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Posted: 10/21/2021 2:40:51 PM EDT
[#1]
What is poachong?
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Posted: 10/21/2021 2:41:35 PM EDT
[#2]
I’ve definitely gotten processed deer back that felt pretty damn light relative to the deer. This has to be a pretty common practice.
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Posted: 10/21/2021 2:42:17 PM EDT
[#3]
Quote HistoryQuoted: What is poachong? Illegal huntong? |
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Posted: 10/21/2021 2:43:42 PM EDT
[#4]
Not everyone can process the meat themselves, it takes a certain kind of person to willingly want to get their hands dirty with blood and guts for a living.
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Posted: 10/21/2021 2:43:56 PM EDT
[#5]
Quote HistoryQuoted: I’ve definitely gotten processed deer back that felt pretty damn light relative to the deer. This has to be a pretty common practice. Enjoy your milk crate full of Elk jerky. 
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Posted: 10/21/2021 2:44:19 PM EDT
[#6]
Quote HistoryQuoted: I’ve definitely gotten processed deer back that felt pretty damn light relative to the deer. This has to be a pretty common practice. Unfortunately, it is. Same is true of cattle processing. I gave one processor a try that had openings and I found out why: the cattle was about 60 lbs light and the meat was from two separate cows, one of which was completely inedible due to being so old and tough. |
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Posted: 10/21/2021 2:44:20 PM EDT
[#7]
Quote HistoryQuoted: Illegal huntong? |
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Posted: 10/21/2021 2:45:51 PM EDT
[#8]
And you know they took all the good cuts, and gave the hunter all the crap
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Posted: 10/21/2021 2:49:19 PM EDT
[#9]
Quote HistoryQuoted: and fishong Quote HistoryQuoted: Quoted: Illegal huntong? and capturong? |
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Posted: 10/21/2021 2:52:18 PM EDT
[#10]
I bet this happens at every processor out there.
J- |
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Posted: 10/21/2021 2:53:19 PM EDT
[#11]
Quote HistoryQuoted: What is poachong? Vietnamese poachers, rather common in the upper Midwest. |
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Posted: 10/21/2021 2:53:23 PM EDT
[#12]
I'm sure it's common.
I butcher my own, unless I'm out of state and the weather won't allow me to hang it until the end of the trip. |
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Posted: 10/21/2021 2:55:10 PM EDT
[#13]
I sometimes felt my meat was a little light.
seriously I thought I should have gotten more a few times.Pro tip. Cut your back straps off before you take to processor. Easy to cut into steaks and put in ziplocks. Back straps are a lot of steaks and why pay per pound price for something so easy to do. |
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Posted: 10/21/2021 2:59:59 PM EDT
[#14]
Why someone wouldn't process their own game is beyond me.
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Posted: 10/21/2021 3:00:50 PM EDT
[#15]
Quote HistoryQuoted: I’ve definitely gotten processed deer back that felt pretty damn light relative to the deer. This has to be a pretty common practice. I agree. |
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Posted: 10/21/2021 3:02:25 PM EDT
[#16]
Quote HistoryQuoted: Not everyone can process the meat themselves, it takes a certain kind of person to willingly want to get their hands dirty with blood and guts for a living.  I don't know any processor that will take wild game that hasn't been field dressed. You literally have to get your hands dirty with blood and guts before it gets to the point of someone else doing the work. |
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Posted: 10/21/2021 3:04:21 PM EDT
[#17]
Quote HistoryQuoted: Why someone wouldn't process their own game is beyond me. Ever process a bull elk? Or maybe you have 2 in the family after a trip? Get home on Sunday work on Monday. Want nice steaks maybe sausage . Its easier. |
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Posted: 10/21/2021 3:08:23 PM EDT
[#18]
Quote HistoryQuoted: What is poachong? Yeah, I know. Can’t figure out how to scroll that far over to fix it though |
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Posted: 10/21/2021 3:11:57 PM EDT
[#19]
Quote HistoryQuoted: I've definitely gotten processed deer back that felt pretty damn light relative to the deer. This has to be a pretty common practice. |
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Posted: 10/21/2021 3:13:49 PM EDT
[#20]
Quote HistoryQuoted: What is poachong? Something the Hmong do. |
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Posted: 10/21/2021 3:17:44 PM EDT
[#21]
Once I found out you aren't likely getting most of your actual animal back, I decided to process all my own. I take awesome care of my harvest, why should I eat Joe Blow's overheated pronghorn that he left the hide on for a day.
I also had a deer and an elk yield much less than I expected despite impeccable meat care, and I assumed they were either keeping some, or just guessing. The only reason these guys are getting in trouble is the selling of wild game, that will get you every time. |
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Posted: 10/21/2021 3:19:10 PM EDT
[#22]
And that boys and girls is why I process all my own deer.
Most processors (not all) are some shady fucks, that overcharge folks for shitty processing of a deer. |
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Posted: 10/21/2021 3:19:44 PM EDT
[#23]
Quote HistoryQuoted: Illegal huntong? 
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Posted: 10/21/2021 3:20:26 PM EDT
[#24]
I'm guessing this sort of thing will be more common soon...
Speed |
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Posted: 10/21/2021 3:22:52 PM EDT
[#25]
 their Capt D sells cheap ass fake lobster rolls too  Gallia and Meigs are poor as fuck people there too - i partied at the BW3 in Gallipolis and stayed overnight at the Hampton Inn before |
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Posted: 10/21/2021 3:23:19 PM EDT
[#26]
Best case scenario for most processors is you're getting the same kind of meat and approximately the weight you should be getting.
Many times it's not the same animal(s) you get back. Many times it's light - intentionally. Sometimes it's the wrong type of meat entirely. Butcher your own meat if you possibly can. |
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Posted: 10/21/2021 3:29:36 PM EDT
[#27]
So long ago I went hunting and gutted a deer. Let the guy whom I hunted with keep the meat so I didnt really know what happened next
What is processing one beyond that? Simply chopping up the deer into back straps and the like? Is it a really difficult process not to want to do it yourself? |
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Posted: 10/21/2021 3:33:04 PM EDT
[#28]
I used to keep an extra refrigerator out in the garage to age, then process my deer myself. All that was in the extra refrigerator were wire racks with a catch tray at the bottom for anything that dripped off the meat while it was waiting to be processed.
Cleaning it up and cutting it into the cuts wasn't all that difficult, it was the wrapping and labeling everything for the freezer that seemed to take so much time. ETA: I bone the deer out in the field, so I don't bring any bones home with me...just meat. The meat goes onto the racks to age, then I bring it inside to cut up and package. All the bones stay in the field with the gut pile and hide which I don't use. The coyotes, and other scavengers have a field day. |
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Posted: 10/21/2021 3:34:27 PM EDT
[#29]
Quote HistoryQuoted: What is poachong? Something the Hmongs do? |
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Posted: 10/21/2021 3:36:41 PM EDT
[#30]
I would never take my meat to be processed anywhere.
not only is there a good chance you might be missing some meat, but a better chance you’re not gonna get your meat back. I’m pretty finicky with wild meat and I actually enjoy processing it anyways |
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Posted: 10/21/2021 3:37:14 PM EDT
[#31]
Quote HistoryQuoted: I’ve definitely gotten processed deer back that felt pretty damn light relative to the deer. This has to be a pretty common practice. Yup, and if you even get your own meat back from your harvest. |
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Posted: 10/21/2021 3:39:30 PM EDT
[#32]
Quote HistoryQuoted: What is poachong? I don't talk about it much, but '68 in Poachong was brutal man... just brutal. |
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Posted: 10/21/2021 3:42:29 PM EDT
[#33]
I always figured if the Butcher gives you a good price and does a kick ass job, I don't mind if he gets a small cut (See what I did there?)
If you are being overcharged, fuck that they don't deserve anything extra. Depends on how friendly you guys are though honestly; we knew a guy so we didn't mind sharing a bit. Hell he'd share out of nowhere with us as an added bonus. I remember I got like 10lbs of goose jerky outa nowhere.
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Posted: 10/21/2021 3:45:24 PM EDT
[#34]
Quote HistoryQuoted: Why someone wouldn't process their own game is beyond me. Same reason I don’t change my own oil or cut my own grass. It’s easier to just pay someone to do it, and be done with it. |
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Posted: 10/21/2021 3:49:04 PM EDT
[#35]
a similar thing has been happening here. We were buying a beef every year, taking it to a local processor. I think we were getting last years meat and they were keeping ours. The meat was tasting bad, and would go bad fast.
finally switched to another processor and getting good stuff again. Multiple google reviews of the old place complaining about bad meat and going bad fast and freezer burn etc |
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Posted: 10/21/2021 4:07:21 PM EDT
[#36]
Quote HistoryQuoted: So long ago I went hunting and gutted a deer. Let the guy whom I hunted with keep the meat so I didnt really know what happened next What is processing one beyond that? Simply chopping up the deer into back straps and the like? Is it a really difficult process not to want to do it yourself? For people completely divorced from it? Yeah, it’s a chore. |
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Posted: 10/21/2021 4:14:50 PM EDT
[#37]
Article is sexist. Should be sporting persons instead of sportsman and sportswoman.
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Posted: 10/21/2021 4:22:16 PM EDT
[#38]
Quote HistoryQuoted: Same reason I don’t change my own oil or cut my own grass. It’s easier to just pay someone to do it, and be done with it. I understand what you’re saying, but there’s a good chance you’re not going to get your own meat back… and if you have ever seen the way some people keep they’re wild game it might change your mind (letting it get too warm in the field~gut shooting it and not cleaning it well~Or just the difference in taste between an old buck rutting and a young doe) |
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Posted: 10/21/2021 4:22:24 PM EDT
[#39]
Quote HistoryQuoted: So long ago I went hunting and gutted a deer. Let the guy whom I hunted with keep the meat so I didnt really know what happened next What is processing one beyond that? Simply chopping up the deer into back straps and the like? Is it a really difficult process not to want to do it yourself? Not difficult at all. Time consuming, though. Deboning, trimming the meat of sliver membrane and fat, then slicing/cubing/ grinding/packaging. Takes me about 3 hours to process a deer.      |
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Posted: 10/21/2021 4:39:45 PM EDT
[#40]
Poachong.
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Posted: 10/21/2021 5:02:35 PM EDT
[#41]
Quote HistoryQuoted: a similar thing has been happening here. We were buying a beef every year, taking it to a local processor. I think we were getting last years meat and they were keeping ours. The meat was tasting bad, and would go bad fast. finally switched to another processor and getting good stuff again. Multiple google reviews of the old place complaining about bad meat and going bad fast and freezer burn etc Bottom line, if they are reputable you should get your own animal back. I'm picky too , skin off right away and cooled off. Some goofballs take it the processor not skinned and killed days ago. It's key knowing who you take it too . |
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Posted: 10/21/2021 5:03:27 PM EDT
[#42]
Quote HistoryQuoted: Same reason I don’t change my own oil or cut my own grass. It’s |
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Posted: 10/21/2021 5:07:01 PM EDT
[#43]
Quote HistoryQuoted: Quote HistoryQuoted: Quoted: Same reason I don’t change my own oil or cut my own grass. It’s It's definitely not lazier if you are using that time to do something more enjoyable or profitable. |
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Posted: 10/21/2021 5:14:14 PM EDT
[#44]
Quote HistoryQuoted: It's definitely not lazier if you are using that time to do something more enjoyable or profitable. I find cutting meat cathartic |
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Posted: 10/21/2021 5:15:44 PM EDT
[#45]
Quote HistoryQuoted: Quote HistoryQuoted: Quoted: Same reason I don’t change my own oil or cut my own grass. It’s Yes I'm sure you work on your own vehicles, cut your own grass, fix your own ac and heat cut a 2 chords of wood haul home and stack. Process an elk or two and a mule deer in your sanitized space with all the tools and wrapping paper ready to go. While putting in 50 hours a week. Anything else is lazy amirite? |
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Posted: 10/21/2021 5:17:26 PM EDT
[#46]
Dishonest deer processor: "you'll definitely get your deer back"
Honest deer processor: "there's a slight chance you'll get your deer back" |
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Posted: 10/21/2021 5:20:29 PM EDT
[#47]
One processor told me that a surprisingly large amount of customers never even bother to pick up their processed meat.
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Posted: 10/21/2021 5:21:26 PM EDT
[#48]
Quote HistoryQuoted: Not everyone can process the meat themselves, it takes a certain kind of person to willingly want to get their hands dirty with blood and guts for a living. While I agree that not everyone can process an animal themselves I have never met a deer processor that guts the animal for the hunter. |
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Posted: 10/21/2021 5:21:52 PM EDT
[#49]
Quote HistoryQuoted: Why someone wouldn't process their own game is beyond me. I have a deal where i get to kill an elk everey year or two but i have to get it processed near the lease. Last year the meat from this elk was less than 80 pounds. It was a large calf elk. mot full grown by any means but still. I split it with the guy that took me hunting. I also split the processing. I am not going to shoot one this year unless they let me take it home. and it was not shot all to hell either. |
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Posted: 10/21/2021 5:22:32 PM EDT
[#50]
The place I take mine is pretty good. They process one at a time with like 4 guys working on it, they can do a good sized deer in 15 mins. And your deer is your deer except if you do sausage, they do bulk batches on that.
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