TALK Deer Processing

Welcome to TALK Deer Processing.   We have been in business since October 1996.  Tim has been in the meat business since 1975.  Since we started the deer shop we have more than doubled the number of deer we do in a season.   We now want to keep that number closer to 1600 per season!! 

We have also helped the DNR with CWD testing for the past 9+ years.   No deer have ever been found with CWD in our area.  We plan to continue helping the DNR this coming deer season.

The 2015-16 deer season was a good one .. Hopefully the 2016-17 will be as well.  Let's hope for a great summer to keep the deer fat an happy!! 

Just a reminder:  Please THAW your boneless meat before you bring it in and don't forget your confirmation number.

 Please feel free to contact us if you have any questions or concerns.  You can call us or send an email through the information on our Contact Us page.

HUNTERS ... please note that your deer must be field dressed as soon as possible after you kill it.   Do NOT leave it lay all night with the guts in it (no matter how cold it is outside) ... we will NOT take it.  Once your deer dies the blood and guts create a bacteria that can taint and/or spoil the meat and we do not want to take that chance.  If your deer meat smells bad or has a green tint to it when you drop it off you will be asked to take it back home.  

Deer no longer have to be checked in at a facility.  Hunters are now required to call in their kills.  When you bring your deer in you MUST have the confirmation number provided by the State of Illinois before we will accept it.   It must be properly tagged with your hunting tag.  The tag goes through the tendon on the back leg of the deer with another around the antlers if you have a buck.