Quality is our trademark at Haen Meat Packing...

• We use only fresh beef, pork, and spices
• Our plant is state inspected and HACCP certified.
• Our equipment is washed and sanitized daily.

Haen Meat Packing, a state inspected facility, has always and continues to skin and cut all deer in a separate area with separate equipment.

All deer must be properly field dressed with all organs removed. Deer not properly field dressed could be subject to a cleaning charge.

All boneless venison must be fresh/frozen, boneless and clean. We reserve the right to refuse any venison that does not smell fresh, or is not cleaned properly. All boneless venison must be transported in a clean, clear plastic bag. Please do not use black garbage bags, non-food or dirty food containers to transport your boneless venison.

We inspect all boneless venison as it arrives. The venison is then inspected a second time by our sausage room personnel before any product is made. At Haen Meat Packing, we pride ourselves on making only top quality sausage for our customers, using our own family recipes that have won numerous National, State, and State Fair awards. Our updated equipment is designed to help us achieve this, however, this type of equipment does not allow us to keep batches separate.