Hudson Meats Deer Processing – Where USDA-inspected facilities meet the art of traditional German butchering in Central Texas.
Months of planning, weeks of preparing, days on the hunt. We know the work that went in to get your harvest. And we respect your time just as much as we respect your trophy. Allow us to be the last step in your hunt, and we will provide the quality meat cuts and taxidermy services you deserve. With dozens of flavors and styles to choose from, we have the variety and customizations hunters want for their meats.
If you have any questions about how the process works, filling out the order sheet below, or advice on getting the best products from your harvest, please call us at (512) 445-6611 or email us.
We offer easy pick-up and drop-off around Central Texas. Hudson Meat Market and Wildlife Design Taxidermy are partnered to make your processing and taxidermy needs easier than ever with one simple process. Simply drop off your harvest at our South Congress Ave. location in Austin or our Marble Falls location and let us coordinate the hand-offs between Hudson's for processing and Wildlife Designs Taxidermy for your trophy.
FORM & PRICING
Please feel free to print, preview, and fill processing form to expedite your experience. If not, feel free to ask any of our experts any questions you have.
Use our Hudson Deer Check-In Form 2018-2019 (which can also be used for hogs or other game). Here you’ll find the many options available for turning your deer into delicious products.
All drop-offs for processing must be taken in the back of the processing plant due to USDA regulation. Please follow signs and enter from either location.
Deer Processing Hours
WE PROCESS DEER AND WILD GAME YEAR ROUND 7 DAYS A WEEK.
During off season we we ask that you drop off Mon - Fri during business hours. Please call to schedule weekend drop-offs.
Here are a few handy resources for more information on hunting and game processing.
For a brief but handy guide to taking care of your harvest, check out “Proper Care and Handling of Venison from Field to Table,” published by Penn State University’s Coop Extension.