Attention Customers:

Joe is ready to retire by the end of 2026. Malafy’s Meat Processing LLC is now for sale. This will be our last year of providing goods and services. We want to thank you for all the many years of business and support.

Deer Season 2026

This will be the last venison processing season under the management of Joe Malafy, as our business is transitioning to a new owner.

For this season: No carcass deer will be accepted. Please refer to the below list of Deer Processors in our area for help.

Venison processing this year will be limited to TWO DROP OFF dates:

Friday, Nov. 27th, 7am to 12pm

and

Saturday, Dec. 5th 12pm to 5 pm

YOU MUST CALL THE OFFICE, 845.876.6306, TO SCHEDULE AN APPOINTMENT FOR ONLY ONE (NOT BOTH) OF THESE DATES AND YOU MUST HAVE A 20 LBS. MINIMUM TO SCHEDULE. ONLY 100 CUSTOMERS WILL BE SCHEDULED ON EACH DATE.

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: 845.758.3237

• Randy Plass: 518.755.6928

• Jacob Geick: 845-532-9326

• Nick Kron: 716.982.2962

• Sean Lacy: 845.784.7448

• Berkshire View Farm: 518-596-4042

• Joe Delgiudice: 845-275-7667

• Shane Waterman: 845-332-0635

• Bill Paige: 845-332-6127

• Joey Paige: 845-663-7270

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. Your processor will greatly appreciate this.