I purchased a package of deer chili meat a couple years ago and it stayed frozen in my freezer. I used it the other day and made Texas meat chili. That was the absolute best meat I've ever had in chili. I will be contacting them to pick up a couple more sacks of their deer chili meat. read more

I saw the Prairie Dell Meat Market people out at the Georgetown Farmers market Saturday, and decided to try a few links of their sausage Acadiana Pork Sausage. Cooked it up today and all I have to say is it was GREAT. Good flavor with just a bit of zip and spice. I'm going back next Saturday to find them and buy more, and maybe try something different as well. I recommend these guys. read more

We love Chris and his excellent sausage/meat selection. We have been customers for years. Thanks for all you do!!

We love prairie dell meat! Not only do they have a fine and wide variety of meat selection, but the warm and welcoming environment will have me coming back! You've come on a good day if Chris, Don, or Reagan are working! read more

Really awesome people here! I normally see them at the New Braunfels Farmers Market on Saturday mornings. I love their Safari Sausage. It has a very distinct flavor of seasonings that is, well, it is very South African, I think. Their bacon is phenomenal and I usually get a few packages of those. They don't add sugar to the bacon, which I like since I'm on the Whole30 program. I recently received my fulfillment of beef membership that I signed up for in early April. It took about 6 weeks to have the entire cow paid for and then process and packaged. It turned out to be about $8.80 per pound when I calculated the entire order, plus the $2 per pound for processing and packaging that you have to pay for when you receive your order. I fit all 25 lbs. in my freezer on one shelf. I have a tall freezer that is part of my refrigerator, so it really didn't take much space because they packaged it so well. I haven't cooked any of the meat yet, but I'm sure it'll be just as fantastic as all the meat I've ever bought from them. The lady, who I'm assuming is the owner, is usually there on Saturday mornings and is super nice and always willing to answer questions. She told me after I got my membership that I should be careful when cooking the grass-fed beef and not overcook it. She also gave me a print out of instructions for cooking the beef, which will be very helpful, I'm sure. All in all, I'm very satisfied with my order and am excited to dig in soon! read more

Prairie Dell Meat - Half of my 25 lbs of beef from my membership haul. The rest was ground beef. - Meat Shops Near Me - Salado, Texas

As good as it gets. For real. This guy knows so much about the meat he's selling you that your mouth will water when he shows you the whole cow. And he sometimes does, since they only have to walk across the road to his processing plant just a little before you'll be sharing his rib-eyes with a few of your closest friends. Truly, a 5 star processing shop featuring family recipe sausage, incredible steaks, and pork. If you want to buy meat that tastes like meat used to taste, then don't wait. Get on over and meet the owner, Chris. Great guy, and very informational! You won't be sorry. No way. No how! read more

First, let me say this is not my first meat processing experience. I have had several steer, pigs and sheep processed at a facility west of Austin that has never taken my meat and always cut it exactly as I asked. I moved from Austin so I needed to find a different processor closer to us. I chose Prairie Dell because after reading their website and some reviews, I thought they were a reputable place. Boy was I mistaken. I brought in 2 steer, a 1000 lb Jersey and an 800 lb hereford/angus. We received only 228 lbs of meat from our jersey steer and about 275 lbs from our other steer. The last time I had an a jersey done, we got the whole thing in ground, it was 800 lbs and we received 222 lbs of ground, no bones, so of course I am wondering why such a difference in finished weight. Second, when does a very beefy hereford/angus cross only produce 29% finish weight? Now lets move onto the cuts. My cut sheets were completely ignored. I ordered 1 1/4 - 1 1/2 steaks and got ribeyes that were only 1/2 - 3/4 thick. A lot of it wasn't even marked to let us know what the cut was. we asked for plate ribs but got a bunch of short ribs instead. We asked for brisket and got only a 1 1/2 inch thick 8" x 12" not even 2lb brisket. When I asked where the rest of the brisket was, the young man told me that is the way they cut their meat, with not even a sliver of fat left on it. We ordered 1 1/2" fillet mignons and were told they would come bacon wrapped, because that's the way they do it. I got four 3/4" fillets that were not bacon wrapped, where the heck are the other fillets anyway, there should be more than four! I asked for all ground to be in 1 lb packages, I received half of the ground in 1 1/2 lb packages. We asked to keep all the bones, but when we got there they told us we would have to take bones from some other steer because they threw all ours away. Now, where in the world was the man who took in my steers when we dropped them off? He was great. But according to the the kids that I picked the meat up from, they did the processing themselves. I don't know what they did with the rest of my meat, but what I do know is that I have never had such a low yield before. I know that it is their word against mine on the yield, but as for the cuts, I have all the cut sheet copies and pictures of the meat I received. I was sick all night and could not sleep after I picked up my meat. I cried for hours. When you spend hours a day with your animals, expecting a great return only to be so disappointed, it really breaks your heart. read more

My boyfriend took deer meat to Prarie Dell for processing into "summer sausage". I know summer sausage means different things to different folks but this was horrible summer sausage. It was very dry with a very dry, hard crust on the outside of the meat. We did not want dried sausage, we wanted summer sausage. Whenever I have purchases summer sausage from a grocery store it has wrapping around the meat that must be peeled off before eating and it is moist, sort of a ham like texture. The meat was processed around November of last year, and a lot of it, we froze most of it. Now when we take some out of the freezer to give away for parties, etc. it tastes freezer burnt and is even drier. We will not be back for venison processing. Perhaps it would be helpful in the future if you explained the different types of meat/processes listed on your label. Such as jerky, salami, etc. Even better would be samples to taste before choosing the type of processing whether it be jerky, salami, link sausage or whatever. We love venison but felt like we wasted not only the meat but the money spent. I'm sure some people would think it tastes absolutely wonderful. But not us or any of the friends that have tried it. Sorry, don't mean to be cruel. read more