Josh First's Blog

Do deer processors give you back your own deer?

Pennsylvania rifle season for deer is nearing the end of its second and concluding week. On average, Pennsylvania hunters annually kill 400,000-500,000 deer, and I would just hazard a guess that 2/3 of those carcasses are taken by the hunter to local deer processors.

Tonight, deer processors across Pennsylvania are working triple-staffed and double overtime to process the hundreds of thousands of deer being brought in by successful hunters.

A perennial question asked by both new hunters and well seasoned is “When I pick up my deer from the processor, will it actually be my deer I am getting, or will it be someone else’s deer?”

There are two certain answers to this question, and I base these on my own experience and the experiences of many friends and acquaintances.

First answer, Maybe. Depending on what you want done to your deer, you might get back 100% of your deer or you might get back 75% of your deer, with the 25% difference being parts of other people’s deer. If you just want real simple cuts, basic steaks from the backstraps and the hams, and roasts from the neck, leg, and shoulders, then you stand a better chance of getting your deer back. This is because it is almost as easy for the processor to cut your deer up into these basic cuts with a bandsaw and a boning knife as it is to grab whatever oddball cuts he has on hand to fill your order.

Second answer, when ordering sausage and hamburger, is absolutely No. This is because deer sausage, pepper sticks etc. are made from various trimmings and random pieces of deer as they are brought in from the very beginning of the archery season, based on the kind of demand that processor has experienced in the past. Additional batches of sausage are made as demand increases towards the end of archery season and into the rifle season. There is just no way that your deer can be turned into its own sausage mix. Your deer might be contributed to a big pot of deer trimmings destined for sausage, and you might be getting your portion of that sausage, but that sausage just isn’t going to be yours and yours alone. It will be a mix of various deer brought in the same time as your own.

I cannot tell you how many times I have gone through the expense of having my prize deer turned into beautiful shrink wrapped cuts at a processor, only to discover that the cardboard box I received my order in is short at least ten to fifteen pounds of venison (from a huge buck). And worse, some random pieces have been thrown in a try to make the balance, as the processor guesses it. And some of the packages have been frozen a long time. And the same cuts of meat are colored differently, as though from different animals.

The truth is that if you want to eat your deer, then you must either butcher your deer yourself, or get together with buddies and butcher all of your deer together.

Butchering a deer by yourself is much easier than most people think, especially if you are willing to cut up the backstrap and hams into basic steaks, and then grind up everything else for hamburger or sausage. In fact, I am about to take a deer I shot today over to a friend’s house where we are going to butcher it in his garage. This is going to be his first experience doing this, but I am sure it will not be his last time.

With buddies, you can pool your odd trimmings and leg meat for sausage. One or two guys or their wives run the sausage/ hamburger grinder and filler, and by the end of the weekend the sausage has been cooked/smoked, and everything is all done simultaneously. I have seen a historic hunting camp in Elk County that had the most impressive kitchen and butchery set-up, including scales for weighing both the whole deer and the various parts and cuts. This is nice so that the guy who shoots a 60-pound yearling gets his deer, and doesn’t unfairly get a bonus pay-out taken out of someone else’s 120 pound deer. Unless this is the way everyone agrees to work together: Everyone goes home with more or less the same amount.

Nothing against the deer processors, they have an important role to play. But the question asked in the beginning can only be satisfactorily answered by doing the job yourself, and I can say from long experience that butchering a deer is easy and gets faster and easier the more experienced at it you become.