How would you compare their pricing and quality to Midway in Katy for deer processing?

I have never had a deer processed there, but would love to know what people think about them. Their lunch is great by the way. Just from the looks of it, they may be a little higher, but would produce a better product. But again, I have never sent anything there myself.

While I've never used Midway, I have used Pete's for sveral years.
I'm very pleased with the quality of their products. The tamales are very good as are the "Slim Jims".
I don't use him for the better cuts of meat (ie. Backstrap/Tenders), but anything I grind I have them do.
Can't comment on the price; hoever, he has processed 10 deer this year for me with about 3-4 more to go.

i hear the venison tamales are really good.

hadn't tasted anything myself from there though.

A friend had his 600lbs of elk meat (off the bone) processed at Pete's...went to pick it up and only got back 130lbs. I'm sure steaks were flying out the back...

tlfw378 - there has to be a resolution to that story?

I dropped off an Axis buck at Pete's mid December with 2/3 being made in boudan and the other 1/3 tamales.

normally I drop my venison off at Smokey Denmark's in Austin for hot links and summer sausage and no one does them better.

I keep hoping to get the call any day on my boudan/tamales...

Friend only paid for meat he received...and doesn't use Pete's anymore with elk. To be fair, all the previous times he used Pete's with deer, there wasn't any problem. We both think that elk isn't common in these parts and everyone wanted some...

I'm not saying that the Elk went " out the back" but, I have not ever noticed being short-changed. And, yes the tamales are very good!

tlfw378, you sure about that 600lbs??

Mine this year on the hoof was probably around 700 lbs.

I got about 130 back.

For it to have 600 lbs of meat off the bone, that would be one big elk.

I figured I was looking at a 100-150 lb gut pile when I was done.

i would think with the exotic variety of meats that Pete's carries, elk would not be a high-priority meat to be theived. but i could certainly be wrong.

Deer tamales...enough said.

ok, I picked up my 50 dozen tamales and 49 lbs of boudin.

Both of my freezers are MAX'd out right now to include tamales in the ice maker.

Talk about good! The tamales could stand to have more heat and I will ask for it next time, but the boudin is AWESOME. All from Pete's.

Add that to the hot links and summer sausage from Smokey Denmark's and I'm in venison heaven!

That reminds me, I still have two deer at Smokey's. "Honey - We need to buy another freezer..." <-- and a generator to protect it.

Good problems to have...

I told y'all they were good!

I'm a huge fan of Pete's. I always keep some of their steak rub in my cabinet for cooking.

And the last time I was there I had lunch too. I had their BBQ rib sandwich which is a helluva lot more than a sandwich. Anyway, they used beef ribs and they were the best BBQ ribs I have EVER had.

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A friend had his 600lbs of elk meat (off the bone) processed at Pete's

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How many elk did it take to get 600 lbs of boned elk meat?

Just curious. I see Markandles already pointed out the same thing in a little different way.

Where is Pete's located?

Heard rumor of a similar problem with some HLSR auction purchased animals years ago. Who knows if true or not, but I knew some people that swore they would never go back to Pete's for processing. Now their lunch specials, that is another story!

I hate you all so very much.

No processors up here that do that quality of work. Little/no spices and certainly no tamales or boudin.

Y'all ever tried the guy in Rosenberg? Just got my boudain and links back and they are outstanding

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Where is Pete's located?

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Pete's Fine Meats is on Richmond Avenue in between Chimney Rock and Rice/Sage, but much closer to Chimney Rock. Its really close to the Galleria.

Amazing dry aged beef there too. I pick up a few tenderloins and ribeyes everyonceinawhile.

JayelBe,

every square inch of both freezers including the ice maker are stuffed so problem solved for the moment. However, I still have two deer in Austin at Smokey Denmark's that are going to pose a serious problem once they are ready.

The quality from Pete's is phenomenal as is the price. So far it's been worth it.

I need to have a party... We will be serving Tamales / Boudin / hot links and summer sausage. Ya'll bring the rest of the fix'ns