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71.8 pounds including the boxes. Family run processor that does a super good job at a fair price. They have done 130 since October first. Makes you think about the number people do themselves and the amount of meat in freezers. https://uploads.tapatalk-cdn.com/202...0a32fa004f.jpg
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That's a nice haul. Normally I expect approximately 50% meet from a field dressed deer. You did real good there.
There have been a few times in years past that I've processed other's deer that were looking for someone to. Usually we met at the local in person check in station and I could tell that they were wondering what to do with the beast, now that they actually shot one. Figured I was already going to dirty my knives, grinder and press, may as well make a few $ and package theirs's at the same time. A fella could make a decent seasonal income cutting up other's deer, if he wasn't too busy hunting himself/herself. A busy wild game processor told me once that his biggest issue was guys cussing his wife out, claiming the weren't getting all their meat. He said when the deer come in all blood shot busted up sometimes there just isn't much left. He finally closed shop. Tired of the hassle, I suppose.
been processing my own for as long as I have hunted, practically
I will only process mine and my sons figure that is part of the responsibility of being a hunter
I have no issue supporting a local small business that does good work at a fair price. I have processed a lot of our deer and can again if needed.Quote:
Originally Posted by white eagle
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I'd rather process my own, then there is No Question. But I think there is a demand for processors & hope an honest person does well.
mmmmmmmmmmmmmmm...................thats trophy huntin!!!!!!!!!!
I had experience with game processing in Alaska. I took a caribou to them and asked for it to be made intio sausage. When I came to pick it up they gave me so many lbs. from a huge vat labeled, 'Reindeer sausage'. Since then I have cut and wrapped all my game meat. Prolly a dozen moose, several caribou and a few Sitka Blacktail deer. The moose take four days to cut and wrap. A day for each quarter. Last moose I got had a huge body but smallish antlers. Wound up with more than 500 lbs. of boned meat.
Jim
Local processor here says they did 2000 animals in October, Elk,Deer and Antelope
I usually take care of my own processing , although I have had a couple done for me over the years .
I figure I owe it to the critter to do the job myself . Many hunts ended early because I thought of what happens after the loud crack , that's when hunting turns into work .
A guy I work withtook his in to the processor.
Called when it was supposed to be ready, "next week" was the answer.
Went on until he figured out they had lost his deer.
He was more philosophical about it than I would have been.
How big was the deer all that came from?
Over the decades, I have processed my own and used processors. One hunter told me never to use a processor as you “…might not get your deer back…”!
How does it matter if the meat I get back is from a different deer?
Kevin
It matters a lot to me. I know how my deer was killed, cleaned, and handled. Not sure about other deer. That is why I rate the folks I take my deer to so highly.Quote:
Originally Posted by StrawHat
They are full time professional pricessors. They do cows and hogs as well as deer. I even saw moose parts there when a local went on a trip and bought the moose back to have them do it.
They take steps to make sure your deer is what you dropped off. They do the sausage in big batches but I never get sausage made.
I killed the deer on Sunday, took it to them on Monday (skinned, quartered, and frozen) and got it back on Wednesday. I trust these folks.
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Thumbcocker , I was wondering if that is straight ground burger or did they add beef fat to it . The one I killed in Bow season I tried a small batch with cheap bacon ends ground in with it . Turned out real good . Some guys I work with take 10# straight ground deer and mix it with 5# of the higher fat ground beef and bag that in meal size bags . I was just curious, if I kill another , my wife wants more burger next time .
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Our local processors are so busy they will no longer take carcasses. If you want their processing you must bone all you bring in. Lack of help is the issue.
We like a 9% to 12% beef fat with our grind. Using fatty hamburger is ok as long as you get the ratios where you want it. Lower fat takes a little longer to cook but still has plenty of flavor for us.Quote:
Originally Posted by marshall623
getting your own venison back is huge
you have no say when they mix everyone's together and give it back to you
you don't know that the others take the same level of care you do
I grind all my own and cut and vacuum pack everything
as far as sausage its near impossible to get your own back unless you do it yourself
that is a new game entirely and one I have not done, yet.
Nice job
I do my own processing and my Ladies deer also
But if I only had a single deer a year
I am not sure it would be worth it for me
John
I always get straight deer burger. I have a way of making patties to cook on the grill that will hold together even with no added fat.Quote:
Originally Posted by marshall623
Talked to the lady that checks in the deer at the processor. She was adamant that you get your own deer back. (Not with the sausage or deer sticks because they have to do big batches) but other than that you get your own.
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We have always done our own processing but a few times either work or unseasonably hot weather has had me take a deer or two to a processor- had a few horrible experiences and a great one- luckily the bad place is out of business and the great place is just a dozen miles north of us.
Doin our own has always been part of the work/ fun and a great teaching tool for the kids .