Yes, we cut and wrap all your wild game. LAST DAY Dec. 10th. Condition for Drop Off: Skinned and dressed, tagged and free from debris. Appointment Needed? Please call ahead to make sure that we have space to accept your animal. SMOKING: No smoking done from Nov. 23 - Jan 3 Can Pepperettes or Sausage be made from wild game trim? Yes! Pepperettes - 20 lb minimum batch size per flavour, starting at $6.75/lb Sausage - 10 lb minimum batch size per flavour starting at $4.75/lb

YES!! We sell all of those things. Local Beef and Lamb and Ontario Pork. Call us to discuss pricing and options.

All freezer bundles can be ordered online, instore, by email or over the phone. Should you wish to customize your order, please give us a call or send us an email so we can adjust your order: 613-205-1111 info@valleycustomcutting.com

Yes!

We offer curbside pickup for all of our orders. Simply: Call: 613-205-1111 Email: info@valleycustomcutting.com or Shop Online to place your orders and ask for curbside pickup. You have the option to pay online via the online store or you can pay the emailed invoice. We also have a mobile payment machine that can be brought out to you so you can pay when you arrive. When you arrive for pickup, please call the shop at 613-205-1111 to let us know that you've here so we can bring out your order and place it in your trunk.

Fresh meat can only be ordered in store, by phone or by email. Unfortunately we are not able to offer fresh meat orders online at this time. 159 Lombard Street, Smiths Falls, Ontario 613-205-1111 info@valleycustomcutting.com

Click these links for General Beef, Pork and Chicken recipes and guidelines: Canadian Beef: https://canadabeef.ca/ Ontario Pork: https://www.ontariopork.on.ca/Recipes Canadian Chicken: https://www.chicken.ca/chicken-school/chicken-cooking-times/ Valley Favorites Listed Below Valley Broil or London Broil BBQ – Cook on High heat, sear both sides. Turn Temperature down to Low or put indirect for about 20 mins. Done when Internal Temperature is a Minimum of 74°C (165°F). Oven – Preheat oven to 350°F. Place Broils in baking dish covered for approx. 20-25 mins. Remove cover and broil until desired crispness. Done when Internal Temperature is a Minimum of 74°C (165°F). Valley Broils Freeze well. But Must be Thawed to Cook. Pesto Roll Up BBQ – Wrap Pesto Roll in Foil Pack (helps eliminate bacon grease flare ups). Cook on Medium Heat for approx. 25 mins. Remove Foil and finish cooking Pesto Roll until bacon is crispy and the internal temperature is a Minimum of 74°C (165°F). Oven – Preheat oven to 350°F. Place Pesto Roll on Baking Sheet for approx. 35-45 mins. Done when Internal Temperature is a Minimum of 74°C (165°F). Pesto Rolls Freeze well. But Must be Thawed to Cook. Jalapeno Popper Chicken Breast BBQ – Cook on Medium Heat for approx. 30 mins. Done when Bacon is Crispy and Internal Temperature is a Minimum of 74°C (165°F). Oven – Preheat oven to 350°F. Place Jalapeno Popper Chicken Breast on Baking Sheet for approx. 25-30 mins. Done when Bacon is Crispy and Internal Temperature is a Minimum of 74°C (165°F). Jalapeño Poppers Freeze well and can be cooked from frozen. Please add extra cooking time. Frozen Stuffed Chicken Breasts Oven – Preheat oven to 350°F. Place on baking sheet and bake for approx. 35 - 40 mins. Done when Internal Temperature is a Minimum of 74°C (165°F). You may cook once thawed BUT keep in mind the breading may go mushy. Please adjust cooking time should you thaw them to cook.