Rocky Mountain Meats

Why can't I make changes to my order after I leave?

We run a production line that starts when your order is completed in our system.  Because of that line, we are unable to pull orders out of production and make changes when it is decided that the order is not what was wanted when placed.  



Why do you take so much longer than other processors to get my order done?

It all goes back to process.  We could fulfill orders faster if we put everyone's meat into one pile and made thousands of pounds of sausage at one time.  BUT WE DON'T!  When we hunt, we want our animal back and we assume you do as well.  Our process may take more time but if you wanted someone else's meat, you could buy it online or use another processor.  



Why can't I make substitutions?

We pride ourselves on the quality of our products.  Allowing substitutions deviates from our award winning recipes and opens up the possibility of poor quality.  We understand people like their sausage spicy or with extra cheese but we hope you can appreciate our commitment to quality products and add those substitutions when cooking the product at home. 



How long do I have to pick up my order before storage fees begin?

Once you have been notified that your order is ready for pick up, you will have one to pick up your order or a $25 per week storage fee will begin to apply.  Animals not picked up within 60 days of notification will be considered abandoned and disposed of accordingly and without refund.


FAQs

Do you sell wild game? 

We are not allowed to sell wild game meat. 



How will I know when my order is ready? 

We will call you when your order is ready.  We will also publish completed invoices on this site and our Facebook page.  When we call you, please pick your order up at the same location you dropped off at and make sure you bring your invoice with you.



Why don't you file orders by name so I don't need my invoice?

Because we don't produce products in batches, we have to have a unique way to identify your meat.  After all, how many John Smiths do you think exist in this world?  This is the reason we NEED YOUR INVOICE when you pickup, it helps to ensure we give you back your product.



How do you make sausage?

We require a 10 lb. minimum on all sausage orders.  To accommodate that 10 lbs., we take 5 lbs. of your meat and add 5 lbs. PORK BUTTS, NOT PORK FAT!  Those 10 lbs. of meat are blended together with spices and packaged in bulk chubs or pork casings.  The pork butts we use are All-Natural and Hormone Free.  



Why do you require a minimum order on sausage, jerky and chili orders?

Unlike other processors, we DO NOT batch your meat with other hunter's meat.  Because of this, we need to require a minimum order to accurately add the correct spices to your product.