No We Will Not Butcher Your Deer

[Johnsfolly]

12 hours ago, tjm said:

Is that boned out and all the silverskin gone? or just saw cut like the idiots my son took his to did?

I have never paid for processing. I spend that money elsewhere like for more fishing tackle.

[tjm]

1 hour ago, Johnsfolly said:

I have never paid for processing. I spend that money elsewhere like for more fishing tackle.

I never have either but I've known several people that thought deer could be sawed up like beef and still be edible. It can't.  I've never seen deer from a processor that wasn't nasty tasting. My son was just lazy, and I'm not even sure he got his deer back or something else.

But if the job is done right with all tendons, sinew, bones and silver skin removed $200 is cheap.

[nomolites]

Had one processed many years ago-never, ever, again. Make all my own sausage too, mainly necessity as I am allergic to pork so use beef fat/trimmings in all grind and sausage.  Just picked up the first installment from my butcher, who saves for me off of the better beef cuts at a reasonable price.  Hopefully will add another to the freezer this weekend and then start focusing on a mature buck.  I love this three week period!!!

Mike

[BilletHead]

28 minutes ago, nomolites said:

Had one processed many years ago-never, ever, again. Make all my own sausage too, mainly necessity as I am allergic to pork so use beef fat/trimmings in all grind and sausage.  Just picked up the first installment from my butcher, who saves for me off of the better beef cuts at a reasonable price.  Hopefully will add another to the freezer this weekend and then start focusing on a mature buck.  I love this three week period!!!

Mike

              Spot on Mike it is time to be out there now, and I mean right now!

[Johnsfolly]

45 minutes ago, tjm said:

I never have either but I've known several people that thought deer could be sawed up like beef and still be edible. It can't.  I've never seen deer from a processor that wasn't nasty tasting. My son was just lazy, and I'm not even sure he got his deer back or something else.

But if the job is done right with all tendons, sinew, bones and silver skin removed $200 is cheap.

I agree. I am just too picky on how I want the meat cut and wrapped. I like thick steaks and typically cut the backstraps into two roasts per backstrap instead of the typical butterfly steaks. I can get a good sear and then cook to just medium rare, then cut to serve. When I first got to MO, one of my coworkers gave me a loin chop steak where the processor just cut through the bone and both backstraps. It was about 1/2 inch thick and still had the silverskin. Not only was it difficult to not overcook, it was not even that good tasting. I had processed the few deer that I shot in PA before moving to MO and wanted nothing to do with MO processors if this was the quality that I could expect. I do know that there are some good ones out there, but I just did not use any.

[Johnsfolly]

36 minutes ago, nomolites said:

Hopefully will add another to the freezer this weekend and then start focusing on a mature buck.  I love this three week period!!!

Good luck Mike. I have a couple days off scheduled. I would like to get my daughter on her first buck. Back in Sep we were seeing a really tall spike and she was just as excited about that deer than a big one. Out here in Maryland you can harvest spikes.

[MOPanfisher]

I took most of five deer. minus the tenders and straps. To a local.processor.  all boned out all they had to do was grind and squirter into plastic bags.  Thunk I paid her $100 since I am a bit picky when boning out deer they didn't need to do anything but grind it.  Would do it again in a heartbeat.

[tjm]

I guess I'm too picky about what I eat, but, I will not eat ground venison, at all.

[BilletHead]

1 hour ago, Johnsfolly said:

I agree. I am just too picky on how I want the meat cut and wrapped. I like thick steaks and typically cut the backstraps into two roasts per backstrap instead of the typical butterfly steaks. I can get a good sear and then cook to just medium rare, then cut to serve. When I first got to MO, one of my coworkers gave me a loin chop steak where the processor just cut through the bone and both backstraps. It was about 1/2 inch thick and still had the silverskin. Not only was it difficult to not overcook, it was not even that good tasting. I had processed the few deer that I shot in PA before moving to MO and wanted nothing to do with MO processors if this was the quality that I could expect. I do know that there are some good ones out there, but I just did not use any.

             We prefer to do our own as you know John but all you have to do is ask a good processor on how you want them cut. There have been a couple three times we have had them done because of time restraints. The one we used to have a big list you filled out and like you said the backstraps are done on roast sections so we can do what we want with them.  Wrapped with plastic and paper, labeled good and never had a freezer burn problem. Here at home, we vac seal any cuts and the ground meat goes into those tube type bags. We fill up some one pounders and two pounders. 

     Learned my lesson on first firearm deer many, many moons ago never to take one during firearms season.   To anyone on here processing your own deer is not hard just a bit time consuming. 

[BilletHead]

2 minutes ago, tjm said:

I guess I'm too picky about what I eat, but, I will not eat ground venison, at all.

              What turns you off about that tjm?  Very versatile but needs some fat for some.  I even made some ground meat jerky with one of those jerky cannons. Was excellent.