Deer processing

[regishay]

Yea, I've suspected the same thing with Vans mixing up meat, can't prove it though.

I have heard alot of good things about the Outfitters deer processing. Xpress says they do a good job and that says alot coming from him cause he Mr. Critical . I'll give them a try next year.

I have it on good authority from someone that use to work there that said they just mix it up, saves on time. My brother in law, took a whole deer up there to be processed, took about 5 days, for them to debone it, cut of some steaks, 5 doz tamales, bout 25 pounds of smoked and 25 pounds of cajun, and about another 30 pounds fixed differently.

[tdog]

For you guys near Yazoo county, you might try Charlie Milner. He's on Flethcher's Chapel Rd just off Hwy 49 south of YC.

He does a great job and is quick. Get ready to pay $. I can't remember what he gets for a normal processing, but I paid $200 for an entire deer ground into smoked sausage. (180lbs on the hoof).

Got to agree he is as quick and clean as they come.

[sunnylab]

i use dave's custom meats in vicksburg on old 80. they are the cleanest operation i have ever seen and great prices. i truly believe you get YOUR meat when you go to pick it up. takes them about 5-7 days max..

i know its a little out of the way for most jaxn folks, but if you can swing the trip its worth it.

[sportsman450]

I just spoke with Chris Bates the owner/operator of the Mean Mallard about this, and this is what he told me, and having known Chris for a long time, I believe him.

He told me that some of the problem was first year gliches in the system, but that since Thanksgiving, they have been swamped because of repeat customers, and by people who were referred by existing customers, and that this has slowed them down. However, he also said that since Thanksgiving they have told people that it would be several weeks before thay got their meat back.

Their quality control is another contributing factor to the slower turnaround. They take your meat and run it throught the whole system (depending on what you want), and then they clean the machines and go on to the next guy's. This is something that would make the wait well worth it.

Chris also said that if anybody had a problem, they could speak with him personally. and he would deal with it.

Like I have said before, Chris is an honest hard-working man, and if he says something, you can trust that it's true.

[Double R 2]

Chris is an honest hard-working man, and if he says something, you can trust that it's true

Agree 110%. Take it directly to Chris.

[woundedduck]

I have spoken with chris as well, and he is aware of the problem. and it still is a problem, not just a thanksgiving deal. The dumbass that works behind the counter there told me they were not prepared for the amount of deer meat that was coming through there. That is the dumbest chit i have ever heard. Well, lets see here, bowseason will produce a decent amount of deer, but you can not tell me you were not prepared for the opening day of gun season. any dumbazz that opens a processing business that has half a brain should know that once gun season hits.....the deer are going to be pouring in. A system should be put into place before the season starts to accomodate for this volume. They planned very well on their storage facility but not on how to properly check the meat in and keep track of it. POOR PLANNING.

[sportsman450]

and it still is a problem, not just a thanksgiving deal.

never was a Thanksgiving deal -- that's just the point at which they realized they needed to start telling people it would take several weeks to get their deer back

The dumbass that works behind the counter there told me they were not prepared for the amount of deer meat that was coming through there. That is the dumbest chit i have ever heard. Well, lets see here, bowseason will produce a decent amount of deer, but you can not tell me you were not prepared for the opening day of gun season.

any first year business of this nature is going to have growing pains as any reasonable person should realize, and they were prepared for an increase when gun season opened -- what they were not prepared for is the volume it increased by which was caused by the quality of their product

[cwink]

I usually process all my own meat. Just prefer it that way. The only thing I don't do is sausage. I'll take that somewhere, I really don't care about them mixing the meat at that point cause they have to mix it with something else anyway..

[woundedduck]

you can defend them until the end sportsman, but their end product is good.....their customer service is chit. period. i also have a friend that took some arrows that needed refletching to them and they put them on the wrong way. before you come back with more of your retorts.....remember, i am entitled to an opinion and here it is. just as you are entitled to yours. respect mine and shut up.

[sportsman450]

i am entitled to an opinion and here it is. just as you are entitled to yours.

yes you are

respect mine

when you have one worthy of respect i will

and shut up.

no

[woundedduck]

well sportsman i guess you must be one worthy of respect. so i will end this dialogue right here. i will be the bigger man and just let dead dogs die. but this man will not even try using mean mallard again until late in the season next year. hahahahaha!

[Unkljohn]

If you are anywhere near Macon I suggest Sunbelt Meats. They do a fantastic job, everything is vacuum sealed, except for burger and their prices are pretty reasonable. They've done 6 for me this year and I've gotten all of them back within 7-10 days.

[regishay]

I used Lee's off 55 in byram, cute girl running the counter and the prices werent bad. Recieved the meat in a reasonable time. I will be using Country meat packers next year though, they will be processing deer next year, they have two locations one in florence and one in pelahatchie. They make the coutry pleasing line of sausage, he has got some stuff mushrooms and porkchops that will make you want to slap your mamma. They were told by the USDA that since they were using pork, beef, etcc.. that due to the bird flu they had to have seperate processing equipment due to a fear of cross contamination of the bird flu. I have only had thier sausage and it was fine.

[mshunter77]

that country pleasin sausage is some good stuff, i have heard about their stuffed porkchops they sound good

[regishay]

There is two kinds of sausages, theres the regular kind they sale at walmart, kroger, few others places that is a regular size sausage. The IGA in florence and the Country Meat Packers butcher shop sells a larger diamater sausuage that is much better.