We process deer, elk, moose, antelope, bear (custom only during Sep.), buffalo, mountain lion, big horn sheep, mountain goat, wild boar (anything else)? All animals MUST have a carcass tag attached (refer to state requirements) or receipt from private ranch, NO EXCEPTIONS.

All steak cuts are boneless and include Tenderloins (whole), Loins (a.k.a. backstraps, butterflied), Sirloins, and Rounds. We recommend a thickness of 3/4 inch and we package for a family of three (approximately 1-1/2 lb packs). Roasts come from the shoulders, are approximately 2-3 lb each, and are netted for easier cooking. Shank and neck meat are ground for burger, sausage, and/or jerky. An average whole animal will yield about 55% of the hanging weight (based on care taken in the field).

Packaging, Labeling & Freezing

All steaks and roasts are vacuum packed (NOT FREEZER WRAPPED) to ensure freshness & longevity. All packs are professionally labeled with the animal type and specific cut. All meat is packaged and frozen immediately.

Burger is packaged in a 1 lb (approx.) poly-chub. Sausage and Jerky are packaged as shown on our processing price list. Burger is double ground and we recommend adding 10% beef or pork suet for flavor and consistency.

For your convenience, Steve's Meat Market is open seasonally, September to end of January.

**Chronic Wasting Disease (CWD) has been detected in several states in elk and deer. Steve's Meat Market, Inc. will not knowingly accept any animal showing signs or symptoms of CWD. We will report any suspicious animal to Colorado Parks & Wildlife. We can in no way guarantee your animal does or does not have CWD and we do not assume responsibility for testing or failure to test for CWD. For further information on CWD and testing, call Colorado Parks & Wildlife at (303)297-1192 or visit their web site at www.wildlife.state.co.us

Processing Fees

Includes: Boneless Steaks, Roasts & Grind. Vacuum packaged & Frozen

Skinning Charge

Sampler

11 lb. in = 19 lb. out

1 lb. Bacon Burger, 1 lb. JBC Burger, 1 lb. Breakfast Bulk, 1 lb. Italian Bulk, 1 lb. Chorizo Bulk, 1 lb. Breakfast Link, 1 lb. Italian Link, 1 lb. Polish Link, 1 lb. Salami, 1 lb. Summer,  1 lb. Jalapeno Cheese Log, 1 lb. Cheddar Dogs, 1 lb. Old Style Franks, 1 lb. Bratwurst, 1 lb. Smoked German, 1 lb. Chorizo Link, 1 lb. Jalapeno Cheddar Link, 1 lb. Jerky, 1 lb. Stix

SPECIAL!! $80.00  ($96.00 Value)

LIMIT 2 SAMPLERS PER ANIMAL AT THIS SPECIAL PRICE (addl. samplers are at regular price)

Ingredients

All of our recipes are proprietary; therefore, a full ingredient list is not available.  However, if you have specific ingredient questions you may inquire with management.  Please note that our recipes CANNOT be altered to accommodate specific dietary requests.  All products are gluten and MSG free.

Allergens

CAUTION:  Wild game animals are not inspected.  These animals are WILD which means their diet and/or activity is not monitored.  Their diet includes wild grasses, weeds, nuts, acorns, flowers, etc.  If you have severe allergies to these types of items, then you must use discretion when eating wild meat.

The following are known major allergens (recognized by USDA Food Safety & Inspection Services-FSIS) used in facilities where we obtain our ingredients:

• Dairy
• Soy
• Wheat

If you are concerned about the allergens listed above (or those that may not be listed) we recommend you not eat meat processed in our facility.

DISCLAIMER:  Steve's Meat Market, Inc. makes every attempt to identify ingredients containing known allergens. While we do take steps to minimize the risk of cross contamination between product types, we cannot guarantee that any of our products are safe to customer's with food allergies. WE ARE NOT RESPONSIBLE FOR ANY ALLERGIC REACTION AFTER CONSUMING OUR PRODUCT. 

When we opened our business at this location in 1990, our production of game was at an easily manageable number. We were able to negotiate a pickup date with our customers with some flexibility. Within five years, our game processing business had grown by 200%. It was at this time we had to develop a "storage fee" policy to ensure that we were able to take the maximum number of carcasses daily, trusting that the orders would be picked up in a timely manner. Even though our freezer is 75 ft x 12 ft, we are at capacity during the hunting season at any given time. This is the nature of a seasonal business, as some of you may know.  

The "storage fee" that we charge to store your animal and keep it frozen is minimal compared to the inconvenience that it creates when we have to minimize the number of carcasses coming in, ultimately effecting other hunters who also want to drop off a carcass.

Our typical turn-around time for processing during the peak season is approximately 1 week. At the time the animal is dropped off, you are given a specific pick-up date and pick-up hours for the specific pick-up date.  Our "storage fees" are explained and this information will also be printed on your copy of the work order, which is signed by the person that you entrusted to drop off your meat. If the meat is dropped off by someone other than the hunter, it will be the hunter's responsibility to get a copy of the claim ticket and understand the pick-up procedure so that we can try to accommodate as many hunters as possible. We understand that things come up and you can't get to the shop...it happens to all of us, but please comply with the policy and pay the fee so that you can get home and enjoy the meat, and we can get another animal into the freezer! We appreciate everyone's patience and understanding of this policy!  

NO ORDER CHANGES!

Your carcass/meat will be assigned a tracking number at the time of drop off.  You will be given a copy of your work order (also referred to as your claim ticket) when the meat is dropped off and this must be presented when the meat is picked up. This copy proves ownership of the meat. The original work order will be secured to the carcass/meat once it has been cleaned and it goes into the cooler. As the meat is deboned and cleaned, the work order will travel with the primals and/or trim throughout the process. While not impossible, it is extremely time consuming to try and locate a particular order when it is in the processing stage since the work order is secured to the meat in a cooler, amongst all other animals that are currently in process.  Changing an order would decrease/increase product amounts, and several things are dependent on the original order (staffing, pick-up date, oven capacity, etc.)  We understand that you may have forgotten to order something, the person who you sent in to drop off gave an incorrect order, or you may have changed your mind after discussing with others.  However, by explaining our processing system to you we hope you can better understand our reasoning and why it is not feasible for us to do an order change.

Keep in mind that if you need to add custom products, you can always bring back any frozen burger/steaks/roasts during regular receiving hours (Sep/Dec/Jan) and have additional products made. 

Thank you for your cooperation with this.

Drop off Hours (Appt. Required)

Location

Steves Meat Market, Inc

5751 Olde Wadsworth Blvd
Arvada, Colorado 80002

(303) 422-3487

Get Directions

When we opened our business at this location in 1990, our production of game was at an easily manageable number. We were able to negotiate a pickup date with our customers with some flexibility. Within five years, our game processing business had grown by 200%. It was at this time we had to develop a "storage fee" policy to ensure that we were able to take the maximum number of carcasses daily, trusting that the orders would be picked up in a timely manner. Even though our freezer is 75 ft x 12 ft, we are at capacity during the hunting season at any given time. This is the nature of a seasonal business, as some of you may know.  

The "storage fee" that we charge to store your animal and keep it frozen is minimal compared to the inconvenience that it creates when we have to minimize the number of carcasses coming in, ultimately effecting other hunters who also want to drop off a carcass.

Our typical turn-around time for processing during the peak season is approximately 1 week. At the time the animal is dropped off, you are given a specific pick-up date and pick-up hours for the specific pick-up date.  Our "storage fees" are explained and this information will also be printed on your copy of the work order, which is signed by the person that you entrusted to drop off your meat. If the meat is dropped off by someone other than the hunter, it will be the hunter's responsibility to get a copy of the claim ticket and understand the pick-up procedure so that we can try to accommodate as many hunters as possible. We understand that things come up and you can't get to the shop...it happens to all of us, but please comply with the policy and pay the fee so that you can get home and enjoy the meat, and we can get another animal into the freezer! We appreciate everyone's patience and understanding of this policy!  

When I began processing game in the mid 80's, my entire staff was two to four employees. I remember my son Ryan standing on a milk crate skinning a deer, my daughter Amy wrapping steaks with locker paper using an ink pad and rubber stamp to mark the type of product in the package, and my wife Karen coming to the shop each day after she completed work at her "regular" job to call customers and advise their orders were ready for pickup. I knew every customer by their first name, remembered that they preferred steaks a little on the thick side or to make their Italian sausage a bit more spicy. I knew when their children shot their first deer or that one of them was up to 10 points in unit #201 for the dream elk hunt, and I sincerely miss that relationship with my customers. Looking back on it now, I can say those were the "Good Ol' Days." While we try to manage our extremely successful game processing business, I can assure you that my staff and I continue to process your game with the same passion that I had 30 years ago. (There are just a lot more of you now!)

I am asked why we have such short receiving hours. For example: If you have been here and seen us receive 200-400 antelope in four to five hours on opening weekend of antelope season, you must understand that it is my responsibility to properly clean, refrigerate, process, freeze, and return this meat to you in one week. If I extend my hours to receive more than I can properly handle, I am setting my business up for failure. We need to receive animals at a proper pace and know when we can't handle any more. As the owner, I monitor the production at all times. I feel that Steve's Meat Market is the premier wild game processing plant providing a good value & excellent product.

Thanks to all of our loyal & first time customers!!  I greatly appreciate your patronage.

Steve's Meat Market has undergone an extreme facade makeover candidate in Olde Towne Arvada and has been restored to its Historic splendor.

The building located at 5751 Olde Wadsworth Blvd. historically known as the "Evans and Black Livery Stable" was originally built in 1890. In 1931 the building's use was changed to Blacksmithing and was known as "Arvada Blacksmithing Shop." The building was home to Arvada Iron Works from 1946-48, Lincoln Cab Company in 1957, and Arvada Tire and Brake in 1962.

Restoration was based on a photograph discovered by Dennis Culligan with Culligan Construction who performed the renovation. The photograph was our building in 1913 when it was still a livery stable. The "new look" creates a presence of identity, a building with character that will continue to develop over time.

In 2005, Steve's Meat Market was awarded Arvada's "Business of the Year." This award was based on significant renovation of a Historic Building Business Expansion, Investment and Personal Commitment to Historic Olde Towne Arvada and Community Spirit.

Steve’s Meat Market is a Member of and/or Supports the following Organizations:

1. NRA Lifetime Member
2. Colorado Bowhunter Association
3. Rocky Mounting Big Horn Society
4. Rocky Mountain Elk Foundation
5. Rocky Mountain Mule Deer Foundation
6. Safari Club International
7. Arvada Food Bank
8. Colorado Association of Meat Processors
9. Arvada Elks Lodge #2278
10. Colorado Parks & Wildlife

After the Kill

Immediately Validate Your Carcass Tag

1. Sign your name with a pen or sharpie on the carcass tag signature line
2. Detach carcass tag section
3. Punch out Date, Month & Sex
4. Secure tag to carcass (NOT antlers) with a cable tie leaving the information visible
5. Snap a few photos

Field Dress the Animal

1. Remove internal organs
2. Split pelvic & remove anal cavity
3. Split brisket & remove heart, lungs & wind pipe
4. Leave evidence of sex attached
5. Get carcass off ground!  Either hang in tree or place several logs under carcass to cool
6. Separate hind legs so it cools faster
7. Place pine boughs over exposed meat to keep birds off
8. Skin as soon as possible 
9. Place skinned carcass or clean quarters in quality tight woven breathable game bags. Be extra careful to keep flies out before tying ends of game bag.

Treat the meat with care, i.e. DO NOT drag it through debris and expect it to stay clean. Remember, this is your meat so take care of it!  Avoid putting warm meat into plastic bags.  If using ice to cool, we recommend ice blocks in the chest cavity.  DO NOT put meat in a cooler with loose ice...once it melts you have created a bacteria haven and could risk losing the meat. 

DON'T: Leave your animal down overnight as you see on many television hunting shows
DO: Try and retrieve your carcass the same day as kill.  Most animals left lying on the ground with organs intact will bone sour or rot overnight

DON'T: Leave the hide on in warm weather (typically daytime high temps over 50 degrees)
DO: Skin your carcass as soon as possible to cool quickly

DON'T: Use inexpensive game bags
DO: Use a quality tight woven cloth game bag to keep flies out

DON'T: Put warm quarters in plastic bags or nylon tarps
DO: Cool quarters in cloth game bags.  Once cool, place in cooler on block of ice and open spicket for proper drainage of water

DON'T: Leave your carcass tag on head or give to taxidermist
DO: Properly validate carcass tag & secure to carcass

DON'T: Transport carcass directly over rear differential of vehicle or in an enclosed topper
DO: Put several logs to elevate meat from vehicle bed or open topper windows for air circulation

DON'T: Assume it is okay to hang your carcass in a tree or garage for several days
DO: Use blocks of ice in chest cavity to store and transport your carcass

DO: Bring along some snack stix on your next fishing trip

Q: Why do you not accept deboned meat or frozen animals at certain points during the season?

A: During the peak rifle seasons, we focus on processing entire carcasses since hunters do not have room to store these in their residential freezers.  Carcasses will ALWAYS get priority as the meat will go bad if it not deboned in a timely manner.  We are at maximum capacity each day.  Not only do we fill up our cooler each day, but our ovens can only produce so much product per day.  Deboned meat that has already been processed at your home, can be kept in a residential freezer until such time when we are not maxed out with carcasses (usually after the 4th rifle season ends).  We do not set ourselves up for failure so we only accept what we can process in a timely fashion.

Q: I debone my animal in the field.  Why will you not cut steaks or roasts from the animal when I bring it in?

A: In general, hunters are not usually meatcutters.  If they were, they could certainly cut their steaks and roasts at the time they debone the animal.  Unfortunately, most who debone their animal in the field are not doing so under sanitary conditions nor is it usually done without cutting through a primal cut.  When the meat is left on the bone, the animal can be hung on a trolley, burnt with a torch, and washed with a power washer.  When the meat is taken off the bone, it is ALWAYS filthy, it cannot hang from a trolley so it requires a lug (of which none are available during the peak seasons as they are full of meat that has been removed from the carcasses in our cooler), and it is almost NEVER cut off the bone correctly.  It is hard to identify the primals when they are cut incorrectly, and it is nearly impossible to clean grass/weeds/twigs, etc, from inside the meat fibers.  If the meat is too dirty, we will not even accept it - we will return it to the hunter.  If you feel that you NEED to debone your animal, then go ahead and cut your own steaks and roasts.  We are more than happy to grind the rest of the meat into any of our custom products.  

Skull and Fish Specialist – Offering natural beetle cleaned European Mounts, Leather Wrapped Panel Mounts, restoration and repair work. Our many different custom options can give your trophy a truly unique look which makes us different than all the rest. Great for commemorating a first kill or any memory special to your hunt. For your convenience, you can drop off your head at Steve's Meat Market during their normal business receiving hours (refer to receiving hours page). We also do fish reproductions. Visit our website at www.rhinoriginalz.com for additional information.  You can also check out our Facebook page at www.facebook.com/RhinOsMounts

Email: rhinoriginalz@gmail.com
Phone: 303.427.0113

RhinOriginalz is an independently contracted business. While we endeavor to provide a full range of game processing services for our customers, we cannot be held responsible for the services rendered by independent contractors. Prices are subject to change at any time.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be bigger depending on your calorie needs

Meat Donations

HOLY COW!  Well, actually DEER and ELK is more like it!  In 2005, Steve's Meat Market Customers donated 600 pounds of deer and elk meat to Farmers and Hunters Feeding the Hungry (FHFH). which is a national relief organization that helped aid the hurricane victims in Mississippi.

In 2004-2005, statewide, 3100 total pounds were donated to the Rescue Mission including an additional 900 pounds that went to Katrina Victims. In 2008 - Denver Rescrue Mission fed over 600,000 meals from meat donations.

Steve's Meat Market will accept an entire carcass to be donated (some conditions apply). The hunter will be responsible for 50% of the basic processing costs (additional charges may apply for cleaning, skinning, etc.) Payment will be required at the time the carcass is dropped off.  All donations must be accompanied with the carcass tag. Donation will be to the following organizations:

• Arvada Community Food Bank
• Denver Rescue Mission

Cooking Tips for the Grill

Not happy with what's coming off your grill? It may not be your cooking. For excellent big game meat, meal preparation begins even before the animal is down.

Steps for a better Steak

Handling Carcasses from Harvest to Freezer:
(Published by University of Wyoming)

1. Field Dress Weights
2. Flavor Factors due to sex & skinning
3. Field Care
4. Cutting Methods
5. Aging
6. Procedures for handling carcasses from kill to freezer
7. Nutritional Values

Deer: www.wyomingextension.org/agpubs/pubs/B589R.pdf
Elk: www.wyomingextension.org/agpubs/pubs/B594R.pdf
Antelope: www.wyomingextension.org/agpubs/pubs/B565R.pdf