Click here to download and print the venison pricelist.

Check out what we can make from your deer! You get your own meat back at Cordray's. We also do all the processing and cooking right here in our plant!
Cordray's has been providing the finest quality wild game processing in the area for over 20 years. Owner, Michael Cordray, graduated from Clemson University with a BS degree in Animal Science and a concentration in Meat Science. He has earned certification through the USDA for HACCP (Hazard Analysis of Critical Control Points). His son, Kenneth Cordray, who also does all the taxidermy, graduated from Clemson with a BS degree in Animal Science with a concentration in Animal Agri-Business. We have been in the meat business in the Lowcountry for 4 generations. We take wild game processing seriously!

We've been called "picky", "fussy", and, probably,"downright aggravating" about our insistence that we only process good quality, clean venison. We are all of those things and more.
Every year we send hundreds of pounds of venison right back down the driveway because it is unacceptable for processing. Don't let this happen to you!  You expect to get good quality venison to feed your family and we guarantee that's what you'll get from Cordray's. It all starts with what you bring in!

You can bring your deer as:
1. Fresh kill - We skin, gut, & wash your deer. Each carcass is labeled with your name,the date killed and given a work order number. It is hung in coolers specially monitored for humidity and temperature to keep the carcass in its best condition.
It is never cold enough in the Lowcountry to leave a deer overnight and bring it in the morning without field dressing. We use the 2 hour/4 hour rule. If you can't bring it right in, be sure to field dress (and pack the body cavity with ice) within 2 hours and get the whole thing under refrigeration within 4 hours.
2. Pieces - When you clean your own deer and bring it to us in pieces, we will thoroughly inspect each piece before accepting it for processing. To ensure both your safety and for us to be able to process your meat, be sure to pay attention to the surface you use for preparation. It and the knives you use must be clean. Have clean running water available and wash everything! Pieces should be layered in ice and the water drained off and new ice added as necessary. Don't wait too long! Pieces will only keep a few days in a cooler. We hang your meat pieces on a metal tree label it with your name, date killed and work order number.
3. Already skinned deer - When you bring in already skinned deer, we carefully inspect, trim and wash your carcasses. If your deer cooler is excessively dry or if the temperature isn't low enough, you may have mold growth. To be sure we can accept your deer for processing, be sure to monitor your cooler and get the meat to us quickly - no more than 3 to 5 days. Already skinned deer are tagged with your name, kill date, and work order number.
4. Frozen - Aug. 15 - Sept. 14 and Jan. 5th only - Meat in large bone-in pieces that have been handled carefully, wrapped and frozen is accepted for processing on these special days in the beginning and end of the season. Do not thaw! Frozen pieces are labeled with your name and work order number and thawed sufficiently to hang on metal trees. Then we process them according to your order.

After your deer hangs 3 to 5 days, we cut it. Each work order is matched with your deer on the cutting table and your instructions for cutting are followed to prepare the meat as you ordered. Be sure to give us a few "hanging days" if you bring in already skinned deer.

Each deer is cut, packed, and vacuum sealed separately. All the cuts, cube steak, burger, and fresh sausage comes from your own deer. That's why you must order at least 10 lbs. of different burger or sausage flavors at a time. Since we grind yours separately, we have to have enough meat to run through the grinder for your order. Here's 3 generations of Cordrays at the cutting table working on beef.

Fresh Venison Cuts

Cube Steak

Bulk Burger

Burger Patties

Fresh  Sausage

Meat Loaf

Salisbury Steak

Smoked Venison Products
Our specialties! Everything is made to perfection here on our farm!

Smokies Great for tailgating! Add to your crockpot with a little bbq sauce for a scrumptious treat! Peppers & Cheddar Smoked Sausage Our biggest seller! Smoked sausage with fresh local jalapenos and cheddar cheese cooked right in. Cheddarwurst This is my favorite thing we make! Smoked sausage with cheese cooked right in. Cordray's Gold Our own creation - a rectangular Bacon & Cheddar Try this Gold with cheese chopped up in scrambled eggs! Hot Bacon & Cheddar We've added fresh jalapenos to this one. Jerky One of best selling products. It takes 3 lbs. of fresh venison to cook down to 1.2 lb. packs. Summer Sausage - big stick These 3 lb. sticks were the very first smoked product we offered 20 years ago. It is still a great seller today! Summer Sausage Gift Stick We call them Gift Sticks because they fit perfectly in the paper wine bags for gift giving! Hot & Cheesy Summer Sausage Half-sized summer sausage with cheddar cheese and fresh local jalapeno peppers. Sweet & Spicy Summer Sausage Our newest flavor! You have to try it to believe how good it is. Salami Sliced in 1 pound packs

Whole smoked venison hams Let us smoke your venison hams for a fully cooked moist and delicious treat! (Photo Note: Michael is hanging these hams in the smoker. We charge per ham regardless of size. You get your ham back.) Hickory Smoked Sliced Ham Batched smoked hams allow you to order fully cooked sliced ham in 1/2 lb. packs. Pastrami Make some perfect pastrami on rye sandwiches! Each 1/2 lb. pack makes 2 to 3 sandwiches. Deli Roast Venison Takes like roast beef! Thin sliced and in half-pound pack. Snack Sticks Kind of like SlimJims, only delicious! Cheddar Cheese Snack Sticks All our snacks sticks are ready to eat. They make delicious holiday trays. Jalapeno & Cheddar Snack Sticks Our best selling snack sticks! Smoked Sausage Sold in 1 lb. rope packages, these are great for making Frogmore Stew! Kielbasa Sometimes known as Polish Sausage, this one's a crowd pleaser! Franks Picture to come. These hotdogs have been in the works for about 5 years and we've finally perfected the perfect dog. If you haven't tried them in a while, give them another try. They're great! Bologna Its first name is VENISON. Bologna & Cheese Bologna with cheese cooked right in. Bologna with Cheese & Jalapeno Bologna with a kick!