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| Posted: 06 Aug 2008 3:50 PM | ||
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Registered User Currently Offline |
Posts: 4 Fawn:  Join Date: May 2008 |
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Be prepared the 2008-09 Hunting Season is almost here and we are very excited to again make the very best venison sausage, franks, bologna and kielbasy!
We will be processing game every Wednesday starting September 17th through November 12th. ***During the latter half of November and all of December we do not have the physical capacity to service our hunting and our Holiday customers.*** ***We ask that hunters freeze their game till January.*** We will start up processing game every Wednesday starting January 7th through February 27th. Simple processing guidelines: •All game is to be brought to us boneless in bags with legal tags •A $50 non-refundable deposit on a credit card is mandatory •Wednesday drop-offs and pick-ups only •All processing is $5.99/lb per finish product •Keep in mind, we must mix your venison 1:1 with fresh pork, thus your finished order is approximately double the original weight •We will smoke cure small birds or fish for $7.50 each •Smoke cured Wild Turkey is $15.00/bird •...we’ll make anything you want! |
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| Posted: 06 Aug 2008 3:51 PM | ||
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Registered User Currently Offline |
Posts: 1381 Non Typical:  Join Date: Oct 2007 |
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where is luts located? __________________ Ima meatatarian.... i only eat meat...it's a personal choice that i have made....
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| Posted: 06 Aug 2008 4:06 PM | ||
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Registered User |
Posts: 2492 Non Typical: Join Date: Sep 2005 |
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Great right by my job! There is Union, New Jersey, next to route 22, near Kean University!
1055 Stuyvesant Ave Union, NJ 07083 (908) 688-1373 __________________ Want to be FIT?
http://BootCross.com |
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| Posted: 06 Aug 2008 4:16 PM | ||
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Posts: 622 Typical:  Join Date: Nov 2006 |
| So I take it you guys only process meat and don't actually cut the deer? You need it skinned, boned, and bagged, then you process 1 day a week. Since you do it all in 1 day I guess it is large batches with everyone's meat mixed in or do you do separate batches per customer? | ||
| Posted: 06 Aug 2008 6:15 PM | ||
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Registered User, Sponsor |
Posts: 12974 Addicted to NJH:  Join Date: Oct 2005 |
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i had them do my kielbasi and sausage few years back, the ones i took to the ice fishing thing few years back....
they definatly get a  __________________  Git-R-Done
FREE RUGGIE     [spy ] |
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| Posted: 06 Aug 2008 8:50 PM Last Edited By: RayCRGClub | ||
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Registered User Currently Offline |
Posts: 542 Typical: Join Date: Jul 2007 |
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Lutz,
Great to hear you're going to be processing venison again, in the past 15 years I have had an average of 100 lbs. of venison keilbasa and hot dogs done very year. Our club made 50 lbs. of keilbasa for our venison dinner every year...great stuff and everyone raved! Steve was very accomadating. Constructive criticism: Quote:
All processing is $5.99/lb per finish product At $5.99 lb. you are $2.00 more per pound than most of your competitors...some local...but I'm sure your product will be excellent. Good luck in your endeavor and welcome to the site. Ray __________________ Cranford Rod and Gun Club United Bowhunters of New Jersey New Jersey Federation of Sportsmen's Clubs |
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| Posted: 07 Aug 2008 11:05 AM | ||
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Registered User Currently Offline |
Posts: 4 Fawn: Join Date: May 2008 |
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Hi Guys,
We will except/transact game only on Wednesdays as this schedule keeps it simple. Please know that we do process throughout the week. We try our best not to mix meats, as we have the ability to produce small quantities (25-50lbs)per batch. It is important that all meat be tagged to avoid confusion. As for our pricing, we realize that we're higher than other shops, but we feel it is fair given the high cost of goods (pork & casings)which have dramatically increased versus YAGO. Lastly, we do not use any fillers, cheap meat/fat or load the product up with preservatives and coloring...our Hunting Customers get the highest quality, most authentic product available. Lastly you should know, that the new owner Pat is an avid Hunter and Fisherman, as is the new Chef Robert. We both support local outdoor sportsman and hunters. Our only concern from last year was the 300 lbs. of uncollected venison that was never claimed. We would like to avoid harvested animals going to waste. Thanks for your support. Shoot straight and tight lines this Fall! Best, Pat S. |
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| Posted: 04 Sep 2008 8:15 AM | ||
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Posts: 570 Typical: Join Date: Jul 2008 |
| +1 for Lutz. I get my meats from them all the time. | ||
| Posted: 04 Sep 2008 8:33 AM | ||
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Warden, Sponsor |
Posts: 5648 Addicted to NJH: Join Date: Oct 2006 |
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Quote:
i had them do my kielbasi Wing, that was some of the best kielbasi I ever had. __________________ |
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| Posted: 04 Sep 2008 11:53 AM | ||
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Posts: 5301 Addicted to NJH: Join Date: Feb 2005 |
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Did your dad ever have a butcher shop in Bloomfield on Broad St.? __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
jerseyhunter@NewJerseyHunter.com |
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| Posted: 05 Sep 2008 5:24 AM | ||
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Registered User, Sponsor Currently Offline |
Posts: 249 Spike:  Join Date: Jan 2006 |
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Have gone to Lutz for years.......great product
Kelbassa, Bologna, are outstanding __________________ |
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| Posted: 05 Sep 2008 7:35 AM | ||
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Posts: 277 Rack Buck:  Join Date: Jan 2008 |
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| they did a couple deer for me awhile back. pricey but good. if you go you got to have them make you their smoked hungarian sausage. it's a knock out. | ||
| Posted: 05 Sep 2008 8:21 AM | ||
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Posts: 1871 Non Typical: Join Date: May 2005 |
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| They are pricey .Ok ,but where are they located ? | ||
| Posted: 05 Sep 2008 11:16 PM | ||
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Registered User, Sponsor Currently Offline |
Posts: 249 Spike: Join Date: Jan 2006 |
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1055 Stuyvesant Ave
Union, NJ 07083 (908) 688-1373 __________________ |
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| Posted: 27 Sep 2008 8:21 PM | ||
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Registered User, Sponsor |
Posts: 21 Fawn: Join Date: Sep 2008 |
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+1 again for Lutz. New owner yes, but the tradition continues. Grew up in Union and every holiday my old man failed to bag a turkey we got a fresh ham from Lutz. Just wish Union was still the same. __________________ 12 THOUSAND POSTS and counting!-Drop Tine
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| Posted: 14 Oct 2008 8:39 PM | ||
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Registered User Currently Offline |
Posts: 77 Fawn: Join Date: Jan 2006 |
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Pat is Jason still with you? Your product is the best. __________________ You can't carry the flag get out of the parade!
NJOA- Central Regional Ass. Manager SORG Gun club Shorewildlife gun glub NRA- life MEMBER Jamesburg Field And Stream NJSFSC |
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| Posted: 15 Oct 2008 8:35 AM | ||
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Registered User Currently Offline |
Posts: 4 Fawn: Join Date: May 2008 |
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Hi Steve,
Yes, Jason is our store manager and he works Monday through Saturdays. Thank you for the Kudos, it is very much appreciated. Have you been out this season yet? I have not been...waiting for the cooler weather myself...the heat is tough on my dogs. We have have only processed 3-4 deer so far...weather's been pretty warm and the animals are not moving around too much. We have smoked some really nice trout though, and they came out really nice. Thanks again, and shoot straight! Best, Pat S. |
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| Posted: 15 Oct 2008 9:22 AM | ||
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Registered User Currently Offline |
Posts: 921 Typical: Join Date: Sep 2006 |
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I can vouch for Lutz's and Jason. Good place. About 5 years ago I brought a few of my deer there for processing when they still accepted deer. Then they require dit be skinned and eventually stopped full butchering to my knowledge. But what i have done is butcher my deer myself, accumulate bags and bags of scrap meat from my butchering and then in late January when my hunting season is definitely over, I take all my venison meat bags down there, they double the weight and a few weeks later I pick up the goods.
Let me tell you, I enjoy their meat. But, the boxes they pack the meat in smell Oooooh so good that i keep the cardboard boxes in my basement for months and it is such a great smokey smell! I almost want to eat the box! IMO, Lutz does a great job and they are only a 20 minute ride from my home. |
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| Posted: 15 Oct 2008 2:34 PM | ||
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Registered User Currently Offline |
Posts: 4 Fawn: Join Date: May 2008 |
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Hi Northern,
Thanks for the good thoughts. You are correct, Jason is fantastic! Also, please go to our website and check out our processing schedule...maybe we can make some items for you prior to January. www.germanvalleyfoods.com Thanks again, and shoot straight! Best, Pat S. |
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