Lafayette Deer Processor???
 

I'm out of time and way to busy to cut up the deer in the cooler, and if I don't get it done soon, it will spoil.............I tried the fella on the Breaux Bridge highway awhile back. Sausage was good, but prices were high high high!!! Plus, he doesnt take thgem on the bone.............Suggestions pls??? Before I loose the whole thing!!!!

cut it against the grain and bring it to me.

Best stop and mikes country store

Thanks Ryan......



Out of curiousity. How long do yall keep yours iced in water before processing??

no more than 4 days

NO WATER.... straight up ice, drain water and keep adding ice for me. Mix some salt in with the ice to help pull blood out.

thanks for the tip, never heard of using salt

i put 2 tablespoons of vinegar in water about 1 hr before i drain it. It helps draw the blood out easier.

This is what i've been told to do by my 80 year old grandfather. Im sure he has killed more deer than all of us put together on this website. He know's his stuff.

No problem....I usually bring it to the processor a day or two after I kill one. They usually bleed them out for up to a week or so before they process the meat.

Have you tried Babineaux' s Slaughter House? I have had my deer done there for the last 7 years and have not found better. Vacuum packed if you want( which i recommend), great sausage and burger patties. Will pack it like you want.
Go to Breaux Bridge exit from lafayette. Take a left and go about 3 miles. Signs on the left, road on the right.

What Jordan said about keeping the deer. I ice and drain mine at least 3 days before processing.

Kurt/Kirt Martin Slaughter House will do it.

Lagneaux's on ridge road. Their meat market is legit. Don't get sausage made with pork get it made with rib eye. [SIZE=4][/SIZE]

Tim,
Bring it to me i will process it for you.
I will make sausage, cut steaks , roast and chops.
May take me a while to process it .
Process as in eat it and (process) it

Who do you bring it to?

I got two that I use.....one a lil country store on 167 just past southside honda. The other one is langeauxs off fieldspan rd by judice middle school.

Romero's on Hwy 93 in Scott just past Best Stop.

We could go on all day,lafayette area prolly has over 100 that processes deer.

x 1,000,000,000,00,000,000,000,000,00

NEVER keep your meat in water. Keep drain plug open and make sure you put ice UNDER the meat, too, and not just on top.

Try putting your ribeye rack in water for a week and then eating it -- it won't be worth a damn!

I brought a bunch of axis to that guy on Breaux Bridge highway still on the bone and he took it no problem. Wasn't too expensive either. Were u talking about Southern Deer Processors?

we normally layer the meat.

Cut hams and shoulders and all other meat and place stacked on top of each other by layers of ice.

It goes like this in the cooler...

TOP OF COOLER
Ice
Backstrap
Ice
Neck meat and other Misc Meat (tenderloins,etc)
Ice
Back hams
Ice
Shoulders
Ice
Bottom of ice chest with drain plug opened.

Tim, its not hard to do, give me a call and i will walk you through it.