Processor question

[flockbuster]

Even if I take a deer to a processor, I usually pull out the back straps and tenderloins myself.

Yep. Everytime

[SCSwitchback]

Tater if you got that much cubed back I’m willing to bet that they cubed the lions.

[Tater]

That was a thought of mine as well, albeit not a thought of mine when I was telling them what I wanted…… so, if you’re going to go that route, how do explain away three packages for two tenderloins?

[CurLee]

Tenderloins will fit in one of those packages. Suspect the other two are backstrap but not a whole lot. High shoulder shot? Even then....

Gotta laugh at the guy upset with 22lb out of a 120lb deer....

[Tater]

118 lb heart shot doe with a .223. I have zero problem with the yield, I was actually impressed.

My issue is with the disappearing backstrap. The back straps from that deer would take a bare minimum of 6 packages the length of the above and they would have been twice as thick.

[SCswampCAT]

So who is the processor?

[Rubberhead*]

Unless you're gaming you can probably get by with an Intel i5-11th gen processor.

[Tater]

Who let him in here?

[WoodieSC]

You didn't go to Boiters, did you? You never know what you're getting back from them... or who's deer. At least that's my opinion based on past experience. They also include deer hair in the burgers for spice.

[Tater]

So who is the processor?

Candler’s.

[Tater]

You didn't go to Boiters, did you? You never know what you're getting back from them... or who's deer. At least that's my opinion based on past experience. They also include deer hair in the burgers for spice.

Heeellllllll no

[WoodieSC]

Candler’s.

Wow, I'm really surprised at that. It's been a few years since I've taken a deer up there, but I don't ever recall having any questions about what meat, or the quantities that I got returned to me.

Is it possible that rather than being "intentionally shorted", you were a lucky one who got a newbie who didn't really know how to trim out the full tenderloin vs just cutting out the thick part of the meat? I'm sure they're having turnover. They guys who worked up there as late as three years ago did any outstanding job.

Heeellllllll no

... I knew you were smarter than that, unless you were running an experiment of some sort. How do they even keep their health permit???

[Tater]

They have one???

[WoodieSC]

They have one???

- That was the first thing I looked for on the wall when one of their guys took me on a tour of the 'kitchen' about 15+ years ago. They had a current one then, but it might just be a photoshopped copy with new dates on it.

[UPSTATEWATERFOWLER]

Candler’s.

He’s a good dude and a friend of mine. I’d just ask him. Think he’ll give you a straight answer.

[Tater]

If he reads this and tells his guys to pay attention it will be enough. Like I said, my only issue is with the fact I didn’t get my back straps whole like I asked for, but that’s on me for leaving them on the deer in the first place.

Well, truth be told, I wasn’t a big fan of the pricing either, but I knew that was coming so that’s a push.

I’ve had their sausage and I like it and the yield was good so that was a win.

1-1-1

[scandler]

You can call me if you would like but i will try to explain.
You should have ( normally) 3 packs of tenderloin/back-straps per deer. Much larger deer we will get sometimes 5 packs of tenderloin ( each cut in half then the inner loins) . The back-straps are a large strip of meat that is sectioned by a tendon/ silver skin that we cut of and stop there. Hope this explains your question/ concern. Call me if you have any further questions, thanks

[TheVisorGuy]

I took a 120 lb lung shot buck to a popular processor in Chester and they returned to me a whopping 22 lbs of meat.

Never again.

I think I know the one you're talking about and it has became a real problem this year.

[Tater]

You can call me if you would like but i will try to explain.
You should have ( normally) 3 packs of tenderloin/back-straps per deer. Much larger deer we will get sometimes 5 packs of tenderloin ( each cut in half then the inner loins) . The back-straps are a large strip of meat that is sectioned by a tendon/ silver skin that we cut of and stop there. Hope this explains your question/ concern. Call me if you have any further questions, thanks

I’m quite aware of the structure of the backstrap…..

[Glenn]

I’m quite aware of the structure of the backstrap…..

Settle down, Nub.