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
or Text 307-708-3549
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 $3.25-$8.50/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
or Text 307-708-3549
Tips & FAQs
-
Call or Text ahead of dropping off 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.