2011 Price List Processing Fees ...............$65 with hide ................$75 without hide Save $5 when you order $20 of smoked goods! (includes boneless cut and vacuum packing) Ben Franklin Special!! Processing, 1 Jerky, 2 Summer sausage, 2 Pepper stick, 2 Teriyaki, and 2 breakfast sausage - a $116 value, all for only $100!! (no substitutions) Specialty Meats
Other things
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| State Licensed and Inspected |
You take pride in your deer and we take pride in your venison! |
| 2544 W. Long Lake Rd, Orleans, MI 616-761-2020 |
Quality Control...the most important thing!!
At Yes Deer Processing we begin by washing down your deer thoroughly before it
goes into our commercial cooler. Then, when it comes time for cutting, your deer will
be completely boned out. We trim it so it can go straight from our packaging into your
pan. We know you take pride in your deer, and we take pride in your venison. You will
get back ONLY your own meat. This includes the ground product as well! You always
walk out the door with the finest product we can deliver.
About us
Andrew Mikek, owner of Yes Deer Processing, has extensive experience in the food
processing industry. He is the Factory Engineering Manager on a commercial seafood
processor in the Bering Sea. His training includes food handling and safety, monitor
and control of automated food processing equipment and Federal regulatory
mandates for consumer safety. His brother Ed and family owned Mikek's Market in
Belding for many years and passed on the secret jerky recipe that is in use today at
Yes Deer. His wife Sarah (no age available!) and 2 children, Jake, 21, and Savannah,
19, all help at Yes Deer.
At Yes Deer Processing we begin by washing down your deer thoroughly before it
goes into our commercial cooler. Then, when it comes time for cutting, your deer will
be completely boned out. We trim it so it can go straight from our packaging into your
pan. We know you take pride in your deer, and we take pride in your venison. You will
get back ONLY your own meat. This includes the ground product as well! You always
walk out the door with the finest product we can deliver.
About us
Andrew Mikek, owner of Yes Deer Processing, has extensive experience in the food
processing industry. He is the Factory Engineering Manager on a commercial seafood
processor in the Bering Sea. His training includes food handling and safety, monitor
and control of automated food processing equipment and Federal regulatory
mandates for consumer safety. His brother Ed and family owned Mikek's Market in
Belding for many years and passed on the secret jerky recipe that is in use today at
Yes Deer. His wife Sarah (no age available!) and 2 children, Jake, 21, and Savannah,
19, all help at Yes Deer.
We are a state inspected
and licensed facility located
2.7 miles west of M-66, on
Long Lake Road just 1/4
mile before the boat ramp at
Long Lake.
and licensed facility located
2.7 miles west of M-66, on
Long Lake Road just 1/4
mile before the boat ramp at
Long Lake.
| Closed for the season. Thank you for your business! |
| 2544 W. Long Lake Rd, Orleans, MI 48865 (616)761-2020 |
| Quality venison begins in the field with you. Proper field dressing is the most important part of great tasting venison. See this link for detailed instructions on field dressing..... How to Field Dress a White-tailed Deer |
| Trimmed to perfection to go straight from our package into your pan! From top left down: Roast, butterflied backstrap steak, chopped backstrap steak. Center: Inner tenderloin From top right down: sirloin steak, bottom round steak, top round steak. |
| We buy deer hides. |
Regulations for bringing in harvested animals from other states and Canada
Michigan Hunting and Trapping Guide 2011-12
Hunters importing harvested free-ranging deer, elk or moose from Colorado, Illinois, Kansas,
Maryland, Minnesota, Nebraska, New Mexico, New York, North Dakota, South Dakota, Utah, Virginia,
West Virginia, Wisconsin, Wyoming, Alberta, or Saskatchewan are restricted to bringing into Michigan
only deboned meat, antlers, antlers attached to skull cap cleaned of all brain and muscle tissue,
hides, cleaned of excess tissue or blood, upper canine teeth or a finished taxidermy mount.
If your deer, elk or moose is sampled for CWD testing, wait for the test results before eating the meat.
For more information go to the state of Michigan DNR site at Chronic Wasting Disease MI DNR info
Michigan Hunting and Trapping Guide 2011-12
Hunters importing harvested free-ranging deer, elk or moose from Colorado, Illinois, Kansas,
Maryland, Minnesota, Nebraska, New Mexico, New York, North Dakota, South Dakota, Utah, Virginia,
West Virginia, Wisconsin, Wyoming, Alberta, or Saskatchewan are restricted to bringing into Michigan
only deboned meat, antlers, antlers attached to skull cap cleaned of all brain and muscle tissue,
hides, cleaned of excess tissue or blood, upper canine teeth or a finished taxidermy mount.
If your deer, elk or moose is sampled for CWD testing, wait for the test results before eating the meat.
For more information go to the state of Michigan DNR site at Chronic Wasting Disease MI DNR info
| GPS COORDINATES - Lat & Long N 43 06 28.59 W 85 07 29.91 |