Do you want your deer meat used or does it matter?

I've seen some of these butcheries and how they just pile venison into a pile and leave it there until they have the time to attend to it...flies all over the meat and not ensuring the cold temperatures the meat requires. Thanks, but no thanks, I'll do my own processing. That way I can assure the quality

 

Being a processor myself I like hearing every hunter say my venison is the nicest cleanest venison and I want it made as a separate batch, but to be realistic I will guarantee if I put batch mixed sausage next to your own separate batch you will not tell what is yours vs batch. Now when it comes to steaks, roasts, and chops it's nice knowing your deer is what your eating. My plant can do separate batch processing but 99% of people mix and are happy with that. On average we do over 5000 deer and 100 ton of boneless venison from people's home processes deer between three shops.

 

Most processing places combine meat from all deer together and then give you back your portion. I want my deer I harvested, cleaned, skinned and hung. Luckily my dad has the hardware to do this and is passing on his knowledge to me. I also like trying different recipes for sausage and knowing it was something I did myself.

About 4 years ago my wife and I started really thinking more and more about clean food in general. She and my youngest daughter started getting rashes and reactions when they ate certain foods. Don't ask me what changed with their bodies but we narrowed it down to certain preservatives and food dyes. Since then we have moved to clean meat and payed closer attention to how and where food is processed and manufactured. This is one big reason I got back into hunting. Nothing cleaner than true wild game. We still purchase beef products like steak and ribs from Whole Foods. I'ts like Macy's for a grocery store so I hate the prices but we haven't bought ground beef in 2.5 years and eat a lot more ground turkey too. It's also a feeling of accomplishment for me. I took it from hoof to fork and am proud of it.

 

The processor we use gives you 100% your meat back if you get it cut. If guys want to trade part of their meat for sausage, jerky, etc., you get sausage that is already made. I don't want someone else's steaks most of the time, but the summer sausage not being mine doesn't make it taste any different.

The good part is that all meat that is traded or donated for sausage, goes through the same inspection and cut process as the one you're taking home. We eat it all fall, hasn't tasted any different yet.

 

Do you guys think you can tell if your venison is hung and aged with sausage? I'll bet against it. If you do, its all mental IMO.

 

I have seen meat brought it by other....NO thanks.

I saw a post on a different form. Guy complained/bragged he had to drag his big buck 4 hours to get it to his truck. The picture he showed was of the buck in the box of his pickup. It wasn't dressed and it looked hot out. I wonder where he was taking it to clean it.....if at all. How would you like that guy meat in your sausage? AND regardless of the meat, if you had that long of a drag wouldn't you be smart enough to take a bunch of weight off it?

 

Thats about how much I get from my carcasses but I only take the back straps, give the rest to the homeless shelters.

 

Nobody touches my meat without my permission...