Dropped deer off at butcher 2 weeks ago......not ready.....should I be worried?

one-eyed Jack

Manufacturer
Dealer
NES Member
Rating - 100%
4   0   0
Joined
Apr 12, 2006
Messages
11,775
Likes
16,678
Location
Eastern Mass and southern NH
Will a Window AC get the space cold enough? I would imagine the target is mid 30s.
Son Lance in NH, when he built his shop, made a corner of it into a well insulated room with a good size window A/C. Many a deer have been aged in it with good results. Jack.
 

Bladerunner

NES Member
Rating - 0%
0   0   0
Joined
Aug 8, 2010
Messages
2,007
Likes
6,412
Make sure they didn’t mix it up and give to someone else by mistake.

it is delicious by the way!
Went to the same place to pick up my cuts of beef, but surprisingly got a few extra boxes of tasty backstraps and other prime cut of deer.

They gave your meat to me and there is nones left.
 

Bt74

NES Member
Rating - 100%
18   0   0
Joined
Dec 12, 2010
Messages
3,810
Likes
2,613
Location
NH
Lemay and sons.
NEVER! I've had about 10 deer done by them in the past, and 2 Russian Boar. Was satisfied, until I dropped a 130# buck off about 5 years ago. Thwey claim they hang them for a week, but called me 3 days later. I specified (and had them highlite it on the cut sheet) 1" bone in steaks and chops. Got about 30# of boneless meat. 1/2" thick cuts, only 8 chops, and 2 mismatched tenderloins. Obviously a Frankenstein deer. Called them, and the girl says "oh, you must have shot it in the backstrap". NO WAY, it was a thru and thru lung shot, 0 meat damage. She says "you want to talk to the owner"? YES, and she puts the slob that cut it on the phone, he says " well, it had some blood on the body cavity, so I cut it boneless". I says, "It's a f***ing deer, of course its going to have some dried blood on the body cavity". Never again. Side note: if you look at the Hawkeye newspaper, they are running half page ads looking for game meat cutters....no experience required!tenders.jpg
 

whacko

NES Member
Rating - 0%
0   0   0
Joined
Jul 26, 2012
Messages
11,713
Likes
9,123
NEVER! I've had about 10 deer done by them in the past, and 2 Russian Boar. Was satisfied, until I dropped a 130# buck off about 5 years ago. Thwey claim they hang them for a week, but called me 3 days later. I specified (and had them highlite it on the cut sheet) 1" bone in steaks and chops. Got about 30# of boneless meat. 1/2" thick cuts, only 8 chops, and 2 mismatched tenderloins. Obviously a Frankenstein deer. Called them, and the girl says "oh, you must have shot it in the backstrap". NO WAY, it was a thru and thru lung shot, 0 meat damage. She says "you want to talk to the owner"? YES, and she puts the slob that cut it on the phone, he says " well, it had some blood on the body cavity, so I cut it boneless". I says, "It's a f***ing deer, of course its going to have some dried blood on the body cavity". Never again. Side note: if you look at the Hawkeye newspaper, they are running half page ads looking for game meat cutters....no experience required!View attachment 414141
Well its a little late for me at this point.
 

Bt74

NES Member
Rating - 100%
18   0   0
Joined
Dec 12, 2010
Messages
3,810
Likes
2,613
Location
NH
Well its a little late for me at this point.
Hey, you may get a great job, Kudos if you do. I took 3 deer this year, had the first 2 done by a guy in Nottingham, but by the time I got my 3rd, everyone was buried. We ended up cutting it ourselves, and honestly, it's a lot of work.
 

whacko

NES Member
Rating - 0%
0   0   0
Joined
Jul 26, 2012
Messages
11,713
Likes
9,123
Hey, you may get a great job, Kudos if you do. I took 3 deer this year, had the first 2 done by a guy in Nottingham, but by the time I got my 3rd, everyone was buried. We ended up cutting it ourselves, and honestly, it's a lot of work.
Lemays did two deer for me 3 years ago and everything was fine. Had it all back in 10 days. The sausage they make has always been good.

I am going to call them tomorrow again though. 16 days is excessive I think. I want my damn venison at this point.
 

Bt74

NES Member
Rating - 100%
18   0   0
Joined
Dec 12, 2010
Messages
3,810
Likes
2,613
Location
NH
Lemays did two deer for me 3 years ago and everything was fine. Had it all back in 10 days. The sausage they make has always been good.

I am going to call them tomorrow again though. 16 days is excessive I think. I want my damn venison at this point.
At least they have the facilities to keep it at proper temperature, I hung a 193# buck years ago, for two weeks, and it was the best meat ever. My dad was a cook on a gasoline tanker in WW11, and he would tell me about the months old ,green sides of beef hanging in the meat locker. They would wipe the green mold off with vinegar on cheesecloth, and he claimed it was the best aged beef he had ever eaten.
 

whacko

NES Member
Rating - 0%
0   0   0
Joined
Jul 26, 2012
Messages
11,713
Likes
9,123
Let us know how it goes. Hoping you’re pleased with the result.
Everything came out perfect. Exactly what I'd expect from a 140 pound deer.

21 big steaks

6 each one pound packs of stew meat

2 matching sized tenderloins

8 packs of backstrap medallions (4 to a pack)

21 packs of sweet sausage (3 large sausages per pack) and by large links i mean big damn sausages like you get at a good sausage stand.

2 each one pound packs of bulk sweet sausage.

Just sauted up a pack of the bulk sweet sausage to try it. Its perfect.

Left a steak and a tenderloin in the fridge for tomorrow.
 
Last edited:

whacko

NES Member
Rating - 0%
0   0   0
Joined
Jul 26, 2012
Messages
11,713
Likes
9,123
Let us know how it goes. Hoping you’re pleased with the result.
Pan seared a steak and a tenderloin with a side if rice pilaf and green beans tonight. They did do me a favor with a long hang. The tenderloin was amazing and even the regular old steak was tender and flavourful. This deer is near the top of the list of deer I've had on my table.
 

djbradles

NES Member
Rating - 100%
1   0   0
Joined
Sep 16, 2014
Messages
5,339
Likes
9,856
Pan seared a steak and a tenderloin with a side if rice pilaf and green beans tonight. They did do me a favor with a long hang. The tenderloin was amazing and even the regular old steak was tender and flavourful. This deer is near the top of the list of deer I've had on my table.
At work now and waiting after the OR to finish so I can heat up my haunch and shoulder red wine stew.
 

45collector

NES Member
Rating - 100%
125   0   0
Joined
Jan 9, 2008
Messages
12,889
Likes
6,823
Location
Massachusetts
Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?
 

whacko

NES Member
Rating - 0%
0   0   0
Joined
Jul 26, 2012
Messages
11,713
Likes
9,123
Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?
All I can say is the venison I got back after a 2 week hang is fantastic. It was worth the wait. I was worried at first but these guys did me a favor.
 

Dan-o

NES Member
Rating - 100%
86   0   0
Joined
Jun 28, 2010
Messages
1,094
Likes
455
Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?
Should be good, young deer, probably be outstanding even butchered right away.
Let us know.
 

45collector

NES Member
Rating - 100%
125   0   0
Joined
Jan 9, 2008
Messages
12,889
Likes
6,823
Location
Massachusetts
Should be good, young deer, probably be outstanding even butchered right away.
Let us know.

I let my group keep all the meat from the ones that hung less than a day so I’ll have no input other than what I learned about fresh meat curing/aging long before I ever even hunted or had an LTC for that matter.
 

Bt74

NES Member
Rating - 100%
18   0   0
Joined
Dec 12, 2010
Messages
3,810
Likes
2,613
Location
NH
I've always let them hang for at least couple of days (the small ones). It's my understanding that the biggest issue is cutting them before the rigor mortis has relaxed.
 

Dennis in MA

NES Member
Rating - 100%
25   0   0
Joined
Feb 12, 2007
Messages
24,153
Likes
15,764
Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?

No matter what the game animal - let it hang. Hell, for most any animal let it hang.
 
Top Bottom