Co-mingling processors

[Texastaxi]

On the tail of my "deer meat tastes bad" thread, I started thinking about my processor again.

How do you find out if your processor gives you YOUR meat back.

I'm not talking sausage; I make that myself. But cut steaks and stuff.

If you came right out and asked them, will they tell you, or do you have to find someone that works there, that will give you the truth, off the record so to speak?

I quit using Midway (west Houston area), and went to Doziers this year, and I'm very pleased with their service so far.

[Graysonhogs]

Other than following them around, you don't. Just stay away from the ones who you KNOW just make a carcass mountain with deer. I use Bluebonnet in Trenton and am happy with them.

[Txjourneyman]

I use a local country store, (Prairieville Store), I have asked them and they told me they do one deer at a time. I can't verify that but I believe them.

[solocam_aggie]

This worries me. Typically I do my own, but Im not set up to do that this year. Im going to debone mine and freeze it until Feb-Mar, then take it to the processor. Hopefully then it wont get mixed with others.

[Mayhem]

Cutting steaks and such is the easy part. Only one way to know for certain and that is to do it yourself.

[Kdog]

I do a DNA test on all my meat.












Just kidding, I process my own.

[stinkbelly]

I have asked them. Some tell me they mixed the meat, other say they only work on one deer at a time. They all say the hamburger, sausage, or any other prepared meat is mixed up.

[LonghornTX]

I use a local country store, (Prairieville Store), I have asked them and they told me they do one deer at a time. I can't verify that but I believe them.

I use Prairieville Store as well. It happens to be really convienant, but they will also let you see the entire processing area. It is really small and you can see their capabilities. Handling more than one animal at a time would be difficult for them. Almost every processeor I've used that has been worth their salt has allowed me to see facility. Just something to think about when you drop an animal off.

[47]

If it's ground... it's mixed.

[Mac]

All of the ones I have been around give back your deer when it comes to steaks, straps and roasts. Ground and sausage is a different story. Even the really big plants where multiple deer get processed at one time, one guy works on one deer at a time and the big cuts all get put in a labeled tub.
To answer your question though just ask. If someone asked me I woulda taken em back and showed them the whole setup. If they beat around the bush or don't give you a direct answer I would take my business elsewhere.

[gingib]

There is no way to know!!!

I bet 75% of them easily mix it all

Where is Doziers?

[Team Roper]

This is why I do all of my own proccessing.

[8pointer]

We should make a list of all known processors that co-mingle customers meat statewide.

[Dushon]

This is why I do all of my own proccessing.

Yup, and it's a helluva lot cheaper

[47]

There is no way to know!!!

I bet 75% of them easily mix it all

Where is Doziers?

If you've ever had to tear down, clean, sanitize, reassemble a commercial grade grinder multiple times per day... you'd understand


Which is also why the butcher at the grocery store will give that look, if you knock on the door and ask them to grind a boneless pork roast or a few turkey breasts.