Open for the 2025 season
August 15th 2025 - February 1st 2026

Peak Season Hours
Sept 1st- Nov 25th

Early/Late Season Hours

August, Nov 28th-Feb 1st

Services

Come to Fraughton Meat Processing for an exceptional game processing experience.

Enjoy custom, professional cuts, outstanding specialty products, efficient turnarounds, and attentive customer service.

Questions? Call us at 307-789-3549

Fraughton Meat Processing is custom, professional Wild Game Processor located just over the state line in beautiful Evanston, WY. We are a family and veteran owned business, open seasonally through the fall and late hunting season.

As a dedicated Wild Game Processor, we focus on quality of cuts, optimal yields, efficient turn arounds, and great customer service to deliver the best experience to our customers. We are regionally renowned for our array of delicious specialties including our famous Jalapeno Cheese Salami.

At FMP, we value integrity above all things. As hunters ourselves, we know the importance of trusting your butcher and the value of a freezer full of clean, wild meat for your family.

Fraughton Meat Processing catwalk or drop off area

Our Business

How we cut

Standard cuts, burger, and bulk sausage are all your own meat. All salamis and brats and sticks are made in mixed meat batches.
Cuts and bulk sausage are double wrapped in plastic and paper, burger comes in 1# poly bags, and specialty items are vacuum sealed.

Best Steaks: Can include backstrap, tenderloin, flat iron and sirloin steaks.

Best Roasts: Can include both rounds, shoulder, and sirloin tip.

All Steaks/Roasts: Marking “all steaks” or "all roasts" on your cutsheet will direct our butchers to steak all larger muscle groups that would otherwise become roasts, or vice versa.

Burger: Your cut includes grinding trim meat into burger with fat added to your specification. 10% added beef fat is standard, pork fat is available upon request.

Specialty Items: A 10-pound minimum is required for all bulk sausages only. All other specialties may be ordered by the pound. We have you mark your specialties by order of priority-- if there isn’t enough trim weight to fill all items, we will fill by priority. Specialty items are filled first, remaining trim goes to burger, OR you may divvy trim by percentage/fraction, ie. ⅓ trim to Salami, ⅓ snack sticks, ⅓ burger.

FMP cannot guarantee specific cuts/yields, however, we always make every effort to maximize the yield and quality of your meat. Factors impacting yields include type/size of animal, fat covering, shot placement, and field dressing conditions (temp & time).

Shipping

Who do we ship with?

We are proud to offer shipping within the continental United States through Wild Game Trophy Shipping (WGTS), a private, freezer truck delivery service that specializes in transport of game trophies and meat.

WGTS is CO based, with additional distribution centers in TX and FL and will deliver your order directly to your doorstep.

Why don't we use larger shipping companies?

Through experience, we have learned that no degree of planning, packaging or prep can prevent meat loss when a package is grossly delayed, improperly handled, or lost.

Your wild game meat is a perishable and irreplaceable product, and when large, coorporate shipping companies fail to provide delivery as scheduled, our customers suffer a great loss. For this reason, we choose to ship with a private, specialized shipping company, Wild Game Trophy Shipping , which guarantees that your meat not only ships frozen during transit, but provides personal attention and care from real people vs. an impersonal, corporate experience.

What to expect?

Our office staff will contact you when your order is ready to ship and collect payment for your processing. We charge an in house $50 shipping and $0.30/lb handling fee, to cover logistics and labor of our shipped orders. We can provide you with your shipping estimate at this time, to be billed to you directly by WGTS (we do not bill for shipping).
Shipping cost is calculated by tiers of weight and distance and will range between $3-$7/lb.
Our staff will text you when your order has left our facility to be sure you have all pertinent contact information, pickups from our facility are generally bi-weekly. Please plan and allow for UP TO 6 WEEKS for deliver of your meat as our shippers drive large delivery routes all across the country. We know these wait times can be a challenge, but find it is worth the assurance of the quality and safety of your perishable product.
Savers Tip: combine delivery of multiple orders (family/hunting buddies/coworkers) to a single location and enjoy a better shipping rate.

Questions? Need a shipping estimate? Call us! (307) 789-3549

Tips & FAQs

Call ahead to check for availability

Incoming animals must be within 4 days of harvest.

We do NOT accept home trim meat.

In order to ensure the quality of our products, all processing of meat must be done in house. If you process at home and wish to get some specialties made, you can drop off a single quarter to put toward specials.

Preventing Bone Sour

Bone souring is a type of spoilage that can occur in wild game meat due to a delay in initial cooling of the carcass. If there is difficulty in reaching the downed animal quickly and/or meat is not cooled off rapidly enough due to high ambient temps, bone sour may occur. This is especially common in the deep tissues of the hips/shoulders/necks of larger game animals during warm fall months. To prevent meat loss due to bone sour:

Skin the animal in the field to release heat from the carcass. Even during colder months, hides hold heat!
Pop open the hip joints to expose the bone to outside air and encourage cooling, split the necks of large elk and buffalo, or quarter the animal for increased air flow.
Use ice to get meat temps down rapidly, especially if its warm outside.
Ice and cover carcasses during transport if it's warm outside.

We prefer animals whole or quartered, but can also accept field deboned meat left in large muscle groups.

Get to Know Us

Jake and Crissy Williams took a winding path to owning and operating a meat shop in Wyoming. Both raised in Southeast Alaska, they relocated their family to Evanston, WY in 2012 to be closer to family.

Jake hails from a diverse professional background-- a combat vet, trained shipwright, HVAC tech, commercial fishing deckhand, LE officer/detective, and most recently a butcher and graduate of Bridgerland Technical College's Meat Services program. His varied knowledge, experience, and hard skills make him an eclectic individual and all around super-handy guy (definitely someone you want on your apocalypse A-team).

Crissy has a background in massage therapy and a great passion for people, nourishing food, and all things wellness. In the off season, she is pursuing birth work as a doula and home-birth assistant. Learning accounting and business management was an unexpected pursuit for her, but her love of people is what fuels her commitment to excellence in the office.

Jake and Crissy purchased FMP in spring of '22 and continue to grow their business, brand, and reputation, fitting this new adventure in around life, kids, and homeschool.

As a true family operation, this business could not succeed without the efforts and hard work of our extended family, many of whom are our most dedicated and valued employees.

Please know when you choose FMP, you support small family business.

We thank you for being a part of our story!