deer processing

[twl55]

where in middle tn. is there a good place to get ur deer processed . I would like to have specialty cuts of meat made.

 

[csi-tech]

Don't go to William's in Columbia. There is a place in Fairview called Vaughts, exceptional. Schaffer's (huge professional place specializing in specialty cuts) in Summertown TN., Stone's in Giles County in Lynnville and Gentile's in Summertown are all very good. I do my own as I learned how to properly age. Mine is the very best.

 

[AllOutdoors]

Don't go to William's in Columbia. There is a place in Fairview called Vaughts, exceptional. Schaffer's (huge professional place specializing in specialty cuts) in Summertown TN., Stone's in Giles County in Lynnville and Gentile's in Summertown are all very good. I do my own as I learned how to properly age. Mine is the very best.

There is a Vaughts in Hickman co. Just out of fairview on 100 hwy. Bon aqua area.

 

[catman529]

Don't go to William's in Columbia. There is a place in Fairview called Vaughts, exceptional. Schaffer's (huge professional place specializing in specialty cuts) in Summertown TN., Stone's in Giles County in Lynnville and Gentile's in Summertown are all very good. I do my own as I learned how to properly age. Mine is the very best.

What is wrong with Williams? I have dropped a couple there for HFTH.

 

[Vermin93]

Sorry for asking, but what are these specialty cuts that you're referring to? I process my own deer into steaks, roasts and burger. I don't see how it can get much more specialized than that. Isn't that what any commercial processor will do?

 

[catman529]

Sorry for asking, but what are these specialty cuts that you're referring to? I process my own deer into steaks, roasts and burger. I don't see how it can get much more specialized than that. Isn't that what any commercial processor will do?

the only benefit i see to commercial processor is sausage, snack sticks etc. If you get a knife, meat grinder and maybe slicer, you can do everything yourself. Oh I guess the other benefit to a processor is being able to drop it off when you don't have time. But when I don't have time I throw the quarters in my biggest cooler with ice and do it later. It's not hard to hang it up and skin it out. Aint gonna pay $70 for one deer, that would be pushing $700 for a season, no thanks. I want gas to be the biggest expense.... other than my new camcorder and meat slicer

 

[Vermin93]

Maybe bone-in steaks would be an example of specialty cuts on a deer.

 

[csi-tech]

I had Williams process my Thanksgiving day 2013 buck. They had it for almost three weeks and when I called about it the response I got was "I have no idea". When I did finally get my deer it didn't pass muster. I think at some point they had to freeze it, thaw it, process it and re-freeze it. You can't do that but a three week turn around time is hard to explain without it. If you can't accept anymore deer just say so.

When I quarter my deer, keep it in temperature, age it for a week in an ice chest or refrigerator, butcher it, vacuum seal and freeze it smells like beef and tastes wonderful. I can take whole hams/shoulders in and have sausage made. I cut my own into jerky strips and smoke it myself. There is only one processor that has the same results or better and he's a secret.

 

[AT Hiker]

Everybody at least once make the long drive to Fairview,KY. There is a Amish family that processes and they make the absolute best jerky. They smoke cure it. Their snack sticks, summer sausage and lebanese bologna is good as well, although it has an interestingly sweet holiday tone to it some folks dont like.


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[catman529]

I had Williams process my Thanksgiving day 2013 buck. They had it for almost three weeks and when I called about it the response I got was "I have no idea". When I did finally get my deer it didn't pass muster. I think at some point they had to freeze it, thaw it, process it and re-freeze it. You can't do that but a three week turn around time is hard to explain without it. If you can't accept anymore deer just say so.

When I quarter my deer, keep it in temperature, age it for a week in an ice chest or refrigerator, butcher it, vacuum seal and freeze it smells like beef and tastes wonderful. I can take whole hams/shoulders in and have sausage made. I cut my own into jerky strips and smoke it myself. There is only one processor that has the same results or better and he's a secret.

yea Jerico does get slammed once gun season opens. He has told me the past 2 years that he can't take HFTH donations for a few weeks after ML opens.

 

[RobbyW]

Hunters Harvest in Clarksville backs the very best snack sticks. I drop one off a year if he has room and it all gets turned into sticks. Word of advise don't take them to work, you will get bugged about them all year long


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[pockets]

Flowers deer processing. Davidson county.

 

[Ken45]

Robby w where is hunters harvest located in clarksville

 

[AT Hiker]

Robby w where is hunters harvest located in clarksville

Its on Hwy 79 going toward Woodlawn/Dover.


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[Deer Assassin]

Flowers deer processing. Davidson county.

ditto

 

[csi-tech]

Everybody at least once make the long drive to Fairview,KY. There is a Amish family that processes and they make the absolute best jerky. They smoke cure it. Their snack sticks, summer sausage and lebanese bologna is good as well, although it has an interestingly sweet holiday tone to it some folks dont like.


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Gentiles in Summertown is Amish.