6608 Hwy 312 Billings MT 59105
Keep In Touch
6608 Hwy 312
Billings MT 59105
(406)373-6315 Fax (406)373-9135
Hours of Operation: Monday - Friday 7:00am - 5:30pm
Saturday 9:00am - 2:00pm
Wild Game Agreement Letter
We are still only taking grinder ready trim this year.
•We accept ONLY boneless clean "grinder ready" trim •All meat will require a 50% deposit before unloading. •We reserve the right to refuse dirty or over aged meat. Our guarantee to our customers is quality, which is the result of upholding these standards. •What you bring us is what you will take home. This is our promise to you. In order to do this we need a minimum 20# per order on all sausages (ie we will not split a 20# order ½ cheese ½ reg). We hope you see this as our desire to provide you quality.
Congratulations on your hunt!
Thank you for your business, we really do appreciate it.
SMOKED SAUSAGE – (SMALL DIAMETER) 20# MINIMUM ON SAUSAGE
$ 3.60/#=Pepperoni Sticks, Teriyaki Sticks, Summer Sticks, Smoked Venison Sticks
$ 4.10/# = Snack Sticks with Cheddar
$ 4.25/# = Snack Sticks Cheddar & Jal
$ 4.45/# = Snack Sticks Bacon Cheddar
SMOKED SAUSAGE – (MEDIUM DIAMETER) 20# MINIMUM ON SAUSAGE
$ 2.89/#=Smoked German, Polish, Big Sky Sausage
$ 3.49/# = Cheddarwurst
$ 3.69/# = Jalapeno Cheddarwurst, Mushroom Swiss
$ 3.99/# = Bacon Cheddarwurst, Hawaiian
SMOKED SAUSAGE – (LARGE DIAMETER) 20# MINIMUM ON SAUSAGE
$ 2.69/#=Summer, Garlic Summer, Salami
$ 3.29/# = Summer with Cheddar
$ 3.59/# = Summer Cheddar Jalapeno
Billable Weight is calculated by venison trim plus domestic trim. To come up with this figure you take:
Venison Trim / 70% or .70 = Billable Weight
We pride ourselves in cleanliness and making sure you get your own meat back –
all of it!
By signing the cut card you agree to the terms set before you, which will help assist us with the quality we guarantee.
There will be a 50% deposit on Wild Game Meat.
If you need someone to bone out your deer, we know a guy!!
He has worked with us for several years and does an excellent job. He also believes in keeping your meat separate.
Contact Dave at (406)208-0124 or Agnes (406)208-8524, they are located in the Billings Heights.
Once boned out they will bring it to us to make sausages or jerky, then you can pick it up at Project Meats when done.
$.45/# = No Fat or Packaging
$.55/# = Fat Added, No Packaging
$.65/# = No Fat With Packaging
FRESH SAUSAGE - 20# MINIMUM ON SAUSAGE
$ 1.85/# = Bulk - Fresh
$ 2.69/# = Linked - Fresh
Breakfast Sausage, Maple Sausage, Sweet Italian, Hot Italian
$ 2.69/# = Fresh Bratwurst, Fresh German
JERKY (10# Raw Minimum)
$ 4.50/# = Tenderized Jerky
$ 4.50/# = Full Muscle Jerky
(Original, Three Pepper, Teriyaki, Inferno)
$ 3.39/# = Tenderized Bacon
With the holidays upon us we need to free up our smokehouses and storage. What does this mean? We will accept your meat through the end of business Nov 28th. Then we ask you to freeze it and drop it off after the first of the year. We would love the opportunity to serve your hunting needs!
Hours of Operation:
Mon-Fri: 7:00 a.m. - 5:30 p.m.
Sat: 9:00 a.m. - 2:00 p.m.