You can't beat our meat!

 

Check our seasonal bundles and specials.  Order online now!! We ship on Monday and Tuesdays so you have your order for the weekend.

Come on in for our hand cut steaks, seasonings, deer processing, meat bundles and more.
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Wenneman Meat Market
POB 341
7415 State Rt 15
St. Libory, IL 62282


618-768-4328 Phone
618-768-4225 Fax


For Wholesale Sales Info contact Karen Al-Bori or Joel Sommer
618-768-4328


E-mail Us

Map To Us

Hours: Mon-Fri
8:00AM to 5:30 PM

Saturday 8:00 AM to 4:00 PM

Sunday 9:00 AM to 2:00 PM

 

 

Wenneman can process your: beef, pork, venison, goat and lamb.   Bring in your deer for our processing.   Let us skin, bone and process the meat to your likings, or you can take it with you and you can process it as you would like.  Don't forget to buy your seasoning at our front counter.  You can add that hickory flavoring, by having Wenneman smoke your meat in it's new smoke house.  

BEEF BUTCHERING………………….$50.00

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COOLER CHARGE (FOR Ό’S NOT PROCESSED HERE)….5.00 EACH

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CUTTING BEEF……………….(CUSTOM  .30 LB)………(OURS .28 LB.)

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WRAPPING AND FREEZING…(CUSTOM .16 LB.)……..(OURS .13 LB.)

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GRINDING HAMBURGER…………………..INCLUDED

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CUBING……………………………………….INCLUDED

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PATTY HAMBURGER……………………….$ .40 LB.

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CUTTING STEW MEAT……………………...INCLUDED

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PROCESSING LIVER, HEART, TONGUE…..INCLUDED

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 DIVIDING CHARGE…………………………3.00 EACH SIDE

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MINIMUM CHARGE PER QUARTER………100 LBS. PER QUARTER

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(IF WHOLE BEEF GOES TOGETHER)……...300 LB. MINIMUM

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EMERGENCY SLAUGHTER-(REG. HOURS…65.00)..(AFTER HOURS..95.00)

HOG BUTCHERING (JUST WHITE)…………$ .10 LB  (25.00 MINIMUM)

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BUTCHERING AND CUTTING…15 LB. LIVE WEIGHT…(20.00 MINIMUM)

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WRAPPING ………20 LB. ACTUAL AMOUNT WRAPPED

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CURING……35 LB.-(EXTRA FOR BONELESS HAM…….$ 3.50 EACH)

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BONELESS HAM SLICING………….20 LB.

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STUFFING PORK SAUSAGE………...45 LB.

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SMOKING PORK SAUSAGE…………35 LB.

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GRINDING PORK……………………..20 LB.

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SLICING BACON……………………...29 LB.

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WRAPPING BACON…………………..20 LB.

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HOG DIVIDING CHARGE…………….2.50 EACH HALF

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MAKING SUMMER SAUSAGE (SMOKING INCLUDED)…95 LB.

FIELD DRESSED DEER OR CARCASS:

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DEER BRATS: made with ½ deer and ½ pork – wrapped in 2 lb.  packages only

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DEER BOLOGNA: made with ½ deer and ½ pork – wrapped in approx 3 to 4 lb. sticks

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DEER DOGS: made with ½ deer and ½ pork – packaged in 2 lb. bags only

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DEER POLISH: made with ½ deer and ½ pork -  packaged in 2 lb. bags only

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DEER SUMMER SAUSAGE: made with either ½ pork and ½ deer  or 1/3 pork and 2/3 deer

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DEER SMOKIES: made with ½ deer and ½ pork

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DEER JERKY: mostly made from the backstraps and ham pieces

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DEER BURGER: CAN BE MADE WITH THE FOLLOWING ONLY-all are avaliable in 2 lb. packages or 1 lb. packages  (we do not add beef in burgers)

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1)       1/3 pork

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2)       ½ pork

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3)       beef tallow  ( approx. 20 %)

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4)       straight deer

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CURED DEER HAMS: can be made boneless or with the bone-in.  Cutting or slicing  can be done only with instructions at time of check-in.  Wrapping is also avaible with prior instructions only.

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CUTS FROM THE DEER : we can cut steaks,  butterfly chops, roasts, stew meat

We can save the backstraps, ribs, or tenderloins

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Backstraps are not the same as tenderloins * A tenderloin is approx. 3- 4 inches long and about 1 inch thick, if someone wants the tenderloin write on the ticket: save actual tenderloin.

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Backstraps are the boneless loins, they are about a foot long and  about 2 inches thick. They are usually wrapped 1 / pkg.   

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Ribs can be saved whole.

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Butterfly chops are boneless chops from the backstrap ( cut approx. ½ inch thick) need number per pkg.

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Steaks are cut approx ½ inch thick out of the hams only – need number per package.

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Roasts are usually cut approx. 3-4 lb. each, they are cut from the hams only.

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Stew meat is cut in approx. 1 inch cubes- need  lbs. per pkg.

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No heat ( old fash. Style ) deer S.S. can be made , there is an extra charge, and a consent form must be filled out and filed.   We will not be responsible for results of non heated summer sausage.

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* All deer sausage is stuffed in 2 Ό pound casings.

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*  We do not make any hot ( spicy)  anything

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Any processing other than above examples done at an extra charge.

 Deer Processing Charges       10-01-08

Field dressed deer or carcass:

  Skinning……………………………….17.00

  Skinning deer for shoulder mounts…....30.00

  Saving hide………….………………….7.00

  Cutting antlers off………………………5.00

  Cooling carcass…..……………………..5.00

  Disposal fee……………………………..3.00

  Cutting or boning…(CARCASS WEIGHT)…38 lb.

  Deer burger with ½ pork…………………….1.39 lb.

  Deer burger with 1/3 pork………………….…1.19 lb.

  Deer burger with tallow……………………….89 lb.

  Straight deer burger (nothing added)………….69 lb.

  Summer sausage making..(½ pork)……………2.19 lb.

  Summer sausage making..(1/3 pork)…………..1.99 lb.

  Jalepeno & Cheese Summer Sausage..(1/2 pork)..2.69 lb.

  Smokie making (10 lb. Minimum),(68 % yield)…..2.79 lb.

  Jerky making (5 lb. Minimum), (yield 50 %) ….….5.50 lb.

  Hot dog making (10 lb. Minimum), (2 lb. pkgs)…..2.29 lb.

  Bologna making (10 lb. Minimum), (2 lb. sticks),... 2.29 lb.

  Bratwurst making (10 lb. Minimum), (2 lb. pkgs.)...1.99 lb.

  Jalapeno & Cheese Brats (10 lb. Minimum)(2 lb. pkgs.)....2.69 lb.

  Polish making (10 lb. Minimum), (2 lb.pkgs)……...2.39 lb.

 

 ** NEW ITEMS** DEER SLOPPY JOES (FULLY COOKED)

(HEAT & EAT ) (1 LB. PKGS) (5 LB. MIN.) (1/3 PORK)…..2.49

 Deer ham curing………..(6.00 minimum)…………...60 lb.    (making ham boneless $ 3.75 additional)

  Slicing boneless hams………………35 lb.

  Cutting bone-in hams……………….25 lb.

  Wrapping ham………………………39 lb.

Hanging deer in cooler…………………….15.00

Sausage making price includes: pork, weighing, grinding, mixing, seasoning, casings, stuffing, smoking, and handling.

 

                                

  For those of you who prefer to process your own meat, we can cure your meat for you, as well as sell you the seasons you'll need to process your meat.  Order for your own recipe, or try our premixed seasonings.  


Hand cut meats

This is what just one of our many happy customers has to say:

My father, 2 uncles, and 3 cousins have all utilitzed Wennemans.  We process our own deer, but leave a significant amount of meat for Wennemans to make some of their fantastic summer sausage, and their jalapeno cheese sausage is awesome!  I decided to compare Wennemans deer jerky to mine, and theirs is pretty darn good, and definitely worth a try!  Their products are so good that I drive an hour one way just to get their market. 

I would recommend anyone to try them out.  You will NOT be disappointed.  BigBuckHuntin



Our check-in hours will be:
  Fri. & Sat. November 22 and 23 ( 6:00 A.M.-8:00 P.M.), Sun. November 124 (6:00 A.M.-7:00 P.M.).  Second season ,Thurs. December 5 thru Sun. December 8, (6:00 A.M.-5:30 P.M.)