| | Deer We Only Sell Products That We Use - So YOU Only Buy The BEST Products!Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!EVERY Price you see is your FINAL, TOTAL Price!! AND AS ALWAYS - FREE SHIPPING IN THE U.S.!
[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping. NOT a sub-standard 4 to 6 week shipping period
that some websites offer with their free shipping!]
 With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $6.25 Value! |  Deer Skin Gloves! With Thinsulate™ Insulation.
ONLY $21.95 a pair!! As Always -
Shipped FREE!
Available in Extra Large, Large, Medium and Small.
In Buckskin or Black Suede.
Makes a GREAT Christmas Gift for the Deer Hunter
or Anyone!
We now have
Meat Cutter Kits
available at Large Discounts! NOW Available!
Our Deer Field Dressing Kit containing our 12 Inch Meat Handsaw, 5 Inch Boning Knife, Latex Gloves, Reusable Plastic Apron, Knife Sharpener, Belly Spreader & Instructions on How To Field Dress A Deer 5 Inch Boning Knife AND 8 Inch Breaking Knife for ONLY $49.94 - SAVE $7.00! 5 Inch Boning Knife AND our Norton Combination Knife Sharpening Stone for ONLY $36.49! SAVE OVER $7.00! 5 Inch Boning Knife AND Knife Steel for ONLY $38.68 - SAVE $6.25! 5 Inch Boning Knife AND Butcher Apron for ONLY $29.94 - SAVE $5.00! 5 Inch Boning Knife AND Cut Resistant Glove for ONLY $38.68 - SAVE $6.25! 5 Inch Boning Knife, Knife Steel and Butcher Apron
for ONLY $43.90 - SAVE $12.90!
5 Inch Boning Knife, Knife Steel, Butcher Apron and
Cut Resistant Glove for ONLY $54.96 - SAVE $22.85
Our Knife
Related Products Cut Resistant Gloves Sharpening Stone Knife Steel 25 Inch Meat Handsaw 12 Inch
Meat Handsaw
This is the PERFECT size to carry with you on your next Deer Hunting Trip! Magnetic Knife Rack | Do you have a bunch of deer setting in your freezer? Is it going to waste?
Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit!
It includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions
for 25 lbs., 50 lbs. or 100 lbs. of meat. Click here to find out more! Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit!
It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete Instructions for 25 lbs., 50 lbs. or 100 lbs. of meat. Click here to find out more! Already have your Deer Sausage Seasoning, but no Fibrous Casings? We also sell our Fibrous Casings by themselves in either Clear or Mahogany Preprinted Deer Sausage Fibrous Casings! Already have your Deer Snack Stick Seasoning, but no Collagen Casings?
We also sell our Collagen Casings by themselves!
Deer Processing DVD
This DVD was filmed November 15, 2005 and was updated to include easier instructions for the novice meat cutter!
We RECOMMEND Our Deer Processing DVD as the
BEST Gift Available for Deer Hunters!! Our NEW How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD
Also Makes an Excellent Gift! | | | - Deer Racks For Sale - Great For Rattling!
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Venison Cooking Tip #1
Let it sit: After taking a roast out of the oven, wait 20 minutes before carving it. This allows meat to reabsorb juices. | Our Deer Processing DVD™ Video Clips of all of our DVD's!! Click Here To View.
These are clips from the actual DVD's. This will give you a brief look at the information provided in our DVD's.
The actual DVD's will be in higher resolution than the video clips.  This DVD is 1 HOUR & 40 minutes LONG and includes Chapter Menus for EASY Navigation!
This DVD+ Format and will play on ANY DVD Player! Recorded on Nov. 15, 2005.
This is an instructional video detailing the processing of a white tail deer. We show the breakdown of the entire animal and wrapping/storage techniques. Follow along as we demonstrate how to prepare boneless hind quarter (ham) steaks, butterfly chops, tenderloins, roast and ground deer. We charge $50.00 to process a white tail deer in the above manner. With the use of this video, hunters can spend a fraction of this cost processing their own deer.
This will be an excellent value year after year!
Order Your Ask The Meatman Deer Processing DVD™ for ONLY $29.97 TODAY by clicking on the "Add To Cart" button below. Shipped FREE! We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!
Have questions about ordering from Ask The Meatman? Read our Ordering Guide by clicking here!
| Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™!! View Video Clip from Our How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD This DVD is 1 HOUR & 26 minutes LONG!
This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006. This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks. Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $2.33/lb to make Deer Sausage, $6.25/lb to make Deer Snack Sticks, and $13.88/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!
This will be an excellent value year after year! | Our Own "Beef Processing" DVD View Video Clip from Our Beef Processing DVD | Our Own "Pork Processing" DVD
View Video Clip from Our Pork Processing DVD |
| Venison Cooking Tip #2
Reduce heat: Venison has less fat than beef roasts, so lower the cooking temperature to 275-300 degrees when roasting in the oven. Beef is usually cooked at 325-350 degrees. | We have a FREE PDF article on "Processing Your Venison at Home".
To view it, just click here.
If you would rather download the FREE PDF "Processing Your Venison at Home" article and save it to your computer, just right click here., and choose "Save Target As"  You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.
| We also have a FREE PDF article on CWD (Chronic Wasting Disease)
available on our CWD web page.
Click here to view our web page and have access to our CWD PDF File. |  If you are planning on cutting your own deer, you will need a good boning knife. Why not order one of our Forschner-Victorinox 5 Inch Boning Knives! This is the same knife we have used for decades at Jackson Frozen Food Locker.
Using Forschner-Victorinox knives, we have processed
over 10,350 deer the last 30 years!
We Also Used This 5 Inch Boning Knife to
Skin EVERYONE Of These 10,350 Deer.
With proper use, it makes a GREAT DEER SKINNING KNIFE!
Place Your Order for Our Professional Forschner-Victorinox 5 Inch Butcher Knife Today
by clicking on the "Add To Cart" Button below!
Was $24.50 - NOW ONLY $21.95 We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! | | Interested in the Nutritional Value of Deer?
Is Venison high in cholesterol or carbohydrates?
Click here to find out! Not sure how to cook this years deer meat?
Then check our pages with tips on how long to cook deer chops, steaks and roast! Click here to learn how!
Click here for more Venison Cooking Tips! Click Here to see a List of all the links on this page | Venison - Tough Meat?The first place to handle problems with tough meat and an off-flavor is in the field. The best deer for the table is a young doe rather than a big buck, because tenderness decreases as age increases. Taking a good shot in the field is important. The gaminess of deer meat is directly related to how much the animal runs after being hit. Panicked deer flood their bodies with adrenaline when they’re in danger. Their heart races and blood pours into their muscles. The extra blood helps rev up the muscles for flight but produces lactic and pyruvic acids in return. These acids, extra blood and adrenaline are the major reasons why venison may taste wild or gamy. Field dressing your deer as soon as possible will remove most of the blood from the carcass.
| Venison Cooking Tip #3
Grill it: Avoid direct flame and don’t sear venison with high heat. Baste with marinade during cooking. Don’t use a fork to turn venison, because it will puncture the meat and allow juices to escape. | Why Should You Bring Your Deer to Jackson Frozen Food Locker for Processing? | Need your deer processed? Visit our Deer Processing page for prices, services, and information. | Planning on making Deer Sausage or Deer Snack Sticks?
We have the commercial seasonings available for sale now by Credit Card!
Just click on Deer Sausage or Deer Snack Sticks to read more about them. We also have Spicecraft (formerly known as Witts)
Venison Marinade now available also.
And for those who are getting ready to stuff their
Deer Sausage or Deer Snack Sticks - we have the
all the right casings for that job too!
Not for sure how to cut up your deer?
Then check out our Deer Cutting Diagrams. | We now have a PDF file from the Wisconsin Department of Agriculture
that has a diagram of a deer's lymph nodes, spleen, tonsils, and spinal cord.
Just click on the link below, include your name and address, and I will e-mail this file FREE!
Send me the CWD Deer Diagram FREE! | Venison Cooking Tip #4
When preparing venison, remove all fat before cooking.
If left on the meat, the fat imparts an unpleasant taste to the dish. | Check out our Deer Charts page with photo's and diagrams of how to
cut up your deer the proper way! | Home Processing Tip #1Make sure all the meat is dry before wrapping it in freezer paper, and mark each package with the date and cut of meat. Well-wrapped venison keeps for six to nine months if stored at 0 degrees in the freezer. Meat quality deteriorates more much quickly when kept at 5-15 degrees — so a freezer thermometer is a good investment.
| Every year we have customers who think they should receive 150 lbs. of edible deer meat from their deer. Even if their deer only weighed (by estimating) 125 lbs. on foot. An average deer here in Southeast Missouri weighs 82 lbs. dressed!
(Dressed weight is the field dress deer minus hide, head and feet).
This average has been calculated by us over 30 years of processing deer! A good figure to use is to estimate 50% of the dressed weight of the deer is the yield in boneless deer meat. In other words, a deer that dressed out at 82 lbs. will yield, on the average, 41 lbs. of boneless, edible deer meat. Click here to learn how to estimate your deer's live weight, field dress weight, hanging weight and edible meat. Venison Cooking Tip #5
Cook venison by the same methods you use for beef of similar grade. After the fat has been removed, add beef suet, pork fat, or bacon to roast to keep the meat from becoming dry. If barbecuing, pin strips of bacon on with toothpicks and baste with barbeque sauce. | Factors Affecting Carcass Weight &
How Much Meat You Get | How fat was the deer?
Fatter deer yield heavier carcasses but most of the fat is trimmed off during processing.
| How many times was the deer shot?
More holes, more damage, more loss of meat due to trimming.
| Where was the deer shot?
Rump or loin shots destroy a lot of edible meat and ruin entire muscles.
| Where is the bullet exit hole?
Where the bullet exits the deer always destroys muscle tissue.
| Broken and Shattered Bones
You lose large amounts of meat due to bone splinters in hind leg and shoulders.
| Was the carcass hot or cold?
As deer chill, they lose moisture & their weight decreases.
| How far is neck skinned down on cape mount?
Large bucks have large amounts of lean meat in neck, you must cape down to top of head to obtain most meat possible.
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| Home Processing Tip #2
Take the time to remove all hair, clotted blood and fat from the meat if you’re processing deer yourself. These contribute to the wild taste of venison. Dry paper towels are great for picking up hair and removing the slimy connective tissues covering some of the meat. | Are you concerned about CWD (Chronic Wasting Disease) this year?
Find out the important facts about CWD on this page! | Attention Deer Hunters: Are you looking for topographic maps of the area
you are going to hunt?
Then view and print FREE topographic maps of ANY are in the U.S. at TopoZone!! | The latest, quality deer hunting link we have found: Real bucks by real hunters.........Deer hunting with pictures and info. | We have 12 books and videos on field dressing, skinning, processing, tanning, and cooking deer on our Book Store Pages Deer 1 and Deer 2! | Venison Cooking Tip #6
When cooking venison steaks or chops, marinate first to make meat tender. Cover the steaks or chops with the marinade and let stand overnight in the refrigerator. Drain and pan broil. | If you are planning on cutting your own deer, you will need a good boning knife. Why not order one of our Forschner Boning Knives! This is the same knife we have used for decades at Jackson Frozen Food Locker.
Order one today for only $21.95 - shipping included in this price! | 
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Last Updated: Wednesday, April 09, 2008 12:27 PM |
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