Wild Game Processing
Deer Meat
We will be accepting skinned, quartered, bone-in, and boneless trim in Clay Center and Junction City! Whole carcasses will be accepted only at Diamond A Processing in Junction City, not at Clay Center Locker. Visit Diamond A Processing website for their information and pricing!
Clay Center Locker Dieck's
2023-2024 Wild Game Price List
Partial Deer, Elk, Waterfowl, Wildhog, Etc., Brought-In
Handling, Cleaning, & Administration fee
$15.00
Process Primals into (basic cuts & grinding)
$2.00/lb.
Grind Boneless Trim into Burger Only (Minimum charge of $15.00)
$1.00/lb.
Rush Fee (needed within a 72 hour period)
Processing Fee + $80.00
Packing for Shipment (does not include coolers, dry-ice, or shipping charges)
$30.00
Hunters Feeding the Hungry ($160 Total: Dieck's & HFH cover $120)
$40.00
Fresh Specialty Products
All Specialty Product Prices Include Cost of Added Pork, Jalapeno, Cheese, etc., All pricing based off of wild game start weights
Italian Grillers
$4.00/lb.
Bratwurst
$4.00/lb.
Seasoned Sausage Link
$3.00/lb.
Seasoned Sausage Bulk
$2.00/lb.
Additives for Burger
Pork Trim
$3.00/lb.
Beef Trim
$4.00/lb.
Pork Fat
$0.75/lb.
Beef Fat
$0.75/lb.
Bacon Ends
$4.00/lb.
Cooked Specialty Products
All Specialty Product Prices Include Cost of Added Pork, Jalapeno, Cheese, etc., All pricing based off of wild game start weights
Summer Sausage
$3.75/lb.
Summer Sausage w/Jalapeno
$4.00/lb.
Summer Sausage w/Cheese
$4.00/lb.
Summer Sausage w/Cheese & Jalapeno
$4.25/lb.
Polish Sausage
$4.00/lb.
Polish Sausage w/Jalapeno
$4.25/lb.
Polish Sausage w/Cheese
$4.25/lb.
Polish Sausage w/Cheese & Jalapeno
$4.50/lb.
Snack Sticks
$4.25/lb.
Snack Sticks w/Jalapeno
$4.50/lb.
Snack Sticks w/Cheese
$4.50/lb.
Snack Sticks w/Cheese & Jalapeno
$4.75/lb.
Dried Deer
$5.00/lb.
Jerky
$7.00/lb.
Specialty Product Yields After Pork Added & Cooked Starting With 10# Wild Game Meat
- Dried Deer: Start 10#, Finish 7.5#
- Snack Sticks: Start 10#, Finish 7.0#
- Jerky: Start 10#, Finish 3.5#
- Summer Sausage: Start 10#, Finish 11.5#
- Polish: Start 10#, Finish 11.5#
- Fresh Sausages: Start 10#, Finish 12.5#
