Deer processing

The place I have went for years is not around any more. I am looking for a place in the north metro to bring a deer or two. Any suggestions on where to go? I don’t have any sausage or jerky made.

Watch a few YouTube videos and you too can be a butcher. It isn’t that hard and you for sure get your deer, not somebodies deer that hung for a week in 50deg weather

puddlepounder wrote:

Watch a few YouTube videos and you too can be a butcher. It isn’t that hard and you for sure get your deer, not somebodies deer that hung for a week in 50deg weather

X2. Once the price hit $100 for cutting we began to do it ourselves.

Anyway, Von Hansen’s in Champlin and Osseo Meats in Osseo are a couple.

i would second osseo meats or even corcran meat locker

Sent you a PM.

I went to Anoka meats. I would like to start cutting them up myself next year when I have space in the garage to do it. Two car garage is not enough space for a single man’s toys.

Heck all you need is some rope, a tree, and about an hour.

I have always butchered mine, then it goes into gallon zip locks; and to the locker in Jan/Feb.

To butcher one correctly and completely you do need a little space that is heated or at least not freezing. I have always done mine and have the gear to do so. Its not fun but you know exactly what you are getting and can make the cuts exactly like you want them. Also my sausage trimmings are clean.

I always ask the locker to process my meat separately. Costs more, but i like knowing I get my well taken care of meat and not someone else’s who doesn’t.

FishBlood&RiverMud wrote:

I always ask the locker to process my meat separately. Costs more, but i like knowing I get my well taken care of meat and not someone else’s who doesn’t.

I always insist they run mine alone but I really never know if they do….:(
One year I helped make it at an aquaintenances. It was the best I ever had. The next year they did it again and ruined it with real garlic overdose. IF I get one this year I think I will get my sticks made at Gregs Meats in Hampton. Its been a few years but they were unique and delicious. Thinner and denser than most. With cheese. Man, I’m getting hungry.

if you slab your meat and freeze it and bring it in around feb you will have your own meat comming back. rightnow they just take the poundage and make sure you get the same poundage back, they mix it all together.

suzuki wrote:

<div class=”d4p-bbt-quote-title”>FishBlood&RiverMud wrote:</div>
I always ask the locker to process my meat separately. Costs more, but i like knowing I get my well taken care of meat and not someone else’s who doesn’t.

I always insist they run mine alone but I really never know if they do….:(
One year I helped make it at an aquaintenances. It was the best I ever had. The next year they did it again and ruined it with real garlic overdose. IF I get one this year I think I will get my sticks made at Gregs Meats in Hampton. Its been a few years but they were unique and delicious. Thinner and denser than most. With cheese. Man, I’m getting hungry.

I know…But it makes me feel better
I also bring it in mid winter, because the meat that scares me is from hunters who don’t even skin or butcher their own. Those usually make it to the locker immediately; not so much in january/february. So, if they still do mix the meat; at least it is likely from other people who butcher their own.

You can break down an entire deer into workable pieces in less than 15 minutes with nothing more than a fillet knife and a boning knife. Leave the sections hang or in the garage and bring each piece inside one at a time and cut it up on the kitchen counter. Sometimes it helps to give the wife 50 bucks and send her to a spa or the mall so she doesn’t yell at you for getting meat all over the kitchen. Just clean up before she gets back. I remove all mine from the bone, clean it up, and vacuum pack it. All the trim gets saved to either grind for burger or take somewhere for sausage if I don’t want to make my own sausage. I haven’t paid to get a deer butchered in 30 years. There is no hair on my meat, not bloodshot meat, and no silver skin. Even when learning, it only takes a few hours by yourself. Once you’ve done a few dozen, you can knock out a deer in a little over an hour if you put your mind to it.

I’m working on mine now. Came in for a break, but back at it soon.