1stTimer
Registered: 08/11/08
Posts: 39
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| | 08/11/08 at 08:14 PM | | #1 |
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As you can tell from my name, I'm brand new to this deer hunting bit. This coming season will be my first hunt for deer and I have every intention of bagging myself something. In hopes of something worthy, does anyone know of a good taxadermist around? Also, the meat is of high importance as well. I'm curious how long after the kill do you have to get the meat processed? How do you guys handle your kills? Also, where is a good place to take your deer to get processed? What are the average cost of each service? |
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bowhunterkevin
Registered: 07/30/08
Posts: 5
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| | 08/21/08 at 04:11 PM | | #2 |
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we go to eggers hear in town |
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Gutpile
Registered: 10/21/08
Posts: 169
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| | 10/21/08 at 07:19 PM | | #3 |
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Butchering will run around $150.00. But it really depends on what you have done. I'd recomend egger's on the south hill. The price varies whether you get sausage, jerkey, and other specialty meats. regular cuts of just steaks, burger and roasts will cost less. I cannot recommend Sonnenbergs. At one time they were fantastic but starting losing my meat and screwing up the orders. Really a shame there jerky is great. Dunham & son's is good too but slow.
Txidermy usually runs $450 and up for a deer shoulder mount. I use Fuson's 276-1040. Not sure what his deer mounts run but he's done a bobcat for me and is currently doing a bear for me. His prices are in line with the competition. He has got to be one of the friendliest people I've ever met and I highly recommend him. I'd suggest you visit all of them 1st and just look at there work. Don't be in a hurry mounts take up to a year.
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kalendrinn
Registered: 07/30/08
Posts: 56
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| | 11/04/08 at 01:06 AM | | #4 |
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My father and I do our own butchering. It kind of depends on how you want it done. Most butchers don't know much better and just butcher the deer like beef. Depending on the deer and the season, the fat can be extremely strong and cause the venison to be really gamey. My father and I usually get rid of all the fat we can so we just have the meat...separating all of the muscles and such and creating steaks, cubes, ground venison, etc.
As far as taxidermists, we decided to try All Game Taxidermy in Mead this year. The guy that runs it is a nice guy. I have to call and see if he's done as he said they'd be ready around the 1st of Nov. I will let you know what comes of it and the quality. The hides were in good condition to begin with as we had skinned them the day before and they'd been in near freezing temps after that keeping them in good shape. 
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NCNewbie
Registered: 02/12/09
Posts: 15
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| | 11/30/09 at 10:20 AM | | #5 |
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I just had Egger's on South Hill do some ground venison for me @ .79 per lb which is very reasonable. Other Egger's locations had higher prices. I also found out that butchering with your normal steaks, roasts & ground venison only runs $90 for the deer. That doesn't include specialties like sausage, jerky, etc but for me it would be well worth it to have someone that knows what they're doing cut my steaks.
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Emmrod
