re: How many of yall deer hunters debone?

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different processor gave me back meat i know wasnt mine

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Can we get a running list of the processors in Louisiana that DON’T mix up the meat?

I have my suspicions about Mickey Brown’s in Houma. Anyone know about them?

Started doing my own when processor's were charging $65 fee for basic deboning and .50 lb grind. Getting a deer geound shouldn't be $180

Squirrel Mickey Browns definitely mixes. At one point I’m sure they didn’t but they are way too big now.

I use Cajun Meat Market. I bring my meat all deboned and packaged. Covered with ice. Get my own meat back. My favorite is the small packs of left over sausage mix that wasn’t enough to put in casing. I just fry that up.

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were charging $65 fee for basic deboning and .50 lb grind. Getting a deer geound shouldn't be $180

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Must’ve been a big damn deer. That’s 230 lbs of ground meat

Skin, Quarter, Ice water, processor. Deer Depot didn't mix your meat but Pete retired I think. Been a while.

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Skin, Quarter, Ice water, processor

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this is exacly what I do. I keep my own backstraps and Tloins at home though. send the quarters and neck to processor.

I do my own euro skull mounts for my kids bucks and id rather spend my time skinning the head and removing the lower jaw prepping for the boil as opposed to deboning. I guess the money saved in doing my own euro mounts makes up for not deboning. its all relative. theres only so many hours in the day, and its hunting season.

I wouldn't do ice water me. Just ice in and ice chest with the drain open.

I'm more likely to drop it off to get quartered if I'm short on time than I am paying someone to debone it. I'm much more careful with the backstrap and tenderloin than any processor's going to be, and pretty much all the rest goes to the sausage guy.

Rebel

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Can we get a running list of the processors in Louisiana that DON’T mix up the meat?

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I use chop shop in port Allen. I use them for a few different reasons.
1) my buddy was an HVAC tech for years and he said that place is the cleanest place he’s been to
2) I don’t think they mix meat. About 99% sure they dont.
3) they package the ground meat flat so it stacks nicely and I don’t have to let it thaw, smash it flat, then stack it.
I bring the 4 quarters, backstraps and tenderloins. I mostly get ground meat and my straps and tenderloins cleaned and vacuum sealed. They do a real good job of cleaning up the straps and loins before packaging. I’ve gotten roasts, stew meat, jerky strips cut, and sausage from there and haven’t had any complaints.