right on man! nice buck!!!! are you guys still in velvet? we just came out of it about a week ago.
New trail cam pics.
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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.right on man! nice buck!!!! are you guys still in velvet? we just came out of it about a week ago.
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.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?
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
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?
HaHA is that a set up ? HM
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.kemster that would be nice to just bring the deer to the processor
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.
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
and end up with just a few stacks of meat in the bottom of the cooler when you pick it up
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..
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.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..
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.
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.
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.
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: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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