6066 Vance Road, Bowman, SC 29018
803-829-4242
DEER PROCESSING
BUSINESS HOURS-
Monday thru Saturday 8:00 am to
4:00 pm then we reopen 30 minutes prior to dark
till 2 hours after dark .
Sunday 9:00 am to noon. Then 30
minutes prior to dark till 2 hours after dark.
Please call if you've
just located your deer & might not make it here by the 2 hour mark.
CONTESTS-
- Big Buck Contest- Highest
Gross scoring buck processed by us gets mounted for free each season.
John to determine the winner.
- Big Doe Contest- Heaviest doe
processed for the season gets $100 cash.
PROCESSING
MEAT YIELD ... You
should expect 30 % meat of the live weight of the deer. Of this amount
approx. 1/3 will be available for choice cuts. Choice cuts can only come
from the loins & hams. This is the meat used for cubed steak, roasts,
stew meat, whole loins
butterfly loins. Expect
these amounts to decrease based on the shot area of the deer. If a deer
is shot in the shoulder we probably won't be able to use that shoulder &
maybe not the other if the bullet goes all the way through.
Many factors come into play
when considering how to process your deer. A larger deer will give you
more bang for your dollar.
We recommend big bucks to be used for
ordering your specialty products as a 200 lb. buck in rutt will tend
to yield tougher choice cuts.
Use smaller bucks & does for
choice cuts as they will be more tender.
FREEZER EFFECTS ... For fresh sausage please
remember that the longer it stays in your freezer the more seasoning
flavor you will lose with the exception of salt. A fresh sausage held in
a freezer for a year will tend to be more salty. Cooked products tend to
hold the flavor longer. We have purposely done this as far as 3 years
out & was surprised at the flavor still apparent in cooked products.
FACILITIES- Our state of the art
facility is equipped with top of the line equipment to do the best possible
processing in the industry, review our facilities page for a tour. All
of our products are vacuum packed which helps to insure longevity
in your freezer.
