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Deer processor hair in meat

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  • amekassa4000
    replied
    Originally posted by MattM37 View Post
    That's ridiculous. You should contact the owner. If it was an employee who was so careless, the owner would want to know about it. It's his name on the line.

    If it's a one-person outfit, I'd still complain. That's your food. I doubt the butcher would go so far as giving you a refund, but you never know, he might honestly feel bad about it and throw you a good discount for next season. It's careless work, but if it was late at night and your deer was the umpteenth one he'd done since five that morning ... well, I can see it happening.

    Of course, if he's a jerk about it, he'd never see another penny from me, and I'd use every resource at my disposal to spread the word on what a lousy butcher he is.

    I have taken 3 deer to 2 different processors this past year. All the meat I received from them have contained hair. Is this normal. I'm not talking about a hair like every other pack, it is more like a dozen or more per package.

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  • mopakarim78900
    replied
    Originally posted by JasonT View Post

    I like to hang them for 4-5 days atleast but in sbrazzers pornhub xhamsterept when its 60-70 degrees I have no choice maybe quarter and refrigerate for a day or two

    I would think that to be very unusual and certainly not a good advertising issue for a processor. That would also lead me to have a concern for other aspects of sanitation of meat handling from such sources, jmo !
    Last edited by mopakarim78900; 07-19-2019, 11:45 AM.

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  • JasonT
    replied
    Originally posted by MattM37 View Post

    I second that. I do much the same thing, though I have a relative who has a good hanging tree, where I skin it and section it, then take the sections home. I've also looked into the game regulations about boning out or quartering right there in the woods -- in my state, there's no problem with it as long as everything is done properly with tagging and sex identification. I keep my big frame backpack in the car with game bags and whatever else I might need. (I haven't actually done that yet; I just decided on it year before last and didn't kill one that season or this one just past.)
    I have thought the same thing buy alot of times I have a quad or side by side to get them out lol

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  • Outlaw
    replied
    I’ve taken deer to a butcher several times in my life and though there’s always hair, it’s never a lot. Definitely not near as much as you say. But because of cost and the enjoyment of the process I started butchering my own. I usually skin and quarter the deer on the tailgate of my truck and then take the quarters inside to be cut up. It’s not too hard to figure out, and YouTube is a great resource

    Leave a comment:


  • MattM37
    replied
    Originally posted by rock rat View Post
    Amc processing takes almost no room to do. You can skin it on the garage floor or something and take each leg onto a big plate or cutting board next to the sink. I just cut pieces, then wrap with cling wrap, then butcher paper, label, and in the freezer. No grinding, no fancy machines, I use whatever knife I have around. A deer I can do easy in an afternoon, including all the clean up. Elk take a couple days because I don't like to work too hard. You get better the more you do. Don't ever take a carcass to a processor. I don't hang them at all. Cut it up and in the freezer.
    I second that. I do much the same thing, though I have a relative who has a good hanging tree, where I skin it and section it, then take the sections home. I've also looked into the game regulations about boning out or quartering right there in the woods -- in my state, there's no problem with it as long as everything is done properly with tagging and sex identification. I keep my big frame backpack in the car with game bags and whatever else I might need. (I haven't actually done that yet; I just decided on it year before last and didn't kill one that season or this one just past.)

    Leave a comment:


  • rock rat
    replied
    Amc processing takes almost no room to do. You can skin it on the garage floor or something and take each leg onto a big plate or cutting board next to the sink. I just cut pieces, then wrap with cling wrap, then butcher paper, label, and in the freezer. No grinding, no fancy machines, I use whatever knife I have around. A deer I can do easy in an afternoon, including all the clean up. Elk take a couple days because I don't like to work too hard. You get better the more you do. Don't ever take a carcass to a processor. I don't hang them at all. Cut it up and in the freezer.

    Leave a comment:


  • JasonT
    replied
    Originally posted by Amc0825 View Post
    Don't you hang it up for awhile?
    I like to hang them for 4-5 days atleast but in sept when its 60-70 degrees I have no choice maybe quarter and refrigerate for a day or two

    Leave a comment:


  • Amc0825
    replied
    Don't you hang it up for awhile?

    Leave a comment:


  • JasonT
    replied
    Originally posted by Amc0825 View Post
    I have spoken with both processors and won't be going back. I'm going to have to find a local friend I can process with. I don't have the space at my house. I guess my dog is going to eat good.
    Buy a fold up plastic picnik table and you can do it anywhere. I do mine right in my kitchen in early season when its warm.

    Leave a comment:


  • CD2
    replied
    I don't have the room what with all the woman crap cluttering the garage.
    So this yr will set up a table on the patio and cut mine there.
    Assuming I see anything worth shooting LOL

    Leave a comment:


  • Amc0825
    replied
    I have spoken with both processors and won't be going back. I'm going to have to find a local friend I can process with. I don't have the space at my house. I guess my dog is going to eat good.

    Leave a comment:


  • jhjimbo
    replied
    We would get all the deer together and set up in a double garage. A family member is a professional butcher, everyone else has a task. My Mother used to cook up the livers with onions and bring out a tray - that always hit the spot.

    Leave a comment:


  • JasonT
    replied
    Originally posted by Amc0825 View Post
    I have taken 3 deer to 2 different processors this past year. All the meat I received from them have contained hair. Is this normal. I'm not talking about a hair like every other pack, it is more like a dozen or more per package.
    No not that much. A hair here and there does sometimes happen. When I do mine I have gotten pretty good over the years and have no hair in my own. My neighbor always quickly runs a propane torch over his to make sure there is not a hair he missed. If you have that much from a processor I would atleast get my money back. That quality would have me concerned about cleanliness also.

    Leave a comment:


  • Sarge01
    replied
    I have taken probably 10 deer to the Mennonite deer processor at Selma Alabama when I was hunting down there several years ago. Maybe I got a hair but it was rare. Now here in WV we have a professional butcher in our deer camp. We hang all our deer till Friday and then have butcher day. My buddy and I skin the deer with my 4-wheeler and quarter the deer and put it on the table, tenderloins too. From there the butcher cuts up the deer into steaks and burger. We have a tenderizer at camp and fire up the generator and tenderize the steaks and a couple of the other guys wrap them and label them. Usually the weather is cold enough to leave them outside till we go home Saturday. Once in a great while we may get a hair too but it is a rare occurrence . When I get home on Saturday it is ready to put in the freezer. Several years ago I took some deer meat to a processor in Maryland to have balony made. After I saw them dump the deer meat on a big pile on a concrete floor with all the other meat with blood and hair and use a bobcat to pick it up and put in the grinder that was the last for that place.

    Leave a comment:


  • MattM37
    replied
    That's ridiculous. You should contact the owner. If it was an employee who was so careless, the owner would want to know about it. It's his name on the line.

    If it's a one-person outfit, I'd still complain. That's your food. I doubt the butcher would go so far as giving you a refund, but you never know, he might honestly feel bad about it and throw you a good discount for next season. It's careless work, but if it was late at night and your deer was the umpteenth one he'd done since five that morning ... well, I can see it happening.

    Of course, if he's a jerk about it, he'd never see another penny from me, and I'd use every resource at my disposal to spread the word on what a lousy butcher he is.

    Leave a comment:

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