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Deer Processing

K7 Farm is now offering standard deer processing.  A basic, boneless cut is $60.  

Your tag must accompany your deer. Field dressing in an additional $25 charge.  If you want the head and cape, please pick that up within 24 hrs as they take up a lot of space to store.  I don’t have room to hang and age deer, so bring your deer to me after you have hung it for the desired length of time.  Bring your deer with the hide on, skinning is included in the processing fee.

I can process deer killed in car accidents year round, just remember to bring your kill tag.  

I will have a form for you to fill out detailing how you want your deer processed, with it is a sheet explaining where each cut comes from and the best way to cook it to help you decide if you would like the cut left whole, sliced into steaks, ground up or cubed into stew meat.  Typical turnaround is 24 hrs unless you bring me your deer fresh, I wait until rigor has passed before I begin cutting.

If you are unsure of how to handle or cook your venison, I would be more than happy to answer your questions so you can enjoy your kill to the fullest.  There is more to venison than  just steaks, stew and roasts!  As well some cuts of meat are better suited for slow cooking and can taste very tough if cooked over high heat quickly.  If you have ever experienced a steak that was as tough as shoe leather, you likely used a cut of meat that would have done better slow cooked.  Or it wasn’t cooked using the right handling to ensure tenderness. I am happy to answer any questions you may have.

Cuts are placed into ziplock freezer bags and labelled with the type of cut contained within.

Tips for in the field:

A well placed shot will mean a quick kill, which will lend to good flavor.  A deer that has run a while after being shot can be a little more gamey.   All is not lost in this case however, continue with good care in the field and I can suggest additional ways you can off set a gamey taste once you are home.  The kind of food the deer ate can also influence how the meat tastes.  Deer that live in swamps tend to be more gamey than cornfed deer from the countryside.  Older bucks may taste more gamey than a younger doe, too.  One of the benefits of shooting your own deer is that you know how it was killed, how old it was, if it was a buck or a doe, and the area it lived in. You can take extra measures to improve flavor if necessary.

To ensure great taste right from the start, be sure to gut your deer as soon as possible and get it chilling.  Right where it lays in the field is usually a fine place to gut, then bring it back to deer camp (a little lighter, yay!) to hang.  As you prepare to gut your deer, try to avoid getting hair on the meat.  A little hair is inevitable (pick it off as you go), but if you pay attention and make straight cuts instead of jagged lines, you can reduce the amount of hair that gets in the cavity.

If you have access to a hose, hose the cavity out to remove blood and get the inner cavity cooling down.  If you have access to ice, you can also pack bags of ice inside the cavity if it will be a while before you can get to a processor (frozen water bottles would be ok also – don’t open the ice into the deer as the wetness will encourage bacteria growth.  I don’t suggest skinning before taking to a processor as the hide provides protection to the meat.  Hang the deer as soon as you can, from a tree while at deer camp is fine.

If you want to mount the head, don’t slit the neck to bleed the deer out. If you plan to mount the head you will want to cape the hide.  There is a specific way to do this to make it easier to mount for your taxidermist.  If you are bringing your deer to me, I can do this.

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