Alright, I'll answer what I can form my experience. I dont own a shop, but I do cut up a lot of deer for ppl throughout the fall. it's a hobby I guess..

When you bring a 100 pound dressed doe into the processing plant, with a clean double lung shot minimizing meat loss, about how much fresh meat (burger, steaks, roasts, etc…) do you get back?I usually tell people to expect between 50-60 percent of the field dressed weight. It varies a lot though. A fat doe needs a lot of junk trimmed off of it. Sometimes bucks have zero fat on them and not much needs trimmed. Just depends

How far are you willing to travel to have your deer processed at a plant that meets your product quality standards? I'd say most ppl in my area would say 35-40 minutes. But Im from the middle of nowhere. The closest processor to me that takes deer is about 25 miles away.

If you brought in 60 pounds of boned meat, on average, how much of that would you have made into smoked meat (summer sausage, slim jims, jerky, etc…)? I would have 30 lbs done

How long does it usually take from the day you hand your deer over to the processor to the day you get the call to pick it up? (please indicate if there was sausage and jerky made) I only do a few deer every year, so if they are not getting anything smoked I can do it in an evening. Your operation would obviously be different.

Do you prefer community batches (all deer are put into one container when boned and separated according to weight) because it is quicker and cheaper, or individual processing because you know you are getting your deer back? No. No community batches. People want their deer back.

How many deer have you had processed each year for the past three years? I've not had any done but I've done probably twenty or so in the last three years.

Without going into detail as to where you take your deer for processing, do you have any complaints or praises about your current processor?


-Jake