Hello All,

Thank you everyone for preparing me for first deer hunt so far. With your help, so far I bought rifle/scope, ammo, I have been practicing shooting at local gun range, I think I have located a location for my first guided deer hunt, and currently planning days attend the hunt. I have the cost for my guided hunt already.


May I have please have answers to the following (I have never done none of the following before) questions so I can budget my money accordingly:

1. How much should I budget to bring the deer meat to meat processor for deer sausage, steaks, etc?

2. How much should I budget to get the deer head mounted on my home wall?

3. Where do you recommend for these two places in the Houston Texas area?

Thank you kindly

1. it varies greatly between processors ... $80 to $400 ... just depends on how much sausage and what types you have made along with the size of the deer.

2. again, varies greatly between taxidermist ... $125 euro or skull cap mount up to $600+ for full shoulder mount

Thank you PMK,

I would like for the shoulder of deer to show on my wall as well.

What does euro means?

Euro is a mount with just the skull and horns.

as stated above, a euro mount is basically a bleached skull with antlers, usually some kind of mount or plaque for mounting on the wall.

example euro mount

Midway deer Processing is a good place in Katy

I'd recommend Arnold's in Hempstead for processing.

You might want to post in the Taxidermy section for taxidermists in the Houston area to PM you their info and prices. Also ask for references from past members of this site that have used their services.

What area will you be hunting? will this be a seasonal lease, day hunting, guided, etc.?

Set aside $1000

As for processing, you are probably not ready to quarter a deer. Take into consideration the distance from your hunt to a Houston area processor. A long drive on a warm day with a whole carcass not a good idea. Find a processor close to your your hunt if long distance.

Thank you for responding.

I live in Houston and I am hunting in Blanco, Tx which is 3.5 hours away from houston. This is guided hunt and Skinning and quartering of the deer is offered for a fee.

I was thinking put the deer on ice in a ice cooler and drive back to Houston.

Is there is problem with this plan?

Thank you

Thank you Walkabout,

I live in Houston and I am hunting in Blanco, Tx which is 3.5 hours away from houston.

I was thinking put the deer on ice in a ice cooler and drive back to Houston, then bring to a processor. I will put the cooler in the back of the trunk.

Is there is problem with this plan? The ranch will skin and quater the deer.

Thank you

Thanks,

What do you mean by whole carcass? The ranch where I am hunting chart a fee to skin and quater the deer.

I would expect at least $300 for the processing on a nice size buck. Don't go overboard on smoked sausage unless you eat sausage all the time. Get you 10 logs of summer sausage since anyone will eat that at parties and thaws in 2 hours, serve with crackers. Get straps in thick filets or whole. Some will bacon wrap them. I like whole and don't pay them $6 just to freeze them. love lots of ground and about 10 to 15 lbs of hunter sticks. Taxidermy $500 to $600. Mine is $500 and very small scale, quick and awesome. Most are more and slow but still good. I learned through trial and error everything. Still some error.

Good luck. Soon you will be saving up for a lease on the King Ranch!

No problem at all, just make sure the cooler is big enough or take 2. Ask the guide what size they recommend.

Many if not most taxidermist only require 50% deposit with the remainder on mount completion, so you will have a little time to deal with those funds.

Get as many recommendations from local hunters (asking here is smart) as far as processors, many do it, but some dont do it well or let things slide when they are backed up. I want a clean outfit and one that doesn't mix meat. I dont live or hunt around Houston so I cant give any leads, just to wish you good luck.


As an aside, take some tip money, worth every dollar if the guide is good, patient, and willing to answer questions so you can learn as much as possible on dealing with a down animal.

how much is the "fee" for skinning & quartering?

also check with your processor to see if they will take quartered deer, some don't FYI

Also, if you decide to not skin/quarter your deer, take a small tarp and several extra bags of ice. you can lay the tarp out, put deer on top, fill chest cavity, mid section and between hindquarters then wrap the tarp up as tight as possible around the deer. I have done this many times from our Ozona place as there isn't a tree large enough to hang a deer from, and that's a solid 5+ hour drive to the processor I use while hunting out there (doesn't take quartered deer either).

but if you do skin/quarter, take a large ice chest or two, put a bag of ice in the bottom, put in quarters/meat and put another bag or two on top (in the bag, so meat isn't sitting in water) with the drain plug slightly open.

Thank you so much PMK,

So I need to ask the processor if they take quartered deer? Or what type of cut up deer the processor takes?

What is quartered deer mean?

Thank you for the help

yes, ask if they take quartered deer ...

quartering means taking the animal down to workable pieces, typically front quarters (shoulders), hind quarters (hams), tender loin, backstrap ... then there is various trimming from the rest of the carcass along the ribs, neck, etc.

Thank you very much for the presentation.

I will proceed with creating another thread asking about choosing the right processor.

Thanks

you might look thru the sticky thread at the top for recommendations and places to avoid in various areas ... sticky - processor thread