Deer processing issues

Don't know. Things are a lot different out here in Idaho where only 1 in 3 deer hunters even get a deer, and those lucky few that do (and don't process their own) usually struggle to find someone to cut it up because small town, local butchers are getting fewer and farther between.
Nevertheless, it was on the TV news just last night that CWD has been discovered in Idaho deer. So I'm asking - have you heard anything about CWD in Ohio deer? Could that be why processors are not accepting deer carcasses?
I sure hope CWD doesn't damage our deer herds here. Our deer population here is small enough as it is. The Fish and Game Department even cancelled the Youth (under 16) Antlerless Deer Hunts this year, and I think it's been at least 20 years since adult deer hunters in Idaho have been able to legally shoot antlerless deer.

huntsman said:

One conspiracy theory was that ODNR tested the deer herd and found Covid.

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Covid in deer, and in Ohio deer, certainly isn't the stuff of conspiracies. That has been reported since at least August of this year. Deer can and do carry covid (sort of like people). Now, whether this has anything to do with the processors, I don't know.

All animals carry diseases and most carry zoonotic diseases. Treat all game accordingly. I don't see how covid would be of any additional concern over all the other diseases deer can and do carry.

Better get a knife, vac sealer, grinder and meat lugs and start processing yourself.

To be honest, I have no problems with butchers, BUT I have been in butchers and seen some of the trash guys bring in to be processed. Busted guts all over inside, deer in the back of truck for hours in warm weather and couldn't invest in a couple ice bags. Some of my meat will get mixed with theirs. Then and there I said I have to invest in equipment to do it myself. I don't want the meat of some of these careless hunters touching the meat I eat.

I stood one night and watched a butcher throwing half the deer on the floor as it was spoiled. It flat out discussed me, seeing how disgusted he was. He said he would be fined and run out of business if he tried selling beef in that state of rottenness.

I process all of my own game.. Local butchers are booked out here in Oregon due to farmers slaughtering beef, so a hunter doesnt really have much choice. Besides, I like to know what I am getting, and not get robbed of a couple pounds of meat. I skin mine, quarter it, cut off as much meat as possible, put it in a second refrigerator for at least 2 days, then pull it out and start processing. Its certainly not rocket science. out of a 120 lb doe, I got 35 pounds of meat. Out of a 160 pound buck, I got 50 pounds of meat. Guts, hide, bones all go to appropriate places...

It is happening here in the Midwest (IN/IL). In last 2 weeks have received notice that 3 processors are temporarily closing in the middle of deer season. Spoke with one owner and he said that the deer coming in was about normal, but they are were and continue to be overloaded on their primary service which is beef and pork processing. Their custom processing business has been extremely busy since Covid and the rising meat prices in stores. Significantly less expensive for families to buy 1/4 of beef and have it processed than the store.

We do our own butchering, i would agree that you dont get a huge amount of meat off a white tail , we hang them for a week or so in cold weather out in the shed and go fetch a couple more.

One of my friends literally has a private butcher shop. He has everything but a walk-in cooler and I am trying to talk him into building one. I process mine at home and have for many years. Well, every since the local butchers started charging $100 a deer. I'll put 4 or 5 in the freezer every year.

It’s simple really… with all the hype about the big four meat processors doing an intentional slowdown to raise prices, people are reacting by buying on the hoof direct from producers. The custom slaughter houses are experiencing a surge in business as a result and don’t have the time to “pencil in “ a venison job.
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Not that hard to process it yourself.

Throw Bambi in the wood chipper and use a rolling pin to create one flat sheet. Sprinkle with salt and spices. Dry in the oven on low.

There is a lot of talk about processors being full up statewide here in GA too.

I do my own so I don’t have anything first hand.

Captcurt said:

One of my friends literally has a private butcher shop. He has everything but a walk-in cooler and I am trying to talk him into building one. I process mine at home and have for many years. Well, every since the local butchers started charging $100 a deer. I'll put 4 or 5 in the freezer every year.

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We built our our own with an air conditioner and a couple simple controls. You may want something better than this for a commerical setup, but this works great for killing deer in September and October when it is still warm.
https://archeryrob.wordpress.com/2017/11/07/deer-cooler-with-a-diy-coolbot-clone/

I learned to do my own because when I really started deer hunting, I was dirt poor, hunting with a $75 SKS with a cheaper than dirt 4x scope and Russian soft points, and I could barely afford the $20 hunting license- I sure as heck didn't have the $ to pay someone else to do it for me. Also, I like to make sure I get MY deer.
Could it be that more people are hunting, or existing hunters are putting in more effort (thus more success) in response to the increased cost of meat (and everything else) resulting in a higher demand for processors? I know I intend to max out my tags if I am able to do so this year, and Mrs. Fl-NC has been busy collecting new recipes to keep things interesting.

In MO the deer herd is in good shape, more hunters as many are out of work or looking for meat, and processors themselves here have always stated two weeks or more. Over the last 40 years. A few come and go, the venerable learned long ago not to express there is any immediate gratification.

They live year round with processing farm beef etc the deer hunters are a seasonal overflow and it's no big deal to wait. On the other hand I have rarely seen many cattle at the processors this time of year. I suspect it's "stay away" season for them, another few weeks on the hoof early or late isn't a thing when you've waited two years.

What I would like to hear is how "your deer" is tracked thru out the processing to guarantee it's actually yours . . . I can see a smaller processor no issues, but larger, it's just another carcass on the hook. My viewpoint is somewhat stilted by working for a major poultry processor in the day. When truckloads are coming in every two hours and the football squad is hanging to build upper body strength you get a different perspective.

and yeah small poultry town football aint no pickup game.

Yuk yuk.

Back in the 20th century my Dad & uncle bought a meat saw and a meat grinder/sausage stuffer from a retiring custom butcher. While the $800 they paid depreciated away decades ago, both still work admirably. The only additions have been the slicer I bought to speed up cutting jerky for the smokehouse. (The smokehouse was built in the 19th century and improved beyond all understanding since.) We don’t worry about custom packers. In fact, when I was in high school and dissatisfied with my paycheck from Burger King, at Dad’s suggestion, I processed venison for my pocket money. More than a few of the townies haven’t quite forgiven Dave for moving me to Germany after we married.

I did see some article, that Covid in deer was risky to the butchering process. Just some random article off the Yahoo home page. Could be they have to put in new protections etc. or some are shutting down when workers get Covid, or have fewer workers to do processing.,

I do all my own butchering and processing. It’s not hard and I know how it’s handled and I’m pickier than anybody I would pay.
It is currently 1 year out for an appointment for butcher beef or pork at the area lockers. They can’t handle the extra load for deer. Yes the loss of labor force is real.

It's the same here, local processors aren't taking deer this year, focusing on beef/pork.

Not a big deal for as I process my own, but it is nice to have the option, especially if we get one of those sudden warm-ups.

archeryrob said:

Better get a knife, vac sealer, grinder and meat lugs and start processing yourself.

To be honest, I have no problems with butchers, BUT I have been in butchers and seen some of the trash guys bring in to be processed. Busted guts all over inside, deer in the back of truck for hours in warm weather and couldn't invest in a couple ice bags. Some of my meat will get mixed with theirs. Then and there I said I have to invest in equipment to do it myself. I don't want the meat of some of these careless hunters touching the meat I eat.

I stood one night and watched a butcher throwing half the deer on the floor as it was spoiled. It flat out discussed me, seeing how disgusted he was. He said he would be fined and run out of business if he tried selling beef in that state of rottenness.

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We have always processed our own. One time I went to a processor, well known and respected, in your area, commercial bed operation.

Telling him what I wanted and he intently listened and wrote the order down i seen a worker laughing.
As I went to leave, laughing boy came out.
I found out from him. When you bring a deer in, they note them carcass weight on tour ticket.
ALL deer for that say, are boned and sliced. All processed meat is put into tubs, seperated by cut, not by animal.
When packaging, the weight of your carcass determines how many packages of each cut you receive. Processor keeps half of all backstraps and tenderloins that are processed.


I went home and processed MY DEER, MY WAY.

It leaves your sight, you get what they give you.

Officers'Wife said:

It’s simple really… with all the hype about the big four meat processors doing an intentional slowdown to raise prices, people are reacting by buying on the hoof direct from producers. The custom slaughter houses are experiencing a surge in business as a result and don’t have the time to “pencil in “ a venison job.
.

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My son works at one of those. He could work 24/7 if he wanted to. I taught him to process his own deer, and it turned into a job. Well, it was a roundabout path. He was milking for the farm the slaughterhouse owners also own. (He has worked on farms since he was 14. Got it from his mother, and her Dad.) He started going with for on-site butchering jobs, and still does that, but also works at the shop.

archeryrob said:

We built our our own with an air conditioner and a couple simple controls. You may want something better than this for a commerical setup, but this works great for killing deer in September and October when it is still warm.
https://archeryrob.wordpress.com/2017/11/07/deer-cooler-with-a-diy-coolbot-clone/

Click to expand...

Years ago my boss lived next to a custom butcher who would let us use his shop if he had no beef to do. Six of us had 13 deer hanging in his walk-in cooler before gun season. They were all Black Powder and Bow kills. We would process 3 at a time. I've wanted a walk-in ever since then. It would be pretty easy to do really.

Here in NE Kansas several processors have discontinued deer processing because they cannot keep up with the demand for beef and pork processing. My niece and her husband raise cattle and have reserved a spot with their local processor for months into next year. It's getting ugly out there.