Every fall, hunters across the country face the same problem: they tagged their deer, but the local processor is backed up two weeks. A little planning before the season opens makes all the difference. Here is how to handle it.
When to Contact Your Processor
The answer is: well before season opens. In most deer states, the best processors fill their calendars in late summer. By the time opening day arrives, many shops are already taking reservations weeks out. Contacting a processor in September or early October for a November or December season is not too early.
Questions to Ask Before Season
- Do you take reservations or is it first-come, first-served? Some shops take a nominal deposit to hold your spot; others process in order of arrival.
- What are your drop-off hours and requirements? Know whether they want the deer skinned or hide-on, field-dressed, and what their cooler policies are for same-day drop-off.
- What is your current processing time? Ask what the expected turnaround is during peak season - it varies enormously from two days to three weeks depending on the shop.
- What cuts do you offer? Not all processors offer sausage making, smoked meats, or specialty cuts. If you want summer sausage or breakfast links, confirm the capability before you bring the deer in.
- What are your pricing tiers? Processing fees vary by weight, by species, and by the cuts you request. Get a full price sheet so there are no surprises.
What to Do If Your First Choice Is Booked
Have a backup. Identify two or three processors within reasonable driving distance before the season starts. A deer that sits in warm temperatures too long is a deer you might not want to eat - getting it to any reputable processor quickly is more important than driving two hours to your favorite shop.
Search deer processors by state on Butcher Bud - many listing include phone numbers you can call directly.
What to Do in the Field
The processor can only work with what you bring them. Field care matters:
- Field dress immediately - get the gut pile out fast, especially in warm weather
- Cool the carcass - prop the body cavity open, get it in the shade, and to a cooler or refrigeration as fast as possible
- Keep it clean - avoid getting dirt, hair, or gut content on the meat
- Hang if possible - hanging in cool temperatures (34-40F) for 3-7 days improves flavor and texture significantly