Took a buddy hunting yesterday and we both took cull bucks. Dropped them off at the processor last night around 7:00pm...

I called this morning about 8 to tell them to not grind the hams as I want to make jerky. All seemed well, owner stated he would make a note on the card/order. My friend called an hour later to tell them the same on his but they told him they just finished processing it. In other words, it hung less than 14 hrs...is that normal? I'm wondering what they've done with mine now since we dropped them off together.

What would you do? Accept the meat, ask for a massive discount, other option?

I think that's the risk you take just dropping it off at a place like that. I alway quarter my deer and ,eave in a cooler for at least 5 days before doing anything with it, either that be taking it to a processor or deboning and grinding myself

I normally have the deer on ice in a cooler within like 6 hours of killing it. It goes to the processor on the way home where I assume it gets processed almost immediately. I assume that because it's normally ready within like 7 days. Which is also why I assume it's likely not my actual meat (at least the sausage), even though they say it is.

I'd shoot another deer.

It's a bummer because it's not a fly by night place. Reputable meat market in a small central Texas town in the area of Brownwood, Brady, San Saba, Mason, Llano region...I just assumed most hung them in the cooler for a few days. Never thought to ask.

Wanted to bring them to Cinnamon creek in Fort Worth but couldn't make it work time wise.

I had never heard of this, and wondered why it always took my processors a while to get my meat back.

How long should it take?

I have a family member that runs a small butcher shop/processing facility and can provide a little insight on his place at least.

People drop off deer all the time and ask that the deer hang for X hours and they always make a little note and oblige. When the day gets started, they start knocking the processing out for the deer that have met their hang time or those where no instructions were given. They knock the deer processing out first thing so they can clean up and focus on the butcher shop aspect for the rest of the day. If there's a bunch of deer in the cooler some will hang for days. If it's end of the week and the cooler is relatively empty, that sucker gets processed right away.

Everyone gets their deer back. The meat is labeled from start to finish. Trust me, you don't want to be getting any community deer meat. People bring in carcasses in terrible shape. I can't imagine getting sausage made out of deer that someone gut shot and followed that up with a crappy field dressing.

This is semi related to the other thread recently about getting only your own meat back...

When I shoot a dear I skin it and quarter it, and then leave it in an ice chest on ice for 5-6 days to bleed out before taking it to the processor. Each of those days I drain the bloody water and add fresh ice. I do this specifically to let out as much blood as possible. This gets rid of the iron flavor and makes the meat taste better.

Even if other people don't flat out neglect their meat, I still don't want somebody else's meat that doesn't do this like I do.

I grew up doing this except we never took a thing to a processor. Now that I'm walking the earth with a science education, and questioning things around me, I haven't seen, but I haven't sought, a rationale for this approach.

They don't do this with beef or pork in any setting of which I'm aware. Why do it with venison?

I've really gotten into processing my own meat in the last few years. It adds another aspect to hunting and makes it more meaningful. It's maybe akin to reloading your own ammo or tying your own flies.
Cooking and eating the meat is more enjoyable because you know the quality and care that went into it.
I haven't bought a grinder yet, but have used my friends. Most of the processing I've done the last couple of years has either been steak cuts, roast cuts, or cubed meat that goes into stews and casseroles.
Just something to think about.
Had I realized how easy it was to do the processing I would have done it long ago

Question for the quartered deer on ice folks. Have you ever compared that meat to whole deer processing?

I'd say about 20% of the deer that comes into the processing place mentioned above are in ice water. When put through the grinder it looks terrible; pale, mushy and toothpaste like. I've heard it takes away the gamey taste but I can't get past the consistency. I'll admit I've never tasted water soaked meat, just looked at it. Honest question, no judgement. Just wondered if anyone had ever done a comparison taste trial.

BTMTAT said:

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Question for the quartered deer on ice folks. Have you ever compared that meat to whole deer processing?

I'd say about 20% of the deer that comes into the processing place mentioned above are in ice water. When put through the grinder it looks terrible; pale, mushy and toothpaste like. I've heard it takes away the gamey taste but I can't get past the consistency. I'll admit I've never tasted water soaked meat, just looked at it. Honest question, no judgement. Just wondered if anyone had ever done a comparison taste trial.

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This 100%. I process all my meat and whenever I let sit on ice (even if it is the best possible way to let it "age") I always end up cutting a bunch off because the meat gets soggy. I really prefer a cooler to age and if I let sit in a ice chest I try to process ASAP.

PineTreeAg said:

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I've really gotten into processing my own meat in the last few years. It adds another aspect to hunting and makes it more meaningful. It's maybe akin to reloading your own ammo or tying your own flies.
Cooking and eating the meat is more enjoyable because you know the quality and care that went into it.
I haven't bought a grinder yet, but have used my friends. Most of the processing I've done the last couple of years has either been steak cuts, roast cuts, or cubed meat that goes into stews and casseroles.
Just something to think about.
Had I realized how easy it was to do the processing I would have done it long ago

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Agree...fairly easy to do and once you have the equipment and/or practice it is easier.

Depending on when I shot and the temperature, I may process it the same evening and finish up at the house any jerky/sausage I want.

Since I started letting my deer age in a cooler on ice for a week, they have been noticeably more tender when I process them myself. I have learned to fill the cooler half full of ice and putting the meat on top with ice in between. For some reason, the meat looks different when it is touching other cuts. Drain water daily and refresh the ice on top.

Here is a good read about what is going on and why you don't want to process the deer within 24 hours:
https://www.realtree.com/brow-tines-and-backstrap/the-great-debate-aging-venison

Yes that is normal to process a deer when you drop it off without instructions otherwise. That's what they get paid to do. My sausage maker had ours ready three days after dropping off quartered deer in ice chest this year. Great sausage and snack sticks. No need to hang a deer imo. It's not a 1200 lb. steer.

Thank you all for the replies. We have water and electricity at our land but not a cooler facility. Looks like the next deer I will try to process myself. I want to learn anyway and it doesn't appear to be that hard.

Almost seems like once you've gutted it, the processing part is the fun/interesting part....with skinning mixed in there.