Before you head our way
Drop-off guide
9 AM to 9 PM, seven days a week · October through January
Rust Deer Plant · Drop-off tag
What to bring
- Your valid Texas hunting license
- Your animal, properly tagged
- Your cut-ticket choices: steaks, roasts, grind and any specialty items
Texas tagging & license rules
Tag it before you move it
Tagging and harvest-log rules change from season to season. Check Texas Parks & Wildlife for the current requirements before you head our way:
When we're open
We're a seasonal plant, open October through January. During the season we're here 9 AM to 9 PM, seven days a week. Closed February through September. Pickup-only hours at the end of the season are posted on Facebook.
| Monday | 9 AM – 9 PM |
|---|---|
| Tuesday | 9 AM – 9 PM |
| Wednesday | 9 AM – 9 PM |
| Thursday | 9 AM – 9 PM |
| Friday | 9 AM – 9 PM |
| Saturday | 9 AM – 9 PM |
| Sunday | 9 AM – 9 PM |
Open October through January. Closed Thanksgiving Day, Christmas Eve and Christmas Day. On holiday closures the back-deck drop-off stays open. Instructions are posted on the deck.
Pull around back to the deck
Harvest drop-off in the back at the deck. We're at 8913 Highway 6 in Cisco. About four miles east of downtown Cisco on Highway 6. The meat plant next door at 8911 Highway 6 is a different business.
Get directions (opens Google Maps)
After hours & holidays
Hunting late, or over the holidays? Use the drop-off system on the back deck. The instructions are posted there too.
- Step 1After 9 PM or on a holiday, use the drop-off system on the back deck.
- Step 2Write your name and phone number on one of the tags we provide and wire it to your animal.
- Step 3The outdoor cameras let us know you're here, and someone will get your animal into the cooler.
- Step 4We'll call you the next business day to go over your cut ticket and take your deposit.
$100 fee: Charged for any animal left after hours with the guts still in. Field dress it first, or bring it during business hours and we'll gut it for the $75 gut fee.
What you pay, and when
At drop-off
Basic processing · Cut fee · Euro or cape fee
At pick-up
The rest, including specialty items
We take cash (preferred), credit and debit cards, checks. Cash is king. Every dollar paid in cash stays with a small, local business.
Military and first responders: 20% off Basic Processing. Just let us know when you drop off. Thank you for your service.
Get it here in good shape
Great sausage and steaks start in the field. A few habits make a big difference in what comes back to you.
- A.Field dress fast
- Get the guts out as soon as you can, especially on a warm day. Heat is the enemy of good venison. If you would rather we do it, bring the animal during business hours for the $75 gut fee.
- B.Cool it down
- Prop the body cavity open so air moves through it, and keep it in the shade. On warm days, get it to us or into a cooler the same day.
- C.Keep it clean and dry
- Keep dirt, hair and water out of the cavity. If you ice it, keep the ice in bags so the meat does not sit in meltwater.
- D.Leave the hide on
- There is no need to skin it. The hide protects the meat on the drive in, and our crew skins every animal here.
- E.Tell us about the shot
- Bloodshot or gut-shot meat gets trimmed, so knowing where you hit it helps us plan your cuts.
- F.Want a euro or a mount?
- Tell us at drop-off before anything is cut. Cape fees are $45, or $60 for a large cape. Do not cut the throat if you plan to cape it.
When it's ready
Once we call or text that your order is ready, you have 14 days to pick it up. After that, freezer rent is $5.00 a day.
Anything not picked up by the last pickup date of the season is donated. Pickup-only hours at the end of the season are posted on our Facebook page.
FAQ
Common questions
What comes with basic processing?
Basic processing on any animal includes steaks and roasts cut, plus burger and chili ground. Cut options like tenderizing, round steaks and specialty sausage are added on your cut ticket.
When are you open?
During the season (October through January) we're open 9 AM to 9 PM, seven days a week. We close on Thanksgiving Day, Christmas Eve and Christmas Day, but the back-deck drop-off stays open.
Can I drop off after hours?
Yes. Use the drop-off on the back deck: tag your animal with your name and phone number, and we'll call you the next business day for your cut ticket. Animals left after hours with the guts in are charged an extra $100.
What do I pay at drop-off?
Basic processing, your cut fee, and any euro or cape fee are paid before you leave. The rest is due at pick-up. We take cash (preferred), cards and checks.
How long do I have to pick up?
You have 14 days from the day we call or text that your order is ready. After that, freezer rent is $5.00 a day. Anything left after the last pickup date of the season is donated.
Is there a minimum on sausage?
Yes. There's a 6 lb minimum on all sausage.
Do you offer a military discount?
Yes. Military and first responders get 20% off Basic Processing.
Do you take hogs and exotics?
Yes, all season long. We process hogs, elk, axis, fallow, red stag, aoudad, oryx, bison and more.