Cut Rite Meats Cares About Hunters
You go hunting, we take care of the rest.
Cut Rite Seasoning Packages & Butcher Supplies
Check out our NEW Cut Rite Butcher Supplies and Cut Rite Seasoning Packages for Do It Yourself (DIY) hunters. For those that want to process their own game at home. Everything you need to make your own special home made smokies, jerky, and pepperoni. We are sharing our very own Cut Rite Seasoning Packages and recipes with you.
Cut Rite Meats Big Game Contest
Super easy to enter! Choose Cut Rite Meats for your processing and send us a picture and you could win free processing!
$0.99 Wild Game Cutting & Wrapping
You go hunting, we take care of the rest!
When you choose Cut Rite Meats $0.99lb custom cutting & wrapping service, you can go hunting and we will take care of the rest. Ask us about jerky, smoked sausage, pepperoni, patties, steaks & all other cuts.
There’s nothing better than hunting your own game and then having it expertly prepared for your family. That is why we offer custom prepared game cutting for $0.99lb for custom cutting & wrapping. Custom Processing Services include:
- All Fresh Sausage (Please specify Regular OR Spicy Sausage)
- Regular Sausage
- Spicy Sausage
- Omas Garlic Sausage Smoked
- Farmers Sausage Smoked
- Regular Smokies Sausages
- Smokies Cheddar/ Jalapeno
- Jerky in multiple flavours
Alberta Wild Game Rules (Must Read)
At Cut Rite Meats we follow the most stringent guidelines as regulated by the Alberta Government. We have the utmost RESPECT for you and the animals we process. We need the proper paperwork included with your animal.
TAGGING NOTE: Antlered moose, elk and deer must NOT be tagged around the antler base. Please review the following instructions. Immediately after killing a big game animal, the appropriate tag(s) must be affixed and securely locked to the animal as follows:
- trophy sheep, goat - one tag through the nostril and, as soon as the skin is removed from the skull, one tag around the lower bone of the eye socket leaving the horns and eye intact.
- moose, elk, deer, antelope, bison and non-trophy sheep - through the space between the bone and the tendon of a hind leg directly above the hock and around either the bone or the tendon.
- bear and cougar - to the skin.
Upon killing an animal, a partner must immediately inform the primary licence holder (and vice versa – if the primary licence holder kills the animal, he or she must immediately inform the partner) of the killing. The primary licence holder must, immediately upon arriving at the carcass, tag the animal in the normal fashion (click here for more information).Tags must remain affixed until, in the case of :
- trophy sheep, goat - the animal is registered (click here or scroll down to view Compulsory Registration) and the skin is processed.
- moose, elk, deer, antelope, bison or non-trophy sheep - the carcass is delivered to: – a premises in respect of which there is a Food Establishment Permit issued under the Public Health Act or Licence for the Operation of an Abattoir issued under the Meat Inspection Act, – the usual residence of the person who killed the animal, or – the usual residence (a residence that is neither a business premises nor attached to such a premises) of a resident of Alberta and that resident is in attendance, and the carcass is cut up and packaged for consumption.
- bear and cougar - the skin is processed.
To tag your kill using the adhesive tag that comes with your licence, attach the wire loop to the animal as described above for various species and classes. Close and secure the loop by affixing the adhesive tag over the free ends of the wire.