In deer season the nearest processor matters more than the nearest supermarket — and a map search cannot tell a retail counter from a shop that takes carcasses. Every listing here has game processing confirmed from the shop's own website or data.
Lowell 2
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Alpine Butcher
963 Chelmsford St, Lowell, MA 01851-5131
Open Daily 10am-7pm
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Lowell Provision
23 Aiken Ave, Lowell, MA 01850
Open Daily 10am - 7pm
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Savenor's Butchery
92 Kirkland St, Cambridge, MA 02138-2065
Tue-Fri 11am-7pm, Sat 11am-5pm
Groton 1
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Blood Farm
94 W Main St, Groton, MA 01450-1614
Hardwick 1
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Stillman Quality Meats
561 Tresher Rd, Hardwick, MA 01037
Mattapan 1
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Smokehouse
1188 Blue Hill Ave, Mattapan, MA 02126-1819
Monson 1
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Hunter's Quality Deer Processing
192 Silver St, Monson, MA 01057-9422
Norfolk 1
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Dona Ana Meat and Seafood Market
218 Dedham St, Norfolk, MA 02056-1558
Peabody 1
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Michelle's Meat Market
85 Main St, Peabody, MA 01960-5562
Savoy 1
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Mountain Top Country Meats
731 Main Rd, Savoy, MA 01256-9202
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Pekarski's Sausage
293 Conway Rd, South Deerfield, MA 01373-9663
Sunday 10 AM - 4 PM
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Walden Local Meat Co
2 Highwood Dr, Tewksbury, MA 01876-1100
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Ye Olde Butcher Shoppe
68 North Blvd, West Springfield, MA 01089-2862
Monday- Saturday 9 AM – 6 PM
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Fairway Beef
48 Grafton St, Worcester, MA 01604
Also in Massachusetts
- Specialty Food Stores298
- Butcher Shops225
- Delis80
- Seafood Markets47
- Cheese Shops29
- Custom-Cut Butcher Shops13
- Halal Butchers9
- Butcher Shops with Dry-Aged Beef5
Good to know
How much does deer processing cost?
Basic processing typically runs $75-150 — skinning, butchering and standard cuts. Specialty work like sausage, jerky or European mounts is priced per pound or per item on top. Prices vary by region and shop, so call ahead.
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in Massachusetts, local processors charge based on this weight. Browse 14 meat processors across Massachusetts on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 14 specialized meat markets listed across Massachusetts on ButcherAtlas.