'tenders' is probably the tenderloins which will be a small amount (~1 lb)

Sure you didn't get any cuts like T-bones (that would have the backstrap in it?)
Call the processor and ask (before accusing) - maybe its packaged in there somewhere.

A deer like you described should have like 6lbs of strap, or so.

Also (important) - where did your bullet hit the deer?
U shoot it in the backbone with a 300win mag or something?

Same here

...and WHERE is this place called Hiblers??? before I have to try and find it in Google!

+1 on calling the processor and asking them ??'s. Different folks do their meat different ways...but +100 on a pair of back straps on any 100+ gross weight deer should weigh 3+-6 lbs each IF you dinnit blow'em up with a bullet. Kuby's in Dallas call's 'em "back straps" on the price list.

OBTW One other thing I've always liked about Kuby's...when you check in the deer to processed, however much meat that is that goes in the tub, is what goes on the scale, and is written down on your ticket. I've not used a lot of processors aroud the state but I've never seen anyone else but Kuby's post the checkin deer weight amount written down on MY ticket.
Ron

I recently noticed that I was getting quite a bit more meat cleaning the deer myself. The back straps are long and when I had someone else process it, I got very little back. Yesterday, I cleaned a spike and was able to fill a gallon bag to the rim with just back strap!
With a good knife, skinning and cleaning the deer is quick.
I'm pretty sure they took one for themselves to every two pieces you got

Every processor that I have ever been to documents the drop off weight on my paperwork.

The reason a lot of processors (not all, but I know some that do) weigh your deer is because your meat gets pooled with all of the others. They know a 100 pound deer should give "X" amount of meat, and they grab enough to fill your ticket. And it is very unlikely that it is actually your meat.
If they did each deer individually, there is no reason to weigh it. Your deer yields your deer's meat, whatever the weight may be.

If you went with the standard processing you should either get hamburger or chili meat, the round steaks, tenders and backstrap. They simply didn't put the backstrap in the box, either by mistake or purposely. Also just fyi you don't get your deer just the amount of meat they determine you get from the pool. And yes they keep meat for themselves.

I used Hiblers for a while years ago, and early on I was very satisfied. Then some years later, I realized that I was not getting my deer back (I even asked him about that and he admitted that they simply record the weight and when it comes time to "process your deer," they simply grab an equivalent amount of deer meat that may be buck or doe). The last straw was when I took a couple of young does in for him to process and I got meat back that I ended up throwing away (tasted extremely gamey and was without a doubt old buck meat). I take great pride in taking extra care with any deer we harvest, including quartering it out in short order, keeping it clean, soaking the blood out, keeping it on ice, and draining the cooler of blood on a regular basis...I can't vouch for other hunters, and in fact have seen hunters drag a skinned deer in along the ground into their drop off cooler and then half-way wash it off with a water hose....no telling how it was handled or kept before then. Since then, I quit using them and just process it myself.

My thoughts exactly

Just so happens I shot a 3.5 year old the other day.
For a 3 1/2yr Buck the backstrap weighs 8 lbs the Tenders are another 1.5 lbs. The 4 quarters bone-in weigh 50 lbs Bone-out 30 lbs. My shot was through the chest cavity so no loss of meat. With the trimmings I will have 40 lbs of venison to make sausage with that excludes the Backstraps and Tenders. Kent Wenzel (Lone Star Meat CO.) does not charge by the deer for sausage. He charges by the pound, so I will receive 80lbs of product that is a 50/50 mix. If your anywhere near Hamilton, I highly recommend Kent.

Bluebonnett Meats, Trenton Texas does this too, even if you leave it in cooler overnight, they call you and confirm weight first thing in the morning.


As to the OP, some processors tenderize the backstrap just like steaks then label them slightly differently. I don't want my tenderloins or backstrap tenderized, but I do like them cut into steaks (backstrap, leave the tenderloin whole).

I have an Axis buck ready for pickup at Hiblers. Sure hope I don't get whitetail deer meat instead

Do all my own processing never once used a processor. Tremendous amount of satisfaction from it! Besides I know exactly what I'm feeding my family. For me venison and feral hog protein is expensive enough as it is without further adding to the cost.

I complained about processors on a different thread... but to backstraps, the buck that supposedly only yielded 30 pounds of finished meat (I kept the backstrap at home) had straps that weighed about 16 pounds. Two smaller does, (one spine shot) produced about 10 pounds together.

Seems QUITE a bit short to me. Call and ask.

You got cut short, I've turned in three deer to my processor in east texas this year and all were smaller spikes, 80-100lbs dressed and we got 30-40 lbs of meat from each deer, probably 5lbs if backstraps each.

I got cut short by a processor once. I complained that I should have got more backstrap meat from my deer.
He went to the back and brought out a few more packages of meat.
I was POed, he was either holding back mine, or he just gave me someone else's meat.
That was my last trip to a processor.
It has been 15 years of doing my own now. I make my own sausage, jerky, and package it myself. And I do about 10 animals a year.

Hey Drifter, I will trade you a pack of steak and burger for a pack of axis?

So this was a heart\lungs shot which did not disturb the back strap. I called today and spoke to someone. They said I needed to call back and talk to the owner. I have been processing meat there for 8 years and have had excellent results on domestic hogs and steers. This was the first deer I turned into them.

thanks everyone for your input!

save your self the hassle and just process it your self I paid one time and got took i turned in a 267b dressed dear got back 72lbs of meat back never agin no mater what we kill we process it our selfs you never get all your meat from the processes they either are in a hurry and dont take every thing they can or shoul, the keep some for them selfs or you get an other persons deer it is not hard core time consuming seeing how little the deer are here my mother in law by here self did 2 dear in an hour deboned and cut now my wife is Thai and they use every part of the animal to in cloud the back and neck bones in soups you would be sup rid how much meet in on those things I went on a disabled vet hunt and took 2 deer part of the hunt is they process the deer we will see how much we get back i am sure it is not much its not hard to do them it may seem that way but they are quite easy just 1/4 them out take the ribs with a saw take your back straps and inside the back there are to smaller straps cut your rumps off and depose the from and hired leges take a nice and get all the small pieces of meet and pick it clean

if you lived near me i would show you how to process your deer it is supper easy does not take long either

Oh no I do it all myself. I just hate doing it. I started hunting 4 years ago, and have processed all 6 my deer. I'm getting better, but still far from being a pro.

Heck, I'll give you some Axis when I'm out there next weekend.

This is what I do