I went and picked up my deer from the chopping block in West blocton yesterday. It only took 3 weeks to get it back. This is the 2nd deer I’ve taken to them as it is convient and my old processor closed down. I wasn’t happy with the amount of meat I got back the first time I went there but it was good so I gave the a second try. So when I dropped this deer off a few weeks ago I told the lady I wanted backstraps butterflied, 2 sticks summer sausage , and the rest in jerky meat and she said ok no problem. So when I get home with the meat yesterday and open the box my back straps and sausage was correct, but I only got 4 packs of jerky meat (not cooked, just cut up) and I had about 10 pounds of burger that I didn’t order. So I was a little irritated at this point because I just paid $115 for 4 packs ok jerky, 2 summer sausage and the blackstrap (I don’t like there burger). This was 150# deer shot in the neck. So I call back up there and she tells me there’s nothing they can do they had meat they couldn’t make into jerky )understandable) so they made me burger. She didn’t mention that when I dropped it off or bother to call me and ask if I wanted something other than burger. Needless to say they lost a customer.

They could have called and gave you a heads up. I dont blame you i wouldnt go back either.

Sounds right to me once you add it all up. I don't think you have anything to complain about.

It would be hard to make all of it into sliced jerky, but 10# is a lot.

It doesn't sound like you got but 20-30# of meat back. That ain't right.

Did you ask for a price upfront and watch them write down your request when you dropped it off?

Can they jerky all the meat. Thought you always got some burger back because of the trimmings.

All processors suck. I just got to where I get the best end product. Even if it's not the right order, or not my deer, or not enough meat, or 2 weeks late.... if you don't like your preocesseor do it your self. Most people don't processor their own cause it's easier to take it to a processor. Easy doesn't equal quality. Only way to control the quality is to do it your self

The jerky typically only comes from the hind quarter and back strap. By the time you trim of all the fat and sinew to get it down to lean meat, you only end up with so much. It's hard to really tell without looking at what you got back, but you will always have some grind meat. The only free option for the grind meat is burger.

If the jerky packs are 2 lbs each, I wouldn't be surprised if your hind quarters ended up half grind half sliced jerky. Depends on who is doing the trimming.

When you add up what you got back and the summer sausage price per lb plus the base fee, is the $115 correct. Slicing jerky shouldn't cost extra if not cooked. Based on what you say it seems high.

Having said all of that, I have only processed 12 or so, but I was taught by a friend that is a processor. Whatever that's worth.

I'd been happy with that. I like sliced jerky but I bought a jerky shooter and I like jerky from hamburger as good or maybe a little better. What you got sounds about right to me.

Sizes and weights will vary. Rough scale:

Meat Yields (In Pounds)
Animal Weight* Meat Waste %Meat
Lamb** 50 40 10 80%
Hog 240 189 51 79%
BlkAngus 600 438 162 73%
Holstein 900 513 387 57%
Mature Buck 180 72 108 40%
*Carcass weight. Head, hide and intestines removed

**University of Wisconsin research

http://www.butcher-packer.com/index.php?main_page=document_general_info&products_id=331


Another chart with more weights, from 55 pounds (live) and up:

http://www.alfredny.biz/sportsmen/Whitetail-yield-chart.htm

While you may be a little off, doesn't sound totally in left field. My experience with any processer is that once you start ordering summer sausage, jerky etc, you start to drift off from getting completely meeting what you expect. I would take the fact they gave you back some ground as a positive, at least they didn't through trim that they couldn't do anything else with away. I think they take some amount of meat from your deer and throw in in a larger batch with lots of other deer for their summer sausage. I've been told by processors they only cook the summer sausage every so often, so that's probably part of why it took so long. 3 weeks is a long time though.

ALL - just not true! Sure some are good, some really terrible, and a few do a great job. If you do some "homework" before you have a deer on the ground, ask some questions of friends, and some questions at the processor you can find some fine folks that will do a good job and a fair price.

That is certainly in the ball park. You didn't order burger, but what did you want them to do with the trimming meat, throw it out? You are going to end up with some grinding meat no matter what you order.

When I get summer sausage I always get an entire batch, because I want my meat, and not mixed with anything else. It takes a pretty good sized deer to do a whole batch of summer sausage.

Other than getting a product you didn’t ask for you’re in the ballpark.

I just had a 190 pound buck ground into all burger. They added 10 percent beef fat. It yielded 50-55 pounds of meat.

300, someone got some fresh backstrap! Wish it was me!

300 if you didn't shoot your deer all to hell...all they ground was the hams...I do all my own processing. Working on a neck shot buck now that guts in was 175#. just weighed the boned hams...together they weighed 36#

It do make you wonder don't it!

115 dollars would get you around 10-12 T-bones.