News

Beatrice Meat Company Deer Processing Plant 2009–2010 Season

admin — 2009-09-30T01:49:12Z

Bow Season

Opens Thursday, October 15, 2009 During bow season, we will only accept deer that have been skinned and gutted. Deer Processing hours beginning October 15, 2009 are: Monday-Friday 8:00AM – 4:00PM Skinned and Gutted deer only

Gun Season

Opens on Saturday, November 21, 2009 We will be open with full cleaning and processing services. Deer Processing hours for November 21, 2009 - January 31, 2010 are: Monday - Saturday 8:00AM-7:30PM Sunday 4:00PM-7:30PM

Deer Processing

Hours February 1, 2010 – February 27, 2010 are as follows: Monday-Saturday 8:00AM – 5:00PM CLOSED ON SUNDAY

Last date to bring in deer meat for processing is Saturday, February 13, 2010. Last date to pick up completed orders is Saturday, February 27, 2010.

2595 Grant Blvd
Beatrice, AL
(between mile markers 57 & 58 on al hwy 21/47)
Phone: (251) 789-2242
Fax: (205) 789-2262

Monroe Sausage, Hotter than ever!

admin — 2009-08-24T00:17:06Z

In addition to our original varieties of Monroe Sausage in Mild and Original flavors, we have added “Hot” to the flavor line-up. We have also added another variety of delicious Monroe Sausage. It’s a smaller “baby link” size that is made using a natural sheep casing. It is also available in Mild, Original (medium) and Hot flavors. Look for all these great Monroe Sausage varieties in your local grocery stores, and remember, Where There’s Smoke, There’s Flavor!

Deer Processing Plant Closed

admin — 2009-06-01T00:08:59Z

The deer processing plat is closed until fall.

2008 Beatrice Sausage Festival's Monroe Sausage Recipe Contest Winners

admin — 2008-10-26T00:25:00Z

Overall Contest Winner

Old Texas Sausage Pie by Sharon Owens

Category Winners

Appetizer Category

Winner:
Hunter’s Delight by Judy Purnell
Runner-Up:
Sausage Pups by Jeannie Middleton

Breakfast/Entree Category

Winner:
Piggy Pudding by Sharon Owens
Runner-Up:
Sausage & Cheese Cresant by Elaine Averett

Soup/Supper Category

Winner:
Braised Sausage with Apple, Onion & Cider Sauce by Jeannie Middleton
Runner-Up:
Seafood Gumbo with Monroe Sausage by Tutt Owens & Chuck Owens

Bow Season at Deer Processing Plant

admin — 2008-10-19T23:40:35Z

Deer Processing Plant opened October 15, 2008 to accept deer meat in coolers only during bow season. You can bring your deer meat to our plant on Monday-Friday from 7:00am-4:00pm and on Saturday-Sunday from 5:00pm-7:00pm.

Deer Processing Plant Now Open

admin — 2007-12-09T02:52:31Z

Beatrice Meat Company's Deer Processing Plan is now open.

Let Manager Jeff Kirchharr transform your deer into delicious
Venison Tenderloin and Cube Steak
Also try our Vension Hamburger and Bacon Burger
Don't forget that we make the best venison sausage around!
Try a selection of Mild, Medium and Hot Sausage
in both Patty and Smoked Links

Monday-Saturday, 8:00 AM - 7:30 PM
Sunday, 4:00 PM - 7:30 PM

2007 Beatrice Sausage Festival's Monroe Sausage Recipe Contest Winners

admin — 2007-10-13T05:00:00Z

Overall Contest Winner

Monroe Sausage Stuffed Butternut Squash by Tricia Raines Griffin

Category Winners

Appetizer Category

Winner:
Monroe Sausage Rotel Dip by Lynn Cook
Runner-Up:
Sausage/Bacon Wraps by Elaine Averett

Breakfast/Entree Category

Winner:
Cajun Sausage, Shrimp and Chicken by Harriet Masingill
Runner-Up:
Sausage Mushroom Pockets by Emily Williams

Soup/Supper Category

Winner:
Hash Brown Potato & Sausage Soup by Jeannie Middleton
Runner-Up:
Black-Eyed Pea Gumbo by Jocelyn Thames