My 2 experiences with a ‘professional’ processor convinced me to learn to do it myself. Used some of the funds spent on previous processors to buy an electric grinder and vacuum sealer. So I just make steaks of the backstrap, stew meat chunks and grind the rest. The flavor was much better due to my diligence on removing connective tissue, grey skin, fat. I also mix in some of the fatest ground beef I can find while Grinding the venisonSo I took in 4 rear quarters, 4 shoulders
4 back straps, and 4 tenderloins down to a processor I ve never used before. Basically 2 full mature does. Besides stew meat I kept and fed that dogs. Just wanted jerky and summer sausage made, just picked it up today. Dropped it off the Nov 1st. Only received back 10lbs of jerkey and 10lbs of summer sausage.. paid 345 total.. dude charged me 50 a piece to bone it out and then processing on top of that. Stay away from Smoking Patz in Isabella Oklahoma
Also today his processing area when I picked it up had to been like 70 degrees. Way warmer than outside, had a heater going I believe. You all think that price is crazy or just me?