Malafy's Meat Processing LLC

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2018 DEER SEASON: Bow, Shot Gun, and Black Powder Hunters

For 2018, we will accept whole carcass deer and will only offer TWO CHOICES for whole carcass deer:

1. They will be BONED OUT for further processing (fresh sausages, kielbasa, salami, etc.), THE ENTIRE DEER.

2. They will be BONED OUT for fresh ground venison (with or without fat added), of THE ENTIRE DEER and we can save back straps/tenderloin and filets at customer's request.

Shop hours are Monday to Saturday from 7 am to 5 pm or until the hour that we have filled to capacity. We have also decided that we are CLOSED FOR ALL BUSINESS ON SUNDAYS through the entire deer season.

For those of you who want your deer processed into fresh cuts (steaks, loins, roasts, cutlets, and stew meat), we are referring you to the following processors in the area. Please call them to make your own arrangements. See below list.

Greg Hangac: 845.242.7958 Chris Brill 845.375.0675

Randy Plass: 518.755.6928 Keith Schaeffler 845.742.6176

Timber 2 Table: 845.835.8190 Sean Lacy 845.784.7448

Hunters: Properly field dress your deer. Rinse carcass with potable water. Then, prop open the chest cavity to cool. Keep hide on. Don't cut the achilles tendons. Deer that has not been gutted will NOT be accepted!

For hunters who cut their own deer, we can further process your venison into tasty treats such as: snack sticks, salami, pepperoni, and various fresh sausages. Hunters who wish to bring us their clean, boneless meat for processing may do so by appointment.

Malafy's Meat Processing, LLC is a USDA inspected meat processing facility that offers slaughtering, cutting, wrapping, smoking, and further processing of your cattle and hogs. Call to make an appointment. Smoked meats are not under USDA inspection.

We also sell beef (whole, sides ,and quarters) and hogs (whole or half) custom cut and wrapped to your specifications. Call for latest price information.