How much does it cost to get deer meat processed?

How much does it cost to get deer meat processed?

Basic deer processing typically costs $75 to $120, but it varies with each processor. If you order jerky and sausage, the cost will increase, generally at per-pound rates. Don’t be afraid to ask your processor for an estimate before making your final decision.

How much does it cost to process a deer near me?

The cost to process a deer is between $75 and $200 depending on the process you are looking for, where you are located, and what types of cuts of meat you are looking for.

Can you make money processing deer?

In rural communities throughout America, deer processing provides a lucrative, seasonal income for entrepreneurs with the right skills and equipment. The majority of deer processing businesses are operated in garages or sheds that have been converted to a dedicated (sometimes temporary) venison processing facility.

How much meat can you get off a deer?

The average deer weighed 107.56 pounds field dressed and yielded 52.19 pounds of venison, or a 48.52% meat yield. Below are the average yields for one deer according to Antlered (bucks), Antlerless (does and button bucks), and Combined (bucks, does, and button bucks). Several factors determine venison yield.

How much does a deer processor owner make?

Meat Processor average salary by State

State Avg. Salary Hourly Rate
California $26,783 $12.88
Colorado $22,220 $10.68
Connecticut $28,746 $13.82
Delaware $27,359 $13.15

How do you start a meat processing plant?

Here’s a simple outline for a complex process:

  1. Background Research. Learn about the industry.
  2. Business Planning and Feasibility. Every business needs a plan.
  3. Plant Design.
  4. Financing.
  5. Inspection and Permitting.
  6. Processing Regulations: SOPs, SSOPs, and HACCP.
  7. Microbiology for Meat Processors.
  8. Labor.

How long can I hang a deer before butchering?

You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. A general rule of thumb is, the older the deer, the longer the hang time.

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