Custom Game Processing

Game Processing Frequently Asked Questions (FAQ’s)

• Revised 6/26/2026

  We have been helping hunters process their hard-earned game meat since 1963. Our German founders were sticklers for high quality products using “good, clean game meat” - and so are we! While we have moved largely into USDA-approved commercial sausage production and FDA-approved salmon smoking, we carve out the time each year to honor our roots and process your game meat.

  Our time-honored recipes have been carefully developed. Over the years we have increased the diversity of our processing to include some delicious sausages that are newer, innovative, and fun. We are smokehouse operators first and take great pride in our trade. We also offer high quality, non-smoked, raw products.

  Listed below are some tips from us, a look into our process, and what you can expect as your game is processed. Good luck on your adventure - we hope your hunt goes well.

• What requirements do you have regarding the condition of game meat that is brought to Alaska Sausage & Seafood?

  We start with the most essential point – QUALITY. To produce excellent products we need excellent meat. There are several important elements of quality game meat:

  Timing of the shot can make or break raw product quality. From the moment the trigger is pulled, a clock starts that determines the condition of your game meat. If a clean kill shot is not landed, do not be alarmed; your game animal will not be ruined but some extra care may need to be put into it.

  It is imperative to field dress your animal quickly. Ensure the carcass and quarters are separated and kept wholesome, cool, and as dry as possible. Game carcasses left with a hide on or in a wet area are susceptible to rapid spoilage.

  Hanging - Once your on-the-bone meat is separated, it is best practice to place the meat in game bags and hang in dry, cool conditions (weather and area permitting). We do not guarantee that game bags will be returned to customers.

  Because we are committed to high quality products in every batch, we have intake standards. We will reject game meat that is sour or moldy. If it is dirty, please clean it before it gets to us. If we need to put in time to clean or trim your meat to our standards, you will be charged a cleaning fee.

• What animals do you accept for processing?

  We are glad to receive moose, caribou, deer, sheep, goat, elk, and bison/buffalo. We do not accept bear, uninspected pork, or poultry. Contact us if you have questions regarding another type of animal you wish to have processed.

  We accept meat on-the-bone or boneless, frozen or thawed. We do not accept hide, horns, or antlers.

  We may have suggestions for processes and flavors that will work best for your meat. Ask us when you check in your meat and we will be glad to help you.

• What is the minimum amount I can bring in for processing?

  There is a 10 pound minimum per process for cooked and smoked sausages. There is a 20 pound minimum per process for raw products such as burger, breakfast sausage, and Italian sausage. For butchering, there is a minimum charge of $75.

• Will I get my own meat back?

  Steaks, roasts, burger, breakfast sausage, Italian sausage, and all raw products are always your own meat. We have careful procedures to make sure that your raw meat is always returned to you.

  With cooked and smoked sausages, we use commercial-sized equipment and create the sausages in large batches. For your Own Batch (your meat only) of cooked and smoked sausages, you must provide a minimum of 90 pounds of meat per process. For meat sticks like huntersticks, the minimum amount for your own batch is 110 pounds per process.

  If you want cooked and smoked sausages and you have less than the minimum batch requirement, that’s OK. We combine meat from more than one hunter to make a full batch. You just need to give us at least 10 pounds per process.

  We accept only good, clean game meat which guarantees quality in every batch and ensures you will enjoy each sausage we create.

• Should I age the meat myself before I bring it in?

  We recommend that game be brought in as fresh and dry as possible. We have high quality coolers in which to hang game so we can better ensure an environmentally controlled aging process. Meat that is brought in after being aged for an extended time in a garage or less than optimal environment may age improperly, leading to heavier trim loss. If you age the meat yourself, your meat may be ready for us to cut but we might not be able to cut it right away, depending on current volume.

• When and where can I drop off my game meat?

  We have one location, our plant at 2914 Arctic Blvd in Anchorage. You can bring boneless meat into the game room and we will weigh it and fill out a ticket. If you have meat on the bone, you will be instructed where to back up your vehicle for unloading/hanging. Our processing hours are updated regularly and appear at the bottom of our website. During peak hunting season, there might be a wait before someone can help you, and at times we may institute a short-term waiting list. Call ahead during peak season if you have meat on the bone and we can advise you whether there is a waiting list and when would be the best time to bring in your meat. Your patience is appreciated.

• New! Valley Drop-off Location

  Take your clean, boneless meat to Alaska Meat Packers at 385 E Outer Springer Loop in Palmer. This is for cooked and smoked sausages only. If you want us to process your bone-in meat or you want our burger, breakfast sausage, or Italian sausage, drop your meat at our Anchorage plant at 2914 Arctic Blvd. If you drop your meat in Palmer, you must pick it up in Palmer.

• I am hunting in a remote location. Can my meat be shipped to you?

  Yes, if you are hunting at a remote location and are not able to personally drop off your meat, you can ship it via commercial airline or an air taxi service. Here are some important procedures for remote delivery of game meat:

  We will pick up your game meat for an additional fee. Transport is subject to the availability of the air services. We will send a driver only after we have been contacted by the air service transporting the meat.

  We will pick up ONLY game meat. If your meat includes hides, horns, or antlers, we will not pick it up until you have found a way to separate the meat for pickup. Absolutely no exceptions.

  Many people go hunting in the Alaskan bush. Air cargo companies may be required to freeze your game meat before shipment. Depending on our volume and capacity, we may also need to hold your frozen meat until we are able to do a controlled thaw in a cooler to ensure high quality thawing.

  Due to a number of variables, it is possible that receiving, holding, processing, and shipping your game meat could take up to 4 weeks after you pull the trigger. Our game cutters are experienced and work long hours in peak season so your animal is processed as quickly as possible while always maintaining quality.

  It is your responsibility to inform us that a shipment is coming, so please call or email us and include an airway bill number.

• When do I need to decide what processes I want?

  If you drop off your meat yourself, be ready to give instructions then.

  If your meat is shipped to us, reach out ahead of time with instructions. You can fill out the intake form for this purpose, or call us or email us.

  Meat must arrive with your NAME, PHONE NUMBER, and PROCESSING INSTRUCTIONS. If your meat arrives without identifying information or if we do not have clear processing instructions when it arrives, it will be moved to the bottom of the priority list. It will be stored frozen until we receive all needed information and will be subject to storage charges and handling fees.

• If I bring in meat on the bone, what will the bone-out weight be?

  Bone out weight is highly dependent on two factors. The first is which part(s) of the animal the hunter brings in for processing. Hindquarters have a higher recovery rate than ribs or shoulders. The second is the quality of the meat, including accuracy of the shot (bone shards, bleeding). Assuming a full animal that has been cleanly killed and properly field dressed, you can expect the following:

  Moose, Bison: 65-72% of incoming on-the-bone weight.

  Caribou, Elk: 55-65% of incoming on-the-bone weight.

  Deer, Sheep: 50-60% of incoming on-the-bone weight.

• I am sending in meat on the bone so I do not yet know how much weight will be available after butchering. How can I give you instructions?

  FIRST, let us know if you want steaks and roasts.

  THEN, break down what you want to do with the remaining trim weight.

  You can give us percentages (such as one-third Wieners, one-third Polish, and one-third Huntersticks), -or-

  Pick one process for the remainder (such as 50 pounds to Cajun Links, 30 pounds to Mooseroni, and the rest to hamburger).

  You can order as many processes as you want, and we do not need to know the specific pounds, provided that you give us at least the minimum weight (10 pound minimum for each cooked/smoked process, and 20 pound minimum for each raw process including burger).

• What is your turnaround time for game processing?

  The required time depends on the way the meat comes in and the processes requested. Boneless meat made into sausage or burger takes about 5 to 7 days. Meat sticks may take 14 to 21 days. A bone-in animal must be aged, so when meat comes in on-the-bone, additional aging may be required which can take up to two weeks before further processing can begin. Sometimes we can do a rush order for an additional fee. During peak season, these time estimates may be extended. If you have a deadline or goal date for your processing to be completed, please inform us when you bring in your meat or send in your instructions.

• How much will it cost to have my meat processed?

  There is no "typical" cost for game processing. We can provide an estimate of your total charges at the time of drop off, but there are many variables. A hunter who drops off 40 pounds of clean, boneless meat for hamburger and picks it up on time in Anchorage can expect to pay about $75 to $90. A hunter whose entire bone-in moose is delivered to us via air taxi service after hours who requests steaks, roasts, sausages, and snack sticks and who asks us to ship the final product out of state can expect to pay anywhere from $2,500 to $5,000. Orders with multiple customers who request separate boxing may be subject to a splitting fee.

• Can you provide an example of an on-the-bone moose order if I want butchering and sausages and raw products?

  There are lots of variables! But here is a sample chart showing the steps and approximate weights, to help you understand what you might expect if you bring us a large animal:

  Processing Step	SAMPLE Weights – based on a possible scenario. Each order will be different.
  Hunter brings in clean, on-the-bone moose in good condition, including front quarters, hindquarters, backstraps, and tenderloins.	Incoming weight: 650 lbs (butchering is charged based on incoming weight)
  Boning. Typical bone-out percentage (usable meat left after boning) is about 70%	Bone-out weight: ~450 lbs
  Steaks and Roasts (e.g. backstraps, tenderloins, top rounds, eye of rounds, sirloins, shoulder roast, etc.) might be about 30–32% of the bone-out weight if the meat is in good condition.	Steaks/Roasts: ~135–145 lbs
  Trim available for other products (bone-out weight minus steaks and roasts).	Trim weight: ~305–315 lbs
  150 lbs of trim used for cooked/smoked sausages which have a percentage gain based on the process.	50 lbs mooseroni (30%) = 65 lbs 50 lbs huntersticks (0%) = 50 lbs 50 lbs game wieners (60%) = 80 lbs Total cooked/smoked sausages = 195 lbs
  Remaining 160 lbs of trim used for raw products, which have a percentage gain. Burger gain is based on the percentage of suet added.	80 lbs burger with 15% suet = 92 lbs 40 lbs breakfast sausage (50%) = 60 lbs 40 lbs Italian sausage (50%) = 60 lbs Total raw products = 224 lbs
  Hunter's Total Take-Home Weight	Butchering steaks and roasts = 140 lbs Cooked/smoked products = 195 lbs Raw products = 224 lbs Approximately 559 lbs

• How will my meat be packaged when I receive it? Will it be frozen?

  Cooked and smoked sausages will be refrigerated and vacuum packaged in approximately three-pound bulk packages. We can package the sausage in one-pound packages for an additional fee. We will freeze your sausages if requested, or if we ship it to you.

  Raw sausage and hamburger will be frozen and packaged in 1-pound or 2-pound bags. Steaks, roasts, and stew meat will be butcher wrapped and frozen.

• How will I know when my meat is ready to be picked up?

  We will provide an estimated pickup date when you drop off the meat. We will also contact you to tell you when the meat is ready. Please pick it up promptly, as that allows us to make the best use of our freezer and cooler space. Meat that is not picked up after the hunter has been notified may be subject to storage fees.

• I live out of state. Can you ship my processed meat to me?

  Yes, we are glad to ship your meat to you. We will box it and freeze it. We usually ship via FedEx. Shipping is charged based on the weight and number of your boxes, and we add a boxing/handling fee. If you live near an Alaska Airlines hub we can also ship it via Alaska Air Freight and you will need to pick it up. We sometimes also contract with third party carriers. We will contact you when your meat is ready to make arrangements for shipping and to accept payment.

• What is the shelf life of your game products?

  Polish sausage, summer sausage, and cajun links have a shelf life of 75 days if refrigerated in a sealed vacuum package. The other cooked and smoked sausages have a 55-day refrigerated shelf life. For best quality, we suggest that you freeze what you do not eat within the first two weeks of receipt.

  Hunter sticks and other meat sticks are shelf stable and require no refrigeration. Meat sticks last 9 months in a sealed vacuum package at room temperature. We recommend that meat sticks be stored either in a freezer or in a cool, dry, dark environment.

  Hamburger, raw sausage, and steaks and roasts are frozen and should be stored in a freezer immediately.