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Started By
Message
Question about taking deer to a processor
Posted on 11/20/16 at 8:31 pm
Posted on 11/20/16 at 8:31 pm
Do you debone it or just quarter it?
9
Posted on 11/20/16 at 8:35 pm to LSUlefty
Either way.
It's cheaper if you bring it deboned. Most processors charge a deboning fee.
It's cheaper if you bring it deboned. Most processors charge a deboning fee.
Posted on 11/20/16 at 8:39 pm to LSUlefty
I debone because I'm a tight arse.
Posted on 11/20/16 at 9:24 pm to LSUlefty
I debone mine, grew up quartering only till I spent some time working for a processor. Kind of grossed me out what all made it into the grinder. I'll debone then clean up as much silver skin, fat, and then cube it up.
quote:It's already expensive, if you have the ability and time might as well save where you can.
I debone because I'm a tight arse.
Posted on 11/20/16 at 10:32 pm to Citica8
quote:
I'll debone then clean up as much silver skin, fat, and then cube it up.
If you do all this, you might as well buy a grinder and do it yourself. Save your money in the long run and you do most of the work anyway. Grinding and casing is easy/less time consuming than the actual breaking down of the meat part.
Posted on 11/21/16 at 12:00 am to LSUlefty
Quarter it up. Alot of processors just want it skint and gutted
Posted on 11/21/16 at 12:12 am to OscarGolden
Remove backstrap and give the rest away.
Posted on 11/21/16 at 12:19 am to Sparkplug#1
quote:
Remove backstrap and give the rest away.
I love to take it lol. I put up around 50-60 pounds of ground 80/20 venison/beef fat ground meat last year. Served as my source of ground meat from Jan. to Sept.
Posted on 11/21/16 at 12:48 am to TigernMS12
Can't wait to throw deer sausage into red beans and rice.
shite is epic.
shite is epic.
Posted on 11/21/16 at 6:31 am to SEClint
Doubtful the meat you drop off is the meat you get back anyway. So clean your meat as good as you want chances are you not getting back.
Posted on 11/21/16 at 7:12 am to LSUlefty
I usually drop off the whole deer not even skinned or gutted.
Occasionally ill skin and guy to save a few bucks.
The place I go is $80 to process whole deer and $55 if it's skinned/gutted.
Occasionally ill skin and guy to save a few bucks.
The place I go is $80 to process whole deer and $55 if it's skinned/gutted.
Posted on 11/21/16 at 7:25 am to REB BEER
It's a sin to let the processor have those back straps!
I quarter and keep then straps
I quarter and keep then straps
Posted on 11/21/16 at 7:38 am to Geaux1
U need to find a new processor if u think that's the case
Posted on 11/21/16 at 8:45 am to WPsportsman
It depends on how picky you are on what goes in the ground meat. Processors make money based on the number of lbs. they process.
I prefer to cut up my own meat, if something is questionable I toss it. I thoroughly wash, chill and drain the meat prior to bringing it to the processor.
I prefer to cut up my own meat, if something is questionable I toss it. I thoroughly wash, chill and drain the meat prior to bringing it to the processor.
Posted on 11/21/16 at 8:58 am to TigernMS12
quote:I've done all that in the past, (see above where I worked for a processor) the guy I bring it to now, I like the product he puts out. The man does this for a living, runs a clean operation I'll gladly pay the premium for knowing that I'm gonna get a consistent product every time.
If you do all this, you might as well buy a grinder and do it yourself. Save your money in the long run and you do most of the work anyway. Grinding and casing is easy/less time consuming than the actual breaking down of the meat part.
Posted on 11/21/16 at 9:04 am to LSUlefty
I my area, I take mine to Buckmasters in Haughton, they will take it at what ever stage I bring it in,at a reasonable price. I always have backsraps left whole.
The do a great job, family business
The do a great job, family business
Posted on 11/21/16 at 9:06 am to Citica8
quote:
I'll debone then clean up as much silver skin, fat, and then cube it up.
I'm sure the hunter that wound up getting that specific sausage appreciates your hard work.
Posted on 11/21/16 at 9:13 am to Clyde Tipton
Yeah I do, me and ol Tee-Wayne have an understanding.
Most processors that see you take an extra step will insure you get your meat. There may be a little carry over in the process but for the most part they aren't making a big batch and weighing up your share.
Most processors that see you take an extra step will insure you get your meat. There may be a little carry over in the process but for the most part they aren't making a big batch and weighing up your share.
Posted on 11/21/16 at 9:19 am to Citica8
I've asked before and was assured that was the case at Bellview Meat Processing in NWLA.
I just don't see how they keep up with who's is who's. Or how every time I get meat back it's perfect sized sausage packets. Seems like I'd run into a half pack that finished off the order eventually.
I just don't see how they keep up with who's is who's. Or how every time I get meat back it's perfect sized sausage packets. Seems like I'd run into a half pack that finished off the order eventually.
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