Outdoors
The BDN outdoors section brings readers into the woods, waters and wild places of Maine. It features stories on hunting, fishing, wildlife, conservation and recreation, told by people who live these experiences. This section emphasizes hands-on knowledge, field reports, issues, trends and the traditions that define life outside in Maine. Read more Outdoors stories here.
Have you filled a deer tag yet? Here we are, headed toward the end of archery season, and I have yet to let an arrow fly. The closest I’ve come to a deer is when my wife pushed one a few yards behind me the other night as we headed for our usual rendezvous point after a late-afternoon and evening sit.
I heard the sound of running hooves first and, as I turned, all I saw was a dark silhouette against an evening sky, running under a full burst of steam. Up to that point, I was beginning to have some doubt about hunting one of my favorite “hotspots,” blaming everything from the weather to this year’s abundant acorn crop for my abhorrently bad archery season.
But that one ghostlike blur was enough to put things back in proper perspective. It’s just the way some years go and a reminder of how important it is to keep the faith. Deer season has a long way to go yet.
Truth be known, my wife and I eventually figure things out or just get lucky and fill our tags. At that point, it’s off to our local deer processor.
We long ago gave up the notion of processing our own deer. We didn’t have the space, tools or expertise, and still don’t. Although the processing fee took a bite out of the monthly budget then and still does, dropping our deer off at a local processor has proven to be the best way to go after weighing the options.
The bottom line is that no matter which way you go, do-it-yourself or professional processing, both options cost money. But there are upsides and downsides to consider with both.
DIY processing calls for an upfront financial investment. Investing in a grinder for burger, a slicer, skinning and other butchering equipment, a bone saw, a vacuum sealer and bags or freezer wrap, among other necessities, can run up a considerable tab. Plus, you need a place to get the job done.
It’s also a good idea to have some knowledge of skinning, quartering and deboning, as well as making the proper cuts.
True, the initial cost will more than pay for itself over time and will save money if you process multiple deer annually. But there’s also the time involved, and convenience is difficult to put a price tag on for many people.
Perhaps the biggest upside of DIY processing is that you know what you’re getting. Processing can be done immediately, and if you want special cuts or 10% or 20% beef fat added to your burger, the choice is yours at no extra cost.
With professional processing, you’re paying for expertise and convenience, which remain the most important factors for us.
Over the years, we’ve grown appreciative and increasingly spoiled by simply dropping off our deer, telling the processor what cuts we want and providing any other particulars, then picking it up a few days later, ready for the freezer.
The downside of commercial processing is the cost, which comes every year we tag out. The fee still bites into the budget, but we’ve come to accept it as part of the cost of hunting and doing something we love.
It’s also worth it to us because we know where our food comes from. And considering the cost of good beef these days at the supermarket, we may even be saving money.
We’re lucky, too. We have a processor in the next town over that we’ve used for years. It’s run by experienced professional meat cutters, some retired and others still working
They’re reasonably priced, deliver prompt service even during the busy rifle season and do a great job.
But professional processing price structures and fees vary, so it pays to do your research beforehand. Basic cuts, which generally include skinning, wrapping and cuts such as chops, burger, stew meat and roasts packaged in your desired weights, can cost $1.25 to $1.40 per pound of hanging weight.
Any custom cuts or products, such as cutlets, minute or shaved steak, sausage, jerky and snack sticks, or adding beef or beef fat to burger, can jack up the cost considerably.
Hunters can find a list of deer processing facilities on the Maine Department of Inland Fisheries and Wildlife’s website under Hunting and Trapping, in the Deer Hunting Information section.