So, you’re a hunter! If you enjoy the chase, the hunt and making the kill, but aren’t sure what to do next to make the most of the tasty game meat you’ve scored, you’ve come to the right place. Spragg’s is here to help hunters. Below, find out what to do once you have your game meat in hand. After making a kill, there are a few things you must do to comply with the law and to ensure you make the most of your game:
- Big Game ID and Transportation
When you take your game in to be processed, the butchering business is required to keep record of the wildlife submitted. So make sure you have your hunting license information available. When you transport your carcass, following the Alberta hunting regulations makes the delivery process to Spragg’s simple and easy. Spragg’s offers custom meat processing services. We’ll take care of all of the cutting and processing according to your preferences. Learn more here.
- Processing
You’ll need to have your meat butchered and cut by a professional company like Spragg’s Meat Shop, unless you feel up to the job. Getting the right cuts can be tricky. With Spragg’s, you can enjoy some extra perks like ground meat and sausages, which are hard to make on your own.
- Storage
Freezing your meat is the best way to store it. While our default packaging is freezer paper, we do offer to vacuum pack your meat for an extra fee. This is the best way to store it long-term in the freezer. It avoids freezer burn and keeps well up to several years.
Spragg’s wishes all hunters a happy and safe hunting season!
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About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.