Last year, I had a bad experience with Isbell's Deer Processing in on 280 near Chelsea. They were nice folks, but I didn't get much meat from the first deer I brought them. The second deer, apparently, spoiled because their freezer broke. We were having 30° days, but apparently all my meat thawed in 1 day. Not sure about that, but whatever.

Anyway, apparently the place is now called Central Alabama Deer Processing. I was told it is under new ownership. Anyone know if this is true? It's changed hands 3 times in the past 4 years.
I hunt in Tallapoosa Co., and I live in Leeds, so this place is extremely convenient for me, but I don't want to take a chance. Thought I'd ask y'all.

I know this doesn't answer your original question but the new place in Pelham got really good reviews from several members last year. I believe it's somewhere off 11, so not much further than your place in Chelsea if that one doesn't pan out.

It's an hour and 20 min from my hunting property to my house. I'd rather not detour to Pelham. I have some places just north of Leeds that are great, but man, a stop on 280 is convenient.

I do appreciate the info, though!

Try Allen's processing between Vincent and Pell City. You can cut through Camp Winnataska Rd and 78 to leeds. They also process livestock.

http://pub1.andyswebtools.com/cgi-bin/p/awtp-home.cgi?d=souths-finest-deer-processing

THIS IS THE LINK TO THE PROCESSOR WITH PRICES....

FROM CHELSEA DOWN HWY 11 ITS ANOTHER 5 MILES

Why pay to have a stranger process your deer when you can do it yourself? Ezpz

I agree. It doesn't take that long and you have complete control. And the more deer you do, the better and faster you get. My brother will sometimes bone out a deer and take the meat(after weighing) to a butcher and have them grind it for burger and sausage. I've always been leery of taking a deer to a processor. But that's me. GL

I took a deer to Isbell's last year and wasn't happy either. I also took one to South's Finest, as mentioned above, and was very pleased. I agree, that's a little bit out of your way though.

Buddy, I know. I wish I could. I don't have the time, the equipment, or the skill. One day I'll learn how, though.

Never used a processor I could trust. Made myself learn to do my own. Now it's just part of the experience. I know its my deer. I know it's ALL the meat. I wouldnt consider using a processor now.

I took the doe I shot on 10-20-15 to South's Finest and got it back on 11-1-15. He makes some awesome link sausage and snack sticks.

The guy's name is John and he WANTS your business. Just call and tell him your on your way and he'll wait on you if it's after hours.

Here are most of the reasons why.
1). A processor should have the ability to hang the meat and age it properly. Most folks processing at home do not.
2). Most processors have a wide array of equipment that home processors do not. Grinders, band saws, cubers, sausage stuffers, etc.
3). Everyone places a value on their time. For a guy with no experience in this area, he may be willing to pay to have it done because it would take him many hours.

A processor that properly ages the meat is turning out a better product than the guy who cuts his up at home with no aging. Folks that use processors are not crazy for doing so. Most folks I know that process their own at home do it because they are super cheap, not because they do a better job.

I also live in Leeds. 2 years ago when it was Hwy 280 Deer Processing, I stopped early in the season to check it out to see if I would want to bring them a deer when I got one. When I walked in the door the first thing I saw was mice running along the baseboard. I talked to the lady there and she was nice, even let me check out where the processing was done but I think everything in my mind froze when I saw those mice.

The next year it changed hands and became Isbell's. My son and I had 3 deer quartered in coolers and drove right past there on the way home from Dallas Co. so I pulled in to see if anything had changed. I didn't see any mice but the lady looked at me like I was from Mars when I asked to see the processing room. She reluctantly said ok, clearly annoyed that I would ask such a thing. When I looked inside the processing room, I saw what looked like 5 meth heads with knives in their hands all around a large table cutting up deer. They looked at me like "wtf do you want" so I left and my deer left with me.

I wound up taking those particular deer to Weaver's up above Cullman which does a fabulous job but is kind of far to go. I have since used Trails End in Bessemer and they do a great job imo. I took him a 160# 8 pt. my son killed about 3 weeks ago. I got back the cape plus 50 lbs of meat. The 50 lbs included the packaging but all of that together couldn't have weighed a pound.

You guys need to try the Trading Post in Pell City, behind Home Depot. You wont be disappointed. Quick turn around time. Meat is vacuumed sealed. Bruce is a stand up guy. I have used them the last three years with good results.

X2. Good folks also!

My buddy took a a doe's shoulders and hind quarters over there the other day and told him he wanted it all ground with no fat. He told him 26 bucks. From what he told me, the owner does all the processing himself.

Agree completely. I don't have the time or equipment to process my own meat. Just makes more since for me to pay someone.

I don't recall anyone saying he's crazy. For every reason you come up with in favor of using a processor, I bet I can come back with at least one to do it yourself. Aged meat may be fine, but not "that" much better. With experience, you will get better and faster.
Nothing wrong with using a processor. And there's nothing wrong with fellow hunters encouraging someone to try to do it himself. Some people don't have the time, but they have the money. That's understandable. If you want it ground up, yes, I would use a processor too.
"Super cheap"? What does a basic process job cost? $40-$50? If "aged meat" taste that much better to you, knock yourself out. And I don't agree with you on the "better job" part either. I guess it depends on what you want. And lay off the Bud Lite until the meat is in the freezer. But he's not crazy.

I've used them several times. Each time, I didn't get much meat back. Stopped using them heard great things about Allens.

Guys, unless you want hamburger, it's not hard to cut steaks and roast from a deer. I use freezer bags and do it myself. I just slice the tender loins into little steaks and fry or grill them. Sometimes I leave them whole and season them and put them in the oven. The muscles in the hind quarters can be separated and cut into roast of different sizes for the crock pot. I get what I can from the shoulder and neck for stew or stir fry. I love popping a young doe!
I keep it simple.
If I'm close to Heiberger on Highway 5 I'll drop one off and let James make me some hamburger.