QUARRY
Field to Cut.
Nothing Wasted.
Elk. Venison. Wild boar. Waterfowl. We break down your harvest — or ours — with the precision of a Kyoto knife maker and the quiet of a cold room at dawn.
Every named cut lives inside the animal you brought home.
Drag to see how a field-dressed deer becomes a mapped diagram — chuck, loin, osso buco, medallion — each cut named, each muscle respected. Processing is where flavor is either made or permanently lost.
The cooler is where most wild game flavor dies. Not here.
Temperature-controlled intake, same-day breakdown, 24-hour dry-aging on primal cuts. Drag to see the distance between a camp cooler and a seared duck breast with charred allium — the gap is entirely technique.
Three ways to work with Quarry.
You graduated past the grocery counter.
Your kitchen can handle a venison rack. You just need the right cuts, properly broken down, vacuum-sealed and labeled — with the silver skin already off and the sinew already gone. We've done this before. Let us do it again for your harvest.
Your harvest deserves expert hands.
Group processing for clubs of 4–40. We handle intake, breakdown, and distribution — tagged by hunter, cut-list customized per member. Bring us the whole animal. Leave with labeled, vacuum-sealed shares.
Heritage game for seasonal menus.
Chefs at Portland's best seasonal tables trust us for elk loin, wild boar belly, and waterfowl confit portions. Weekly delivery, consistent cuts, documented provenance. We supply the story your menu promises.
Your harvest deserves a date on the block.
Three questions. Two minutes. Intake slots fill fast in season. Monday, Wednesday, and Friday intakes available — same-week turnaround on most orders.
Intake hours: Mon / Wed / Fri, 6:00–10:00 AM. Drop-off at 1847 NW Industrial St, Portland, OR. Whole animals only — no partial field-dress.