Deer Processing

[EAJuggalo]

I'm going to be hunting between Hibbing and Grand Rapids and am looking for a decent processor. Anyone have any suggestions? or cautionary tales that I can learn from? I know they are up there but can't find anything relevant online, maybe my google-fu is getting weak.

[westberg]

Care of the carcass after the kill is very important dependant on the weather. We always skin it as soon as possible to let the meat cool down and not cook out in the sun. Rinse if possible the body cavity removing as much of the blood and fat as possible. Remove the tenderloins for the next days breakfast. In looking for a processor try to find one that will process your deer and return your meat.

[DeanC]

It really isn't that hard to do it yourself. Check youtube for various methods.

[yukonjasper]

I agree with Dean. its not that hard to do and we have been doing it for a whle now with the addition of making our own sausages just recently. Quartering and carving the cuts is pretty easy - other than the footballs, a couple of neck roasts and of course tenderloin/backstraps- we usually grind it an make suasage or burger out of the rest. If all else fails, treat the carcass as Westburg says haul it back to the Cities and you can drop it off at Von Hanson's and they can process it. it is expensive, but they do a good job - you most likely won't get your own meat back - I don't think they guarantee that.

I can do some research on places on the Range that can do processing, my area of expertise is more East Range - around Virginia/Eveleth - may not e real convenient. Also, if you can get into any of the grocery stores or sporting goods stores with bulletin boards, there will typically be individuals advertising their skills. You can ask around also, if you buy your license, booze, groceries etc. just ask whoever is running the till, they usually know someone or can put you in contact. Same sith any watering hole you hit while your hunting, the locals will know where to send you if you having a conversation over a beer.

Most of the meat markets/butcher shops used to do it, but the new rules and new animal bourne diseases, it is kind of a hassle to switch the "shop" over from venison to beef/pork and back again. Everything has to be scubbed and sanitized.

Good luck and let me know if you want some names.

[EAJuggalo]

Yukon, I'd love some names if you have any up that way.

I'm going with my Father-in-law who usually does all the butchering himself but we're not sure what kind of facilities we are going to have for that at my parent's place, and we may have time constraints.

[JJ]

DIY all the way. That way you know you are getting your own meat back.

I can usually skin all the way down to packaging steaks and roasts in about 3hrs by myself. Then take my trimmings in to the butcher for suasage. With 5-6 of us in my pole shed and two vaccum sealers we can usually fully process 6 or so deer in 4-5 hours in one night. Then the only thing left is grinding the burger.

[goalie]

Buy a good knife. Go to town. Cut off anything that doesn't look like meat.

[Holland&Holland]

I am in the DIY camp as well but if you need one there is a place I know called Adolf's I believ right out side of Duluth on Midway road. It would kinda be on your way back from the Hibbing area. Their sales component sells out of a phillips 66 station (small gas and grocery) but their products are very good and very reasonably priced. I used to travel up that way for a project and would always bring a cooler with me to stop. Anyway, they process deer and I seem to recall checking their pricess out of couriousty and it was pretty reasonable. BTW their beef sticks are to die for. They are right on Midway and highway 2 so very convinent to get to as well. Good luck.

[Pete in Proctor]

I am in the DIY camp as well but if you need one there is a place I know called Adolf's I believ right out side of Duluth on Midway road. It would kinda be on your way back from the Hibbing area. Their sales component sells out of a phillips 66 station (small gas and grocery) but their products are very good and very reasonably priced. I used to travel up that way for a project and would always bring a cooler with me to stop. Anyway, they process deer and I seem to recall checking their pricess out of couriousty and it was pretty reasonable. BTW their beef sticks are to die for. They are right on Midway and highway 2 so very convinent to get to as well. Good luck.

Stand-by on the Adolph meat market. I live five miles from there and will check to see if they're going to process this season. When the local paper publishes their processing list, I'll post it here. They usually have plenty of west and east Range processors listed.

Too bad Grand Rapids didn't have a Zup's market there...they're the best for making sausage ain't that right Mister Marleau????

[Srigs]

It really isn't that hard to do it yourself. Check youtube for various methods.

That is the best way. Otherwise you won't get your deer meat back and who knows how someone else took care of their deer. There is a processor in Grand Rapids on US 2 on south side of the road on west end that is a butcher and gas station. I forget the name.

[mjbreuer]

I skin and cut off the cuts I want myself and for my dad with all of the deer we shoot. The trimmings and cuts we don't want get taken to the locker. I hear people say stuff about "getting someone elses meat" at a locker, but at ours they box and label what you bring in and the meat comes back in that box with that label. I realize that some of it may not be mine, but I trust that it is... I couldn't see bringing a bear or deer in to be skinned and cut by someone else, unless I was severely strapped for time. It only takes 1-1.5 hours to do it from start to box. Then another hour to trim, clean, and package.

[Pete in Proctor]

FWIW...the Adolph Store will not be processing venison this year but they will be making sausage out of the cuts you bring in.

Pete

[FJ540]

Thielens in Pierz keeps your deer separate. Your tag stays with it the whole time. Seeing them work rifle season is a thing of beauty - Hank Ford would be proud.

[shadeslanding]

I agree with goalie - have a sharp knife and keep it sharp during the process if you wind up doing it yourself. As others have said, skin it right away and at least quarter it and hang the quarters to cool. Use cheese cloth if you need to hang them where flies or insects might get to the meat.

Butchering the meat is not that difficult. I've yet to make sausage though (lack of equipment). It's simpler to bring some of the meat to Von Hanson's or elsewhere for the sausage making.

[Holland&Holland]

Suasage making is easy and fun. The only tool you really need is a grinder with stuffing tubes and those can be picked up cheaply. In fact my first few years doing it I just used the meat grinder attachment for my wife's kitchen aide mixer! Did 3 deer one season through that thing. Took time for sure but it works.