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Discussion in 'Deer Hunting' started by Grago, Nov 13, 2019.
Just process your own. Then you know exactly what you are getting, and how it is handled.
I never go to them just some guys were talking and said you could not be sure of what your getting figured they labeled someway where you got back what you took
Its knaive to believe that when there are 75 deer in a slaughter house you will get only yours back. Many many years ago I took a deer to a proccessor, trying to save a few $$, i skinned mine, and carefully wrapped in plastic bags to keep clean. Was told to drive around back and unload. There, in a huge pile, on the grimy floor, were deer, some skinned, some not. Naturally the ones that were had hair plastered all over the meat from ones that had not been skinned. Like a rookie, I left my meat, picked up the next week and paid them. I wound up giving it all away, could not bring myself to eat it. No reason to believe they would not grind 200-300# batches of meat together for their speed and convenience, and just give you your weight. You can request only yours, and pay a premium, but how would you know they did. I want my meat, that has been properly handled, and not some gut shot, wounded, adrenlin pumped rank rutting buck that suffered from a fedtering wound, got gutted late, rode in the truck all day to be shown off, then proccessed in filthy conditions. I do my own, like every hunter should. Thats part of it.
Also, the above mentioned proccessor has a big reputation, and I see many people use them. When you slop around in meat all day, everyday, they all get like that. Im pretty picky about my proccessing. Its so easy a caveman, can and did, do it.
I have taken to a couple places in the past and am 100% certain I was not getting my own meat back. Don’t do any fancy cuts or make any brats or anything but I do all my own now. I get roast, tenderloins, burger and plenty of it for canning. All I want and I know it is as clean and healthy a meat as anyone could put in their body.
Been doing mine for years. Ever since I help once at a Deer processor. Seen thing I couldn't believe. Worked half a day. Throwing butt holes Penises in Hamburger and laughing about it. Leaving the hair on the Hamburger meat. Plus mixing Hamburger meat into all other meat then weighing it out. SAYING if people don't want these things then they shouldn't leave them. EVEN THO they had their OWN GUYS outside skinning the Deer.
NO WAY I would take mine again. Do my own. YOU DONT KNOW WHAT YOU ARE GETTING FROM THEM.
Again, like everything else, you have to vet your processor. Mine is so particular at giving you your own deer, they even log the date and time it was skinned. I toured the facility, and asked for an explanation of their process, and was given it happily. I don’t get any, but he even has the mixture down to 3lb increments for summer and breakfast sausage, which is his minimum amount. If your processor won’t do that for you, then yeah, do it yourself.
Why would you use a processor anyway? It's not difficult at all. Save 75 bucks or whatever it costs now. Grinders are really cheap now too. Those who say they don't have a place to do it are making an excuse. I processed my own while living in an apartment complex previously in Nashville. Just debone in the woods.
Sounds like the pile at boones sometimes.
$120 now at a couple of places. Have my grinder picked out. Hopefully up and running next season now that i have the time. What you pay for 3-4 commercially processed deer will pay for a grinder and accessories.
I went to Boone's for several years then I took my last one to Boone's about 10 years ago. I ordered several types of summer sausage flavors, but when I went to pick up the finished product they were out of one of the kinds I ordered. I asked how could you be out, I gave you meat to make it? They couldn't give me a straight answer. That day I realized you don't get YOUR deer back. I never went back.
I sent the professor to a small processor outside of Glasgow. I knew he wanted all his ground made into summer sausage, and I knew they only dealt with one deer at a time. I'm pretty confident he got his doe back today.
Is there not a inspector that visits from time to time i know processing fish to sell everything has to be stainless and washed down and cleaned every day and someone comes around to inspect from time to time i have always done my own but the last few years i have given them to people who need them worse than i do Im not familiar with process places there were just some guys discussing it the other day
I am pretty certain they are inspected regularly. They have to stay sanitary. But the bigger processors do batches of summer sausage in large batches, and they won't hesitate to mix deer to get a full batch for the mix......
I trust the processor I use. It’s a family run business. The facility is immaculate. They take pride in their work and it shows. It never ceases to amaze me what a well run operation they have going.