Stephens Wild Game Processing

The facilities to process wild game at Stephens Processing and Smoke House is second to none in the Big Country and in the top tier of wild game processing in the state of Texas. Once the hunter's wild game is unloaded on the docks and is placed on the rails, the carcass never touches the floor again until the frozen processed meat is returned and loaded into the customer's vehicle. The rail system allows the deer or animal carcass to be moved, washed, and skinned in a clean and efficient manner. As soon as the deer or animal carcass is skinned and washed, it moves into a 2400 sq. ft. refrigerated cutting room to be tenderized and processed into steaks, hamburger, summer sausage, sausage patties, or whatever form the customer wishes his wild game to become. Steaks and roasts will be vacuum packed. Many hunters choose to process some of the meat into summer sausage to be cooked and smoked in a large temperature controlled smoker. When the customer's order is completed, it is boxed and stored in the 2000 sq. ft. freezer space while awaiting pickup.