.38 Special
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One of the many reason I have become primarily a small game hunter.
Texas Wild Game Processors Allowed Animals To Rot
- Thread starter alsaqr
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alsaqr
Member
i use the commercial processor close to our lease. We have the deer field dressed and at the butcher within 30 minutes. Am back in the woods within an hour.
horsemen61
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rabid wombat
Member
Kuby’s has always been a respectful bunch. For the clientele, you would know otherwise! Great restaurant, too!
Many lessons to be learned. Once you have butchered an animal, you learn a great deal of respect for those who do it professionally. We are blessed to live in the land of plenty. Likewise, you learn the value of a sharp knife.
marksman13
Member
I processed my own deer for most of my life. My dad was the same way. Hell, we couldn’t afford to have a deer processed when I was a kid. These days, I’ll gladly pay a local processor to handle the sausage and burger making duties. I honestly don’t even remember the last time I skinned a deer. I’ve skinned more than my share of wild pigs over the past couple of years, but $20 is just too easy to pay for someone else to handle the skinning, gutting and getting rid of the carcass. Doesn’t hurt my feelings a bit to pay that fee for the convenience. Keeps food on the table of a really good family too.
daniel craig
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$20?!?!? Here in NY it’s up to $80
marksman13
Member
$80 to skin and gut?! Wow! That’s insane.
daniel craig
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Oh. No sorry. $80 to skin and cut it into steaks and the like. The cutting is done on the hunters end.
marksman13
Member
Yeah. I paid $140 to have my last one processed. That included skinning, gutting and processing. I think this one is whole backstraps burger and maybe some summer sausage. I can’t keep up with all of them at this point.
gotboostvr
Member
When I shot smaller deer, I'd do it myself. Me and a buddy or two from deer camp would get together and help each other.
We'd field dress them, and depending on weather either hang them or pack them full of ice and get them back into town and get em in the fridge ASAP.
Bigger deer, I'd have to go out of my way a little bit but the Amish farm would process and pack them however you wanted for a flat $50.
The back straps were cut out and in a pan on the stove by dark that day.
We'd field dress them, and depending on weather either hang them or pack them full of ice and get them back into town and get em in the fridge ASAP.
Bigger deer, I'd have to go out of my way a little bit but the Amish farm would process and pack them however you wanted for a flat $50.
The back straps were cut out and in a pan on the stove by dark that day.
Hugger-4641
Member
I quit using processors for the same reasons mentioned already. I did have a real good one that I used for years when I didn't want to mess with it, but he retired and quit doing it. Since then I've been doing it all myself. I usually have the back strap and tenderloins packaged, maybe some steaks or roasts if it is a good young doe, and then have the rest ground. We eat a lot of ground and usually put 4 to 5 deer in the freezer, which barely gets us through year to year. If I take in a good young doe, I don't expect to eat the steaks from someone else's old tough buck, or from a carcass that they've let lay in the floor of the cooler for two or three weeks. I also expect to get 20 to 30lbs of ground when I take in a 180lb deer that has been clean shot. Two different processors near me will just give you however much meat they think you should have, and it won't be from your deer. I found out that one of them was skimming meat from just about everyone in order to make jerky and summer sausage, which he was selling on the side. I don't spend all that time and effort hunting them to put up with that crap, so I just do it myself now. My wife and I have it down pretty well these days. I can have two deer field dressed and boned out in about an hour or so. Then she and I will spend about 2 to 3hrs grinding and packaging.
I have had to do it all by myself a time or two, and that takes me most of a day just to do one deer, so now I make sure I only shoot multiples on days that she can help!
I have had to do it all by myself a time or two, and that takes me most of a day just to do one deer, so now I make sure I only shoot multiples on days that she can help!
Nature Boy
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It took me a while to find him, but my processor gives me back the deer I give him and turns it around in 2-3 days.
I guess I've been pretty fortunate to have honest/reasonably priced processors over the years.
Had used, and become friends with the same butcher for several years all my deer and a few nilgai, so when I shot a bull eland, took it to same shop, hide on. Ordered filet mignon, some smoked sausage, cube steaks, roasts and rest ground.
My wife went with me to pick up the meat and we had gone in to pay for the processing when I looked out the window and saw the employees standing behind my Suburban, waiting to load the boxes of meat. I told the wife to finish writing the check when Rudy told her the amount and went out to unlock the car.
When she asked the price and Rudy said $600, she was shocked & replied, "Oh no, you don't understand, we furnished the meat, you just processed it". She had not looked out the window to see the number of boxes. Rudy smiled and said, "Yes maam, but it is a LOT of meat."
We had to get a 2nd freezer to handle the resulting meat, as the bull's live weight was just under 2000#.
Regards,
hps
Had used, and become friends with the same butcher for several years all my deer and a few nilgai, so when I shot a bull eland, took it to same shop, hide on. Ordered filet mignon, some smoked sausage, cube steaks, roasts and rest ground.
My wife went with me to pick up the meat and we had gone in to pay for the processing when I looked out the window and saw the employees standing behind my Suburban, waiting to load the boxes of meat. I told the wife to finish writing the check when Rudy told her the amount and went out to unlock the car.
When she asked the price and Rudy said $600, she was shocked & replied, "Oh no, you don't understand, we furnished the meat, you just processed it". She had not looked out the window to see the number of boxes. Rudy smiled and said, "Yes maam, but it is a LOT of meat."
We had to get a 2nd freezer to handle the resulting meat, as the bull's live weight was just under 2000#.
Regards,
hps
That's hilarious.
My wife has said similar things.
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