The climate-controlled indoor skinning station is the first stop for your deer when you bring it to Cordray's.

An second climate-controlled skinning station used only when things are really hopping!

After skinning, your deer is weighed and carefully labeled with your name and the date in our scale room

Your deer remains carefully labeled and is allowed to age for a few days in our cooler.

Another shot of our cooler shows what it looks like on a busy week. Notice the rail system that allows us to move the deer carcass without the danger of contamination that comes with repeated handling and carrying by workers.

Your deer is brought into the cutting room where Michael and his team of meat cutters go to work. They custom-cut your deer to fill your order.

The cut pieces are then brought to the packaging where all fresh cuts and ground products are prepared. The first stage of smoked product preparation takes place here as well.

This is our newer smoker where your smoked products are slow-cooked to produce the ultimate flavor!

Our "old faithful" smoker hasn't been put out to pasture yet. It handles our smaller smoked orders.

The final stop for your smoked products is our large cooler.

The last stop for your fresh cuts is our freezer where your labeled box is carefully stored and waiting for you!