last time for deer processor

Discussion in 'The Hunting & Fishing Forum' started by Rneck, Oct 18, 2010.

  1. Zane71464

    Zane71464 Well-Known Member

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    When I helped out that one year of gun season, I know they had their lists of what the customer wanted with the deer they brought in. After seeing how they were doing it, (assembly line process) I was wondering how in the world are they keeping the right meat with the right deer/customer? My own answer to my own question was; They aint! I tried asking the friend/owner that very question, and it was left un-answered (due to the rush)..yeah..:rolleyes:
  2. ryanv64089

    ryanv64089 New Member

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    I didnt read everyone's spot on this so I may be repeating what someone said, but if you do go to a butcher tell them you want the back-straps whole and cut it up yourself. I guarantee every hunter who has brought their deer to a butcher has gotten ripped off, or at least all the people I know who brought their deer to a butcher got ripped off...

    Ive only started hunting 4 years ago with my uncle and we always have done our own deer. With 2 people its easy, hang it in your garage (if you have one) or even in a tree in the woods, skin it down starting from the legs. Once its skinned down start quartering it down. From there cut the meat off you want bag it up, cryovac it throw it in the freezer and your good.
  3. Roadkil

    Roadkil Member

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    "Second off is the ribs.
    When you have ribs - you might as well throw them away - because there is no meat on them and it takes too long to process".


    If you are throwing away the ribs you don't know what you are missing. Even the deer that I had processed I asked for the ribs to be returned to me.

    I'm not talking about deboning the ribs, rather trim the ribs, remove the fat and cut them into serving size pieces, give them a boil with seasonings and then finsih them in the oven with you favorite BBQ.

    Talk about lip smakin good. Gives me an idea for a new post in wild game/cooking section; perhaps I'll be sharing this one with you all too.
  4. Silas

    Silas New Member

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  5. hunterfisher

    hunterfisher New Member

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    Lastweek I killed a 10 pt. 204 lb. ''live weight,'' buck. Made a lung shot with my, .243. The processor gave me back, 108 lbs. of meat. Does that seem about right?
  6. Zane71464

    Zane71464 Well-Known Member

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    With the "live" weight being at 204lbs, I'd say getting 108lbs back isnt bad at all. Ive made lung shot on them with bows and shotguns, and unless the shot was taken straight quatered away, straight in and straight out with less damage. But with a shot angeled in on a lung shot, it can do alot of damage to a front quarter.
  7. henry77

    henry77 New Member

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    I have been doing my own for 40 years because I want all the meat.
  8. Rneck

    Rneck New Member

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    congrats on a nice buck, and that is a very good processor you use. wish I had access to him. that seems a little high to me unless they sliced the meat with the bone in. he probably doesn't sell jerky either
  9. hunterfisher

    hunterfisher New Member

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    No, the meat was all boned out. And he don't make jerky. He, 'the prosessor,' said the deer would go well over 200lbs. live weight. He estimated, 204-210 lbs. field dressed. I would have loved to known it's true field dressed wt. He didn't have a hanging scale.
  10. hunterfisher

    hunterfisher New Member

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    I would like for you fellers to see my buck, but I don't know how to post the pic to a forum. I only know how to do it to a, email address.
  11. howlnmad

    howlnmad Well-Known Member

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    28 pounds of meat off a 130 pound deer? And I was upset because I only got 65 pounds off my 140 pounder. I know I'd be finding someone else if it were me.
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