This is why I invested in a grinder/ vacuum sealer and do my own. It’s pretty easy to learn and after about 4 deer your break even $$ wise and after that you start saving money. After a couple deer your get pretty fast at the butchering part.
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Major frustration after deer down this morning
- Thread starter tas6691
- Start date
what about the tenderloins?
YouTube.
Hundred of deer processing videos.
Hundred of deer processing videos.
It really depends on what you are having done , and the amount of meat you end up with if they are making sausage along with how you bring the deer in. They can give you a price range based on what you want done.
Sheldon's in Woodbury. 7069750808. Good people to deal with.
Well I'm located in the Woodstock Canton area. Anybody needs deer processed I will do for a small fee depending on what you want. I will teach you if interested as I do it. I do not do this for a living(process deer), but do my own and I've been a meat cutter/ butcher for the last 23 years. Sausage/cuts, etc
Any tips on how to get the “silver skin” membrane off the meat. I have read that some people leave it on but it clogs up my grinder if I do. And I don’t want it in my meat anyway... but man this last deer I cut up and ground...getting the silver skin off was a PIA.
Was told that one processor had a heart attack in the Lake Oconee area last week.
Call me next time this happens and I’ll help you process it. I just do roast on the hinds, butterfly the backstraps and run everything else thru the grinder after de-silvering. Vacuum seal and freeze. Around here i cooler age. In tn, it’s usually cold enough to let hang in a tree for a few days.
