Hunting season is an exciting time for many outdoor enthusiasts, and one of the most rewarding aspects is the opportunity to process your own deer meat. But when it comes to the question of whether to tackle this task yourself or take it to a butcher, there are several factors to consider. Here’s a breakdown of the pros and cons of each option to help you make an informed decision.
The Pros of Processing Your Own Deer Meat
1. Cost Savings: One of the most significant advantages of processing your own deer is the cost savings. Butchers often charge a fee for their services, which can add up quickly, especially if you have multiple deer to process. By doing it yourself, you can keep more of your hard-earned money. In Oklahoma, basic deer processing can range from $85 to $120 with additional services costing more.
2. Skill Development: Learning to process your own meat can be a rewarding skill. It gives you a deeper understanding of where your food comes from and how to handle it safely and efficiently. This knowledge can be beneficial for future hunting seasons or other meat processing endeavors. There is a bounty of information online about how to process meat at home, here are a few videos we found that can get you started. GrowingDeer.tv walks you through his easy method with invaluable tips and tricks sprinkled in. For a deeper dive, Larry Smith Outdoors and The Bearded Butchers both provide longer videos that cover every steps of the process from real meat processing operations. Regardless of where you learn, it's never a bad idea to know how to do something yourself.
3. Quality Control: When you process your own deer, you have complete control over how the meat is handled, cut, and packaged. You can ensure that everything meets your personal standards for cleanliness and quality.
4. Customization: You can tailor the cuts of meat to your preferences. Whether you want steaks, roasts, or ground meat, you can decide how to cut and package each piece according to your family's tastes.
5. Connection to Nature: The process of handling and preparing your own game can deepen your connection to nature and the hunting experience. It’s a way to honor the animal and fully appreciate the cycle of life.
The Cons of Processing Your Own Deer Meat
1. Time-Consuming: Processing a deer can be a labor-intensive and time-consuming task, especially if you’re not familiar with the process. From skinning and gutting to cutting and packaging, it can take several hours or even days to complete.
2. Requires Knowledge and Skills: If you’ve never processed a deer before, there is a learning curve. Mistakes can lead to wasted meat or unsafe handling practices. It’s essential to have the right resources, whether through books, videos, or experienced friends.
3. Equipment Costs: While you save on labor costs, processing your own meat requires specific tools and equipment, such as knives, saws, and vacuum sealers. The initial investment can be significant if you don’t already have these items. The Bearded Butchers recommend the Outdoor Edge RazorMax, which will run you about $55, for its ability to switch between the different blades you'll be needing. A vaccum sealer can range from $60 to upwards of $150 for higher end models. With these larger costs being more or less one time purchases, you really only see the cost trade off being worth it after 3 or 4 deer.
4. Mess and Clean-Up: Processing meat can be messy work. It requires proper cleanup and disposal of waste materials, which some may find off-putting. It’s crucial to have a designated space for processing that can handle the mess.
5. Limited Time: For those with busy schedules, finding the time to process a deer can be challenging. If you’re juggling work, family, and other commitments, it might be easier to rely on a professional butcher.
The Pros of Taking It to a Butcher
1. Expertise and Experience: Butchers are trained professionals who can process your deer quickly and efficiently. They have the skills to maximize the yield from the animal, which can be particularly beneficial if you’re unfamiliar with the process. A few recommended shops include One Sixty Processing out of Shawnee, OK and Jenkins Wild Game Processing out of Porter, OK. For a comprehensive list of meat processors in Oklahoma, checkout the Oklahoma Department of Wildlife Conservation's list here!
2. Time-Saving: Taking your deer to a butcher saves you hours of work. You can simply drop it off and pick it up later, allowing you to focus on other aspects of your life.
3. Convenience: Butchers often have the facilities and equipment to handle large volumes of meat safely. This means you can rely on them to ensure that the meat is processed in a sanitary environment.
4. Variety of Services: Many butchers offer additional services, such as curing, smoking, or making sausages. If you’re looking for something special, they may provide options that you wouldn’t be able to achieve at home.
5. Less Mess: By taking your deer to a butcher, you avoid the mess and cleanup associated with processing at home. This can be a significant advantage for those who prefer a tidier approach.
The Cons of Taking It to a Butcher
1. Cost: As mentioned, using a butcher can be expensive. Fees for processing can vary significantly based on location and the services offered, which can add up if you hunt regularly. In Oklahoma, basic deer processing can range from $85 to $120 with additional services costing more.
2. Less Control: You’ll have less control over how your meat is cut and packaged. This might not be an issue for some, but if you have specific preferences, it could be frustrating.
3. Lack of Personal Connection: For some hunters, processing their own meat is a vital part of the hunting experience. Taking it to a butcher removes that personal connection and can feel less fulfilling.
4. Limited Availability: Depending on your location, finding a butcher who can handle deer processing may be challenging, especially during peak hunting season when demand is high. Some processors offer after hour drop off since getting your deer processed quickly can make a huge difference in the quality, and ultimately taste, of the meat harvested. At over 40F, the amount of bacteria in a kill can rapidly grow.
Hunters Against Hunger (HAH)
Hunters Against Hunger is a cooperative program with YOU, your local processor, and the Wildlife Department, that provides high-quality meals to Oklahoma’s hungry. Hunters who legally harvest a deer during any of this year’s deer seasons can donate the meat to feed hungry Oklahomans. Simply deliver the deer to the nearest participating meat processor (listed here) after you check in the deer. To help with processing charges, each donator is asked to contribute a tax-deductible $10 to assist with the program. That fulfills your obligation unless you wish to pay the entire processing fee, which is a tax-deductible donation as well. The ground venison will then be distributed to the needy through a network of qualified, charitable organizations.
Conclusion
Ultimately, the choice between processing your own deer meat and taking it to a butcher comes down to personal preference, skills, and circumstances. If you value cost savings, skill development, and a deeper connection to your food, processing your own meat may be the way to go. On the other hand, if you prioritize convenience, expertise, and time savings, relying on a butcher could be the better option. Whichever path you choose, the experience of hunting and enjoying your own deer meat is sure to be rewarding. Happy hunting!