Steves Meat Market

. Welcome To Steves Meat Market


We process deer, elk, moose, antelope, bear (custom only during Sep.), buffalo, mountain lion, big horn sheep, mountain goat, wild boar (anything else)? All animals MUST have a carcass tag attached (refer to state requirements) or receipt from private ranch, NO EXCEPTIONS.

All steak cuts are boneless and include Tenderloins (whole), Loins (a.k.a. backstraps, butterflied), Sirloins, and Rounds. We recommend a thickness of 3/4 inch and we package for a family of three (approximately 1-1/2 lb packs). Roasts come from the shoulders, are approximately 2-3 lb each, and are netted for easier cooking. Shank and neck meat are ground for burger, sausage, and/or jerky. An average whole animal will yield about 55% of the hanging weight (based on care taken in the field).


All steaks and roasts are vacuum packed (NOT FREEZER WRAPPED) to ensure freshness & longevity. All packs are professionally labeled with the animal type and specific cut. All meat is packaged and frozen immediately.

Burger is packaged in a 1 lb (approx.) poly-chub. Sausage and Jerky are packaged as shown on our processing price list. Burger is double ground and we recommend adding 10% beef or pork suet for flavor and consistency.

For your convenience, Steve’s Meat Market is open seasonally, September to end of January.

**Chronic Wasting Disease (CWD) has been detected in several states in elk and deer. Steve’s Meat Market, Inc. will not knowingly accept any animal showing signs or symptoms of CWD. We will report any suspicious animal to Colorado Parks & Wildlife. We can in no way guarantee your animal does or does not have CWD and we do not assume responsibility for testing or failure to test for CWD. For further information on CWD and testing, call Colorado Parks & Wildlife at (303)297-1192 or visit their web site at


All Big Game$60 min
Whole OR Quartered Carcass$1.50 per lb x hanging wt.
Quarters With Loins/Tenders/Trim$1.75 per lb x hanging wt.
Frozen Carcass (NA Nov)+30 cents per lb
Deboned Meat
(NA Nov)
$2.50 per lb (burger only – NO primal cuts)
Cleaning Fee
(if needed)
+15 cents per lb (min. $15)
Rush Fee20% upcharge (min $60)

Includes: Boneless Steaks, Roasts & Grind. Vacuum packaged & Frozen


Antelope$50 if available
Deer$75 if available
Elk/Moose$100 if available

** Weight before cooking    Prices and products are subject to change at any time.  ALL PRODUCTS ARE GLUTEN AND MSG FREE. 

We reserve the right to refuse Wild Game Meat due to noncompliance of our quality guidelines.

Bacon Burger

2 lb. in = 3 lb. out

Sausage, Stix, JBC Burger

1 lb. in = 2 lb. out

Ground Jerky

2 lb. in = 1 lb. out



Breakfast Links 
Jalapeno Ch. Log 
Jalapeno Ch. Links ** 
Cheddar Dogs**$5.10 per lb.
Ground Jerky‣ Mild ‣ Black Pepper
‣ Red Pepper ‣ Teriyaki
‣ Sweet & Hot ‣ Jalapeno
‣ XXX (spicy)
$12.00 per lb.
Snack Stix‣ Pepperoni ‣ Teriyaki
‣ Jalapeno ‣ Hunter
$9.75 per lb.
 ‣ Pepperoni Cheese (mozzarella)
‣ Jalapeno Cheese (cheddar)
$10.25 per lb.


11 LB. IN = 19 LB. OUT

1 lb. Bacon Burger, 1 lb. JBC Burger, 1 lb. Breakfast Bulk, 1 lb. Italian Bulk, 1 lb. Chorizo Bulk, 1 lb. Breakfast Link, 1 lb. Italian Link, 1 lb. Polish Link, 1 lb. Salami, 1 lb. Summer,  1 lb. Jalapeno Cheese Log, 1 lb. Cheddar Dogs, 1 lb. Old Style Franks, 1 lb. Bratwurst, 1 lb. Smoked German, 1 lb. Chorizo Link, 1 lb. Jalapeno Cheddar Link, 1 lb. Jerky, 1 lb. Stix

SPECIAL!! $80.00  ($99.00 Value)

LIMIT 2 SAMPLERS PER ANIMAL AT THIS SPECIAL PRICE (addl. samplers are at regular price)



All of our recipes are proprietary; therefore, a full ingredient list is not available.  However, if you have specific ingredient questions you may inquire with management.  Please note that our recipes CANNOT be altered to accommodate specific dietary requests.  All products are gluten and MSG free.


CAUTION:  Wild game animals are not inspected.  These animals are WILD which  means their diet and/or activity is not monitored.  Their diet includes wild grasses, weeds, nuts, acorns, flowers, etc.  If you have severe allergies to these types of  items, then you must use discretion when eating wild meat.

The following are known major allergens (recognized by USDA Food Safety &  Inspection Services-FSIS) used in facilities where we obtain our ingredients:

  • Dairy
  • Soy
  • Wheat

If you are concerned about the allergens listed above (or those that may not be listed) we recommend you not eat meat processed in our facility.

DISCLAIMER:  Steve’s Meat Market, Inc. makes every attempt to identify ingredients containing known allergens. While we do take steps to minimize the risk of cross contamination between product types, we cannot guarantee that any of our products are safe to customer’s with food allergies. WE ARE NOT RESPONSIBLE FOR ANY ALLERGIC REACTION AFTER CONSUMING OUR PRODUCT. 


When we opened our business at this location in 1990, our production of game was at an easily manageable number. We were able to negotiate a pickup date with our customers with some flexibility. Within five years, our game processing business had grown by 200%. It was at this time we had to develop a “storage fee” policy to ensure that we were able to take the maximum number of carcasses daily, trusting that the orders would be picked up in a timely manner. Even though our freezer is 75 ft x 12 ft, we are at capacity during the hunting season at any given time. This is the nature of a seasonal business, as some of you may know.  

The “storage fee” that we charge to store your animal and keep it frozen is minimal compared to the inconvenience that it creates when we have to minimize the number of carcasses coming in, ultimately effecting other hunters who also want to drop off a carcass.

Our typical turn-around time for processing during the peak season is approximately 1 week. At the time the animal is dropped off, you are given a specific pick-up date and pick-up hours for the specific pick-up date.  Our “storage fees” are explained and this information will also be printed on your copy of the work order, which is signed by the person that you entrusted to drop off your meat. If the meat is dropped off by someone other than the hunter, it will be the hunter’s responsibility to get a copy of the claim ticket and understand the pick-up procedure so that we can try to accommodate as many hunters as possible. We understand that things come up and you can’t get to the shop…it happens to all of us, but please comply with the policy and pay the fee so that you can get home and enjoy the meat, and we can get another animal into the freezer! We appreciate everyone’s patience and understanding of this policy!  



Your carcass/meat will be assigned a tracking number at the time of drop off.  You will be given a copy of your work order (also referred to as your claim ticket) when the meat is dropped off and this must be presented when the meat is picked up. This copy proves ownership of the meat. The original work order will be secured to the carcass/meat once it has been cleaned and it goes into the cooler. As the meat is deboned and cleaned, the work order will travel with the primals and/or trim throughout the process. While not impossible, it is extremely time consuming to try and locate a particular order when it is in the processing stage since the work order is secured to the meat in a cooler, amongst all other animals that are currently in process.  Changing an order would decrease/increase product amounts, and several things are dependent on the original order (staffing, pick-up date, oven capacity, etc.)  We understand that you may have forgotten to order something, the person who you sent in to drop off gave an incorrect order, or you may have changed your mind after discussing with others.  However, by explaining our processing system to you we hope you can better understand our reasoning and why it is not feasible for us to do an order change.

Keep in mind that if you need to add custom products, you can always bring back any frozen burger/steaks/roasts during regular receiving hours (Sep/Dec/Jan) and have additional products made. 

Thank you for your cooperation with this.

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