I would call them but I am surrounded by doe.


Can you take a deer to Slovacheks without skinning it?

I'm patiently waiting on big daddy old man deer I saw last night, but I'm thinking about popping this spike and calling it a morning. But I dont want to drive the 25 minutes the other direction to skin and quarter him. I want to field dress him and take him directly to Snook then come straight back.

Is that an option?

Their website says for $12.50, they'll skin your deer.

Just from looking at their website it looks like it. They offer skinning deer under the processing prices section

They will take it guts and all but you pay for it. They even have a night drop.

But the guy that runs it is a turd, they mix your deer with others, and the product is inconsistent. Not the same sausage being sold in the store. The deer processing is an independent business.

Really? I didn't know that.

I've probably taken 30 deer there and never had a problem with it. Always good sausage. I go to Greens now but still like Slovacheks.

And I didn't even think about their website.

That little ******* has disappeared anyway.

I've been taking deer to Slovacek for 25 years. I've got more mugs than I can count. Ive taken fully skinned and quartered when I've been able to do that and I've taken in field dressed when that is all I could do and never had any complaints.

Cool. If he comes back I'm going to drop him.


Thanks

Consider Broken Tine processing in Snook as well. Just got some pronghorn sausage and snack sticks back from him, and it's really good.

Jarretts Meat Service

Here's the best meat processor in the area.

You'll chunk rocks at everyone else's sausage after you take a deer to them.

The drive is worth it.

CS78 said:

---

They will take it guts and all but you pay for it. They even have a night drop.

But the guy that runs it is a turd, they mix your deer with others, and the product is inconsistent. Not the same sausage being sold in the store. The deer processing is an independent business.

---

Mixing my deer with others is always been a huge concern of mine. Ours are always quartered and on ice in pretty short order. If you go to almost any processing place and watch what comes in you likely will see deer wrapped in some sort of clear plastic, or whole deer in the back of a pickup or trailer, some obviously had been hung up in a cooler, some obviously not, even when temps are like they are right now.

I just can't imagine most large processors with the volume they are dealing with spending much extra time keeping your boned out 35 pounds of venison separate from 30 to 90 other peoples 35 pounds of venison. I always cringed when I dropped mine off, lol. I wouldn't doubt that they weigh what you bring in, figure how much more pounds it would be depending on the mix ratio with pork, and you get that total number of pounds, your deer or not.

A few years ago, my cousin started a small processing operation so all of ours go to him.

Take it to Poffenberger's!! Now, Bellville Meat Market, You will not regret it!! Just field dress it and take it in. Best dried vension sausage around!! Or the garlic vension with pepper jack cheese is awesome!!

Aggie Alumni Too!!

My last order took months for Slovacek's to even start. I dropped my scrap off late in the season and then the virus hit, but it was summer before I got it back. Good stuff, though.

30wedge said:

---

CS78 said:

---

They will take it guts and all but you pay for it. They even have a night drop.

But the guy that runs it is a turd, they mix your deer with others, and the product is inconsistent. Not the same sausage being sold in the store. The deer processing is an independent business.

---

Mixing my deer with others is always been a huge concern of mine. Ours are always quartered and on ice in pretty short order. If you go to almost any processing place and watch what comes in you likely will see deer wrapped in some sort of clear plastic, or whole deer in the back of a pickup or trailer, some obviously had been hung up in a cooler, some obviously not, even when temps are like they are right now.

I just can't imagine most large processors with the volume they are dealing with spending much extra time keeping your boned out 35 pounds of venison separate from 30 to 90 other peoples 35 pounds of venison. I always cringed when I dropped mine off, lol. I wouldn't doubt that they weigh what you bring in, figure how much more pounds it would be depending on the mix ratio with pork, and you get that total number of pounds, your deer or not.

A few years ago, my cousin started a small processing operation so all of ours go to him.

---

Deets on your cousins place?

Answers available the same time as election results.

Depending on which way you're headed, I've had great experiences at Arnold's in Hempstead.