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Does this happen at all Deer Processors?

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#21 ·
Dsmall said:
So I dropped a doe by the processors today and I over herd something being said between two of the employees that worried me. Long story short it is this processors practice to butcher all the deer that come in. They cut and sort the deer into Chops, Steaks, Loins, Roasts, Burger ect... Then they fill great big bins dedicated to each specific cut of meat in the freezer with the cut and packaged meat. Then they have a employee who's job it is to fill the customers order based upon the weight of the deer they checked in by just grabbing random packages of meat from the before mentioned bins, putting them into a box with the customers name and storing them in the freezer until the customer picks them up. What bothers me is that there is no way the meat you are getting back is that of the deer you shot. This sucks because I have always taken extra care of my deer by rinsing them out when I get to the truck, packing them with ice or snow to cool them quickly, then after a photo shoot it is straight to the processor. On the other side of the bar are the guys who take no care of there deer let it hang in the heat, dont rinsr the body cavity, ect... With this processors method you could very easily end up with less than good meat, which in turn could get you or your family sick. Are all processors like this? It might be worth asking the next time you drop one off to be cut up. :pukey::pukey:
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It might be worth learning how to butcher your own deer. I did, and it's the best thing I've ever learned.
 
#22 ·
How could they sort 1200 deer? You are just getting what they dole out.
 
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#23 ·
My first butchering/processing was pretty ugly. But you know what? It tasted better because I did it and I knew I took care of my meat. Most people who don't like the taste have had poorly processed or cared for venison. You might slash and bash the meat, but as long as you field dress it properly, keep contaminants out, get ahead of decomposition as fast a possible, and store it for consumption properly, you can't screw it up. Who cares if it looks like Freddy Kruger got ahold of it? If it tastes good, that's all that matters. Your just gonna turn it into poop anyway.
 
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#24 ·
Dsmall said:
So I dropped a doe by the processors today and I over herd something being said between two of the employees that worried me. Long story short it is this processors practice to butcher all the deer that come in. They cut and sort the deer into Chops, Steaks, Loins, Roasts, Burger ect... Then they fill great big bins dedicated to each specific cut of meat in the freezer with the cut and packaged meat. Then they have a employee who's job it is to fill the customers order based upon the weight of the deer they checked in by just grabbing random packages of meat from the before mentioned bins, putting them into a box with the customers name and storing them in the freezer until the customer picks them up. What bothers me is that there is no way the meat you are getting back is that of the deer you shot. This sucks because I have always taken extra care of my deer by rinsing them out when I get to the truck, packing them with ice or snow to cool them quickly, then after a photo shoot it is straight to the processor. On the other side of the bar are the guys who take no care of there deer let it hang in the heat, dont rinsr the body cavity, ect... With this processors method you could very easily end up with less than good meat, which in turn could get you or your family sick. Are all processors like this? It might be worth asking the next time you drop one off to be cut up. :pukey::pukey:
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The processors here are small time. They do deer one at a time. You get your meat. If you get meat made into keilbasa, salami, snack sticks, etc. you have to have 30 pounds to get your own meat back.
 
#25 ·
the processor here tha I use in Michigan seperates EVERY deer. . . you get what you brought in. . . I have worked for him in the past and seen how it is done, they are also butchers at a store here in town, so they know their cuts, and how to efficiantly butcher a deer. . I have heard horror stories of places doing this and I cant imaging getting someone else's meat that they did not take care of!
 
#26 ·
Its according where you go and who you use...

The processor I use gets $45 for a field dressed deer. and 2 days later you get back a box full of meat from you deer. THey have several employees that each take an animal and butcher it from start to stop. and you get all you cuts from your deer. The only cross mixing you get is from like burger or sauage because they run it through a grinder and you get some left over meat inside that will mix in.
 
#27 ·
Its just too easy and efficient for them to do that. Happens around here too.
Which is why I have never had anyone process a deer for me!
 
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#29 ·
This is the reason to learn how to cut up your own deer. I use to work part time for a butcher and for people he knew he would process there deer and only use there deer. But if a stranger came in there deer would be processed with all the other deer. Just like BGK said you need 30lbs of meat to make sausage or pepperoni sticks. Another thing I don't like how some butchers cut there meat they leave the bone in the meat and the silver fat on meat. Most butchers also take the fillet out and cook it for themselves because most people don't know about it because its so small, they think the loin is the fillet. So what I am saying learn how to cut up your own deer it's not that hard, and then you know what your getting.
 
#33 ·
no my local Butcher does not group grind meat. you get your exact meat back and i trust them. i started doing my own processing for steaks and roasts and only take in the boned out meat for burger. but thats what you get when you go to a small town local butcher, a personal touch. 45 pounds of boned meat 2 years ago was turned into burger for only 19 bucks.. you cant beat that even if you did it yourself.

Tony
 
#34 ·
Just do your own. It takes about a hour in our house to do a deer, an hour and a half for two. For tools for a few deer a year you don't need much. I use three knives, a meat grinder, some wrapping paper, and a cutting board. Of course, you need to hang the deer for this, but most of us do this anyway. Just another part of the hunt to me now.
 
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#35 ·
I put a lot of effort in making sure the meat is taken care of as much as possible till I get it to processing. No way would I hand mine off to some place that does that. I have seen people put no effort into taking care of the meet then when they go to cook it they wonder "why it taste bad, or gamy" duh. I always do my own processing. After reading the op damn glad that my grandfather and father taught me how to do that.
 
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#38 ·
The processor I use is pretty good. Clean and very orginized. I would say they are a medium sized operation and they guarantee you get only your deer back. I always ask for my backstraps whole and I cut them up myself how I want them.
 
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#39 ·
The place that does mine goes as far as to ask how thick I want my steaks cut and how many I want per package. They also ask how I want the backstraps cut.

I'm pretty sure I am getting my own deer back when I pick it up out side of the ground venison and summer sausage.
 
#40 ·
My family has cut all our own deer except for one. I was young and my dad hurt his back and couldn't hardly move let alone skin a deer. It was a 130lb doe and we got her back in 2 boxes the size of milk crates and she was double wrapped. We were less than impressed.
 
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