The Meat Shop

We work very flexible hours, and are happy to help any time of day. We work very late nights, so please call 208.315.2636 to set up an appointment before arriving. We will be open from August 30th to November 24th for the 2024 season. Thank you!

A LOCAL FAMILY BUSINESS WITH OVER 75 YEARS OF MEAT CUTTING EXPERIENCE.

Owner, Dave Aldape, along with daughter & son-in-law, Audrey & Tim Crogh, take pride in cutting meat to each customers specifications. Each animal is processed one at a time & meat is never mixed or combined. You get back the meat you bring in. We also don’t limit our customers to bundles, so you get it cut the way you like it. Just bring in your elk, deer, moose, antelope, bear or other meat & we will cut & package it to your specifications. We also make a variety of bulk sausage on-site. Our shop is open August 30th through November 24th & we work late, so when you get off the mountain with your kill, be sure to give us a call!

PRICING

CASH ONLY – we don’t not accept credit cards or checks. Payment in full is expected when you pick up your processed order.

Our processing prices include hanging, cutting, wrapping, & freezing. We always try to be fair with our prices and will tell you the price in advance whenever possible. We can quote you a cost on very small or partial animal orders.

For rush orders, Deer, Bear, and Antelope will be $50 extra. Elk and Moose will be $100 extra.

All meat is vacuum packed in heavy duty 4-mil thick vacuum bags to help your meat last longer in the freezer!

UP TO 275 POUNDS – $300
Each additional pound over 275: .75¢ per pound

UP TO 100 POUNDS – $130
Each additional pound over 100: .75¢ per pound

UP TO 275 POUNDS – $300
Each additional pound over 275: .75¢ per pound

UP TO 100 POUNDS – $130
Each additional pound over 100: .75¢ per pound

WE WRAP: $1.50 per pound – YOU WRAP: $1.00 per pound
Plus $2.50 per pound for added pork or beef fat

$3 per pound – 10 pounds minimum per flavor
Maximum of 2 flavors per order
All sausage is bulk, we do not offer link sausage
Additional $2.50 per pound for added pork or beef fat

57 SULT LANE • P.O. BOX 880 • DONNELLY, IDAHO 83615

Pick-ups and drop offs are by appointment only. We have flexible hours, so give us a call. We are located 12 miles North of Cascade, Idaho and 4 miles South of Donnelly. Turn East from highway 55 at milepost #127 (E 4 Lane), then right on Koskella, then left on Sult. We are on top of the hill – Look for the big white trailer.

Contact us

(208) 315-2636 • audcrogh@gmail.com

FAQs

Q: WHERE IS MY 'BACKSTRAP'?

A: As ‘backstrap’ is a hunting term and not a cut of meat, we label the meat with the proper name of each cut of meat. If you bring in a deer or bear, we will mark the ‘backstrap’ as Loin steak and if you bring in an elk or moose, the ‘backstrap’ will be labeled Rib Eye Steak and New York Steak. Rib Eye is the portion of the ‘backstrap’ that runs from the neck to the mid-back and New York is the portion of the ‘backstrap’ that runs from the mid-back to the rump. (On a pig or lamb, these would be chops!)

Q: WHAT IS BONE SOUR?

A: Consuming bone soured meat will make you sick and it is a huge waste. The cause of bone sour is internal HEAT! It may be hot outside, it may be the animal was difficult to track, it may be that it took longer to get to the animal than you intended, but whatever the reason, if the animal stays hot after it’s dead, it will start to develop bone sour. There is no coming back from bone sour! The single most important thing is to get the heat out of the carcass A.S.A.P. Bone sour happens when bacteria starts to grow from the bone out and the meat turns green and is ruined. This is mostly avoidable, so get that skin off, the guts out and the meat quartered if the body is large enough to hold heat. Even if it seems cold outside, do not leave the hide on – remember these animals are designed to be out in cold conditions, so as long as that hide is on, it is holding heat!