Processing

Schott Taxidermy and Processing

We are a full service processing facility and receive wild game year round.


Schott Taxidermy and Processing is a full service processing facility that processes wild game all year long, as well as custom slaughter March - September. At Schott we take pride in knowing each animal is processed individually in a clean and sanitary environment and all wild game is individually packed and all products are vacuum sealed to provide freshness and longevity to everything that you have made.


Our family recipes have been passed down generation after generation and we are happy to share those same great recipes with our customers. From our authentic Alsatian fresh link sausages including Jalapeno & Cheese and our Italian Sausage…to our Schott Sticks, Jerky, Chop Steaks, Chorizo, Pan Sausages, and more!

Download our Wild Game Processing Order Form.

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GET THE FACTS!

Read Our Do's & Don'ts Before Dropping Off Your Animal.

Do

 Retrieve your animal as soon as you’ve killed it. Animals left lying on the ground, organs intact, or the carcass body cavity not properly split and left open can cause the animal to retain its body heat and can cause the bone to sour the meat and rot overnight.

Do

Cool your animal first, then place in a cooler with ice, prop the lid open so the carcass gets air, and be sure to leave the cooler spigot open for proper drainage.


 If you place a hot animal in a cooler with a bag of ice and close the lid, the body heat of the animal cannot escape and your animal could sour.

Do

Skin your carcass as soon as possible in warmer temperatures, and make sure the body cavity is left open so the heat can escape. Keep the carcass out of direct sunlight. Get the carcass off the ground and in the shade.

Do

Always remember to leave your validated carcass tag securely in the animal itself no matter what condition the animal is in when you bring it to us.

Don’t

Leave your kill overnight, without gutting or caring for it.


Don’t

Do not forget that your tag ALWAYS stays with the meat.

Don’t

Place your animal in an airtight cooler with a bag of ice and shut the cooler lid.

Don’t

Leave your hide on in warmer hunting seasons or extended hours when the weather is exceptionally warm (in direct sunlight or daytime temps of 50 degrees or warmer).

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