If you love to hunt but are not particularly experienced in the art of processing your own meat, then you will want to hire someone to do the processing and butchering for you. However, not all deer meat processors are created equal. Some are bound to a better, more careful job than others. Follow these four tips to find the best deer processor for you.
Visit the Shop Yourself
You might be tempted to just drop your deer off after seeing an ad posted in a local newspaper or on Facebook. But it's actually best to start looking for a processor before you even head out to hunt. Visit the processors in person so you can see the facilities. Look for one that looks very clean, as this shows that the processors are careful with sanitation. Sanitation is very important to prevent the spread of foodborne illness. When you find a processor whose shop is clean and sanitary, take note -- so you can head there when you do have a deer.
Make Sure They Have Adequate Cooler Space
Some smaller processors may not have enough cooler space to handle the rush during peak deer season. You don't want them to have to keep your deer outside of the cooler because they're short on space, and you don't want to have to rush to pick up your processed deer because the place needs to clear space. So, when you visit processing shops, ask to see their coolers -- and ask whether they often run into problems with cooler space.
Ask If They Do Custom Cuts
Some processors refuse to do custom cuts because it is more work. Others are willing to do them, though they might charge a little more. If you think you're going to want some cuts left whole or some bones left in for your own cooking purposes, ask ahead of time whether a processor offers custom cuts so you know what to expect when you later request them.
Check Their Packaging
Ask to see an example of the packaging before hiring a deer processor. You want everything to come in vacuum-sealed, freezer safe bags. If the processor delivers the meat in standard zipper-style bags, look elsewhere. These bags are notorious for leaking and they may not be thick enough to fully protect against freezer burn if you store the meat for any longer than a few months.
To learn more, contact a company like KELLYSDEERPROCESSING.COM.Share