About
About C&J Deer Processing & Taxidermy
Established in 2000, C & J Deer Processing & Taxidermy is a family owed and operated business serving the Louisville Metro and surrounding counties.
We take pride in providing great customer service and satisfaction in our work to ensure that your deer processing experience is wonderful for you and your family. You won’t find a cleaner more professional processer who treats you like family.
We are proud to offer a one stop shop for all your wild animal processing and taxidermy needs, and we will happily answer any questions you may have. We have a 24 hour refrigerated drop box that is open 24/7 (instructions are inside).
All of our smoked venison products are made by our great friends at Webb’s Butcher Block.
We work hand and hand with, and are a drop off spot for Hunters for Hungry.
Most importantly, we GUARANTEE that the deer you bring to us will be the same deer you get back. No batching here such as burger.
Give us the chance to earn your business. You’ll be glad you did!
Why Choose Us?
Honesty
When you bring us your deer, you can be confident your meat is not batched.
Quality
We're dedicated to the best processing practices that ensure superior quality
Convenience
Our refridgerated drop box is available 24/7 for late night or early morning hunts
Did You Know?
a deer’s natural body temperature is 101.5 degrees
With a body temperature this high, the minute you harvest that animal, it’s HVAC (as we like to call it) quits working and it’s body temperature starts to rise. Bacteria grows rapidly in the range of temperatures between 40F and 140F, doubling in number in as little as 20 minutes. This is why it is so important for you to get that animal field dressed ASAP. Leaving the animal with the guts still inside over night, that animal is basically laying there cooking and by morning will not be fit to eat no matter how cold it is outside.
Kentucky is one the worst places to hang your animal outside for a few days
Why exactly is this the case? Because its warm during the day and cool at night. Once you harvest your animal, it needs to be hung in a temperature controlled environment so that your meat will not spoil.