We've got your back with hassle-free drop-off and pick-up!

We work hard during deer season so you can enjoy the hunt!

During deer season we are open 7 days a week! We work on a first come - first serve basis. The drop off area is behind the house at the coolers. Please follow the driveway all the way to the back for drop off and pick ups.

Please be patient; WE will call YOU when your meat is ready. It is crucial that you pick up timely so we can continue to serve others. We are a small business and we work hard to ensure we have space for everyone.

Cut Sheet

Payment Types

At the time of pick up we accept

Cash

Check

Venmo

Cash App

Pay pal

Zelle

Deer (Hunting Regulations Summary):

Liberty hunt: Sept. 14 – 15, 2024

Early antlerless firearm: Sept. 21 – 22, 2024

Independence hunt: Oct. 17 – 20, 2024

Archery: Oct. 1 – Nov. 14 and Dec. 1, 2024 – Jan. 1, 2025

Regular firearm: Nov. 15 – 30, 2024

Muzzleloading (Zones 1, 2 and 3): Dec. 6 – 15, 2024

Late antlerless firearm: Dec. 16, 2024 – Jan. 1, 2025

We offer

Wild Game

BRING THE HUNT HOME

Hunting is a treasured tradition in Michigan it not only helps feed our families but helps maintain population levels of wild game. At Merle's Place we specialize in a Finished Boneless Product, which means more meat for your family to enjoy.

Beef

From Farm to Table

We work with local farmers to ensure you are getting the best beef products available.

Pork

From Farm to Table

We work with local farmers to get you the best pork products available.

Wild Game Gallery

About us

Our custom cutting and processing business continues to grow, and we are so very thankful for our loyal customers! If you are a first-time customer, we welcome doing business with you and thank you for trusting us with your meat.

How it started

Merle Commet had deep roots in butchering with multiple family members working in the field; so fresh out of high school he went to Kurt's meat cutting school. In 1990 Merle officially started processing meat for others as a hobby during deer season with the help of his wife Karen. Merle and Karen continued this seasonal hobby for many years bringing their children in to help.

Chris the oldest of their children really took to it. In 2014 Merle's barn burned down the day before opening deer season. While they couldn't keep up with all their customers Chris stepped up and did as much as he could from his own personal property.

After that season the business continued to grow with Chris leading it and his parents right there guiding him along the way. In 2020 with the COVID outbreak local farmers were in a pinch with multiple butcher shops shutting down. Working with the amazing men and woman of this community Chris rebuilt his space to accomodate the larger animals and offically went full time as a butcher in his small business.

how it's going

We work closely with local farmers, ranchers, veterinarians, and hunters to ensure local supports local.We believe that beef grown by an independent grower, slaughtered, and then dry-aged and custom processed is the most natural, high quality, best-tasting way to supply beef to the customer.

In true Commet tradition Chris has already indoctrinated his own children. Tyler and Brandon will frequently be found skinning any of the animals you bring in. While Kylie assist more in the packaging of our meats department.

When Chris isn't working as a butcher you can find him either on the local soccer fields volunteering his time coaching or at our local snack shop flipping burgers and making ice cream.