We take frozen meat from August 15th to September 14th and then again from January 10th to 19th. When hunters start using the antlerless deer tag on September 15th, we get swamped with fresh carcasses. In order to do the best job of processing those carcasses at just the right time to get the best yield of safe venison, we must process these fresh carcasses according to a strict time schedule. Frozen meat must be unthawed and then processed immediately. There isn't time to do both frozen meat and fresh carcasses together. We insist on giving you with the best product we can provide. Reserving frozen meat for these specific times ensures we have time to concentrate on each product separately.