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Post by tbrock2 on Nov 23, 2009 22:13:25 GMT -5
I am opening a new processing shop next season and am looking for some input from hunters. What are some of the things you feel could be improved on in your experience with other processors? At my shop I will guarantee that you are getting your own deer back. ( I know some of our local processors bulk grind etc...) Although it will take more time, I will not bulk together everyones grind meat etc... I will have jerky, sausage, and the usual. I would also like to have something unique to my shop... Any suggestions? My prices will be competitive with other processors fees. I also want to make the shop a state deer/turkey check in station to save hunters a trip. Any suggestions would be greatly appreciated.
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Post by throbak on Nov 24, 2009 6:43:42 GMT -5
chili cooked on open fire opening wk. taxidermist there to cape, rough scorer there for use on big bucks
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Post by lkrus on Nov 24, 2009 21:50:44 GMT -5
the processor i used to go to would get very busy and because of that he would not allow for any hang time which i didnt like at all now i do it my self i know you want to turn out as much as you can but a Quality return will in turn return to you allow for some hanging time on the deer just my .02c
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Post by xizang on Nov 25, 2009 18:37:59 GMT -5
opening a new shop where?
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Post by HuntMeister on Nov 25, 2009 19:58:00 GMT -5
I am wondering where too. I do my own but it would be nice to have a backup plan just in case.
I would think that as long as you do a quality job at a reasonable rate you will do fine. Two things that would get my attention would be guaranteeing that i got MY deer back and only MY deer and no saws, knives only.
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Post by duff on Dec 1, 2009 20:37:24 GMT -5
Don't pile deer while they wait for skinning...
Don't let your butchers smoke while cutting deer...
Best outfit I have ever seen was Marsh's in Mechanicburg in Henry Co. You walked into a large office area that had mounts and pelts hanging for the local taxi services. They took your info called the help and they unloaded the deer and moved them out of sight. You know what they say out of sight out of mind. If your shop looks like a crap hole don't expect many to return.
Advertise heavy in your area, first few years will be lean but if you survive and provide a good service the numbers will grow
Good luck!
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Post by parrothead on Dec 4, 2009 9:42:36 GMT -5
How about for the guys that do their own deer you could charge to hang it. Like 5 bucks for first day and then 2 for every day after.
Also a number where u could be reached for those warm days in Oct. You kill one at 7 and its 80 it wont make it until the morning.
Have a back up number they can call if your going to be gone or hunting.
Guy I go to does bacon and people cant get enough of it.
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Post by tbrock2 on Dec 4, 2009 11:14:08 GMT -5
It's going to be in the Northwest Indiana area. Most likely around Valparaiso. Thanks for all the ideas guys, I'll be sure to put them to use. The first couple years it will most likely be just my family and I running it, until I can afford to hire some people to help butcher.
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Post by Hoosier Hunter on Dec 4, 2009 15:25:27 GMT -5
Although I do my own I think packaging is important.
I've seen everything from foam trays with Saran Wrap, Blood Soaked Freezer paper to even professional vacuum sealing.
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Post by duff on Dec 4, 2009 17:40:38 GMT -5
Yep the vacuum sealing and the burger bags are nice IMO.
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Post by Indyhunter on Dec 6, 2009 23:46:44 GMT -5
Make sure your family/staff have some personality and can be friendly (or at least act like it). I've been to a few that almost every employee acted as if you were imposing on their business. Just flat out rude. I won't go back for 2nd's. My guess is that if they don't keep the place in order, and all of the employees act like they hate what they are doing, then they are going to do a half *ssed job.
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Post by Decatur on Dec 7, 2009 0:33:56 GMT -5
I couldn't agree more Indy!
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Post by Old Ironsights on Dec 7, 2009 21:14:55 GMT -5
Ok... not there no more (fwiw, it's nicely cold at about 5deg & snowing here in WY) but...
I used to live in a condo in Michigan City. No place for a deer but hanging in my screened deck. Worked great in Nov/Dec, but lousy during Sep Bow season.
The "right now hanging space", especially before cold sets in, is a HUGE deal for urban hunters/newbies (!!!) who don't have their own cold-rooms.
Elsewise, your idea looks good, and I agree 100% with huntmeister:
Good Luck!
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Post by parrothead on Dec 9, 2009 10:53:59 GMT -5
Also in burger packages put 1lb of meat in there or very close to it. Lots of guys that use those plastic bags dont. Most recipes call for 1lb.
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Post by tbrock2 on Dec 10, 2009 1:10:42 GMT -5
presentation and being professional will be some of my main priorities. I want to have that friendly average joe appeal, yet keep the business professional. I've been getting some practice. One of the conservation officers i did my internship last summer has been bringing me the deer he's hunted this year to practice on. I'm still looking for a suitable location to do this at on a larger scale.
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Post by dabutcher on Dec 10, 2009 9:42:30 GMT -5
rock get ahold of me if you are looking for equipment or walkins i have been cutting deer for 20 years now and deal with a lot of people who sell meat equipment all the time. 765-404-7397 Gene
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