How Midway Deer Processing Handles Your Kill

Midway Deer Processing

After being in the processing industry for over 50 years, we’ve learned a thing or two about handling your meat from kill to finished product.

Before we go on – we think it’s most important to note that your meat is kept completely separate from other orders the entire time we process. We understand that this is a major concern for hunters! You worked hard for your kill, put the hours in, and ultimately developed the skill necessary to get it done.

That’s why we guarantee that the meat you bring to us will be the meat your receive when we’re done. Take a look at the video below to see our process, or read through our step-by-step guide.

Here’s what we do with your meat at Midway Deer Processing:

 1. The drop-off

All you need to do is pull through our driveway behind our country market and we’ll take care of the rest. One of our experts will come out to meet you and help load your meat into a bin. We’ll get your name and contact information that will stay with your bin throughout the entire process.
Don’t worry about cleaning out your ice chest – we’ll do it for you. 🙂

2. Weighing

You’ll follow us to the processing center, where we’ll weigh the meat in your bin. We like to do this in front of our customers so they know exactly how much deer meat will be processed for their order. That information is added to your individual card that will stay with your order.

You’ll receive a receipt for your order after this step.

3. Break down the meat

We’ll take your order directly into our cutting room to have the usable meat separated from the carcass. During this process, we make sure to extract as much edible meat as possible while avoiding any bloodshot sections of the kill.

4. Fill your order

Depending on the type of meat you ordered (our family sausage recipe is a favorite!) our team will process your request. As we fill the order, your meat is put directly into a bin with your order receipt taped to the outside. It then takes a short walk to the freezer, where we’ll keep the order until you come to pick it up.

5. Confirm your order

This is the best part – you get your processed items to take home and eat! We’ll go over the order with you to make sure we got everything done to perfection. If you need fixings or anything else to complete your meal, you can take a quick stroll over to our country market and take a look around!

If you have any questions about Midway Deer Processing or just want to say hi, take a look at our Facebook page or send us an email here.

How to Field Dress a Deer in Texas

How to field dress a deer in Texas

Believe it or not, one of the most important aspects of how your deer will taste is how it’s handled after the kill! After your deer is down, nature starts to go to work immediately on the meat. You’ll need to move quickly and field dress you kill to combat any spoiling.

At first, field dressing can be an intimidating process. However, with practice it can be done efficiently and quickly. You’ll need to make sure that you have a sharp knife, sharpener, and plastic gloves available during this process.

You’ll want to make check that the deer is indeed dead, and then tag the deer properly according to the guidelines of Texas Parks and Wildlife.

Here are the steps to field dress a deer:

Start with the end

You’ll need to access the rectal tract, which will require splitting the pelvis in two. This will take a good buck knife to break through the bone. Another option is to cut approximately three inches around the anus. It’s important to avoid any punctures of the bladder during this process.

If you’re field dressing a buck, you’ll need to remove the genitals, and likewise will need to remove the mammary glands on a doe.

Always cut away from your body during this process!

Pierce the hide and abdominal wall

You’ll want to be sure to avoid cutting past the sternum during this step of the field dressing. Any higher, and you may ruin your trophy mount! The taxidermist will need as much to work with as possible on your kill.

Work your knife down to the previous pelvis cut that you made, while not going too deep and rupturing the rumen chamber.

An alternate strategy (shown in the video above) is to continue to cut up towards the sternum after your initial cut on the pelvis.

Remove the guts

Trim through the diaphragm (located by the rumen) to reach the esophagus. You’ll need to sever the esophagus and pull it towards your initial pelvis cut.

In theory, all of the innards should pull out easily. However, you’ll most likely need to cut some connective tissue to help the process.

Hang the deer

Now, it’s time to drain the blood. Find a branch that’s tall enough to hang the deer by the neck and allow at least 10-15 minutes for draining.

Take that time to bag and dispose of the intestines to avoid attracting predators to the kill site.  In later posts, we will detail the quartering, skinning, and transportation process!

Venison Essentials: How to Fillet a Backstrap

backstrap fillet

Of all the cuts that our customers get excited about, the Backstrap is by far the most popular. Over the past 50 years, we’ve processed thousands upon thousands of deer for our local Katy hunters. They always rave about our backstrap cuts, so we must be doing something right!

Our owner, Herman Meyer, shows some of the essentials of the backstrap cut in the following video:

What you need to know about backstrap fillets:

Where is the cut found on a whitetail deer?

If you’re unfamiliar, the backstrap is the area of a deer that is primarily used for steaks. It’s one of the rare areas on a deer that doesn’t have a significant amount of fat or sinew, which makes it an ideal (and delicious) cut for steaks.

In addition to the cut being great for cooking, it’s also one of the easiest to cut and remove from the deer. It’s runs along the entire spine from the hips to the neck,  and goes all the way to the back of the rib cage.

The backstrap loses weight after trimming

This is a common misconception about the backstrap! When the meat is first removed from a whitetail, the average weight of the backstrap is roughly three pounds.

After the cut is trimmed correctly, it lowers the weight of the meat to an average of two pounds. At Midway, we charge by the pound after the cut, so this loss of weight isn’t an issue for our customers.

Be sure to remove the silver skin!

One other interesting notes about the backstrap is that has “silver skin”, which is very similar to thick film that is found on baby back ribs! If this skin isn’t removed, you’re going to be in for a LOT of chewing.

For more information on venison cuts and to keep up to date with Midway throughout the hunting season, be sure to take a look at our Facebook page!