I was just wondering where everybody takes there deer meat grind scraps to have made into snack sticks around southeast minnesota or the LaCrosse area. I’m thinking about the Holmen Meat Market but have never had any from them.
Thanks Al
There is Greg’s Meats on Hwy 52 just south of the Twin Cities. There is also a place in Lake City, but I can’t remember the name of the store. We had our deer meat done there last fall and it was great. If I remember the name, I will repost this message.
craig’s meats over by hwy a (four corners) does that still. if you want more places to take meat let me know i will see if i can come up with some more names. there are two people that process meat in holmen. one is mark at arrows on the square and there is another guy off mc curdy rd in holmen that doing it now too. thought about doing it yourself?
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I can’t remember the name of the store.
Huettles???? I would’nt take deer there! We ordered a pig 3-4 months in advance for a pig roast, When we got there a day before the party they said……….We never got an order for that!!! Guess what??? There goes there bussiness from our family!
Mikes Meats in Eitzen MN dose a good jod,and are reasonebly priced.
Hey Al, did you get a deer bow hunting or just planning ahead for the one you will get pretty soon? If thats the case, good luck. 
Go get em. 
Thanks, Bill
It maybe to far for you but Nick’s meats in Hayward Mn gets my vote. Luv there country sausage. Great snack sticks also. 
Big Al where are you from? I take my trim to Erdmans in Kason MN they make the best burger around they mix it with bacon bits man its good stuff, my wife does not care for venison much but she loves there burger. Have to say a big thank you to GMAN for turning me on to them! 
I’ll second Greg’s Meats in Hampton on Hwy 52.
Call him, tell him what you want, and ask him how much of a batch you have to make to get all of your own deer meat back.
The problem with the larger “processing plants”, is that the majority of them throw all the deer together to make their sausage batches. This means that you may/might get someones deer that has been field dressed improperly, giving you that “bad gamey” taste.
I know Greg’s does mix deer when people ask for small batches (under 30lbs) of whatever sausage, however I do know that he mixes “good deer with good deer” and “bad deer with bad deer”.
If you want to know the difference between good deer and bad deer………
Well;
A good deer has been properly field dressed (no bung hole, genitals, feces, dirt) and it has been kept properly cool, so the meat is good and no rank odors.
A bad deer:
The hair is falling off, because the meat is sour.
The meat has a green “tint” to it, because it hasn’t been kept cold.
You stick your head in the cavity to take a “wiff” and you puke……..
The bung hole is still in the deer, thus feces is leaking onto the meat.
There are genitals in the deer, secreting fluids.
There are leaves and dirt in the cavity.
Half the hair from the deer is in the cavity.
The deer was gut shot and the damaged meat was never cleaned/cut out, so it has feces all over it.
The deer looked like it walked in front of a firing squad and has 4 or 5 holes from a cannon through it, thus again, hair and dirt are in the motor holes.
In high-school, I worked at Greg’s and probably skinned and cut 300 deer a year. Some of the deer were so bad, that it required a call to the hunter to either pick it up and take it elsewhere, or we would dispose of it properly.
I recall 4 hunters on a mid-October hot day. They came in from Wyoming with 4 pronghorns on top of their camper. They were nice bucks!!!!
Problem was that they hauled them on a 15 hour road trip, on top of their camper, with no ice, in 70 degree heat. When I pulled them off their camper, there was a trail of hair that was litteraly falling off the animals and their skin under the hair and this “green tint” to it.
I saw 4 really sad hunters, as I told them their meat was junk and it had to be discarded. They understood, but they sure were sad…….
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I was just wondering where everybody takes there deer meat grind scraps to have made into snack sticks around southeast minnesota or the LaCrosse area. I’m thinking about the Holmen Meat Market but have never had any from them.
Thanks Al
Two great places are Pat’s Meat Market, or Maloney’s Baloney, both in Arcadia, about 20 miles from Winona, or 35 miles from LaCrosse.
Well I took my meat down to Holmen Meat Market this afternoon so I’ll let you know how it is.
Bill I got a nice doe on Sunday with a bow.
Steve I live in Plainview.
Thanks Al
I like the sticks from Ledebuhr’s in Winona.
We had some sticks made last years jalapeno and cheddar where I believe he took them was Ptacek’s IGA in Prescott, man those were the greatest! 
St. Joe’s Country Meat Market on St. Joseph Ridge. La Crosse.
HANDS DOWN!!
I like Kenyon meat market. I have had great luck and he turns down people if they bring in (bad meat)because he doesn’t want meat out there from him that tastes bad.
The Holmen Meat Locker is an excellent choice. I have brought my deer to many places over the years and found them 3 years ago. They do a great job. He will also make venison jerky for you that is amazing!!!!! Only place I go now. Ted
Bret’s house, Sparta 
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