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Post by Deleted on Aug 12, 2018 11:13:38 GMT -5
Is this the place to discuss deer processors?
I`ve had a lot of disappointment with deer processors recently, and I`m desperate to find a really good one, hopefully near where I hunt. Processing is extremely important, because that`s the last step in ensuring that the venison is properly cared for and fit to put on the table. There`s one processor I really love to process my deer, but their hours of operation make it difficult at best, and impossible at worst, to get a deer to them. I don`t have a place I can hang a deer until I can get it to them, and even if I had a place to hang, the temperatures aren`t always favorable, and due to having to get to work, I can`t usually get a deer somewhere the day after anyway.
I took a deer to a certain processor last November, and the deer was in rigor mortis. I asked the guy to please not cut the deer at least until it came out of rigor mortis, since if it`s cut in that state, it guarantees tough meat, and, he cut it while it was in rigor mortis anyway. The first roast I had was like chewing a tennis shoe.
I relish the venison I`m blessed to take, and just want a processor who is somewhat accessible so I can get it to them reasonably easy, and one who will promise to at least let the deer come out of rigor before cutting. If they would hang to age for a week, that would be even sweeter.
I hunt in the Greencastle/Fillmore area of Putnam County, and have gone to processors in Ladoga, Mooresville, and even Greenwood, so I`m willing to travel within reason if I can just find a good processor I feel I can trust.
There are several in the Putnam County area I`ve had bad experiences with and won`t use because I can`t trust them, but does anyone have a really good, professional, trustworthy processor they`d recommend? One with a really good setup, good cooler, and might even be able to hang the animal to age? It`s true that I`m picky about my venison, but I know how good venison can taste if I make a clean kill, properly field dress, and then finally, have a knowledgeable processor finish the job for me. I`d so appreciate any leads on a really good one.
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Post by nfalls116 on Aug 12, 2018 12:02:21 GMT -5
Is this the place to discuss deer processors? I`ve had a lot of disappointment with deer processors recently, and I`m desperate to find a really good one, hopefully near where I hunt. Processing is extremely important, because that`s the last step in ensuring that the venison is properly cared for and fit to put on the table. There`s one processor I really love to process my deer, but their hours of operation make it difficult at best, and impossible at worst, to get a deer to them. I don`t have a place I can hang a deer until I can get it to them, and even if I had a place to hang, the temperatures aren`t always favorable, and due to having to get to work, I can`t usually get a deer somewhere the day after anyway. I took a deer to a certain processor last November, and the deer was in rigor mortis. I asked the guy to please not cut the deer at least until it came out of rigor mortis, since if it`s cut in that state, it guarantees tough meat, and, he cut it while it was in rigor mortis anyway. The first roast I had was like chewing a tennis shoe. I relish the venison I`m blessed to take, and just want a processor who is somewhat accessible so I can get it to them reasonably easy, and one who will promise to at least let the deer come out of rigor before cutting. If they would hang to age for a week, that would be even sweeter. I hunt in the Greencastle/Fillmore area of Putnam County, and have gone to processors in Ladoga, Mooresville, and even Greenwood, so I`m willing to travel within reason if I can just find a good processor I feel I can trust. There are several in the Putnam County area I`ve had bad experiences with and won`t use because I can`t trust them, but does anyone have a really good, professional, trustworthy processor they`d recommend? One with a really good setup, good cooler, and might even be able to hang the animal to age? It`s true that I`m picky about my venison, but I know how good venison can taste if I make a clean kill, properly field dress, and then finally, have a knowledgeable processor finish the job for me. I`d so appreciate any leads on a really good one. I use back forty butchering north of Rockville have very minimal hair get back very reasonable amount of meat and I feel like it’s from the deer I take in. Maybe not, I haven’t asked but he would answer. He is an Amish feller he is reasonably priced and packages well. I’m sure he would be happy to answer your questions plus I don’t think he would have to time to get to your deer while it was in rigor. |
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Post by Deleted on Aug 12, 2018 12:06:39 GMT -5
Thank you for the response. Do you have a contact number for him? EDIT: I looked up the number. Thank you for the information. Very much appreciated.
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Post by nfalls116 on Aug 12, 2018 14:04:45 GMT -5
Thank you for the response. Do you have a contact number for him? EDIT: I looked up the number. Thank you for the information. Very much appreciated. Somewhere on here I think I posted a price sheet too |
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Post by Deleted on Aug 12, 2018 15:35:46 GMT -5
Thank you for the response. Do you have a contact number for him? EDIT: I looked up the number. Thank you for the information. Very much appreciated. Somewhere on here I think I posted a price sheet too I`m going to give them a call shortly. It`s actually time to try to get a good processor lined up, and know what hours they`re available, exactly where they`re at, and how they process, the timing of everything, and exactly what their vocabulary is. By vocabulary I mean, some say there is an "inner-loin", and an "outer-loin". I call them what I believe they actually are, which is a tenderloin, and a backstrap, the tenderloin being the "inner loin", and the backstrap resting outside the body cavity running along either side of the spine. I had a guy ask me one time if I wanted the tenderloin whole or butterflied...I thought, the tenderloin is so small, of course I want it whole. This processor delivered the back straps to me whole. A huge learning point for me, as I now understand the vocabulary is important, and we need to be speaking the same "language" when determining the way a deer is cut. |
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Post by Deleted on Aug 12, 2018 15:37:32 GMT -5
Has anyone used Kenny's Fine Meats in Mooresville?
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Post by budd on Aug 13, 2018 6:34:42 GMT -5
I cant help you as I live out of state, but I have had every different kind of customer you can think of. I've had deer that the customer asked if they could come back and pick it up the same day, to people wanting it to hang until mold started growing. I try to accommodate the customer as much as possible but there are those that are never satisfied. I once had a fella that dropped off and said he can pick up at my convenience, I called for a week leaving messages, fella finally picked up and he then got nasty with me because he lived 3 hours away and just couldn't make a special trip..LOL. Next day he called asking where his Tbone, sirloin tip, round steaks, ect were at and that he had never had a processor that could ever cut a deer properly. I didn't try to explain, asked for his address and returned his check and told him since he knew how a deer "should" be cut that he should just start processing his own...That is the only complaint I have had in 15 years of processing wild game.
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Post by Deleted on Aug 13, 2018 15:34:54 GMT -5
I cant help you as I live out of state, but I have had every different kind of customer you can think of. I've had deer that the customer asked if they could come back and pick it up the same day, to people wanting it to hang until mold started growing. I try to accommodate the customer as much as possible but there are those that are never satisfied. I once had a fella that dropped off and said he can pick up at my convenience, I called for a week leaving messages, fella finally picked up and he then got nasty with me because he lived 3 hours away and just couldn't make a special trip..LOL. Next day he called asking where his Tbone, sirloin tip, round steaks, ect were at and that he had never had a processor that could ever cut a deer properly. I didn't try to explain, asked for his address and returned his check and told him since he knew how a deer "should" be cut that he should just start processing his own...That is the only complaint I have had in 15 years of processing wild game. Sorry for the issues you`ve had with customers, and it shouldn`t be surprising, knowing how cranky people can be. But no sir, I`m not being difficult, I just would like my deer cut while not in rigor mortis. I don`t think it`s unreasonable to request this. |
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Post by greghopper on Aug 13, 2018 19:06:55 GMT -5
What is the time frame of "rigor mortis" after the death of a deer?
And how long after rigor mortis sets in does it go away?
I have never seen anyone complain about this issue so you have me wondering. Do tell!
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Post by featherduster on Aug 14, 2018 5:22:52 GMT -5
I know that after I die, rigor mortis or not some folks will still be chewing on mt arse.
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Post by Deleted on Aug 14, 2018 6:19:19 GMT -5
What is the time frame of "rigor mortis" after the death of a deer? And how long after rigor mortis sets in does it go away? I have never seen anyone complain about this issue so you have me wondering. Do tell! Rigor begins to set in within a couple hours of the death of the animal. It is something like 48 to 72 hours after that, it is over. Research online about cutting deer while in rigor mortis. It`s a guarantee of tough, tough meat. |
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Post by whitetaildave24 on Aug 14, 2018 9:07:26 GMT -5
I’ve processed my own deer for a long time now. There’s plenty of times I process the day I kill. Never had tough meat.
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Post by brokenarrow on Aug 14, 2018 19:13:24 GMT -5
Has anyone used Kenny's Fine Meats in Mooresville? Yes, IMHO Kennys is the Best! You definitely get the deer back that you take into them. They have really good prices on all of their meats. |
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Post by Deleted on Aug 15, 2018 17:19:48 GMT -5
I’ve processed my own deer for a long time now. There’s plenty of times I process the day I kill. Never had tough meat. You processed your deer before rigor had fully set in. |
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Post by whitetaildave24 on Aug 15, 2018 18:44:31 GMT -5
I’ve processed my own deer for a long time now. There’s plenty of times I process the day I kill. Never had tough meat. You processed your deer before rigor had fully set in. I’ve also processed plenty 24 hours later, which according to your timeframe should be in rigor, but I’ve never noticed a difference from one I process that day or one I let hang 3 days. |
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Post by Pinoc on Aug 15, 2018 19:08:19 GMT -5
You processed your deer before rigor had fully set in. I’ve also processed plenty 24 hours later, which according to your timeframe should be in rigor, but I’ve never noticed a difference from one I process that day or one I let hang 3 days. I can definitely tell the difference in one I butchered same day and one I let age for a week. The backstraps are sometimes too tender and tear easily when handling. |
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Post by freedomhunter on Aug 16, 2018 16:36:42 GMT -5
GregR- you might consider baker's camp in Bainbridge, they also make good summer sausage (cheese and jalepeno), also do great taxidermy besides quality butchering, and imo a deer can hang two weeks in a good stand up freezer. The longer the better
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Post by blueberry815 on Aug 16, 2018 18:17:37 GMT -5
GregR- you might consider baker's camp in Bainbridge, they also make good summer sausage (cheese and jalepeno), also do great taxidermy besides quality butchering, and imo a deer can hang two weeks in a good stand up freezer. The longer the better I second this opinion. The guys there are great |
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Post by jbird on Aug 23, 2018 14:03:37 GMT -5
All I know is a good processor can be hard to find AND well worth the money in my opinion. I had to process one of my own once....what a chore that was. The local lockers where full...I had never done it before and had never seen it done before....prefer not to do it again.
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Post by oldhoyt on Aug 23, 2018 14:45:22 GMT -5
All I know is a good processor can be hard to find AND well worth the money in my opinion. I had to process one of my own once....what a chore that was. The local lockers where full...I had never done it before and had never seen it done before....prefer not to do it again. Like a bunch of other guys here, I've been doing my own for many years. There are lots of great threads on this board about processing. Check them out! I'll never take one to a processor again if I can avoid it. However, if you choose to get stuff like summer sausage, snack sticks, ground meat, etc., it may be a better choice for you. I think the processing is just another part of the overall hunting experience. |
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