Deer processing question

[bphillips]

Whatever is closest to me. I just slice backstrap and grind the rest. Venison specialties don’t come close to pork or beef so not spending extra for it.

[CEO]

He must do good work.

World class sausage

[bollomb]

Sounds like you may be in the perfect place. Although by next season there may not be a cattle back log.

True, but my model would be more of a Meat Market with a butcher counter and storefront to help bring in revenue during the off peak season.

[jb5001]

World class sausage

You can’t beat his meat.


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[Lone_Wolf]

I don't know where you're located, but a lot of people(particularly city folk) are really getting into organic grass fed beef and pork. Particularly certified Angus beef, and those Red Wattle Hogs. That's another angle. You would probably have to have a supply of that type of processed meat froze. Be pretty hard to always keep it on hand fresh. People in my area sell it, and they don't sell it cheap. Goat's too, you'd be surprised how many people drive all the way from the Waco area to these little markets in the metoplex to buy a pitiful looking goat hanging in a market, and have the meat cut up in front of them. Mostly people from Indian decent.

[bollomb]

I don't know where you're located, but a lot of people(particularly city folk) are really getting into organic grass fed beef and pork. Particularly certified Angus beef, and those Red Wattle Hogs. That's another angle. You would probably have to have a supply of that type of processed meat froze. Be pretty hard to always keep it on hand fresh. People in my area sell it, and they don't sell it cheap. Goat's too, you'd be surprised how many people drive all the way from the Waco area to these little markets in the metoplex to buy a pitiful looking goat hanging in a market, and have the meat cut up in front of them. Mostly people from Indian decent.

Thanks for the response. I know a lot of ppl say they like Organic grass fed cattle, but how many are willing to make another stop other than the grocery store for their meat? I know the market in Houston will be different than the one I will be targeting in Magnolia as far as exotic meats and the turnover on those.

[meltingfeather]

Good products/taste, reliability and reputation.

[HoustonHunter94]

Whatever is closest to me. I just slice backstrap and grind the rest. Venison specialties don’t come close to pork or beef so not spending extra for it.

This right here. I used to do all mine and did one on Sunday as a matter of fact but for the most part, I am getting to the point of just taking it in. Ottea's is right by me in San Antonio, I've had 3 hogs and 4 deer done by them over the years and just get the back straps and tenders whole, muscle out the hams and grind the rest. I do like their hot links so have them usually do 6 to 10lbs of that but otherwise, I am easy and it is pretty cheap considering. You go to having jerky and sausage and tamales and whatever else made, it gets expensive quick. Plus, I never know what I want to do, thats why I have them just muscle out the hind quarters. I might make steaks, I might do roasts, maybe make them into jerky, etc. I like to have options.

[justletmein]

I use my processor because he’s cheap and makes a pretty decent product. Turn around time is great too, and I know I’m getting my own meat back. I do all my own. Lol

lol beat me to it, mine does all his work for beer though.

[hooligan]

Thanks for the response. I know a lot of ppl say they like Organic grass fed cattle, but how many are willing to make another stop other than the grocery store for their meat? I know the market in Houston will be different than the one I will be targeting in Magnolia as far as exotic meats and the turnover on those.

For good meat yes. My folks live in Keller and https://zbarcattle.com/ opened up there a couple years ago, down the street from Kroger and Tom Thumb and they can't keep their cases stocked because of all the traffic (even pre-covid). Great shop, friendly knowledgeable staff and excellent quality meat. They don't process but if you're wanting to do a meat market too they're a good operation to check out.

I stopped using processors after getting the wrong product or sub par products even from the bigger name and expensive places around dfw. Other than Kroger having brisket or pork butts on sale I will pay extra and go to a meat market though over the grocery store, they have the weird cuts I like better

Do you have commercial butcher experience?

[bollomb]

For good meat yes. My folks live in Keller and https://zbarcattle.com/ opened up there a couple years ago, down the street from Kroger and Tom Thumb and they can't keep their cases stocked because of all the traffic (even pre-covid). Great shop, friendly knowledgeable staff and excellent quality meat. They don't process but if you're wanting to do a meat market too they're a good operation to check out.

I stopped using processors after getting the wrong product or sub par products even from the bigger name and expensive places around dfw. Other than Kroger having brisket or pork butts on sale I will pay extra and go to a meat market though over the grocery store, they have the weird cuts I like better

Do you have commercial butcher experience?

Very interesting model that Zbar uses, I dig that alot. Good to hear that some people are willing to pay a little more for a quality product, atleast looking at their pricing.. I do not have any Commercial butchering experience at this time

[gonzotexan]

I sleep with mine.

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Best answer of the day.....hahaha

[gonzotexan]

He must do good work.

I actually lol'd at that....

[hooligan]

Very interesting model that Zbar uses, I dig that alot. Good to hear that some people are willing to pay a little more for a quality product, atleast looking at their pricing.. I do not have any Commercial butchering experience at this time

It’s a little more expensive but the quality of meat is much better than most super markets and they’re one of the few places I’ve found that regularly has things like beef cheeks. It’s a great model for us city folks who don’t have access to or room for a full cow

Good luck if you decide to get into it. From minimal research into it the permitting can take a while but isn’t that hard. I’d say start with a handful of products you do well on the processing side and knock that out of the park instead of offering a lot of “okay” recipes.

[dfkoon]

I stopped using a processor after an experience in Brownwood. I do my own and am very happy knowing where my meat has been. I also make my own sausage. The time aspect is sometimes an issue. But much better than finding out that I didn't get my deer back.

If you pick a processor and like him/her, that is great. I've had some in the past I didn't have an issue with.

If you do this as a business, then set it up so that you can say that everyone gets there own meat back. Even sausage which I feel a lot of places just process all at same time. Put out a quality product and build a following.