I am not going to say who it is, because I personally know the owner.

Either way, I have 2 bad experiences in the past and I thought maybe I would try his. I dropped off my meat from OK after hours Thanksgiving night. I requested 1/4 cutlets, 1/4 hamburger with hog, and the rest I wanted in links. 1/2 with jap and cheese and the other with just cheese. I asked and was told they do one deer at a time, no questions asked. I had quartered the deer in OK, so I decided I would save them some time and did/ kept my own backstraps.

I get a call today that my meat is done. Great Couldnt wait to see what big ole body doe would produce. I get there and she brings out 4 huge brown paper bags stacked to the top with meat. I was surprised that a doe that field dressed at 105 lbs would produce that much. But still, where was my cooler After they found my cooler in one of their freezers full of ice, they returned it to me. Honest mistake, I didnt personally write my name on it, just a sticky note.

So I started loading my meat from the bags in the cooler, and its hamburger, hamburger, hamburger, hamburger, over and over and over. After I filled the cooler I realized I had 1/2 hamburger and 1/2 cutlets. I kinda scratched my head and asked if I had filled something out wrong. She went and got the paper work I signed. Sure enough the order I placed was just like the one I requested above. I asked what we should do, and was answered with when will you get your next deer. I told her probably a year from now. She was very polite and said, "well here, I will get you 3 packets of jap and cheese links from the deer the butcher killed."

Outstanding! Not only did my &*^t get jacked up but she probably robbed someone elses meat. Either way, the cooler felt the same weight carrying it out as I remember in. So, I get home tonight and am loading everything in to the deep freeze, and notice after all the hamburger meat and cutlets there are four packages of backstrap. Thats strange, I had 8 packages of straps sitting on the shelf above it.

Im done, I got the grinding, just need to learn how to make links. Cant wait to talk to the owner

I switched to a new processor this year. I sure hope don't have a bad experience.

I am with you, i told my wife i would like my own processing tools for Christmas, may be more work but i think if you do it your self it will be more rewarding and hopefully taste alot better.. I had a 135 lbs buck processed last year and some how ended up with 2 coolers full of meat.. My processor would just throw everyone's deer together then try to guess how much everyone should get.. I figure if you have 2 or more deer processed a year you can pay for the equipment in about 3 years..

Somebody got it worse then you but that's still wrong.

that sucks, we have been lucky we never had issues with the processor we go to they are good trustworthy local German family, but we started doing our own just because we could. It is not that hard, but best have a buddy helping because it is hard work.

The best investment I ever made was my Grinder, Sausage stuffer and Vac Sealer, I refuse to EVER to take another animal to a processer for that very reason and Ive tried them all over. I watch to many Deer coming back thats been shot on the Tits up Ranches w/ hair still on them thats been laying out in the sun all weekend.

We used to regularly get 30-40 lbs off our deer, small cen TX deer. Since the processor changed hands a couple of times, seems like we don't get as much. Coked a package of links yesterday, supposed to be all hot. Half were hot, half mild, distinct color and taste difference. Same with the next pkg. very disappointing. If this year is the same, they've gotten the last of my money.

I have the Grinder (very old school one) and the Vac sealer, just need a good cleaning table and sausage stuffer

Old school is better in my experience.

SOB needs a breakover bar to turn it though

If you don't want it, I'll take it...

that is sad. why is it that every story i read about processors are bad ones.

i promise, if you quarter that deer, take out the two backstraps,and anything else you want. put it on the very top of ice in a chest, watch it and drain the water off each day for 3 to 4 days. Always keeping the meat cold---you will never go back. don't worry about the waste, get in your kitchen, take your time and slice it anyway you want to. you will be amazed. good luck

Ive never had a deer processed. Not going to either. IMO, the cost isn't worth it.


Plus deer processing is a family event. It's better then tahnksgiving.

I started doing my own several years ago and Im very happy with it. My dogs are happy about it as well as they get all the trimmings and the whole carcass when Im done.

I also prefer to leave several large roasts to use in the crock pot. I have an old grinder, if I have pork on hand Ill mix it but dont always. This year I had a whole porkbelly from an extrememly fat sow in the freezer so have been mixing it in with the grind.

Do it yourself, its the only way youll KNOW you end up with your own meat and all of it.

I had a friend that dropped a deer off last year. I asked about the price. $8 a pound. After a $45 processing fee. That doe, guessing here, was maybe 30-40lbs meat off the bone.

This place was down in Killeen. I like deer as much as the next guy. But not if it runs more then beef.

I would say I walked out with maybe $1.25-175 lb. It was alot of meat.

But as some have stated, how do you know that some guy didnt kill a big buck and paraded it around town in the heat all day then wait till the next morning to take to the processor. Thats why I wanted to make it very clear, one deer at a time! Which maybe they did, but how did I get backstraps then? Maybe a newbe? And who butched the order?

Either way, never again

This is my first season in a LONG TIME to use a processor. I really hope all turns out well.

We've done our own for years now, a lot of work, but we've saved lots of money.

East try slicing thin steaks, then freezing them before grinding. I don't know why but it seems easier to me, and the blades don't get near as clogged with sinew.(sp)

its a time consuming pain in the arse but if you really get into it, procesing your own, comes out SO much better. You can do it any way you want for pennies on the dollar at the processor.

What makes me mad is a buddy of mine came over and used all the stuff and did his own deer, minus any links. Cleaned up, had a few beers and left. I only did it for some sausage

I grew up with a dad that processed deer for everyone in the community and I do mine and alot of my buddies deer now just because I enjoy it and want my 2 boys to learn how to care for their own kills. It is alot of work but very rewarding. My 9 year old loves to help to the cutlets and my 5 year old loves stuffing the grinder!

IF you have so much hamburger....then why not take it back and have them mix in the spices and stuff it into sausage?

This is why i have never used a processor. Use to grind everything with a hand grinder that my dad used growing up. I have since bought a 3/4 hp lem grinder, a vertical stuffer, a mixer, a slicer, meat tubs and a n electric smoker. Do everything from jerky to summer sausage. Just made 25 lbs of hog breakfast sausage tonight(second batch this year) buy the equipment a little at a time and you wont regret it.