Most of the guys around here do it for $0.60 a lb or $60 which ever is more. That is without doing any kind of sausage which will cost more. I usually process everything myself up to deer sized animals, but elk I usually pay to have done as they are a pretty big animal to do by myself.
Deer Processing costs
- Thread starter Hoss4x4
- Start date
Gbro
Around these parts and from what I've read here, what we call the tenderloins are on the two strips inside along the spine. What we call the backstrap is the loin or chop, it is the two strips or cuts that lie on the outside of the deer along the spine. If you cut the ribs and spine the backstrap would be the meat on the venison chop.
Around these parts and from what I've read here, what we call the tenderloins are on the two strips inside along the spine. What we call the backstrap is the loin or chop, it is the two strips or cuts that lie on the outside of the deer along the spine. If you cut the ribs and spine the backstrap would be the meat on the venison chop.
Meddac19,
I do believe you got me there.
I have always referred to chops as chops and the tenders as backstraps. But I did differentiate, and I still stand by my statement that the tenderloin goes to waist in most cases.
I never liked it years ago when all the Deer were processed together(equal sharing). Deer were hung to long.
My hunting camp is like a one way highway. (just insert "or" in proper place)
You shoot it you take it, and if you want to share, we like it cut and wrapped.
Here is a link i found, although I would put down a ground cloth.
http://www.biggamehunt.net/sections/Whitetail_Deer/Lighten_the_Load_New_Approach_to_Dressing_Big_Game_01140704.html
I do believe you got me there.
I have always referred to chops as chops and the tenders as backstraps. But I did differentiate, and I still stand by my statement that the tenderloin goes to waist in most cases.
I never liked it years ago when all the Deer were processed together(equal sharing). Deer were hung to long.
My hunting camp is like a one way highway. (just insert "or" in proper place)
You shoot it you take it, and if you want to share, we like it cut and wrapped.
Here is a link i found, although I would put down a ground cloth.
http://www.biggamehunt.net/sections/Whitetail_Deer/Lighten_the_Load_New_Approach_to_Dressing_Big_Game_01140704.html
Niagara Shooter
New member
$35 cut wrapped and frozen, plus the butcher will hang the deer in his freezer with the beef until he has time to get around to dealing with them. Sausage is a extra but sooo worth it from the place we get our deer done at, he does 125+ a year.
NS
NS
davlandrum
New member
Anyone who wastes either the backstraps or the tenderloins is a complete idiot!!!!!!!!!!
I wish 100% of the deer was made of those 2 muscles. I eat all of it, but the packs of backstrap and tenderloin are gone first.
For small tenderloins, we butterfly them to make them a little bigger.
I wish 100% of the deer was made of those 2 muscles. I eat all of it, but the packs of backstrap and tenderloin are gone first.
For small tenderloins, we butterfly them to make them a little bigger.
Ok,
Those of you that have your Deer commercially processed, How is this done?
Are you getting your venison "Boned out", or are you getting it "Sawed into steaks".
I know the old way was to use the band saw, as that was our procedure for many years.
Little story here;
One of my friends was given a Deer and I went with him to pick it up. (The licenses holder had used all his out of state bonus tags and had more than he could use).
This guy asked if he wanted it cut up and said he has a band saw and it wouldn't take but a few minuets. I had a band saw for years and this guy asked if i wanted to see it, I interjected that it was much more of a hassle to clean the saw than just bone out the deer. He matter of fact told me that this was no problem at all. After using the saw, He would just open the access door on the bottom and his "pooch" would just clean it right up,
Then next time you use it just run a few blocks of wood through and she is ready to go.:barf:
And now get this,
He advertises deer processing!
Just thought you should know.
And this is a factual story, sorry.
But today with the CWD concerns I wouldn't want my animal processed with other animals. In fact, just being on the butcher block is a problem with me.
I enjoy my old copy of Bull Cook and.... By George Leonard Herter
I was reading "HIS" NO "B.S." technique of butchering a Deer.
He states to "NOT" remove the tenderloins, but that they should stay on the Chop. Only exception is if it is a very large deer. Maybe that is why so many do not remove the tenderloin.
Now;
Is there anyone who makes "Corned willy" from there venison?
Those of you that have your Deer commercially processed, How is this done?
Are you getting your venison "Boned out", or are you getting it "Sawed into steaks".
I know the old way was to use the band saw, as that was our procedure for many years.
Little story here;
One of my friends was given a Deer and I went with him to pick it up. (The licenses holder had used all his out of state bonus tags and had more than he could use).
This guy asked if he wanted it cut up and said he has a band saw and it wouldn't take but a few minuets. I had a band saw for years and this guy asked if i wanted to see it, I interjected that it was much more of a hassle to clean the saw than just bone out the deer. He matter of fact told me that this was no problem at all. After using the saw, He would just open the access door on the bottom and his "pooch" would just clean it right up,
Then next time you use it just run a few blocks of wood through and she is ready to go.:barf:And now get this,
He advertises deer processing!
Just thought you should know.
And this is a factual story, sorry.
But today with the CWD concerns I wouldn't want my animal processed with other animals. In fact, just being on the butcher block is a problem with me.
I enjoy my old copy of Bull Cook and.... By George Leonard Herter
I was reading "HIS" NO "B.S." technique of butchering a Deer.
He states to "NOT" remove the tenderloins, but that they should stay on the Chop. Only exception is if it is a very large deer. Maybe that is why so many do not remove the tenderloin.
Now;
Is there anyone who makes "Corned willy" from there venison?
winchester243
New member
Free, unless I'm out of town hunting with a friend and it's too warm to get it home, then it's about $60.
kingudaroad
New member
My venison started tasting way better when I quit using a processor and started doing it myself.
I agree with GBRO on the CWD concern. If and when there is any confirmed cases in NC I'll probably quit eating venison period.
My processor is a retired farmer with a large walk in cooler attached to a tobacco barn. He hangs the deer under the shed and guts them, takes a water hose and washes the blood down in to the side ditch, throws the skeleton on to a trailer. Usually has some hides burning in a barrel.
I laughed as one of the good ol boys spit some tobacco juice and said "hey, is this USDA approved?"
Doesn't bother me a bit. You should have seen it when we used to kill hogs.
My processor is a retired farmer with a large walk in cooler attached to a tobacco barn. He hangs the deer under the shed and guts them, takes a water hose and washes the blood down in to the side ditch, throws the skeleton on to a trailer. Usually has some hides burning in a barrel.
I laughed as one of the good ol boys spit some tobacco juice and said "hey, is this USDA approved?"
Doesn't bother me a bit. You should have seen it when we used to kill hogs.
UniversalFrost
New member
Back in SD/NE it was going for around 50-75 depending onthe deer (some of them muleys get huge).
Now, down here in southern AZ, the deer I shot was "big" for their standards, but tiny for my northern standards, so I butchered him myself. Now the trick was my wife love to eat venison, but said she didn't want to see the dead animal. Well, after the shot and I field dressed him, then got him to the truck and just cut him up right there in the back of the truck.
Now, down here in southern AZ, the deer I shot was "big" for their standards, but tiny for my northern standards, so I butchered him myself. Now the trick was my wife love to eat venison, but said she didn't want to see the dead animal. Well, after the shot and I field dressed him, then got him to the truck and just cut him up right there in the back of the truck.
guntotin_fool
New member
I did four myself this year in about 6 hours, all boned out, ready to wrap. I have an old "beer fridge" at my mother in laws and I use that store the cuts in as I bone it out, I have a big folding table and set it up on concrete blocks to get the cutting height up where my back likes it.
Good knives kept sharp and care of handling makes it go well. Once we get the deer hung up in camp, we use a garden sprayer that is NEVER used for anything but pure water or salt water, and its marked that way. The deer is propped open the garden sprayer with almost brine in it sprays out and cleans all the remaining slop out of the gut cavity. If we had a hose, I would use that, but the shack does not have running water. The inner backstraps are cut out for supper. The deer is allowed to dry, then we skin them on the meat pole after pictures. The deer are wrapped in a clean old bed sheet and put on a clean tarp in the trailer, then covered and wrapped up completely except for the necessary one hoof showing.
Usually when we get home, we just back the trailer to "Mom's" garage and do the production line thing. This year I had to do it myself due to work travel by the others. But the are hung, we use a big pruning shear to remove the forearms, the neck is cleaned up for meat, then the head is removed. The fore quarters are split off, the backstrap is removed from neck to tail. Rest of the meat is primarily deboned as it comes off the carcass. WE take the big cuts and the good cuts and place them in plastic butcher tubs we bought at a restaurant supply house into the beer fridge. The lesser cuts are then worked on, we have two piles, one for good trimmings and one for dog food.
I buy a five gallon bucket of beef lard at the market and use that to turn the trimmings into 80% or so ground meat. If you do not add lard, the resulting ground meat will not patty up or likes to sear too fast on the stove.
We used to use butcher paper to wrap up everything, but two years ago my brother bought a vacuum bagger, we buy bags as tubes, and can make them as long as needed. Every thing gets bagged and sealed, then frozen. If you keep every thing clean, The stuff will last two years in the freezer.
My great Grandfather worked for a long time as meat cutter. He would tell me when I was little and they would cut up animals 100 pounds of beef mixed one pound of ****, makes one hundred and one pounds of ****. He was adamant about being clean when cutting meat, and it rubbed off. If you keep it clean, it will stay good.
Good knives kept sharp and care of handling makes it go well. Once we get the deer hung up in camp, we use a garden sprayer that is NEVER used for anything but pure water or salt water, and its marked that way. The deer is propped open the garden sprayer with almost brine in it sprays out and cleans all the remaining slop out of the gut cavity. If we had a hose, I would use that, but the shack does not have running water. The inner backstraps are cut out for supper. The deer is allowed to dry, then we skin them on the meat pole after pictures. The deer are wrapped in a clean old bed sheet and put on a clean tarp in the trailer, then covered and wrapped up completely except for the necessary one hoof showing.
Usually when we get home, we just back the trailer to "Mom's" garage and do the production line thing. This year I had to do it myself due to work travel by the others. But the are hung, we use a big pruning shear to remove the forearms, the neck is cleaned up for meat, then the head is removed. The fore quarters are split off, the backstrap is removed from neck to tail. Rest of the meat is primarily deboned as it comes off the carcass. WE take the big cuts and the good cuts and place them in plastic butcher tubs we bought at a restaurant supply house into the beer fridge. The lesser cuts are then worked on, we have two piles, one for good trimmings and one for dog food.
I buy a five gallon bucket of beef lard at the market and use that to turn the trimmings into 80% or so ground meat. If you do not add lard, the resulting ground meat will not patty up or likes to sear too fast on the stove.
We used to use butcher paper to wrap up everything, but two years ago my brother bought a vacuum bagger, we buy bags as tubes, and can make them as long as needed. Every thing gets bagged and sealed, then frozen. If you keep every thing clean, The stuff will last two years in the freezer.
My great Grandfather worked for a long time as meat cutter. He would tell me when I was little and they would cut up animals 100 pounds of beef mixed one pound of ****, makes one hundred and one pounds of ****. He was adamant about being clean when cutting meat, and it rubbed off. If you keep it clean, it will stay good.
Call me an idiot. When I make up my own I skin the animal down to the shoulder, de-bone the hams, cut out the loins and discard the rest. I do not even gut the animal. That gives me 90% of the useable meat IMO. Takes ten minutes and it's free.
The vast majority of deer I kill are within a mile of my house. None over 20 miles away. We can kill six and if you want apply and they will give you more tags.
I could kill more than that if I just shot the ones that are pissing me off by eating something that I was planning on eating.
The vast majority of deer I kill are within a mile of my house. None over 20 miles away. We can kill six and if you want apply and they will give you more tags.
I could kill more than that if I just shot the ones that are pissing me off by eating something that I was planning on eating.
kingudaroad
New member
It is illegal in the state of Texas to debone the deer prior to it being transported to its "final destination". You may quarter it, but the ham meat must remain on the bone.
Kind of silly if you ask me.
Kind of silly if you ask me.
Buckwacker
Inactive
We always handle the entire process ourselves. Over the years I have purchased the equiptment one piece at a time. It is my opinion that every hunter should have the butchering experience at least one time. The perspective is more valuable than the expense saved, plus you are sure to not end up with someone else's meat.