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Deer Processing Report
Posted on 11/6/12 at 4:23 pm
Posted on 11/6/12 at 4:23 pm
A few guys ask where to bring their deer for processing. I've been using Bergeron's in Port Allen for the past couple years. I just picked up my sausage and here is the breakdown:
I got 62 pounds of linked sausage all vacuum packed. All 62 pounds seasoned, and 31 pounds of that with jalapenos. Ratio deer to pork is 50/50 and I deboned it myself.
Grand total was $179.18, which comes out to $2.89 a pound. It may be a little higher than other places but I haven't had anything better when it comes to quality and taste. The only drawback to Bergeron's is they don't do anything else really creative like tamales or anything like that. But if all you are looking for is good sausage, I would recommend them. Also, I dropped off yesterday morning and it was ready today at noon.
I got 62 pounds of linked sausage all vacuum packed. All 62 pounds seasoned, and 31 pounds of that with jalapenos. Ratio deer to pork is 50/50 and I deboned it myself.
Grand total was $179.18, which comes out to $2.89 a pound. It may be a little higher than other places but I haven't had anything better when it comes to quality and taste. The only drawback to Bergeron's is they don't do anything else really creative like tamales or anything like that. But if all you are looking for is good sausage, I would recommend them. Also, I dropped off yesterday morning and it was ready today at noon.
4
Posted on 11/6/12 at 4:36 pm to deaconjones35
(no message)
This post was edited on 11/7/12 at 1:04 pm
Posted on 11/6/12 at 5:51 pm to deaconjones35
On the Northshore: Go to Service Meats On Lee Rd. near Million Dollar Rd...Bruce knows what he is doing.
Best smoked deer sausage I've ever had came from service meats...
most just go to Double D...but I don't care for theirs or their sausage they sell at grocery stores...
Best smoked deer sausage I've ever had came from service meats...
most just go to Double D...but I don't care for theirs or their sausage they sell at grocery stores...
Posted on 11/6/12 at 6:12 pm to NattyLite
When you refer to Raceland, I guess you're referring to me, my current price for boneless meat, 50/50 and vac packed is averaging $2.33 per pound
Posted on 11/6/12 at 6:13 pm to deerbutcher
quote:
deerbutcher
boom
Posted on 11/6/12 at 6:18 pm to deerbutcher
quote:that don't sound like $5.80 or so a pound..
my current price for boneless meat, 50/50 and vac packed is averaging $2.33 per pound
Posted on 11/6/12 at 6:21 pm to Pepperidge
quote:
Bruce knows what he is doing
what you know about Mr. Bruce?
Posted on 11/6/12 at 6:24 pm to deerbutcher
You might want to get a marketing firm to do some work tto help out with that reputation of high priced sausage.
Posted on 11/6/12 at 6:33 pm to Pepperidge
quote:
On the Northshore: Go to Service Meats On Lee Rd. near Million Dollar Rd...Bruce knows what he is doing.
This is good to know. I have been here 3 years now and wasn't aware of Bruce or Service Meats. I found some chap south of Monticello, MS to carve my deer but will have to check into Bruce.
Posted on 11/6/12 at 6:34 pm to 4LSU2
Mr. Bruce is my boy, its only him, his wife, and daughter that work there
Posted on 11/6/12 at 6:37 pm to KingRanch
Pics of daughter ?
Posted on 11/6/12 at 6:39 pm to El Josey Wales
she's married with child
Posted on 11/6/12 at 6:40 pm to KingRanch
That means she's done it at least once.
Posted on 11/6/12 at 6:40 pm to El Josey Wales
truth, they are good family friends
Posted on 11/6/12 at 6:46 pm to Choirboy
Some people will include my deboning charge into the total price per pound and that will raise the per pound price. I took offense to someone making a statement that I was twice the price
Posted on 11/6/12 at 6:49 pm to deerbutcher
Butcher, welcome aboard.
Do you make tamales by chance?
Do you make tamales by chance?
Posted on 11/6/12 at 6:50 pm to El Josey Wales
quote:
That means she's done it at least once
Josey using my lines
Posted on 11/6/12 at 6:55 pm to 4LSU2
I did a few years back, it's too time consuming, have my hands full deboning and making sausage, and there is too much competition in Houma
Posted on 11/6/12 at 6:57 pm to KingRanch
quote:
what you know about Mr. Bruce?
Been getting my deer processed by him for a long time...I tried a few others recommended to me over the years, but none have compared to his...
I also use Jones Taxidermy just down the street for deer mounts...
Posted on 11/6/12 at 6:58 pm to deerbutcher
Welcome to the board butcher. I will bookmark this thread for later reference.
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