Hunting is a Michigan tradition and at Lambert’s, we provide deer processing all year round! Our busiest season starts with the youth hunt and continues through December. Whether you bring down your deer with a bow, rifle, crossbow, muzzle loader, or even a car, Lambert’s is the place to go!

Did you know that Lambert’s is the only state inspected processing facility in Gladwin County? This means that we keep our deer processing facility at the same standards as we do our meat market! Our facility is fully refrigerated, ensuring that your prize buck or doe stays in a ~38 degree environment until it is processed.

Lambert’s, with its extensive system of checks and balances, guarantees that you will receive your own venison back when you pick it up. We tag each deer at drop-off, and that tag remains with the venison throughout the processing stage. When you drop off a deer, you will be given a tag with a number on it. We use that number (not your name) to find each deer, so we ask that you provide that tag when picking up.

Processing

Basic processing starts at $105. This involves cutting up the deer into its different cuts and grinding the rest. We process your venison into only the finest boneless cuts, with all silver skin removed. After that, we vacuum pack all steaks, chops, and roasts into approximately 1 lb. packages and all burger into approximately 1 lb. camouflage burger bags. Finally, it is placed in our freezer to await pick-up.

Lambert’s Meat Market specializes in the following smoked meats (available for prices in addition to the $105 basic processing fee): Snack sticks in Pepper, Cheddar Pepper, Pepperjack Pepper, or Salami flavors;  Jerky;  Summer Sausage and large Salami.  We also offer the option of including pork, bacon, or beef in your ground meat.

Take a look at the processing checklist (included below), for a better idea of options and pricing.

For your taxidermy needs, Lambert’s recommends Back 40 Taxidermy. They do great work!

Stay Safe and Good Hunting!