Deer processing in the North Metro

[WallyGator12000]

I am in the shoreview area, wondering if anyone had a recommendation for a good processer, resonable prices are a plus. Thanks!

[KidWalleye]

I decided to do my own this year, and I'll never pay someone again. After the first one it is really easy. After I was done I brought my trimmings to Von Hansons and had sticks and summer sausage. Give it a try. I f not my uncle goes to osseo meat and says they are one of the best.

[whitetips]

I'm in the Woodbury area, is it a Buck or Doe, whatever it is, learn to do your own, get the skin off as soon as possible or hang it head up so the legs are off the floor, , have the sheeting handy for when the skin is off and your ready to drop it off the rope to cut it up, Let it hang for 5-8 days at temps below 45 degrees, it makes cutting the meat easier, can show you how to do one, no problem, slip me a 20 and have some wrapping paper and plastic shopping bags for the trim meat, remember there is mostly bone and fat, and deer fat doesn't taste to good, so a good skinning job saves lots of work later, I would only take your trimmings in for a mix of Beef Tallow or sausages of your choice, its up to you, the harder there hit the less you get. I've done antelope, elk and deer. send me an address or phone number to [email protected] or anyone else that is interested how to do your own.

[buzzsaw]

Dehmers meats in St. Michael is good.

[Tripleplay]

Anoka Meats makes excellent sausage. Unfortunately it is almost like they don't want to butcher as they charge $100 and an extra $20 if the skin is on. I used to do this myself with a big party and won't pay that much, so I went with Meats on Main at $75 (with a coupon from Capra's) a deer. Only had steaks and trim cut so from there the trim is off to a couple of place. One with my brother-in-law to Perham for ring country sausage (he buys the whole pig and we split the sausage 50/50). Rest to Anoka for brats, sticks and burger.

Without the coupon Meats on Main (Blaine)is $85 which is about as reasonable as I've found in the metro area.

[wolfman-k]

A lot of places mix your venison with all the other deer meat they get in, so ask if you want your own venison back. I did at Anoka Meats, and they charge an extra 50 cents a pound for processing, but to me it's worth it. I used to cut meat for a living, so I spend alot of time trimming and cutting my own steaks and sausage trim, and I want the same meat back that I brought in. It also takes a little longer to get it back, but again, I'll wait for my own. I just don't trust that everyone who shoots a deer does a good job of butchering from the field to the processesor. A good tip I learned on this site a while back, use a hand-held propane torch to burn all the hairs off the carcass once you get the hide off, it works great.Just be sure you don't hold it in one spot too long or you've got cooked meat! Just a quick pass does the job.

[nitroant]

I am sure you already have your deer somewhere, but for next year, consider Mark's Meats in Circle Pines. Its right next door to the Fire Department.

[Neiko]

FYI. It is now called Circle Pines Sausage Haus but they still us Marks recipe's. Just picked mine up today and everything taste great so far.