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Found 5 results

  1. Hey all, I’m wondering if anybody uses any local butchers to process their meat for them? If so, I was wondering if I could get a gauge on prices and/or overall experience? In years past I have just driven my deer up to my home in Northern Washington County but with my schedule this semester of school it looks like doing so will be tough. Thanks in advance and good luck in the woods!
  2. Anyone know of a good place to have a deer processed in dutchess county? It is my first year in the area and Am planning my hunt for the fall and want to find somewhere to go if I am successful this year.
  3. I just moved to the suffolk area and am trying to find any groups/individuals/butchers etc. that sell wild hunted/caught game. Any information would be great, thanks.
  4. I am looking for a good venison processor in the Jefferson County area. Looking for ones that can do some custom meat mixs! Any information or links you can provide will be appreciated! Thanks
  5. This year I am going to try dry-aging and butchering my deer. I just bought a big freezerless fridge to use to age it. The plan is to put the whole, field-dressed deer in the fridge, skin on, for a week. then butcher. My question is this, I've read a lot of posts about bleeding out deer, in ice chests, by quartering and skinning them and hanging them in the fridge, etc. If I'm not going to skin my deer (which is what the farmer that usually butchers my deer for me recommends) is there some way to drain out the blood? Also, should I hang it head up or head down? Thanks