DEER SEASON POLICIES 

• Hours during gun season for DROPPING OFF your wildgame meat to be processed 
  • WEEKEND HOURS - 8am-9pm est 
  • WEEKDAY HOURS - 8am-7pm  after 7pm USE OUR 24 HR DROP COOLER follow instructions on the door. 
  • HOLIDAYS CLOSED - Use our 24 HR DROP COOLER -- (Thanksgiving, Christmas Eve, Christmas Day, New Years Eve and New Years Day)
  • SEPTEMBER 1st - JANUARY 31st is the timeframe you can bring in BONELESS or quartered deer.  DO NOT galivant around and MISS THE PROCESSING WINDOW. 
• Hours during DECEMBER for PICKING UP your completed orders
  • WEEKEND HOURS- 8am-4pm est
  • WEEKDAY HOURS - 8am-6pm est
  • HOLIDAYS CLOSED - (Thanksgiving, Christmas Eve, Christmas Day, New Years Eve and New Years Day)
• INDIANA CUSTOMERS 
  • YES! you may bring us your deer meat.  However, it MUST be quarted or deboned.  If you have questions or issues with these requirements please reference KRS.150.025 (https://apps.legislature.ky.gov/law/statutes/statute.aspx?id=55355).  
• INFORMATION NEEDED FOR US TO PROCESS YOUR DEER
  • CONFIRMATION #  -- this Number is MANDATORY and even landowners, youth hunters, disabled etc MUST check their deer in after harvesting. 
  • NAME
  • ADDRESS
  • CELL PHONE & YOUR CELL PHONE PROVIDER (so we can text when order is ready)
  • EMAIL ADDRESS (a backup notification method) 
  • HOW YOU WANT YOUR DEER....THIS MUST be taken care of at the time of dropping it off.
• MAKING CHANGES TO YOUR ORDER AFTER YOU HAVE LEFT OUR PROPERTY
  • You have 24 hours to make any changes, after that 24hr expiration we can NOT make any changes as your paperwork has now left the front of the building and entered the next step of the processing.  
• PROCESSING FEES and EURO MOUNT FEES Due at the time of drop off. 
  • Cape out fee of $40.00
  • Field dressing fee of $100.00 
  • Euro deposit of $80.00 
• CAPEOUT POLICY 
  • capeout MUST be picked up within 48hrs after dropping the head off. Anything left over 48hrs will result in a STORAGE FEE of $50.00 and Webb's Butcher Block IS NOT responsible to any damages to your capeout or antlers. 
• COMPLETED ORDER POLICY 
  • Completed orders MUST be picked up with in the first 21 days of your first notification.
  • Orders NOT PICKED UP after your 21 day window frame, a $5.00 a day storage fee will be added until the order is PICKED UP, up to 30 days after completion. After 30 days if your order is still here it will be up for claim by someone else. 
  • Regardless if you have PAID for your order IN FULL, you will still be CHARGED $5.00 a day storage fee for every day over the 21 day window frame.   WE NEED THE FREEZER SPACE
• HUNTERS FOR HUNGRY PROGRAM
  • ​Yes we are part of the program.  The deer MUST BE field dressed or you will be responsible for the $100.00 field dressing fee. 
  • If you kill a buck, want it caped out, and donated.  You will be REQUIRED to pay the $80.00 fee at the time of dropping it off or before the head will be released to you.  
  • There is NO COST for you to donate deer to the program as long as the first 2 bullet points do not apply. 
• ELK and WILD BOAR processing
  • Yes, we will process elk and wild boar.  
  • Elk standard processing is $375.00 and all specialties are extra and a minimum of 50# per product.  Capeout for taxidermist is $100.00
  • Wild Boar will ONLY be made into ground sausage. 

ATTENTION

INDIANA HUNTERS

Due to KRS. 150.025 (Power of department to make administrative regulations as to game and fish, including seasons and limits Inclusion of administrative regulations on department's Web site.)   Webb’s Butcher Block in Payneville, KY can NO LONGER accept WHOLE deer (spine and head intact) from ALL bordering states INCLUDING IIndiana.   Your TWO (2) options as an Indiana hunter and Webb’s Butcher Block customer are, 1.) Remove the hide, spine and head from the deer and bring us the QUARTERS (hams, shoulders, backstraps).  Then we can cut your hams, shoulders, and backstraps how you want them (steaks, roasts, etc) OR 2.) debone all of quarters, bring deboned meat to us and have your smoked sausage specialties made. 

If you want us to make sausages from your deer we have partnered up with Travis McAfee of  McAfee's Deer Processing..10977 Buffalo Trace Palmyra IN .. 502-643-3916.  Take your deer to them for processing and he will send over meat for us to make your sausages.  

Webb’s Butcher Block is sorry for any inconveniences this law may cause. 

Respectfully

Marty Webb

Owner