The hunt is over, and you’re ready to process your meat, but now what? It can be tempting to bring your wild game to the butcher that’s closest to you, but remember - not all processors are made equally.
For the past decade, hunters across Alberta have trusted Spragg’s Meat Shop with their harvest. Our professional custom meat processors provide the best value and assured food safety. We prepare and package game meat in vacuum-sealed, freezer-ready portions so that you’re stocked up on meals for the winter ahead.
To get the most out of your harvest, here are seven of the most popular questions and answers we’ve received from hunters over the years:
Q: What are my options? Can I see a price list?
A: We prepare sausage, jerky, burger patties, or custom requests. For your convenience, our wild game processing price list is available to review or download here. Prices include grinding, processing, and vacuum packaging.
Q: What can I expect? What’s your process?
A: If you have questions about what to expect from the minute your meat arrives for processing to when you pick up your order, we’ve put together a Step-by-Step Guide to Wild Game Processing that will answer your most pressing questions!
Q: Will my animal and meat be kept separate and identified through processing? Will I get my own meat back?
A: We track every hunter’s animal separately and are diligent throughout the entire process of hanging, cutting, and sausage making. We ensure that the meat you take home is the meat you brought in.
Q: How long does it take to get my order back?
A: We aim to have each order processed and ready for pick up within 2-4 weeks from the drop off date. We operate on a first-come, first-serve basis, making turn around times dependent on the volume of animals we receive.
Q: What kind of pork trim is added to my sausage?
A: We use all of our own free-range pork trim to make wild game sausage. We target a 15% fat content on the finished sausage, so we generally use 70% lean and 30% fat for the pork trim.
Q: I have allergies and/or food sensitivities. What ingredients do you use?
A: Our recipes are designed with simple ingredients: meat and spices. All of our sausage recipes are free from gluten and dairy, excluding the cheese smokies. We know every element that goes into each flavour. Plus, all of our ingredients are listed on our packaging. If you have specific food allergies or restrictions, we can suggest flavour profiles that meet your needs.
Q: I have a specific budget. Now what?
A: Let us know! We can make recommendations on how to cut and prepare your animal within your budget. We can also provide estimates on costs. Please note: once the work is done, all bills are final.
Still have questions? Give us a call!
We will gladly answer any questions or concerns you may have about our services or practices.
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com