — if the deer is already frozen or has sat too long, it may not hold up for the taxidermist.
Register it first
Wisconsin requires harvest registration through the DNR game-reg system before we can take your deer. Have the confirmation number handy at drop-off.
When in doubt, call
Shot late? Weather too warm? Questions about a questionable deer? Reach out before you make the drive — we'd rather talk it through than turn you away.
About
A hunter, processing for hunters
Zingler Deer Processing is Eric Zingler's in-house operation — not a big plant, not a production line. Eric processes every deer himself, start to finish, the same way he'd want his own handled.
That means your deer is never batched with anyone else's. What you drop off is what you take home — every steak, roast, and pound of burger from your animal.
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One deer at a time
No communal grind piles. Your animal, your meat, guaranteed.
-
One flat price
$170 covers the whole job — skinning through wrapping.
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Local to Central Wisconsin
Short drive, easy drop-off, and a straight answer when you call.
"You worked hard for that deer. The meat that comes back should show it."
Eric Zingler, owner & processor
FAQ
Questions hunters ask
- Do I get my own deer back?
- Yes — always. Every deer is processed individually from start to finish, and your grind comes from your trim. What you bring in is what you take home.
- What do I need when I drop off?
- A field-dressed deer and your Wisconsin DNR harvest registration confirmation. We'll fill out a short cut sheet together — it takes about two minutes — and that's it.
- What's included in the $170?
- Skinning, the full breakdown, cutting to your sheet (steaks, roasts, backstraps, stew meat), grinding your trim into burger, wrapping, labeling, and freezing. Payment is due at pickup.
- How long does it take?
- Turnaround depends on how deep into the season we are — early archery deer come back quickly, and the gun-deer rush takes longer. We'll give you an honest estimate at drop-off and call when it's ready.
- Can I have the cape saved for a mount?
- Yes — taxidermy prep is $50. Tell us before you drop off: the cape has to be prepped fresh, so a frozen or long-sitting deer may not work.
- Do you take quartered deer or boneless trim?
- Get in touch first. Depending on the season's volume we can often take quarters or clean trim — it just needs to be handled right on your end.
Contact
Got a deer down?
Reach out to line up a drop-off, ask about your deer, or talk through a cape for the taxidermist. We get back to you fast — especially during the season.
- Drop-off by appointment during deer season
- Central Wisconsin