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right on man! nice buck!!!! are you guys still in velvet? we just came out of it about a week ago.
 

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Discussion Starter · #3 ·
right on man! nice buck!!!! are you guys still in velvet? we just came out of it about a week ago.
nope, out of velvet about 2 weeks now. already looks like they might be getting rutty. had some pics of bucks with black hocks already. been working scrapes also.
 

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K99 nice bucks. They look bigger than what I read about for deer in your area. What is a average buck's weight down there?
 

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Discussion Starter · #6 ·
K99 nice bucks. They look bigger than what I read about for deer in your area. What is a average buck's weight down there?
these pics are from my lease in Southwest georgia. @20 east of Eufala, Ala. Back years (+15) ago some wisconsin whitetails were released in the area. Can still run into some deer with big body size. A good doe will go between 120 - 150 lbs. A good buck averages about 160 - 190 lbs. Although some of the bruisers will go over 200. Biggest one in the last 5 years weighed just over 225. and he was a PIG.
 

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Discussion Starter · #7 ·
HM, just saw your post on deer weights. the weights i listed above are on the hoof. I don't normally gut my deer on my lease. the processor is about 5 miles down the road and he charges the same if i do it or he does it. so i let him do it. lol
 

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Discussion Starter · #9 ·
kemster that would be nice to just bring the deer to the processor
i enjoy it. more time to hunt. our processors in town. (2 different guys) get $70 a deer. that is dressed, skinned, cut, wrapped and frozen. all your normal cuts. Sausage and jerky are extra @ $1.00 to 1.50 a lb. I do process my own hogs or if i harvest a deer in Fl. but it is just to easy in ga. to let the locals do it.
 

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delbert you're pretty good! :yes: I do my own processing just because the 1 time I had a commercial shop do it and took a tour of the place i knew right there I had to do my own. They would grind burger into a very large vat mixing with other's deer, and I also got about 1/2 the weight I should have.
 

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It does seem a little strange when you bring in a cooler you can barely shut
and end up with just a few stacks of meat in the bottom of the cooler when you pick it up
 

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Great pics...

And on the processors... You know those guys are hooking theirself up with the best tenderloin etc.... Or their buddies with a couple pounds here and there.. They dont buy meat from the store ever..
 

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Discussion Starter · #13 ·
Great pics...

And on the processors... You know those guys are hooking theirself up with the best tenderloin etc.... Or their buddies with a couple pounds here and there.. They dont buy meat from the store ever..
i have my choice of 2 processors. the one guy ALWAYS has summer sausage and jerky for sale. not supposed to sell it, but. always wondered where the meat come from. lol. the other guy i use seems to be pretty up and up. he weighs them when they come in and you should get about 35% of the live weight back in meat. hogs are alittle less, about 33% . he seems to do me right. been using the same guy for about 9 years and my coolers are always pretty full when i pick up my deer.
 

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The only thing I don't bone out is the neck roasts, but I've weighed out the remaining meat from 120 lb bucks and usually get around 50% from the carcass?? 60-65 lbs would be the norm. I don't do sausage, it doesn't do well with me. I'm going to re-check this if things work out this year :nerd: and give an up-dated report. My buddy de-bones the neck roast and rolls it up and ties it with string after seasons are added and then bacon wrapped for the oven. I prefer the pressure cooker for the neck roast comes out better than any beef would.
 

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The presure cooker is a great thing for venison.

I use a processor because of the time it takes to cut and package. I trust the guy I use now I have seen how he runs his shop and he has a great system. All he does is deer, he set up a shop behind his house and has a good layout that takes the deer from the drop in cooler to the skinning/hanging cooler. He takes one deer at a time to cut and package.

He only works durring deer season and will process 800+ deer a season @55 ea. He fishes the rest of the year.
 

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delbert you're pretty good! :yes: I do my own processing just because the 1 time I had a commercial shop do it and took a tour of the place i knew right there I had to do my own. They would grind burger into a very large vat mixing with other's deer, and I also got about 1/2 the weight I should have.
sounds like you went to the wrong place.Check out other processors.The one I use is a very good guy and does one at a time no mixing yours with others and always feel I get plenty back for what I take in.There is always a bad one of everything,Dont judge them all on the one bad one.:thumbup:
 
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