NO Chronic Wasting Disease Zone Deer are allowed at this processing facility. No Deer from CWD Zones with spinal column or Head will be allowed. We will take quarters and trim after you receive test results if tested negative.

Areas include: 604,605,643, 645, 646, 647, 648, 649, 655, 255, 343, 344.

Hang deer and wash carcass and inside cavity out with cold water. If possible run and garden hose or ice water into chest cavity for five minutes. Body heat which promotes bacteria growth will be trapped if laying flat. Don’t soak boneless trim in water or salt water. Please do not put boneless trimmings in Garbage Bag.

See our list of processing meats we can create under Wild Game Processing page.

Tucked away in the countryside between Montgomery and Shieldsville, down County Road 57 aka 130th St West, is a place where tasty things are made. That’s where you’ll find some of the best meat processing around.

Family tradition
Jim Krenik is no stranger to meat processing. His father and mother, Milo and Delores Krenik, established Krenik’s Meat Processing in 1960. There, they raised their own beef, pigs, chickens and other livestock. Milo set up a butcher shop and processed the meat for his family, friends and neighbors, establishing “Krenik’s Meat Processing“.