Our Approach

Our approach is "quality".  We take pride in the quality of our products.  The deer process used by Solo employees is second to none. Your deer, Your deer meat. When you bring your deer to Solo it is tagged with your name and a number. Your name and number follows your meat through the entire butchering process. So you know the meat you eat is from the deer you harvested.  Our facility is sanitary and refrigerated to ensure your meat is safe to eat.

Our Story

Solo was opened in 2002 by a husband and wife duo (Louie and Kathy), along with brother Mike. Mike comes in with over 30 years of experience and expertise.  Kathy is the foundation and the lady who keeps it all together. She takes great pride in the quality and sets high standards for her employees. Louie comes in with years of experience as well. The brothers have also been taxidermist for over 30 years.  We keep the business family owned and operated and we all put great heart into the team.

Meet the Team


Kathy (Clark) Pearse


Kathy is the leading lady within the business and family. She brings years of business expertise and takes great pride in providing the best customer service and products to her customers.


Louie Pearse


Louis is a co-owner who brings 30 years of taxidermy experience to the team. He also brings years of meat cutting experience and has been a successful business owner for over 30 years in the taxidermy industry.


Mike Pearse


Mike brings 30 years of meat cutting experience and expertise.  He is also the brains behind the master recipes.  He takes pride in creating new cooked products that will make your mouth water.