Why Choose Us for Processing?
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Expert Processing: Our skilled butchers are here to maximize your meat yield. Bring in your whole deer, and we’ll professionally debone every part, ensuring you get the most out of each cut—don’t miss out on valuable portions like the neck roast!
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Custom Options: Whether you’re after steaks, ground meat, or specialty sausages, we tailor our processing services to fit your preferences. Just let us know what you’re looking for when you drop off your deer!
What Happens After You Drop Off Your Deer?
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Preparation: When you bring in your deer, our team carefully tags your animal to ensure it’s properly identified throughout processing. We also log your cut preferences so you receive the roasts, sausages, and cuts you love, tailored just for you.
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Professional Processing: Our expert butchers handle your deer with care, maximizing the meat yield from your hunt and processing it according to your specifications. We also provide smoked finishing options, including summer sausage, snack sticks, and jerky in popular flavors like cherry chipotle and mango habanero.
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Packaging and Storage: Your venison will be expertly packaged and ready for you to take home, complete with clear instructions for safe storage and handling.
“Good place to process meat and get it done as quick as possible."
— Nick W.
“I droped off a deer, the staff was friendly. I would recommend this place to everyone I know, thanks Texas Pride."
— Roger W.
Tips for Handling Your Deer After the Hunt
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Act Quickly: Field dress your deer immediately or transport it to us right away. The sooner you act, the better the quality of the meat!
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Clean and Cool: If you field dress, ensure the cavity is clean. Store your deer in a cooler with ice packs—avoid soaking it in ice water. Wrap the meat tightly in clear plastic wrap to preserve its quality.
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Notify Us: When you drop off your deer, let us know your processing preferences. We’re here to accommodate any specific requests!
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Consider Aging: Aging your deer enhances flavor and tenderness. Hang it in a cool, dry place (34°F to 40°F) and maintain around 85% humidity. Aim for 5 to 7 days of aging, checking daily for any signs of spoilage.
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Inspect Regularly: Monitor the meat daily. A pleasant, gamey odor is a good sign. If you notice anything unusual, don’t hesitate to reach out to us.
DID YOU KNOW?
When you bring your whole deer to us, our expert butchers can maximize your meat yield by professionally deboning every part, including the ribs, shanks, neck roast, and hind quarters. This means you won’t miss out on valuable cuts—like the neck roast, which can contain 5-7 lbs. of meat! If you bring only the quarters, you may receive significantly less meat back. Our meticulous process ensures you get the most out of every cut, enhancing both quantity and quality.
Get Your Guide:
Looking for more great info to make the most of your hunt? Check out our brochure for tips on handling your deer to maximize meat quality and quantity.