Montana Meat Processors Gear Up for Busy Hunting Season

As hunting season hits its peak, Montana’s meat processing businesses, like 406 Meat Processing & Taxidermy, are running at full tilt.

Owner Dylan Lencioni and his team are working 12-hour days, seven days a week to meet the demand. “We skin them here, let them age for three to five days, and then cut the meat,” Lencioni shared, describing the meticulous process.

A Legacy of Craftsmanship

For Lencioni, meat processing is more than a job—it’s a family tradition. “My dad owned a shop 20 years ago, doing wild game processing and taxidermy,” he explained.

Living steps away from his workshop, Lencioni embraces the long hours, cutting 50-60 animals daily during the season’s busiest weeks. “It makes it a lot easier to wake up and go to work every day,” he added.

Prepping Your Game for Processing

To ensure the best results, hunters should prepare their game before bringing it in. “Definitely get your animal opened up to let the heat out,” advised Lencioni.

Proper preparation not only speeds up processing but also preserves the meat’s quality.

Meeting the Demand

With a steady flow of hunters seeking their services, 406 Meat Processing & Taxidermy continues to play a vital role in the community.

The dedication of Lencioni and his team highlights the importance of small businesses in preserving Montana’s rich hunting traditions.

As the general hunting season wraps up, this bustling operation exemplifies the hard work and expertise that keeps freezers stocked across the state.

Want to learn more about hunting season tips, game processing, and preserving quality meat? Visit our homepage for more insights and expert advice.