Once you get your out of the field, it’s time to think about how you want it processed for eating. Many hunters prefer to drop off their meat at a butcher shop that offers wild game processing services. Other hunters prefer to handle the task themselves, either to save some money (game processing can be expensive) or to ensure they are getting 100% of their animal cut and packaged exactly how they want it. An in-between option is to ask a butcher to hang your big game (either in game bags or the full animal) for a small fee, typically around $50.
Game processor availability varies drastically around the country. Sometimes, game processors are either seasonal operations that pop up during prime hunting season and offer a full suite of meat processing services to local and travelling hunters. Other times, full-time retail butchers do some game processing on the side.
PRO TIP Not all butchers advertise their game processing services. Ask around, search online, or cold call some butchers in your area to find a convenient and quality game processor. Some do a better job than others and rates vary, so personal experience and recommendations can pay off.
Game processors will be set up to cut, grind, pack, and process your meat into products such as jerky, snack sticks, summer sausage, and smoked sausage. These products will almost always contain pork or beef in order to bring up the fat content. Do all restaurants cook the same? Do all home cooks? Not a chance. There’s a range of talent in the game processing world, but most processors will reach a baseline quality level when it comes to their value-added products. Cut and grind is straightforward. Hunters will sometimes get to choose whether their meat is packed in butcher paper or airtight sealed bags.
PRO TIP Game processors have an earned reputation for mixing meat from one animal to the next. This is a practice in some areas of the country, especially where a processor might see upward of 20 deer per night for weeks on end. Oregon game processors operate on a slower, smaller scale, so you are likely getting 100% of your animal. But, it’s still a good idea to do your due diligence and ask if your processor blends animals. If you took great pains to keep your meat clean and fresh, but that other guy didn’t, you don’t want their stinky meat contaminating yours.
Processing your big game at home is a smart option, but there is a learning curve and you’ll need some specialized gear and a cool space to store your meat, especially if ambient temperatures are above 50 degrees. Here are some resources to get you started in home game processing.
Butchering a Whole Deer — Steven Rinella, Meateater
The Best Way to Butcher a Deer — The Bearded Butchers
How to Butcher and Elk — The Bearded Butchers
How to Start Processing Wild Game at Home — LEM Products
LEM Products has been offering meat processing supplies and information to hunters for
10 Essential Tools for Home Game Processing — Lindsay Thomas Jr., National Deer Association (NDA)
Butcher Tools You Need to Process Deer and Elk — Hank Shaw
Hank Shaw is an accomplished hunter and wild game cook. Detailed and methodical, he explains what a realistic home processing setup should look like.