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How to Start a Deer Processing Business: A Guide to Turning Your Hunting Passion into Profits

Learn how to start a profitable deer processing business from an experienced hunter and butcher. A step-by-step guide to licensing, equipment, marketing and building a loyal customer base.

Are you an avid hunter with a passion for venison? Have you ever considered turning your hobby into a lucrative business opportunity? Starting a deer processing business is a great way to make money from something you already enjoy doing. In this guide, you'll learn everything you need to know to launch your own deer processing business, from obtaining the proper licenses and equipment to marketing your services to local hunters. We'll walk you through how to humanely and efficiently butcher deer carcasses, package the meat, and build a loyal customer base through word-of-mouth and online marketing. If you have a hunter's spirit, an entrepreneurial drive, and a commitment to quality and service, starting a deer processing business could be a rewarding endeavor. Follow these steps to get your venison venture up and running in no time.

The Deer Processing Business Market

The deer processing business targets a niche market of hunters and venison enthusiasts. This is primarily a local business serving customers within a 30-60 mile radius. While some large-scale deer processing operations ship venison across the country, most are smaller local businesses. The target audience is hunters who want their deer professionally butchered and processed but don't have the skills or equipment to do it themselves. Your customers will likely be a mix of recreational hunters and those who hunt primarily for food. Venison is considered a delicacy by many, so you may also attract customers from upscale restaurants and gourmet grocers looking to source high-quality locally-sourced meat. The deer processing industry is a specialized luxury niche, not a mass market. However, it is a stable market with consistent demand. As long as people continue to hunt deer for food and sport, there will be a need for professional deer processors to butcher, package, and distribute the meat. With the right business model and marketing, a deer processing operation can be quite profitable.

Your Product: High-Quality Venison Processing

The product you offer is professionally processed venison meat. You will receive whole deer carcasses from hunters and butcher them into primal cuts of meat (shoulders, loins, ribs, etc.), trim off excess fat and connective tissue, and package the meat for the customer to pick up. To stand out from competitors, focus on providing the highest quality product and service. Use humane butchering practices, maintain a clean and inspected facility, and train staff in proper meat handling techniques. Offer additional services like sausage making, jerky, and custom cuts. Build great relationships with your customers through friendly service and a commitment to their satisfaction. Your customers will pick up their packaged venison from your facility. Developing your product involves sourcing high-quality equipment for butchering, processing, and packaging. You'll need knives, saws, grinders, vacuum sealers, and a refrigerated room. Consistently monitor meat quality and freshness. Expand into value-added products over time based on customer demand. The key is starting with a simple, high-quality product and service, then improving and expanding over time based on your experience and customer feedback. Focus on doing one thing exceptionally well before moving into new products or markets.

Economics and Finances

The economics of a deer processing business depend on several factors like operating costs, cost of goods sold, and pricing. Your major operating costs will be equipment, facility, utilities, marketing, and labor. Expect to pay $50,000-$100,000 to properly equip your facility. Rent and utilities for a small processing plant will likely cost $2,000-$5,000 per month. Your cost of goods sold will primarily be the meat processing supplies - packaging, casings, seasonings, etc. - which you can estimate at $3-$5 per pound of processed venison. If you hire staff, budget $10-$15 per hour for 1-3 employees. You'll also need to budget for marketing to spread the word about your new business. For pricing, charge $75-$200 for processing a whole deer, depending on your location and services offered. Estimate the hanging weight of an average deer at 125-200 lbs. Add additional fees for value-added products like sausage, jerky, or custom butchering. Many deer processors charge by the cut, at $3-$6 per pound hanging weight. At $125 per deer for processing and $4 per pound for cuts, if you process 200 deer per year and sell 75-100 lbs of cuts per deer, your annual revenue would be $25,000 (deer processing) + $60,000-$100,000 (meat cuts) = $85,000-$125,000. After costs, you could net $30,000-$50,000 per year. The more value-added products and additional deer you can process, the higher your potential profits.

Marketing Your Deer Processing Business

There are several effective marketing strategies for a deer processing business: Search Engine Optimization (SEO): Optimize your website and content for search engines like Google to rank higher in results for terms like "deer processing near me." Focus on your location, services, and product offerings. Build backlinks and citations from local directories and review sites. SEO is key for local search. Social Media Marketing: Create business profiles on Facebook, Instagram, and Twitter to raise awareness of your services, engage with customers, and build your brand. Post photos of your facility, equipment, and products. Respond to all comments and reviews. Social media is great for word-of-mouth marketing. Direct Marketing: Send postcards or flyers to local hunting supply stores, shooting ranges, and hunting clubs to promote your business. Place ads in hunting magazines and on related websites. Sponsor local hunting events. Put an ad in the classified section of your local newspaper. Word-of-Mouth: Provide an exceptional customer experience so people will tell others. Offer a discount or freebie for referrals. Ask happy customers to leave a positive review on your website, Google, and Facebook. Partnerships: Team up with local hunting guides, shooting instructors, and taxidermists to cross-promote to each other's customers. See if hunting supply stores will let you display business cards or brochures. Look for opportunities to co-sponsor local hunting and outdoors events. Online Listings: Claim and optimize your free listings on sites like Google My Business, Bing Places for Business, and Yelp. These listings appear in local search results and maps to help customers find your business. Keep information up-to-date and respond to all reviews.

Sales Strategies and Processes

For a deer processing business, your sales process starts when a hunter brings you their deer carcass to be butchered and processed. However, you still need effective sales strategies to attract new customers and encourage repeat business: Offer a free estimate for first-time customers. Provide a tour of your facility and an overview of your services. This allows you to build rapport and trust, which is key for sales in this business. Educate your customers on different cuts of meat and preparation techniques. The more customers understand about venison, the more meat they will buy from you. Provide recipes and cooking tips with their order. Upsell additional services like sausage making, jerky, and custom butchering. Explain the benefits of value-added products to increase the average sale. Build great long-term relationships with your customers through friendly service, quality products, and a commitment to their satisfaction. Happy, loyal customers will provide repeat business and referrals. Stay in regular contact with previous customers through email newsletters, social media, and direct mail. Let them know about specials, new products, hunting season dates, and events. Remind them of your services so they think of you first when hunting season comes around. Track your sales metrics to see how many new vs. repeat customers you have, average sale amounts, and how additional services or products impact your revenue. Look for opportunities to improve at each stage of the sales process. The more data-driven your sales strategies are, the more effective they will be. Your sales process may be short, but a focus on customer service, education, upselling, and building long-term relationships will drive sales growth and success in your deer processing business.

Operations and Execution

To operate a deer processing business, you need a licensed and inspected facility, equipment for butchering and processing meat, and proper training to ensure quality and food safety standards. Find an affordable commercial space with cold storage, water access, and drainage. Your space will need to pass health inspections for food processing. Obtain necessary licenses and permits to operate a meat processing facility in your area. Invest in essential equipment like stainless steel tables, knives, meat grinders, sausage stuffers, vacuum sealers, and packaging supplies. You'll also need protective gear like aprons, gloves, and steel-toed boots for you and your staff. Develop standard operating procedures for receiving carcasses, butchering, processing, and packaging to ensure consistency and quality. Train all staff in safe meat handling practices. Strictly monitor temperature and hygiene. Once you have your licenses, facility, and equipment in place, you can start butchering and processing. Receive deer from hunters, hang and age the carcasses, then butcher into major cuts of meat. Trim, grind, cure, and package the cuts based on customer instructions. Clean all tools and equipment thoroughly after each use to prevent contamination. Properly wrap, label, and store meat in your refrigerated room. Have customers pick up their orders as soon as possible. Keep detailed records of all meat handled for traceability. Continually inspect meat quality and freshness. Stay up-to-date with food safety regulations and best practices. The key to success is establishing and following standardized procedures to produce a consistent, high-quality product. Maintaining the proper licenses, training staff, and monitoring operations daily will help ensure your business runs efficiently while providing customers with the best possible product and experience.

Legal Requirements and Regulations

Before starting a deer processing business, it's important to research all legal requirements and regulations in your area regarding food processing and handling. Meet with your local Small Business Development Center to determine necessary licenses and permits. These typically include: - Meat Establishment License: Required to commercially butcher and process meat. Issued by your state agriculture or health department. -Water/Wastewater Permits: Required to properly handle water usage and wastewater disposal. Check with your municipal water/sewer department. -Building Permits: If renovating an existing space or building a new facility, you'll need permits approved by your local planning/zoning department. -Food Safety Certification: Some areas require a certified meat processor on staff. Check with your state agriculture department. -Liability Insurance: Necessary to protect your business from any issues that may arise. Speak to an insurance broker to determine appropriate coverage. It's also important to follow all federal and state food safety regulations regarding meat processing and handling. Failure to obtain proper licenses or follow regulations can result in legal issues including fines, closure, or even criminal charges in some cases. Do thorough research on all requirements before starting your business.

In Conclusion

Starting a deer processing business is challenging, but for the avid hunter and entrepreneur, it can be a rewarding endeavor. If you have a passion for venison, customer service, and quality craftsmanship, this niche business could be ideal. Do your research to understand the market, your product and service offerings, and legal requirements. Develop a solid business plan that covers operations, marketing, and financing. Invest in high-quality equipment and a licensed facility. Establish procedures to ensure consistency, quality, and food safety standards. Build great relationships with your customers through friendly service, education, and a commitment to their satisfaction. Market your business through social media, search engines, sponsorships, and word-of-mouth referrals. Monitor sales and metrics to improve at each stage. With hard work and persistence, you can build a successful deer processing business. Start small, focus on quality, and expand over time based on customer demand and feedback. If you provide hunters with an exceptional product and experience, your venison venture will thrive. The key is taking that first step to turn your passion into a profession. Start planning today and you'll be in business before you know it!

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How to Start a Deer Processing Business: Tips and Tricks

How to Start a Deer Processing Business: Tips and Tricks

Are you looking to turn your passion for hunting into a thriving business? Starting a deer processing business could be the perfect way to do just that. With so many people looking for high-quality venison, there’s never been a better time to get into this exciting industry.

If you’re new to the world of deer processing, don’t worry. Getting started is easier than you might think. You’ll need a few key pieces of equipment, including a meat grinder, a dehydrator, and a vacuum packer. Plus, you’ll need to familiarize yourself with the various cuts of meat that are commonly made from deer, such as ribs, loin, and shoulder.

Of course, starting any new business can be daunting. That’s why it’s important to do your research and get everything set up properly right from the get-go. By following a solid plan and investing in high-quality equipment, you’ll be well on your way to creating a thriving deer processing business that will bring you satisfaction and success for years to come. Business Plan Development

Before starting a deer processing business, it is essential to create a solid business plan to guide and prepare the company. A business plan provides an overview of the business, including its goals, objectives, strategies, and financial projections. It is the blueprint that outlines the steps necessary to bring the vision to reality.

  • Executive Summary: This section should include a brief summary of the business and its goals. It should explain why the business is needed, what it intends to achieve, and how it will accomplish its objectives.
  • Market Analysis: In this section, it is crucial to research the target market. Understanding the customer’s needs and preferences and evaluating the competition will help to identify the market’s opportunities and challenges.
  • Products and Services: Here, the business owner should describe the types of deer processing services they intend to offer. This may include meat cutting, packaging, curing, smoking, and more.
  • Marketing and Sales: Marketing and sales strategies are important for the business’s growth. This section should cover how the business will promote its services to customers, such as social media, flyers, or advertising.
  • Operations: The operational plan should explain how the business will run on a daily basis. This includes information on labor, equipment, and facilities.
  • Financial Plan: The financial plan is one of the most crucial components of a business plan. It provides an estimate of the business’s startup costs, expenses, revenue, and profits. In this section, the owner should include projections and budgeting strategies.

Once the business plan is complete, it should be reviewed and revised as needed to ensure that it is feasible and meets the business’s goals. A well-crafted business plan can attract investors, secure loans, and help the business stay on track for success.

Regulations and Permits Required

Starting a deer processing business requires compliance with different laws and regulations that vary from state to state. The regulations cover food safety, sanitation, licensing, zoning, and labeling requirements to ensure that your product is safe for human consumption. Below are some of the essential regulations and permits required to operate a deer processing business.

  • Food Safety Regulations: To ensure that deer meat is safe for human consumption, the USDA Food Safety and Inspection Service (FSIS) requires that all processing facilities must follow strict guidelines and regulations. This includes sanitation and hygiene requirements, proper storage and transportation of meat, and the use of approved food additives.
  • Licensing and Permit Requirements: Before you can start processing deer meat, you must obtain the necessary permits and licenses from your state or local health department.
  • Zoning and Land Use Regulations: Depending on where you plan to open your deer processing business, there may be zoning and land use regulations that you must follow. You may need to obtain a special permit or variance and ensure that your facility is located in a commercial or industrial zone.

To ensure that you meet all regulatory requirements, it is recommended that you consult with an attorney or a regulatory agency representative who can guide you through the process of obtaining permits and licenses.

Labeling Requirements

The labeling requirements for deer meat are essential to ensure that consumers are aware of the product’s source and how it was processed. The USDA FSIS regulates labeling requirements for all meat products, including wild game. The labeling requirements include:

  • The product name, such as “deer meat”
  • The net weight of the product
  • The ingredients used, including any allergens
  • The name and address of the processing facility
  • The inspection mark, which indicates that the product has been inspected and passed by the USDA FSIS

Compliance with labeling requirements is critical to ensure the safety of consumers and avoid penalties for non-compliance.

Table of Regulations and Permits Required By State

It is essential to research the regulations and permits required in your state before starting a deer processing business. As requirements may vary, it is also important to stay up-to-date on any regulatory changes.

Equipment and Tools Needed for Deer Processing

When starting a deer processing business, it is essential to have the right equipment and tools to ensure smooth and efficient operations. Here are some of the must-have equipment and tools for your deer processing business.

  • Meat Grinder: A meat grinder is a crucial piece of equipment for any deer processing business. It is used to grind meat into different sizes depending on the recipe. Ideally, you should have multiple grinders with varying horsepower to handle different volumes of meat.
  • Bone Saw: A bone saw is used to cut through bones and cartilage, making it easier to separate meat cuts. This tool comes in different sizes, and you can get one with a built-in vacuum sealing system to save time and effort.
  • Kitchen Scale: A kitchen scale is essential for weighing meat cuts, spices, and herbs. Accurate measurements are necessary to ensure consistent taste and quality in your products.

Other essential equipment and tools for your deer processing business include vacuum sealers, meat mixers, sausage stuffers, knives, cutting boards, and meat tenderizers. It is crucial to invest in high-quality equipment and tools for longevity and to avoid frequent repairs or replacements.

To give you a better idea of the equipment and tools needed for your deer processing business, here is a sample table:

With the right equipment and tools, you can set up a successful deer processing business and deliver high-quality products to your customers.

Sourcing deer meat and partnerships with hunters

For a deer processing business, it is crucial to have a consistent and reliable source of deer meat. Hunters are an essential partner for any deer processor. Here are a few essential steps you can take to ensure you always have enough deer meat:

  • Develop relationships with local hunting organizations, gun clubs, and outdoor sports shops to connect with hunters looking for processing services.
  • Advertise your business in hunting magazines and on hunting-specific websites to attract potential clients.
  • Attend hunting trade shows and events as an exhibitor to promote your business and network with hunters.

Building partnerships with hunters is a key aspect of your business strategy that can help guarantee a steady supply of deer meat. These relationships can also serve as a marketing opportunity. Here are a few tips to build successful partnerships:

  • Provide hunters with exceptional service, and ensure they receive their meat promptly. Many hunters are passionate about the care of their meat, and word-of-mouth referrals can help expand your clientele.
  • Offer hunters a fair price for their work and take the time to explain your pricing structure to them. Many hunters may not be aware of the costs and skills required to process deer meat, so education on the matter can help build trust.
  • Lastly, communicate with hunters and listen to their feedback. Use their suggestions to improve your service and stay ahead of the competition.

In summary, building partnerships with hunters and establishing a reliable source of deer meat is crucial to the success of a deer processing business. By taking the necessary steps to develop these relationships, deer processors can guarantee a steady supply of meat and increase their potential client base.

Meat Cutting and Packaging Techniques

Meat cutting and packaging techniques are fundamental skills required in deer processing businesses. These techniques are essential to ensure quality control, food safety, and customer satisfaction. In this section, we will discuss the best practices for meat cutting and packaging.

  • Cutting Techniques: The first step in meat processing is to separate the different parts of the deer. Using a sharp knife, we can separate the steak, ground meat, and the bones. It is crucial to know the right techniques of cutting to reduce the risk of contamination and to make sure we have as little waste as possible.
  • Trimming: Once we have separated the meat, we need to trim it. Trimming is the process of removing excess fat, tissues, and other unwanted parts of the meat. It is done to provide a leaner meat that is healthier and tastier.
  • Packaging: After the trimming process, we package the meat. The packaging process is done to keep the meat fresh, maintain its quality, and prevent bacterial growth. It is essential to use proper packaging materials such as vacuum-sealed bags or freezer-safe containers to preserve the meat’s freshness.

In addition to the above techniques, it is essential to follow food safety procedures during meat processing. We need to maintain a clean and sanitized working area and use proper tools to avoid contamination. Also, it is essential to store the meat properly at the right temperature to prevent spoilage.

In summary, meat cutting and packaging techniques are crucial skills required to operate a successful deer processing business. These techniques ensure quality control, food safety, and customer satisfaction. By following proper techniques, we can provide our customers with high-quality meat that is fresh, tasty, and healthy.

As an aspiring deer processing business owner, learning these meat cutting and packaging techniques will help to establish your reputation as a quality meat provider. By honing the skills mentioned above, you can improve your product quality, customer satisfaction, and compete with other businesses. Remember that following the best practices ensures that you provide the best deer meat to your customers.

Pricing and Profit Margins

When starting a deer processing business, it’s important to consider your pricing and profit margins to ensure that you’re making a profit while also providing competitive pricing for your customers. To determine your pricing, consider the following:

  • Current market prices: Research the prices of other deer processing businesses in your area to ensure that you’re within the average pricing range.
  • Cutting and processing fees: Determine what fees you will charge for different types of processing, such as whole deer, quartered deer, or sausage making.
  • Additional services: Consider offering additional services such as vacuum sealing or custom packaging for an additional fee.

Once you’ve determined your pricing, it’s important to calculate your profit margins to ensure that you’re making a profit. Consider the following:

  • Cost of supplies: Calculate the cost of supplies such as seasoning, packaging, and processing equipment.
  • Labor costs: Determine how much time and labor is required for each type of processing and factor in the wages of your employees.
  • Overhead costs: Account for additional expenses such as rent, utilities, and marketing expenses.

It’s essential to regularly review your pricing and profit margins to ensure that you’re remaining competitive in the market and continuing to make a profit. Consider implementing a pricing strategy such as dynamic pricing, which adjusts pricing based on supply and demand factors, to maximize profits while not discouraging customers from choosing your business over competitors.

As you can see from this sample profit margin table, it’s important to determine your pricing and profit margins early on in your business planning process to ensure that you’re setting realistic and profitable prices for your processing services.

Marketing and Advertising Strategies

Marketing and advertising are essential components of starting a successful deer processing business. You need to spread awareness about your business to attract customers. Below are some strategies that you can use to promote your company:

  • Create a website: A website is a great way to showcase your business to potential customers. You can include information about your services and prices, pictures of your facilities, and reviews from satisfied clients. Having a website also makes it easy for customers to find your business online.
  • Social media: Social media is a powerful marketing tool that allows you to reach a broader audience. Platforms like Facebook, Twitter, and Instagram can be used to share pictures of your products, promotions, and customer testimonials. You can also use social media to interact with your customers and answer any questions they may have.
  • Print ads: You can create print ads in local newspapers, magazines, and flyers to spread the word about your company. Be sure to include information about your services and contact details. You can also offer promotions and discounts to attract more customers.

In addition to the strategies above, it’s crucial to have a unique selling proposition (USP) to stand out from your competition. Your USP should be a statement that differentiates your business from others in the market. For example, you can offer organic processing, faster turnaround times, or specialized custom butchering.

To help you with marketing and advertising, you can create a marketing plan that outlines your objectives, target audience, and promotional tactics. This plan will help you track your progress and measure your success.

Finally, remember that marketing and advertising are ongoing processes. You need to evaluate your strategies regularly and adjust them based on your results. With consistent effort, you can attract more customers and grow your business.

Staff Hiring and Training

One of the most important aspects of starting a deer processing business is hiring and training your staff. Your staff will be the backbone of your business, and finding the right people with the right skills will be critical to your success. Here are some tips for finding and training your staff:

  • Identify the necessary roles: Before you start hiring, it’s important to identify the different roles you’ll need. This may include a manager, butchering staff, and customer service representatives. Knowing the roles you need will help you identify the kind of staff you should hire.
  • Look for industry experience: When hiring staff, look for candidates with experience in the deer processing industry. Experienced staff will be able to hit the ground running and will require less training.
  • Offer ongoing training: No matter how experienced your staff is, it’s essential to provide ongoing training. This will help ensure that your staff stays up-to-date with the latest processing techniques and is able to provide the best possible service to your customers.

Training Programs

Once you’ve identified the roles you need and hired your staff, it’s time to provide them with the necessary training. Here are some training programs you can implement:

  • Butchering techniques: This program should cover all aspects of deer processing, including how to properly cut and prepare meat, handle carcasses, and package meat for sale.
  • Food safety: All staff should receive training on food safety. This program should cover topics like cross-contamination, proper hand washing techniques, and the safe handling and storage of meat.
  • Customer service: This program should teach staff how to interact with customers and provide them with an exceptional experience. This may include training on communication skills, conflict resolution, and how to handle customer complaints.

Staff Management and Retention

Once you have hired and trained your staff, it’s important to focus on staff management and retention. Here are some tips for managing and retaining your staff:

  • Provide a positive work environment: Create a work environment that is positive, supportive, and respectful. This can help boost staff satisfaction, morale, and productivity.
  • Offer competitive wages and benefits: Offering competitive wages and benefits is essential for attracting and retaining top talent. Be sure to research the wages and benefits offered by other businesses in the industry.
  • Recognize and reward good performance: Recognizing and rewarding good performance can help motivate staff and foster a sense of teamwork and community in the workplace.

Staff hiring and training is a critical component of starting and running a successful deer processing business. By hiring the right people, providing ongoing training and support, and fostering a positive work environment, you can create a skilled and motivated team that will help your business thrive.

Health and Safety Considerations in Deer Processing

Starting a deer processing business requires careful considerations of health and safety; failure to do so can lead to serious health risks and legal repercussions. Here are some key factors to keep in mind:

  • Personal Protective Equipment: Ensure that you and your team have the necessary personal protective equipment (PPE), such as gloves, aprons, boots, and eye protection. This will protect you from exposure to harmful pathogens and chemicals.
  • Cleanliness: Consistently cleaning your workspace and equipment is vital to preventing contamination. All surfaces, tools, and containers used in processing should be thoroughly cleaned and sanitized after each use.
  • Cooling and Refrigeration: During processing, it’s essential to maintain a proper temperature to prevent bacterial growth. The deer should be kept cool, and meat should be brought to a safe temperature quickly before being refrigerated or frozen.

Moreover, it’s wise to train all employees on workplace safety protocols, including emergency procedures, such as fires or power outages. Have regular safety meetings and conduct thorough training and orientation for new team members.

In addition, strictly following health and safety regulations is crucial for the long-term success of your business. Be aware of the Occupational Health and Safety Administration (OSHA) and Food and Drug Administration (FDA) requirements for food processing facilities. Failing to adhere to these regulations can result in hefty fines, suspensions of operations, and legal action.

Below is a table outlining basic food safety standards that should be followed:

Adhering to these standards will not only help to produce high-quality meat products but will also protect your clients from diseases and illnesses.

Expansion Potential and Diversification Opportunities

Starting a deer processing business can be a lucrative venture, especially in areas with a high population of hunters. However, to maximize profits and ensure long-term success, it’s important to consider expansion and diversification opportunities.

  • Offer additional services: In addition to processing deer, consider offering services such as sausage-making, jerky-making, and smoked meats. This can attract customers looking for specialty products and increase revenue.
  • Partner with local businesses: Partnering with local hunting supplies stores, gun ranges, and other hunting-related businesses can help attract new customers and increase visibility.
  • Expand to other types of game: While specializing in deer processing can be profitable, expanding to other types of game such as elk, moose, and wild boar can increase your customer base.

When considering expansion, it’s important to assess the market demand in your area and invest in the necessary equipment and training to offer new services.

Additionally, diversifying your revenue streams can help ensure long-term success by minimizing the impact of seasonality and fluctuations in demand. Here are a few diversification opportunities to consider:

  • Retail sales: Selling hunting supplies, equipment, and other products can provide a steady source of income year-round.
  • Hunting trips and guide services: If you live in an area with high demand for hunting trips, consider offering guided hunting services or partnering with local guides to offer packages.
  • Custom orders: Offering custom processing and packaging services for individual customers or businesses can provide a reliable source of revenue.

Finally, it’s important to stay up-to-date with industry trends and innovations to remain competitive. This may include investing in new equipment and technologies, attending industry conferences and seminars, and networking with other professionals in the field.

By considering expansion and diversification opportunities, deer processing businesses can not only increase revenue and attract new customers but also ensure long-term success in a competitive industry.

FAQs for How to Start a Deer Processing Business

1. what are the legal requirements to start a deer processing business.

You will need to obtain necessary licenses and permits according to your state’s regulations. Different states may have different requirements so it’s best to check with your local government office.

2. What equipment do I need to start a deer processing business?

You will need equipment such as a meat grinder, a vacuum sealer, a meat slicer, a band saw, a cooler, weighing scales, and a wrapping station.

3. How much space do I need to start a deer processing business?

You will need a space of at least 600-800 square feet. The space should be clean, well-lit, and properly ventilated.

4. How do I attract customers to my deer processing business?

You can advertise through social media, local newspapers, and word of mouth. You can also partner with local hunters’ associations for referrals.

5. How much should I charge for deer processing?

The price of deer processing varies depending on the service provided. A full-service deer processor can charge anywhere between $75 to $180.

6. Do I need to have experience in deer processing to start this business?

While experience in deer processing can help, it is not a requirement. With the right training, attention to detail, and passion for the job, anyone can start a successful deer processing business.

7. How do I maintain the quality of the meat?

You need to maintain the temperature and cleanliness of the processing area. You should also use appropriate techniques such as trimming off excess fat, vacuum sealing, and proper storage.

Closing Thoughts

Starting a deer processing business requires careful planning and investment. But, with the right equipment, licenses, and marketing, you can build a successful and profitable business. Remember to maintain quality and excellent customer service to ensure customer satisfaction. Thank you for reading and don’t hesitate to come back to our site for more helpful tips on starting and growing your business.

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How to Start a Deer Processing Business: Regulations, Equipment, and Marketing Strategies

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By Happy Sharer

deer processing business plan

Introduction

Deer processing is an important part of the hunting industry in many parts of the world. It involves the slaughter and preservation of venison, which can be used for a variety of purposes such as food, clothing, or even trophies. Starting a deer processing business can be a lucrative venture, but there are several important factors to consider before taking the plunge.

Overview of Deer Processing Business

Overview of Deer Processing Business

A deer processing business entails more than just cutting up the meat. It includes cleaning, trimming, grinding, packaging, and freezing the meat, as well as handling the hides and antlers. According to the Texas A&M University Extension Service, “The deer processor must be knowledgeable about the laws and regulations pertaining to the sale and distribution of deer meat, hides and antlers.”

Benefits of Starting a Deer Processing Business

There are numerous benefits to starting a deer processing business. The most obvious one is that it provides the opportunity to make money from something you enjoy doing. In addition, it allows you to take advantage of the growing demand for wild game meats, and gives you the chance to use your skills in a creative way. Furthermore, you can offer hunters a convenient place to have their kills processed quickly and safely.

Identify the Regulations and Licenses Required

Identify the Regulations and Licenses Required

Before starting a deer processing business, it is important to familiarize yourself with the local and federal regulations and licensing requirements. Each state has its own set of laws and regulations regarding the sale and distribution of deer meat, hides, and antlers. It is important to check with your state’s Department of Natural Resources or Fish and Wildlife Services to determine what is required.

In addition to state regulations, the United States Department of Agriculture (USDA) also plays a role in regulating deer processing businesses. The USDA enforces the Federal Meat Inspection Act, which requires all meat processors to obtain a license from the department. To obtain a license, the processor must demonstrate that they meet the standards for sanitation, humane animal handling, and product safety.

Outline a Business Plan

Creating a business plan is essential for any new business venture. A business plan should include detailed information on the goals and objectives of the business, financial planning, and the structure of the business. It should also include a market analysis to identify potential customers and competitors.

When creating a business plan, it is important to consider the long-term sustainability of the business. You should also consider how the business will fit into the local community and how it will benefit the local economy. This will help ensure the success of your business in the future.

Research Potential Suppliers

Once you have a business plan in place, it is time to start researching potential suppliers. You will need to find reliable sources of quality meat, hides, and antlers. It is important to compare prices and payment terms between different suppliers to ensure that you get the best deal possible.

You should also look for suppliers that have quality assurance programs in place. This will help ensure that you are providing safe and high-quality products to your customers.

Choose the Right Equipment

Choosing the right equipment for your deer processing business is critical for ensuring efficiency and safety. There are a variety of tools and machines available for processing deer, such as knives, grinders, saws, and tumblers. Each type of equipment has its own advantages and disadvantages, so it is important to do your research before making a purchase.

When selecting equipment, cost should not be the only factor considered. Safety and maintenance concerns should also be taken into account. Investing in the right equipment will help ensure the success of your business in the long run.

Find a Suitable Location

Finding the right location for your deer processing business is another important step. It is important to consider the zoning and permit requirements for the area, as well as the availability of utilities such as water, sewer, and electricity. You may also need to consider whether you will be leasing or buying property.

It is also important to consider how accessible the location is to potential customers. Being located near a hunting lodge or campground can be beneficial, as it makes it easier for customers to drop off their kills. Additionally, being close to major highways and roads can help increase your visibility and attract more customers.

Develop Effective Marketing Strategies

Developing an effective marketing strategy is essential for any business. For a deer processing business, this could include having an online presence, local advertising, and networking and referrals. Having a website and social media accounts can help you reach a larger audience and create brand recognition.

Local advertising can also be beneficial, as it allows you to target potential customers in the area. You can advertise through print, radio, television, and other mediums. Networking and referrals are also important for building relationships with hunters and connecting with potential customers.

Hire Qualified Staff

Hiring qualified staff is key to running a successful deer processing business. It is important to create job descriptions for each position and clearly outline the duties and responsibilities. You should also develop a recruitment and interviewing process to ensure that you are hiring the right people for the job.

Once you have hired the staff, it is important to provide them with proper training and onboarding. This will help ensure that they understand the company’s policies and procedures and are able to perform their duties safely and efficiently.

Starting a deer processing business can be a rewarding venture if done correctly. It requires an understanding of the local and federal regulations and licensing requirements, a thorough business plan, research of potential suppliers and equipment, the right location, and effective marketing strategies. In addition, it is important to hire qualified staff and provide them with adequate training. By following these steps, you can be sure to have a successful deer processing business.

(Note: Is this article not meeting your expectations? Do you have knowledge or insights to share? Unlock new opportunities and expand your reach by joining our authors team. Click Registration to join us and share your expertise with our readers.)

Hi, I'm Happy Sharer and I love sharing interesting and useful knowledge with others. I have a passion for learning and enjoy explaining complex concepts in a simple way.

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How To Start A Deer Processing Hunting Business

Freebie Flowmasters

  • January 18, 2024

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Are you an avid hunter with a passion for processing and preserving the fruits of your labor? Have you been thinking about turning your passion into a profitable business? Starting a deer processing hunting business can be a rewarding venture for those who enjoy the outdoors and have a knack for butchering and processing meat. In this comprehensive guide, we will walk you through the step-by-step process of starting your own deer processing hunting business, from creating a business plan to marketing your services.

Creating a Business Plan

Before diving headfirst into starting your deer processing hunting business, it is crucial to develop a solid business plan. A business plan serves as a roadmap for your venture and helps you outline your goals, strategies, and financial projections. Here are the key elements to include in your business plan:

Executive Summary : Provide a brief overview of your business idea, including your goals and objectives.

Market Analysis : Conduct research on the target market for deer processing and hunting services in your area. Identify your target audience, competition, and market trends.

Services Offered : Outline the range of services you plan to offer, such as deer processing, butchering, packaging, and value-added products like sausages or jerky.

Marketing and Sales Strategy : Detail how you plan to attract customers and promote your business. This includes utilizing online platforms, social media, local advertising, and networking within the hunting community.

Operations : Describe the location of your business, the equipment and facilities needed for processing, as well as any permits or licenses required.

Staffing : Determine the number of employees you will need to hire and their roles. Consider hiring experienced butchers or training individuals with a passion for the industry.

Financial Projections : Prepare a detailed projection of your business’s financial performance, including startup costs, revenue forecasts, and projected expenses. This will help you understand the feasibility of your business and secure funding if needed.

Setting Up Your Facility

Once you have a solid business plan in place, it’s time to set up your processing facility. The facility should be designed to meet all health and safety regulations and provide an efficient workflow for processing and packaging deer meat. Here are some key considerations:

Location : Choose a location that is easily accessible to hunters and has ample parking space. Consider renting or purchasing a facility in an area with a strong hunting community.

Facility Design : Design the layout of your processing facility to maximize efficiency. Separate areas for receiving, cutting, packaging, and storage are essential. Ensure that the facility is spacious enough to handle a large number of deer during peak hunting seasons.

Equipment and Tools : Invest in high-quality equipment and tools necessary for processing deer, such as meat grinders, slicers, band saws, and vacuum sealers. Ensure that all equipment is regularly maintained and meets necessary safety standards.

Health and Safety : Adhere to all health and safety regulations and obtain any required permits or licenses for operating a processing facility. Implement proper sanitation and hygiene practices to maintain food safety.

Storage : Allocate sufficient space for refrigeration and freezing of processed meat. Install temperature-controlled storage units to ensure the freshness and longevity of the products.

Obtaining the Necessary Permits and Licenses

Operating a deer processing hunting business requires obtaining the necessary permits and licenses to ensure compliance with local, state, and federal regulations. The specific permits and licenses you need may vary depending on your location, but common requirements include:

Business License : Obtain a general business license from your local government or county clerk’s office.

Food Processing License : Apply for a food processing license from the appropriate regulatory agency in your state. This license ensures that you follow proper food handling and safety protocols.

Meat Inspection : Depending on the laws of your state, you may need to have your processed deer meat inspected by a state or federal inspector. This step is crucial to ensure that your products meet quality and safety standards.

Hunting Laws and Regulations : Familiarize yourself with hunting laws and regulations in your area. Ensure compliance with bag limits, required tags, and any other regulations related to processing hunted game.

Marketing Your Deer Processing Hunting Business

To attract customers and generate revenue for your deer processing hunting business, you need to develop effective marketing strategies. Here are some key marketing tactics to consider:

Online Presence : Create a professional website that showcases your services, pricing, and contact information. Optimize your website for search engines to improve online visibility. Utilize social media platforms like Facebook and Instagram to engage with the hunting community and promote your business.

Local Advertising : Advertise your business in local hunting magazines, newspapers, and community bulletin boards. Consider offering promotional discounts or partnering with local hunting clubs or outfitters to reach a broader audience.

Customer Referrals : Encourage satisfied customers to refer your services to other hunters. Offer incentives such as discounts or free processing for every successful referral.

Participate in Hunting Expos and Events : Set up a booth at local hunting expos, outdoor shows, and hunting events to showcase your services and connect with potential customers. Offer samples of your processed products to entice visitors.

Networking : Build relationships within the hunting community by attending hunting-related events, joining hunting clubs, and participating in social media hunting groups. Engage in conversations and share your expertise to establish yourself as a trusted authority.

Frequently Asked Questions (FAQs)

Can i start a deer processing hunting business part-time.

Yes, starting a deer processing hunting business part-time is possible, especially if you have a reliable team to assist you during peak seasons. However, keep in mind that the demand for processing services may be highest during weekends and hunting seasons, so plan your availability accordingly.

How much should I charge for processing deer meat?

The pricing for deer processing can vary based on factors such as location, market demand, and the range of services you offer. Research the pricing in your area and factor in the cost of labor, equipment, and overhead expenses to determine a fair and competitive price.

What are some value-added products I can offer?

In addition to basic processing services, you can offer value-added products like sausages, jerky, snack sticks, and specialty cuts. These products can appeal to customers looking for unique and flavorful options made from their harvested game.

How can I ensure the quality and safety of processed deer meat?

To ensure quality and safety, prioritize proper sanitation and hygiene practices in your processing facility. Follow established food handling protocols, maintain appropriate storage temperatures, and regularly clean and sanitize all equipment and surfaces. Additionally, consider getting your facility and products certified by recognized food safety organizations.

How can I expand my customer base?

To expand your customer base, consider offering additional services or diversifying your target audience. You can collaborate with local wildlife management agencies, meat processors, or game farms to offer processing services for other types of game, such as wild boar or elk. Additionally, consider offering custom processing for pets, such as raw pet food, to tap into the growing niche market.

How do I stay updated on hunting regulations?

Stay informed about hunting regulations by regularly checking the websites of relevant state wildlife agencies. Joining hunting organizations or subscribing to hunting magazines can also provide you with the latest updates on hunting laws and regulations.

Can I process game animals other than deer?

Yes, once you have established your deer processing hunting business, you can expand your services to process other game animals, such as elk, moose, wild boar, or even exotic game like ostrich or bison. However, ensure that you comply with all necessary permits and regulations for processing these animals.

How can I differentiate my business from competitors?

To differentiate your business, focus on providing exceptional customer service, high-quality processing, and unique products. Consider offering special services like custom orders, flexible processing options, or personalized packaging. Engage with your customers, listen to their needs, and continually adapt and improve to meet their expectations.

How can I handle the seasonal nature of the business?

The deer processing hunting business is often influenced by seasonal fluctuations. During the off-season, consider diversifying your revenue streams by offering processing services for other meats and exploring opportunities for value-added products. Additionally, use the off-season to focus on marketing, promoting your services, and building relationships within the hunting community.

Starting a deer processing hunting business can be an exciting and profitable venture for hunting enthusiasts with the necessary skills and passion for the craft. By following the steps outlined in this guide, you can establish a successful business that caters to the needs of avid hunters in your area. Remember to develop a comprehensive business plan, set up a well-equipped processing facility, obtain the required permits, and implement effective marketing strategies. With dedication and a focus on quality and customer satisfaction, your deer processing hunting business can thrive in a niche market. So gear up, set your sights on success, and embark on this rewarding journey. And always remember, the key to a successful business is always a blend of passion, dedication, and attention to detail.

External Link: National Deer Association

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How to Start a Deer Farming Business

By: Author Tony Martins Ajaero

Home » Business ideas » Agriculture Industry » Livestock Farming » Deer

Start a Deer Farming Business

If you are looking to start a lucrative business that would provide you with a constant source of income, then deer farming is a good business option if you have the right knowledge and skills. 

Deer farming business gives you the opportunity to earn better livelihood and it also helps to create good employment. Deer is among the most beautiful wild animals of nature. Deer is loved by most people for their beauty.

The population of deer in the wild keeps reducing, and this has brought to the fore the need to rear them domestically for commercial purposes, and also to keep them from going extinct in the wild.

Deer farming guarantees a good source of income for farmers. You should look at starting a deer farm because there is a high demand and high market value for deer products.

It isn’t enough to just plunge into this business without doing the needful. The needful includes that you start out armed with the right information. This is exactly what this article proposes to do- to give you a detailed account of what the deer farming business is all about.

Steps to Starting a Deer Farm

1. understand the industry.

Deer meat popularly called venison is a highly priced meat in big-city restaurants and it is also in high demand in more modest restaurants. Statistics show that the U.S. consumption of deer meat increased by 30% from 422,000 kg in 1990 to 597,000 kg in 1991. The best cuts of the deer which is about 30% of the whole body yield up to $13 a pound for the owner.

There is a potential increase in the consumption of venison yearly with the current average consumption of venison among Americans pegged at 0.003 pounds of venison a year. About 85% of the current American consumption of venison is being imported from New Zealand, while Americans also rear red deer like cattle. The red deer is being sold as fresh meat in America while it is imported frozen from New Zealand.

For deer farmers, they can expect to get about $3 per pound for the deer meat. Currently, there is no established marketing structure in place for commercially produced venison, but deer farmers have formed smaller cooperatives for marketing purposes.

2. Conduct Market Research and Feasibility Studies

  • Demographics and Psychographics

The demographic and psychographic composition of those that require deer meat and its other products cannot be restricted to a particular set of people. It transcends geographic locations or age groups.

Though venison is more expensive than cow meat but people still prefer it because of the health benefits of lean meat.  So, if you are looking towards defining the demographics of your deer farm business, then you should endeavour to make it all encompassing.

3. Decide What Niche to Concentrate On

The deer farming business has several areas you could diversify and gain patronage from deer product lovers. Virtually every part of the deer can be utilized to make profit. Deer hide and skin is of great economic importance to those that have a deer farm. You may want to specialize in that also.

It is quite important for you to understand your niche. This will enable you focus more on it and also develop your marketing plan to go in line with it.

To create a niche for yourself, you could focus on any of these:

  • Hunting Ranches
  • Sales to other farms for genetic enhancements

The Level of Competition in the Industry

There is no doubt that the deer farming business is a business with huge growth potential because of the increase in demand for deer farming professionals as against the traditional way of deer farming. This also makes the industry more competitive. There are also no known entry barriers and anyone can go into this business.

It is also worthy to note that distance is never a barrier in this business when competing for customers as you can also farm deer from your home. Ensuring that your price is reduced to that of your competitors is definitely a plus for your business.

Once your customers have been satisfied with your quality of service, you would enjoy more patronage which would guarantee more profit.

There are several other deer farming businesses scattered all over the United States of America and throughout the globe. So, if you want to start your deer farming business in the United States, you will meet stiffer competitions not only amongst deer farming businesses in the United States but all over the globe.

4. Know the Major Competitors in the Industry

In every industry, there are always brands that are well known because they offer quality products to satisfy their customers.

Some of these brands have been in the industry for a long time and based on this, they have created a good name for themselves in quality product and service. Here are some of the well-known deer farms in the United States and all over the world;

  • Up On the Ridge
  • Windy Acres Whitetails
  • Odekirk Deer Farm
  • Smoking Gun Elk
  • Forest County Deer Farm
  • Whitetails of a Lifetime
  • RC Ranch LLC
  • JB Elk Ranch

Economic Analysis

Before starting you deer farming business, you need to properly carry out feasibility studies. These will highlight all the key areas that are necessary for the success of this business. One of the most important factors you will have to pay attention to is how you will ensure that your business stands out from other competitors.

You would need to find strategies that would ensure that you get a market share of the deer farming business by branding your products and making it attractive to your potential customers.

Another thing you should consider is your source of finance for the business. This is important as most banks and financial institutions will not be willing to lend a new comer in the business. They would prefer to lend to established and well known deer farm businesses.

5. Decide Whether to Buy a Franchise or Start from Scratch

Starting a business is a major personal decision you must make in life. You have only two choices to choose from, these are starting your business from the scratch or choosing a franchise in the industry you intend to venture into. Both choices have its own advantages and disadvantages. Once you have made your choice, the next puzzle you need to answer is the type of business to choose.

The deer farming business will benefit you more if you start it from the scratch. You should get sufficient knowledge and passion while you set out to start up on your own. You should equally learn from other people’s experience and gradually build your farm. You would learn better when you start from the scratch instead of buying a franchise.

6. Know the Possible Threats and Challenges You Will Face

If you decide to start your deer farm business today, one of the major challenges you are likely going to face in this lucrative business is the fact that commercial deer farming is being prohibited by the Government of some countries.

So if you are planning to start your deer farming business, you need to make proper plan and contact the wildlife service center near you to inquire if commercial deer farming is permitted in your location.

7. Choose the Most Suitable Legal Entity (LLC, C Corp, S Corp)

When you are considering starting your deer farm business, you need to carefully choose the legal entity you would subscribe to as it could go a long way to determine the overall success of your business. Generally, you have an array of options to choose from namely; limited liability company (LLC), general partnership, sole proprietorship and corporation.

Sole Proprietorship is the most common legal structure for start-up businesses like the deer farm business. This is because it is the easiest and less expensive business to start.

The only disadvantage is that you are just an individual and also the business owner. This means that any liability incurred in the course of the business may also affect your individual assets. A sole proprietorship can be a good choice when starting up this business.

However, the Limited Liability Company (LLC) is gradually becoming a very common structure among start-up businesses.

This is because the Limited Liability Company does not offer you the ease of ownership that a sole proprietorship or partnership guarantees but it limits the liability. This means that the business owners’ personal assets are protected in the case of loss.

8. Choose a Catchy Business Name from the ideas Below

  • Flint rock farm
  • J.J Thompson farm
  • Rhindeer farms
  • Tail tuck deer farm

9. Discuss With an Agent to Know the Best Insurance Policies for You

In the United States and most countries, it would be impossible for you to successfully operate your business without having some necessary insurance policy covers in place.

Therefore, you need to include the cost of insurance policy in your budget. While planning for this, you could also consult an insurance broker to offer you a professional guide on the best and most suitable insurance policies for your deer farm business.

These are some of the insurance policies that you are expected to acquire for you to start your own deer farm business in the United States of America;

  • General insurance
  • Liability insurance
  • Payment protection insurance
  • Workers compensation
  • Overhead expense disability insurance
  • Business owner’s policy group insurance
  • Farm Equipment and Auto Insurance
  • Commercial Agribusiness Insurance
  • Health insurance

10. Protect your Intellectual Property With Trademark, Copyrights, Patents

If you plan to start your own deer farm, you may not bother about filing for intellectual property protection/trademark. This is because the nature of the deer farm business allows you to run your business successfully without going into any legal issue with anyone as regards making use of your business intellectual properties.

11. Get the Necessary Professional Certification

There is no professional certification required to run this business.

12. Get the Necessary Legal Documents You Need to Operate

It is very important for every business owner to have the necessary legal documents in place before starting their business in the United States of America. It is well known that you cannot successfully run any business in the United States without having the proper legal documents to back it up. If you start a business without it, you would soon be caught by the long hand of the law.

These are some of the legal documents which you would need to have in order to run your deer farming business in the United States of America;

  • Business Plan
  • Business License
  • Non – disclosure Agreement
  • Business and liability insurance
  • Employment Agreement
  • Employee’s Handbook
  • Assistant’s licenses for assistants
  • Health inspection Certificate
  • Operating Agreement for LLCs
  • Proof of ownership and vehicle license
  • Insurance Policy Certificate of Incorporation
  • Tax Payer’s ID
  • Farm Partnership Agreement
  • Fire certificate Appropriate
  • Driver’s licenses for drivers

13. Raise the Needed Startup Capital

When it has to do with financing a business, you have to first consider writing a good business plan.  With a good and workable business plan document in place, you would find it much easier to convince your bank, investors and friends to invest in your business.

Below are some of the options to explore when sourcing for start – up capital for your deer farming business;

  • Raising money from personal savings
  • Raising money from the sale of properties and personal stocks
  • Selling shares to interested investors
  • Raising money from business partners and investors
  • Applying for agricultural loan from your bank
  • Pitching your business idea and applying for seed funding and business grants
  • Source for soft loans from family members and friends

14. Choose a Suitable Location for your Business

The deer farm can be started at your backyard where you can build a pen to accommodate your deer. But most of the times, there isn’t sufficient land space for those who want to rear it at their backyard especially if you are hoping to start deer farming for commercial purposes.

You would need to rent/lease a ranch or a space sufficient enough for your deer and also get some equipment that you might need for deer processing.

Needless to say, your deer farm needs to be accessible by road and also it should be close to a grazing area; this is because your deer can feed predominantly on grass for the whole year. If it is not close to a grassland, then you will need to plant grasses around your deer farm.

15. Hire Employees for your Technical and Manpower Needs

When it comes to choosing a place for your deer farm, you should consider long term lease of a large expanse of land that will also contain grazing land. The size of the land depends on the size of deer farm you intend to have. And also your finance and budget will determine the size of land you acquire for the business.

The other aspect you need to take note of is the manpower aspect. As regards the number of employees you would need to kick start the business with, you would need to put your finance into consideration before making this decision.

You would need a farm manager, an assistant farm manager, Accountant, Marketing officer, farm attendants, driver and security personnel. Over and above, you would need a minimum of 7 key staff to effectively run a start-up deer farming business.

The Service Delivery Process of the Business

To start your deer farm, the first thing you need to do is to visit an existing deer farm to learn all the rudiments of this business.

It is very important for you to learn from their experiences and how they have been able to deliver excellent products to their customers. After that you then learn how to start your own deer farm. Decide on how many male and female deer you intend to start with.

When you have a mature deer for the market, you must have skilled butcher and scaler who would help you butcher and cut it to size while the meat is being weighed and packaged for sale. The venison meat will be cut into sizes according to the market demand.

Also a customer can also request for a specific part of the deer which would be extracted for the customer. To ensure an excellent customer service delivery, you must always put your customers at the heart of whatever you do.

16. Write a Marketing Plan Packed With ideas & Strategies

As a deer farmer, you would need to prove to everyone that you have the business acumen to manage a deer farm and also consistently produce deer products in commercial quantities. So, if you plan to start your deer farming business, you will do well to first build your holding capacity before seeking for customers you would supply in large quantities.

When you are drafting your marketing plans and strategies for your deer farming business, make sure you create a compelling business and personal profile.

Aside from your experience and qualifications, it is also important to state in clear terms what you have been able to achieve in the past as regards to the industry you plan to start your business in. This will further boost your market opportunities in your deer farm business.

Here are some of the platforms to utilize when marketing your deer products;

  • Introduce your business by sending letters of introduction alongside the service you render to households, hotels, restaurants, food processing and packaging companies that need a steady supply of venison meat and other deer products
  • Promptly bidding for deer supply contracts
  • Launch your deer farm with a party in order to capture the attention of residents and passers-by that are your first targets
  • Engage in road shows in targeted neighbourhoods from time to time to sell your deer products
  • Advertise your deer farm in community-based newspapers, radio and local TV stations
  • List your business and products on local directories
  • Promote your deer farm business via the internet
  • Encourage the use referrals
  • Engage in sales and direct marketing
  • Join local chambers of commerce and industry around you while you use the opportunity to market your products
  • Engage the services of business development and marketing executives to carry out direct marketing for you

17. Develop Iron-clad Competitive Strategies to Help You Win

The demand for venison is on the rise, so also is the number of people that venture into deer farming. Therefore, it is safe to say that there is a considerable amount of competition in the business. Based on this fact, you will need to be creative in coming up with unique strategies that would make your business stand out.

One of the strategies you need to employ in order to remain competitive in this industry is to ensure that your deer product is neat, well packaged and well preserved as the case may be. Also, review your price list and make it relatively cheaper than that of your competitors.

Another strategy to win over your competitors is to employ skilled farm workers in your deer farm. This will help to boost your overall output and farm productivity.

18. Brainstorm Possible Ways to Retain Clients & Customers

The deer farming industry requires that you have your own customer base that purchase your deer products. In order to make profit in this business you must ensure you retain your customers while also adding more customers to your customer base.

One of the easiest ways to increase your customer retention is to always satisfy your customers. When your customers are satisfied with your excellent service, they will hardly source for alternative deer farmer.

Statistics also shows that the major reasons why most customers seek for an alternative service provider is when there is a reduction in quality. Therefore you need to ensure you deliver a good quality deer product to your customers always.

Another reason is poor customer service. You need to take note of all these little in order to make a head way in the business.

19. Develop Strategies to Boost Brand Awareness and Create a Corporate Identity

If you are in a business without boosting your brand awareness and also communicating your corporate identity to people, then you would have to accept the outcome of how the society views your business. A major secret of big organizations is their willingness to spend huge amounts of money yearly to increase their brand awareness and communicate their corporate identity to people.

If your intention of starting a deer farm is to expand your business beyond the city where you are operating from and making it a national and international product, then you need to spend money on promoting and advertising your deer products.

To promote your products and create a corporate identity, you can make use of the print and electronic media and the social media (the internet) will also be an advantage. Additionally, using the internet and social media platforms to promote your brand is cost effective, and it is most effective and widely accessible.

Another way to promote your brand is by sponsoring relevant community based programs, radio programs, TV and advertising your business in magazines and newspapers. The various platforms to boost your brand and promote your business are as follows;

  • Advertising on ICT magazines and related newspapers, TV and radio stations
  • By encouraging word of mouth publicity from your existing customers
  • Using the internet and social media platforms like YouTube, Instagram, Facebook, Twitter, LinkedIn, Snapchat, Badoo, Google+ and other platforms to improve your business
  • Positioning your banners and billboards at strategic places all around your city
  • Fliers and handbills should be distributed within the targeted areas in your neighborhood
  • Your official website must advertise your business and use strategic means to direct more people to the site

Related Posts:

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  • How Do Reindeer Farms Make Money? [5 Ways They Profit]
  • How Much Do Deer Farmers Make Yearly? [Profit Margin]
  • How Much Does It Cost to Start a Deer Farming Business?

So, You Want to Build a Meat Processing Facility? Five Initial Steps to Consider

Young producer inspecting meat in a locker with a digital tablet.

The need for more small meat processing capacity and skilled workers is not a new problem facing rural America, but the COVID-19 pandemic has caused an uptick in those interested in building small meat processing facilities. This interest can be related to a variety of motives: livestock producers with an interest in gaining more control over their end products, processors looking to expand their existing business or change inspection status, or an entrepreneur who has never been involved in agriculture looking to start their own business venture. No matter the reason for wanting to build, here are some steps to consider before diving in.

Step 1. Write a business plan.

To no surprise, the first step in building any business is to clearly identify what that business’ goals and structure will be. The SD Small Business Development Center can help with writing your business plan, a non-exhaustive list of factors to consider include:

  • Will you build in town our outside of a town?
  • Does your location have easy access to utilities?
  • What are the zoning requirements of your location?
  • Is there room to unload and hold animals and to handle offal that is away from customer entrances?
  • How many animals of each specie do you intend to process in one week?
  • How many carcasses will be in the cooler at one time?
  • Do you have adequate space for employees to work safely?
  • Will you operate under state or federal inspection, or with custom exempt licensing?
  • Inspection information and resources for South Dakota can be found in the article, Meat Inspection in South Dakota: Requirements and Resources .
  • Will you be a hands-on manager or hire someone else to manage the daily operations?
  • Where will your labor come from?
  • How will your labor force be trained?
  • Who will your customer base be?
  • What types of products do your potential customers want?
  • Are you trying to enter a niche market?

Capital needs

  • Are you building new or renovating an existing facility?
  • What type of equipment do you need for slaughter and/or processing?
  • How many coolers and freezers do you need?
  • Will you install a power generator or other emergency equipment?

Step 2. Hire an engineer.

Do your research and find engineering firms that have experience with meat processing plants. Meat processing facilities have special requirements and considerations, so having an experienced engineer on your side will pay off in the long run. Be aware that most engineering firms will require upfront payments for their services.

Step 3. Determine permits needed.

The types of utility permits you will need are dependent on your location. Check with your local officials to determine your specific needs.

Step 4. Explore financing options.

Loan officer meeting with a producer.

Your local bank may be willing to finance your business, but it never hurts to look into other options. Look for grant opportunities and other funding sources such as the SD Governor’s Office of Economic Development or federal assistance. Additional information about federal assistance programs can be found in this USDA resource .

Step 5. Identify industry mentors.

Maybe you grew up working in a butcher shop and are already a skilled butcher. If that isn’t the case and you haven’t worked in the industry before, you may want to find a mentor or someone familiar with the industry to teach you proper techniques. You can contact your state Extension specialists for training workshops or get some advice from your inspector about food safety questions but having someone in your corner who processes meat on a daily basis is also helpful.

Undertaking a new business venture can be both an exciting and a stressful time. However, proper planning and preparation on the forefront can help prevent costly mistakes and problems in the future.

Related Topics

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Niche Meat Processor Assistance Network

Business Planning Resources

<< Back

What’s on this page?

Here you’ll find resources for planning a new meat processing business or expanding an existing one.  The economics of small-scale meat processing are tough .  It is a capital-intensive, thin-margin, high-risk business.  A solid business plan is absolutely essential in this industry.  There are several links here to help you get started: 

Q: How do I write a business plan for a small-scale meat processing facility? Are there sample plans I can look at? What about spreadsheets? 

NMPAN Business Planning Guide for Small Meat Processors

  • Small Meat Plant and Marketing Company Business Plan Models
  • CISA Tools: Cash Flow Template and Feasibility Template for Small Plants  
  • Oklahoma State University: Financial Planning Template for a Small Meat Plant

Cost Analysis: Are You Making Money?

Strategies to increase throughput.

  • What business structure is right for me?

Q: We want to do a feasibility study for our region.  Has one already been done? Are there examples we can look at? Do we even need our own study? 

Meat Processing Feasibility Studies

Q: I want to hear from other processors about their businesses!

  • Meat Processing Planning Webinars

deer processing business plan

Every business needs a plan, whether you’re just getting started or changing course after many years. This short guide walks you through a basic business plan, from a processor looking to upgrade and expand his facility. It contains detailed financial projections and suggestions for planning other plant configurations.

PLEASE NOTE: This guide does NOT provide an easy answer to the question of how many head of livestock you need to process at what price to have a “successful” business. There is no one solution. Figure out what it costs you to run the plant, figure out how many head of livestock you can source, and divide costs plus margin by that number of livestock to get your price .

All three variables can be manipulated — increase number of head, decrease costs (start-up and operating), increase prices — but the end result must be a balanced equation. And remember that price feeds back on head, because if you raise prices, demand for your services can go down and vice-versa.

Download the Guide [40pp, 1.5MB]

Model plan cash flow template (year 1).

This template (in Excel) contains the year 1 cash flow projections for the sample business plan featured in the guidebook. Not all cost/revenue categories will be applicable to your plans, but this will show you one way to set it up. Read the instructions page first (tab 1 of the workbook).

Small Meat Plant and Marketing Company Business Plans

This link will take you to a pair of model business plans for a small, USDA-inspected meat processing plant and linked meat marketing company, including a multi-part business and marketing analysis.

The plans describe a plant that provides fee-based slaughter and processing services to livestock producers and manufactures processed meats for sale to wholesale or retail customers. It can harvest and process ~25 to 32 beef cattle per week and a similar amount of hogs and lambs/goats and would employ 7 to 11 full-time workers.

The plans were prepared by Food and Livestock Planning, Inc  in 2011 as part of a project funded by USDA Rural Development to examine processing and marketing options for the South Coast region of Oregon.

CISA Cash Flow Template for a Small Meat Plant

This cash flow template tool , created by Community Involved in Sustaining Agriculture (CISA), can help you develop your own cash flow model and explore business options. 

CISA designed the template in 2008 to test the financial feasibility of establishing a small-scale, low-tech, mixed species slaughterhouse and processing facility in Western Massachusetts. CISA partnered with a small group of farmers to estimate cash flow inputs for building or renovating a small-scale slaughter and processing facility. Based on this, they developed a cash flow projection and Profit and Loss Statement, in template format for others to use.

The template, detailed instructions, and the full feasibility study, “Demand and Options for Local Meat Processing,” are on the CISA website .

CISA Feasibility Template for a Small-Scale Meat Processor (cut & wrap only)

This feasibility template was designed to help test the economic viability of establishing a small-scale meat-processing facility. It assumes the facility will not slaughter animals, but will instead receive whole animal carcasses, halves, or quarters, which will then be further processed. This template can provide a quick analysis of a potential business, as well as the relevant criteria to consider. The template, however, should not be the sole tool used in your determination.

The template was developed a part of CISA’s 2013 study on expanding meat processing capacity in Western Massachusetts. You can find the study (and more) here, on CISA’s website .  

Oklahoma State University Planning Template for a Small Meat Plant

OSU developed this feasibility template, released in 2012, to guide potential plant operators through financial planning for construction and/or operation of a small, multi-species meat processing facility.  Lead author is Dr. Rodney Holcomb, with assistance from Dr. Phil Kenkel and Mr. Kyle Flynn.

  • Template:  http://www.fapc.biz/files/smallmeatplant_feasability.xls
  • Instructional Video:  http://www.youtube.com/watch?v=hJcnL0KY864&feature=related

How do you know if you’re making money? And what can you do about it if you’re not? Most small processors (like most small businesses) don’t fully understand why they are or aren’t making money and what they can do about it.  On  this page ,  based on a NMPAN webinar given by  Arion Thiboumery, co-founder of the Niche Meat Processor Assistance Network and a processor himself (Lorentz Meats, Vermont Packinghouse), we introduce systems to help you sort out which activities in your plant are most profitable and which are less profitable. Armed with this financial information, you can make decisions that improve your business’s performance. 

Research has shown some strategies for increasing profitability for small and very small plants. These include management policies and improving the retail case. See this article by Nick McCann , formerly of Iowa State University, about research showing that targeted education and training for plants can make a significant difference on their bottom line. McCann, N. (2014). Improving profitability for small and very small meat processors in Iowa. Leopold Center Completed Grant Reports. 471.

Meat processors, like most businesses, work hard to cut costs, hoping to improve their bottom line. But while cost cutting can sometimes improve profits, too often it doesn’t get us very far. So what can? Research with small plants in Iowa indicates that increasing throughput — sales less raw materials — is almost three times more effective at raising profits than cost cutting.

Now, that’s easy to say, but harder to do.  Most folks think it’s impossible to put any more meat through their plant.  Sometimes that’s true. Yet often small changes can significantly improve your  bottom line.  

In these short articles , written by Nick McCann with Iowa State University Cooperative Extension, you’ll learn about useful and practical strategies that some small plants have used to increase throughput and profitability.

Business Structure

PDF icon

Different groups around the country have conducted feasibility studies to learn what kind of processing solution makes the most sense for their area and circumstances. Our summaries of selected studies tell you how the studies were done and what they learned. We give contact info for the authors and links to the full reports.

Meat Processing Planning Webinar Archives

To build or not to build: lessons learned from new processing ventures.

Finding a processor that does what you need, when you need it, can be challenging. Building a new facility to meet that need might seem like a good idea. Sometimes it is, but often it isn’t. On this 1-hour webinar, we discuss what works — and what doesn’t work — when building new processing facilities. Our speakers share lessons learned, with real examples from the field.

Building a Small Meat Processing Plant

Thinking about building a new plant? Want to expand your existing plant? Considering getting into the meat processing business? This 1-hour webinar will help you understand the process and the pitfalls of plant design and construction. 

Local Meat Processing: Successes and Innovations

Host: National Good Food Network

Local meat and poultry can’t get to market without a processor, but processors are pulled in many directions: Farmers would like more processing options, but the kind of processing needed depends on the market, the regulations are complex, and even with premium-priced meats, the profit margins are slim.

So how can local meat processing survive … and even thrive? On this 90 minute webinar, Lauren Gwin and Arion Thiboumery, co-founders and co-coordinators of the Niche Meat Processor Assistance Network , share the results of their research on this topic, featuring innovations and lessons learned from successful processors around the country.  We also heard from several regional support efforts — in Vermont, New York, and North Carolina — to improve access to local processing.

The Business of Meat Processing: Planning and Profitability

Planning to expand, change, or build a new meat processing business? Trying to figure out how to make your small processing business more profitable? On this 75-minute webinar, business management and planning experts will address these important topics and answer your questions. We will also roll out two new user-friendly guides for small meat processors on planning and profitability.

Many meat processors watch their checkbook balances and hope for the best.  Some wade through P&L statements looking for answers and often come up short.  Most small processors don’t fully understand why they are or aren’t making money and what they can do about it.  This hour-long webinar will teach you how to develop systems that will give you the financial information you need to make decisions that improve your business’ performance.

Ways to Get Involved

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  • About NMPAN
  • Beginner's Guide
  • Meat Processor Academy
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deer processing business plan

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Do-It-Yourself Deer Processing

deer processing business plan

Moving to Auburn, Alabama to begin graduate school last fall brought about quite a few changes in the way I hunt. It was the first year I was away from my family’s farm in North Carolina. While I was able to hunt the farm a couple of times during 2017, most of my hunting was done on public land around Auburn. This shift to public land came with a steep learning curve, but it taught me more about scouting and adapting to hunting pressure than any season before. I managed to harvest several deer and had what I would consider to be my best hunting season to date.

However, I had also moved far away from the deer processor I have used for most of my life. While I have always been satisfied with his work, I decided this would be the perfect time to begin processing deer for myself. Unlike the difficulty I encountered while trying to figure out public land, learning to process my own deer was actually pretty simple. I hope to share what I’ve learned, as deer processing is far more attainable for the average hunter than I would have ever imagined.

Why Process Your Own Meat?

The reasons to process your own venison are many. I certainly could have used one of the many processors around Auburn, but there are a couple of major reasons I decided to do it myself. The first is simple – saving money! After the minimal equipment costs are covered, it really pays to do it yourself. Most processors charge at least $60 per deer, and at that rate I was able to “pay” for the basic equipment I bought in one season. As a college student, I can certainly appreciate that savings.

deer processing business plan

Venison processing also allows you much more flexibility when the time to cook arrives. In the past, I never seemed to have the right amount of venison on hand. How much burger did I want? What serving size of roast would I be preparing? No longer is that a struggle. I can save whole cuts of meat to grind or cook later, or I have the choice to go ahead and cut steaks and package them based on the number of anticipated guests. The options are endless.

Finally, processing your own deer creates a much greater connection to the hunt. As QDM’ers, I am sure many of you have experienced the enjoyment that comes from harvesting a deer that benefitted from habitat management practices you implemented. This same satisfaction can come from the last step in the hunt, which is turning that animal into food to be consumed. It is a blessing we can have a hand in the whole process, from managing the vegetation the deer consumed, to harvesting it, to processing the meat, to cooking a meal for others to enjoy. And to think that most get their meat from a styrofoam tray in a supermarket!

It is a blessing we can have a hand in the whole process, from managing the vegetation the deer consumed, to harvesting it, to processing the meat, to cooking a meal for others to enjoy.

This connection to the hunt also brings up the perfect opportunity to mention hunter recruitment. To the outsider, it probably seems a little strange to go to the trouble of hunting an animal then paying someone else to turn it into table-ready cuts. The ability to do-it-yourself opens up a fantastic opportunity to show a new hunter the entire process. Harvesting free-ranging, natural meat is a common reason people are interested in hunting, and being connected to the hunt from start to finish can reinforce that drive.

Equipment Needs

Along with the time commitment (around three to five hours per deer as a beginner), probably the biggest reason more people don’t process their own deer lies in the thought that there is an expensive, up-front equipment cost. This is far from the case. Nearly everyone already has a fillet knife, a couple of bowls, a cooler, and a cutting board.

While a lot can be done with the above, I added a vacuum sealer, grinder and small digital scale to my arsenal. The vacuum sealer and grinder were the two costs that hurt the most, but I was able to get mine on sale from Cabela’s for less than $200. Better units cost more, and mine will probably need replacing at some point. However, they have already paid for themselves in the first season. I would buy the best units you can afford, but the starting processor also doesn’t really need large, commercial-grade equipment. You may already own a small kitchen grinder or a countertop appliance such as a mixer or food processor for which a grinder accessory is available. As for the vacuum sealer, these are nice to have, but plastic wrap followed by a layer of freezer paper also works fine for freezing venison.

Another common misconception regards the amount of space required to break down a deer. I live in a single bedroom apartment with a kitchen so narrow that I place my 70-quart cooler in the bathtub during processing to save space. If I can make it work with the space I have, anyone can! With just a small amount of counter space, a few hours, and around $200 worth of equipment or less, anyone can break into the home processing game.

What happens after field-dressing is based on whether you have access to a place to hang the deer. It is certainly easier to skin and cut up a deer hanging, but I have also skinned and quartered a deer on the tailgate of my truck. If I have a place to hang the deer, I go ahead and skin it while hanging. Without a place to hang the deer, things get a little more complicated. I would highly recommend hanging the deer if possible. A number of portable devices are available for hanging and skinning deer, including tree-mounted and bumper-hitch mounted hoists.

Regardless of where I initially break down the deer, I follow a fairly simple system. First, I cut out the backstraps and tenderloins and put them in a cooler. Next, I’ll break down the hindquarters into cuts of meat while they are on the deer. I personally find it easier to cut up a ham while it’s still on the deer, but you can also detach the hindquarter meat from the bone in one mass and process it at the house if necessary. Finally, I cut off the shoulders whole along with any other meat that is destined for the grinder, including the neck. With this process, it will certainly help if you have an experienced friend to guide you the first time. There are also good videos available online, and the free e-book, QDMA’s Guide to Successful Deer Hunting , has an excellent chapter with much more details on field-to-table processing.

When icing down the meat, it’s a good idea to keep the meat on top of the ice and drain the cooler regularly to prevent the meat from sitting in melted water.

Now you have to figure out a way to get rid of the carcass. Some states allow them to be placed in the landfill, and some even allow them to be bagged and taken out with the trash. Regardless, this is a step to consider ahead of time. Whatever you do, follow the law and act ethically. Hunters don’t need bad press that comes from dumping carcasses in creeks or on roadsides. Also research state regulations concerning carcass movement to prevent the spread of CWD prions .

With the deer meat back home in a cooler, it will probably surprise you that the difficult part is over! The rest of the process is fairly intuitive. Personally, I like to keep things as simple as possible. This means packaging and freezing large cuts of meat whole then grinding the scraps into burger. It is certainly an option to cut steaks or smaller roasts at this time, but keeping things whole allows for more flexibility six months down the road when you decide to cook that hard-earned venison. The one exception I make is with backstraps and tenderloins. With these, I will often go ahead and package them based on an anticipated number of servings. While I can eat quite a bit of backstrap in a sitting, I prefer to save these cuts by only thawing what I need prior to a meal.

deer processing business plan

There are many videos online that show the cuts of meat on a deer. I would encourage any first timer to watch a few, then get to cutting. Every single cut I take off of a deer is clearly delineated, and many cuts are separated by connective tissue so that I am able to use my hands more than my knife to pull them apart. On the hindquarters, I save the top round, bottom round, ball roast, and eye-of-round. These are all very simple to remove and can be clearly seen. Simply look for the lines between the major muscle groups and begin cutting slowly to separate them. The top and bottom round are both great cuts for a variety of recipes. The ball roast has quite a few bits of silver skin, so I personally make crockpot barbecue out of it. The eye-of-round is one of the best cuts on a deer and can be treated like a tenderloin.

Aside from the backstraps, tenderloins, and previously mentioned cuts, I usually end up throwing everything else into the grinder. While there are roasts on the shoulder and neck, I personally eat much more burger annually than roasts. However, the great thing about home processing is that you can decide exactly what you want to do with your deer! These same decisions can be made prior to taking a deer to the processor, but it is infinitely more rewarding and fun to choose these cuts on your own.

Given the minimal cost, time commitment, and skill required to take a deer from the field to the table, I certainly regret not getting into the processing game way sooner in my hunting career. If you have never considered processing your own venison, I would highly encourage you to give it a try. There is probably nothing so uniquely satisfying as taking a deer from the field to the plate, and it will definitely lead to the best-tasting venison you’ve ever had!

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Deer Farming: Best Guide For Beginners

  • Pinterest 10

Commercial deer farming is a pretty new business idea. It is very easy to raise some deer and they easily maintained. They are just like other domestic animals and it’s very easy to start and operate a deer farming business.

A deer farm is actually a good business and many different species are good for commercial production. Popular species are elk, moose, reindeer, or especially white-tailed deer are raised as livestock.

Commercial deer farming is gaining popularity mainly for it’s valuable meat, skin etc. New Zealand is the largest supplier of farm-raised venison.

Large-scale commercial farming of deer originated in New Zealand, and that country still has the world’s most advanced deer farming industry.

Deer farming business has a great opportunity for making higher profits and creating a good employment sources.

Deer is among the most beautiful wild animals of the nature. And all types of people love them, especially for their beauty and gentle nature. Depending on the species, the body of deer is very colorful.

As deer is a wild animal, so you can hardly see any deer around you.

Nowadays world population is increasing rapidly, and people are searching for some new agribusiness ideas which can ensure food security and create a sustainable and profitable income source.

Commercial deer farming business can be a part of this. Deer is a wild animal, and the population in the wild is decreasing gradually.

So by raising deer commercially, we can make a good income source and at the same time can save this animal form being extinct.

Deer products have huge demand and high value in the market. But there are some problems with this lucrative business.

Commercial deer farming business is not permitted by the Government of some countries. So before planning for starting this business, contact with your nearest wildlife service center and ask them if commercial deer farming is permitted in your country or not.

Table of Contents

Wild vs Domestic Deer

In the ancient time, people used to hunt animals to meetup their daily food demands (not as a hobby or for entertainment).

If they could hunt or catch few animals, they used to kill some to meetup their food demands and keep the rest inside their house for the purposes of using the animals in the future.

Since then human beings started keeping wild animals with them inside their house. Among those home bounded wild animals, some species accepted the allegiance of human beings and started breeding and living with them.

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Cows , goats , sheep , buffalo , horse, donkey and different types of wild birds are most common among those wild animals.

Nowadays, deer is also considered and raised as a domestic animal in some countries around the world. Deer farming is very easy and highly profitable, especially for the high demand and rate of deer products in the local and international market.

Human beings and animals need trees and forests for surviving. As the number of forests and trees are reducing rapidly, so the suitable place for the wild animals are decreasing.

As a result, it is very important for us to raise some special species of wild animals like deer, to keep them from being extinct.

Advantages of Deer Farming Business

Commercial deer farming is very profitable like other livestock farming business. Deer meat is highly expensive than cow, buffalo, goat, sheep, duck  or  chicken meat .

Usually deer eat grass, leaves or grains like other livestock animals such as goat, cow or sheep. So it is very easy to feed them.

There are many good reasons for why you should start deer farming business. Here we are trying to describe about the top advantages/benefits of commercial deer farming business.

  • It’s a pretty new agribusiness, but highly profitable. You can start this business if you have enough money.
  • Deer farming is considered as a symbol of nobility in some societies around the world.
  • You can become very popular and famous in your area within a short time through raising deer.
  • Farming deer is a great source of entertainment for all aged people, especially for the kids.
  • The skin of deer is very precious. Rich people use the skin for decorating their house.
  • People make many valuable commodities using deer skin, and it has a great demand in the American and European countries.
  • The male deer produce a pair of horn every year which has a very high value.
  • Deer meat is very tasty and delicious. It has a great demand and high value throughout the would.
  • If you keep some deer inside your property, they will increase the beauty of your property.
  • You can start raising deer, if you have the experiences of raising cow, goat, sheep etc. Deer farming is very easy like goat farming .
  • Diseases are less in deer than other livestock animals. By raising deer commercially, you can make a sustainable income and employment source. Unemployed educated young people can easily start this business.
  • Return on investment ratio (ROI) is very high in this business. You will get your invested money soon.

How to Start Deer Farming Business

Starting a commercial deer farming business is just like starting any other livestock farming business. It is very easy and simple.

deer, deer farming, deer farm, deer picture, deer breeds, commercial deer farming, deer farming business, how to start deer farming business

Even the beginners can start raising some deer. Here we are trying to describe more about starting and operating a deer farming business.

Select a Good Location

First of all, you have to select a very good location for starting your business.

Try to select a calm and noise and pollution free place for your farm. Ensure good water source in your farm.

Also ensure availability of electricity and good transportation system.

Housing is very important for commercial deer farming business. In the wild condition, deer used to live under big trees or near any grassland.

But if you want to raise them inside your property, then you have to make a comfortable and suitable house for them.

Deer usually like high and dry place for living. So make a house for them in a higher place, and try to keep the house always dry. The size of the house depends on the number of the deer you intend to raise.

Deer usually like to eat grass , leaves, corn , grain etc. like other livestock animals. Their eating habit is the same as goats, cows, sheep and other herbivorous domestic animals.

You can feed the deer grass, leaves of the tree, kitchen garbage, various types of corns or grains etc.

deer, deer farming, deer farm, deer picture, deer breeds, commercial deer farming, deer farming business, how to start deer farming business

You can also feed them grainy feed which is very healthy for them. Along with providing nutritious feeds, ensure adequate supply of fresh and clean water according to their demand.

Like many other domestic animals, deer are naturally very good breeders. They will breed easily if you keep good ratio of male and female deer in your farm.

Caring & Other Management

Deer are very strong and hardy animals. So, they generally require less caring and other management.

Although, taking good caring is very important for proper growth and good health of the animals.

So, try to take good care of your animals. Vaccinate them timely. And always try to keep good contact with a vet in your area.

Marketing deer products is not too easy. Because commercial deer farming is not allowed in all countries. So, try to determine your marketing strategies first, before starting this business.

These are the common steps and ways for starting and operating a successful deer farming business. Hope this guide has helped you! Good luck & may God bless you!

Frequently Asked Questions

People ask many questions about deer farming business. Here we are listing the most common questions about this easy but lucrative business, and trying to answer them. Hope you will find your answer. Don’t hesitate to ask us if you have more questions.

Is deer farming profitable?

Yes, commercial deer farming is a very profitable business. You can make good profits from this business if you can manage everything perfectly. Ensure good marketing facilities before starting this business. Because, you will not be able to make good profits without proper marketing facilities.

How to start a deer farming business?

Starting a commercial deer farming business is relatively easy and simple. You can easily starting this business even if you are a beginner. Follow the steps mentioned here for starting this business.

deer, deer farming, deer farm, deer picture, deer breeds, commercial deer farming, deer farming business, how to start deer farming business

  • First of all, select a very good location for starting your business.
  • Make a good and comfortable house for your animals.
  • Feed them with good quality and nutritious food.
  • Provide them with required medications.
  • Always try to take good care of them.

Can we do deer farming in India?

Commercial production of deer is not allowed for everyone in India. You need to have license from the government body for keeping deer.

How to do deer farming?

Doing deer farming business commercially is just like starting and operating any other livestock animals. Main difference is that ‘you have to ensure a high and secure fencing system for your animals.

Are there deer farms in the US?

Yes, there are many deer farms available in the US. Commercial deer farms can be found across the entire United States. And over 60 percent of the deer farms are located in Texas, Pennsylvania, Ohio, Michigan, and Minnesota.

How profitable is deer farming?

Deer farming is a very profitable business. But it’s not possible to tell the exact amount of profits you can make from this business, because it depends on numerous factors. Please consult with some existing farmers in your area for having some ideas.

Can I own a deer in India?

No, right now you can not adopt a deer in India.

How many deer should be on 1 acre?

You can keep around or up to 8-10 deer in one acre land.

deer, deer farming, deer farm, deer picture, deer breeds, commercial deer farming, deer farming business, how to start deer farming business

What is the best crop for deer?

Best crop for deer includes wheat, rye, oats, triticale etc.

How long do deer take to grow?

Depends on the breed and many other factors. Generally, most of the bucks become mature between 5 and 7 years of age.

Is deer farming hard?

No, deer farming is relatively easy. Deer are very strong and hardy and they are very susceptible to a wide variety of diseases and sicknesses. You just have to have a secured fence around your farm area for keeping them safe.

How many babies can a deer have in a year?

Generally, a doe give birth to only one fawn in a year.

What is the lifespan of a deer in captivity?

Average lifespan of a deer in captivity is between 15 and 20 years.

What is a deer’s favorite food?

Deer will primarily eat browse (woody portion of leaves and stems), forbs (broad-leaved plants), mast (acorns, apples, etc), and grass.

What is deer’s favorite vegetable?

In farms, vegetables that deer seem to prefer include beans, lettuce, cabbage, and cole crops such as broccoli, cauliflower, Brussels sprouts etc.

How long is a deer pregnant?

Average gestation period of a deer is around 222 days.

What is the easiest crop to grow for deer?

If you have deer in your farm, then clover will be the easiest crop to grow for them.

How long do deer sleep?

Generally a deer sleep 4.5 hours a day.

What is deer milk used for?

Deer milk is a versatile ingredient used in food, cosmetic, supplement and nutritional applications.

How fast do deer population grow?

Deer populations can double in size every 2-3 years, as long as adequate food resources are available.

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I have place to make deer farming and good water sources too like Pollachi or close by to Salem will the government give permission for farming and commercial meat production since goat meat is very expensive so i understand deer meat also very expensive 20 acres of land with Hampel green and road remote and connectivity but less traffic please advice me

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Processing a Deer (our step-by-step how-to guide)

One of the biggest challenges of deer hunting is processing the animals that you take. But there’s no getting around it: processing is an essential part of the deer hunting experience. You must process the deer in a timely and efficient manner to keep the meat safe, stopping it from spoiling. Let’s learn more about processing a deer, including how to process a deer, step-by-step.

Most hunters will leave deer processing to “experts.” That is, they bring their deer to professional processors. But if you want to, you can process your deer by yourself at home. It can be challenging for first-timers, but once you get used to it, you can start doing it on the regular.

Here’s our guide to properly processing your venison before putting it in the freezer.

Methods of Processing Deer

There are a few methods that you can use to process a deer, but they all follow the same basic principles:

  • remove the hide
  • Gut the deer
  • take out the meat ( Quarter the deer )
  • keep the meat cool
  • package it for the freezer

Dragging or carrying the animal is usually impossible when you hunt a deer. It’s too large and heavy. Hunters go through the first stages of processing while still in the field, after they’ve killed the animal. This is called field dressing.

Methods of Processing Deer

The easiest processing method is to field dress and quarter the animal and then take it to an animal processor . A professional processor helps you process the meat in cuts as you instruct them.

If you’d like, you can avoid the expense of a processor and do the processing yourself. Let’s learn about this below.

Field Dress the Deer First

If you’re a deer hunter, you must know how to field dress your deer . Whether or not you’re planning on bringing your deer to a processor, you must do the field dressing first.

There are certain tools you need for field dressing. These include:

  • Knife sharpener or extra blades
  • Gambrel, rope, and pulleys
  • Contractor garbage bags

Field Dressing: The Basic Steps

Have a sharp knife for field dressing and a short blade to ensure the best cutting control. You’ll want to wear latex gloves to keep your hands free of dirt.

Field Dressing The Basic Steps

Your main objective during field dressing is to take out every organ without damaging them, particularly the bladder and stomach. Be careful and patient as you do this.

You should only need a few precise cuts to take out the insides. The guts are linked to the body through two locations: the anus and the windpipe.

You can easily lift everything out if you break the connections. Remember to always cut off the skin from the inside out.

This will mean it’s less likely for loose hair to stick to your meat. It also helps protect the organs from puncture.

If the weather is warm, you should store the chest cavity in a meat cooler with ice.

Are you planning on bringing your deer to a processor? Bring the field-dressed animal to that processor right away.

If you have enough time and the right facilities to process the deer at home, take a look at the steps we’ve set out in the next section.

How to Do the Rest of the Processing at Home

If you’re prepared to take on the task of processing your deer, you can follow this step-by-step deer processing guide.

Once you have your deer and you’ve field-dressed it, you can start the steps we have set out below.

Step 1: Aging the Deer

You must keep your field-dressed deer carcass cool at all times. It may go bad if you don’t.

We field dress deer because taking out the organs creates essential cooling of the meat. But you still have to keep it at a low temperature.

Aging the Deer

The most crucial factor is keeping the carcass at 32 to 42° Fahrenheit.

Age the meat as it stays cool. You should do this for a minimum of 24 hours before processing.

If you start processing before 24 hours have passed you might end up with tough venison. That is because rigor mortis lasts for 24 hours.

Aging is the process in which the natural enzymes present in the meat break down the muscle collagen. The muscle collagen is the reason why deer meat is tough.

As deer get older, they produce more collagen and become stronger.

The animal should be aged between 32 and 42 ° Fahrenheit before you skin the deer. This lets the natural enzymes in the deer dissolve collagen while the rot-causing bacteria remain in a state of dormancy.

It’s best to keep your deer cool in a walk-in cooler. If you don’t have this kind of facility, however, you can age your deer by keeping it cool using ice.

A young deer should be aged for at least two days. An older deer, on the other hand, should be aged between five and seven days.

Step 2: Skinning the Deer

Once you’re ready to start skinning the deer, start by lifting the animal using a gambrel or placing it on the table. If you don’t have a table for this, you can process the deer on the ground.

Skinning the Deer

Lower the carcass until the hams are at eye-level while the head remains in contact with the ground. This helps to keep the animal from swinging around while you work.

Start from the groin area, and then slide your knife’s point underneath the skin. Cut a long slit from the lower part of the ham past the knee.

Repeat with the opposite side. Don’t worry about the hair that gets on the meat during skinning.

You can wash the meat and then wipe it dry after boning it out (and before cutting it).

Remove the skin from both knees, and slice around the joint. Next, remove the skin off of the back legs. Then, peel it all the way down to the tail.

Next, cut off the tailbone and continue peeling to the front shoulder, using your knife to loosen the skin when necessary. Then, cut off the front legs around the knee.

Sharp lopping shears are best to do this.

Beginning at the chest’s opening, slide your knife through the skin, and cut a long slit on both sides of the leg until the point where it is severed.

Peel off the skin from the legs and slide it across the shoulders, and then all the way to the neck’s bottom using your knife to cut as needed.

Cut through the neck’s meat by using a knife and then cut the spine with the aid of a saw.

Step 3: Boning the Deer

Make sure you have two clean, large buckets or pans. One of them is for meat. You can label that one as “Good.” This will hold the larger, tougher, and more sinewy pieces that can be used for burgers and sausage, as well as stew meat, jerky, and pot roast.

Trimming the Meat

You can label the second large bucket or pan as “ Best .” You’ll put the higher-quality, leaner cuts and tender meat in this bucket or pan. This meat is best for delicious dry roasts, steaks, and kabobs.

Separate the front legs. Once you’ve done that, take the shank, pull it away from the body, and begin cutting between the legs and the rib cage.

Continue cutting the leg and eventually the connecting shoulders and rear. If you use a razor-sharp knife, you’ll be amazed at how little the front leg is attached to the rest of the body.

Repeat the same process for the opposite side. Once both legs are disconnected, set them to the side.

Separating the Meat

Take the neck meat, brisket, and flank, and toss them into the Good pan. Since these will be the leftovers of meats, it’s less crucial to cut them off in one neat piece. Hack it as far as possible.

After that, you must remove the backstraps. Each one should be cut into two long slits that extend from the rump down to the base of the neck—one slit tightly along the backbone and the other tightly along the upper ribs.

Create a horizontal cut across the two slits to the neck’s base, and then lift the backstrap, cutting through the bone below with a knife, attempting to collect the most meat you can. Put this meat into the Best pan.

Remove the shank meat from each hind leg to add it to the Good pan. In the remainder of the hindquarter, natural silverskin seams connect large muscles.

You can separate these muscles as best as possible by putting wet fingers along the seams.

After that, just cut off the muscles of the bone, resulting in clear, seamless chunks of meat. Place all of it in the Best pan.

Slice the shank meat off the front legs and throw it into the Good pan. The upper portion of the front shoulder contains relatively sinew-free meat that can be used to cook roasts or even steaks.

But it’s not the best cuts of steak or roast. Throw this, along with any edible meat left in the carcass, into the Good pan, and then use the best portion for jerky and stew meat. 

Step 4: Trimming the Meat

Take the Good pan and your sharpest knife, then grab any piece of meat you want to examine and trim. Here’s a tip; it’s O.K. to include some silverskin and tiny amounts of fat in the final cut of sausage or burger.

Boning the Deer

However, it would help if you had minimal to no fat in your stew meat and jerky. If the meat you’re holding is easily cut into a tiny piece of lean, clean meat, trim it, and place it in a pile separated for stew or jerky.

If you’re not able to cut the fat in the best way you can, don’t overthink about the silverskin and just put it in a pile for burgers and sausage.

Take the Best pan, and cut the remaining fat from each piece of meat.

If you will store the venison in the freezer for more than six months, keep the silverskin and cut it later since it helps prevent the meat from freezing burn. If not, remove it now.

Cutting the backstrap and portions of the hindquarter to steaks will limit how you can cook the meat in the future.

That is why you should cut the backstraps in 10 to 12 inches long sections. Leave the muscles and the muscle groups of the hindquarter in one piece and then freeze it in that particular condition.

Then, in the future, when you choose to take the package out for cooking, you can make 1/4-inch-thick cutlets, 5-inch-thick fillets, 1-inch-thick steaks, or dry roasts.

Step 5: Packaging and Storing the Meat

Now that the meat has been cut and trimmed, you must adequately package it before storing it. If the packaging is done right, the venison stays delicious for a year at most.

Packaging and Storing the Meat

Air is the biggest reason why meat can go bad or end up with freezer burn if improperly packaged. You can use grade plastic wrap or freezer paper to tightly wrap the meat so that no air remains between the meat and paper.

You can also use a vacuum sealer to wrap the meat. After doing so, you can use butcher paper to cover the package again and then add a label indicating the cut.

Put the meat in a freezer.

Deer Processing Tips

Here are a few tips to help you during deer processing:

1. Use a Sharp Knife

You should always try to use a sharp knife to process a deer. Another pro tip is to always keep a blade sharpener with you, even on the hunt. A sharp knife is essential for the skinning process.

Deer Processing Tips

2. Accurate Knife Technique

Caution is essential when using a sharp knife. While using the knife, always be aware that it’s best to make short and precise cuts away from your hands or your helper’s hands.

Also, always keep the knife handle clean. This cuts down on the risk of the knife slipping and cutting your hand.

3. Wear Gloves

Gloves can significantly aid your cleaning process, as they protect hands from getting dirty but most importantly, they prevent the spread of contaminants while you’re skinning and boning the meat.

Cutting Deer Meat

It is imperative to keep hair from getting over the animal. Switching your gloves regularly when you skin the deer will help keep the hair off.

4. Develop a Buddy System

The addition of someone else’s hands and eyes can help in the cutting and skinning process. For one thing, they can help you balance the carcass.

People Cutting Deer Carcass

Once you’re experienced with cutting and skinning, though, you should be able to do it by yourself.

Cost of Processing a Deer

Many hunters decide that processing deer at home is too difficult and time-consuming. In many cases, they lack the storage facilities for cooling the deer carcass.

If this is you, you’ll need to pay for professional processing.

Cost of Processing a Deer

The cost of professional deer processing can vary depending on which specific services the professor offers. It also varies by individual processor. Generally speaking, you can expect to pay a minimum of between $75 and $120.

It’s less expensive if you just pay for the basic services. However, if you’re looking for items like sausage and jerky, you’ll pay more to cover the additional work involved.

If you do a lot of hunting, you may decide it’s worth the investment to purchase the equipment you need to process deer at home.

Is It Worth Processing Your Own Deer?

As we touched on earlier, frequent deer hunters may decide that investing in the equipment they need to do processing at home is a better financial decision than paying a professional.

Processing Your Own Deer

There are many reasons hunters decide to process deer themselves at home. Here are five good reasons to do the task on your own.

1. You Know You Have Your Own Deer

Although many processors try to ensure that each deer is tagged throughout the entire process, that necessarily does not always happen. If a lot of deer are killed simultaneously, the cuts may get tossed into a different pile, or more disturbingly, the whole deer can become swapped.

If you process your deer, then you’ll know for a fact that the deer you have stored in the freezer is actually yours. Here are some of the benefits of processing your own deer:

2. It’s Easier (Once You Get Used to It)

We know that at first glance, the idea of processing a deer can seem very intimidating but it’s not. Yes, it is a challenging task but not impossible.

Once you’ve learned the steps to how to process a deer, after practicing to do it once or twice, the experience will become not only easy but also enjoyable.

3. You Can Do Custom Final Cuts

Processors charge more money when you get unique cuts done, but if you do it yourself, you can cut the meat however you want. Do you want a neckbone roast?

Deer Meat for Dinner

You can prepare it. Are you thinking about bone-in chops to serve for a special dinner?

It’s not a problem if you’re cutting the deer yourself. Do you want more excellent stew than burgers? Or vice versa? Let it happen.

4. There is Less Wastage of Meat

Most of the time, large-scale processors aren’t able to spare the extra time to salvage each piece of meat that is left from your hard-earned prize. As a result, cuts like neck roast, rib meat, and shanks tend to get discarded in the name of cutting down on time. By making it yourself, you are able to use all of the deer.

5. You Have Packaging Control

Yo u can package the meat as per your preference. For example, you can use a vacuum sealer to wrap it tightly or go by the traditional method to use freezer paper and tape. Whichever way you find it easier or more suitable, you can do so.

Deer Meat Venison

This comes in handy if you prefer vacuum-sealed meat, as most professional processors use the traditional method. There are many reasons to go to a professional processor, the lack of time or lack of space for butchering being two of the most common factors.

Common Mistakes Made When Processing a Deer

Processing a deer is an intense task that requires a lot of patience and precision. There is always room for error.

Here are the most common mistakes that hunters make during deer processing:

Mistake 1: Failing to keep the meat cold before processing

A warm deer carcass is an ideal environment for dangerous bacteria to grow and flourish.

After successfully hunting a deer, you must field-dress it and remove all the internal organs. This will lower the body temperature of the animal.

Removing Deer Internal Organs

You must next immediately bring the animal home and set it on ice. This is true even if you intend to process the deer right away.

A common hunter mistake is failing to cool down the deer quickly enough. When this happens, the meat spoils and becomes unsafe to eat.

Mistake 2: Cutting the meat using an electric knife or handsaw

If you’re cutting around the joint of the leg and more tough cuts of meat, you might be tempted to pull out a large saw or electric knife to slice through the connective tissues and bones.

Don’t do this! It could cause bone marrow to be smashed in a manner that tarnishes the rest of your meat. It is recommended to use a sharp knife for cutting, even if it takes a bit longer to make your cuts.

Mistake 3: Leaving the fat on the meat cuts

Venison is different from beef in one major way. If you pick a beef steak from the market, a healthy fat marble is an excellent thing. However, this isn’t the case with venison.

Some hunters make the mistake of leaving on the fat and connective tissue. This ruins the taste of their venison.

The connective tissue and fat in deer meat do not taste good and won’t melt away to provide moisture as the meat is cooked.

How To Tell If The Meat is Bad

The meat that comes from a deer is called venison. This meat is incredibly lean and has a rich ruby red color, as well as a distinctive flavor.

Venison is available in various cuts, including ribs, sausages, shoulder roasts, and rump. This meat tastes great with sweet sauces, fruit, and bitter herbs such as rosemary and red wine.

Deer meat is a treat whether it’s hunted or bought from the store. When appropriately cooked without becoming dry, venison makes delicious, healthy food. It is ideal for cooking pies, casseroles, roasts, and barbeques.

Like all meats, venison gets degraded over time because of a variety of factors such as bacteria and heat. It is essential to know whether the venison you purchased or freshly processed is fresh or not.

Here are some telling signs to determine whether your venison is rotten. 

Sign 1: Time Duration Between Killing and Storing

Venison begins to spoil from the moment the animal dies. That’s why you’ve got to do the field dressing and cool the meat as quickly as possible.

Letting the venison sit at a warm temperature, even room temperature, for a long time can spoil it. That’s because the protein and fats present in the venison begin to degrade.

Sign 2: Time Duration of Storing the Meat

Another major factor in the degradation of venison is the long time duration of refrigeration prior to eating or freezing.

You cannot keep venison in the refrigerator for more than three days. It must go in the freezer before then, or it isn’t safe to eat.

When the venison is in the refrigerator, you should keep it in the section with the lowest temperature. This is usually the lower shelf, towards the back.

Cover the venison with clear plastic or vacuum packing.

Sign 3: The Smell

Be sure to trust your senses to know when food is spoiled. If it has a bad smell then it most likely is spoiled.

Fresh venison has an intense gamey smell, but it’s not unpleasant.

Bad venison has a sewage-like smell. And in some cases, bad meat will smell even worse after cooking than it did beforehand.

Sign 4: The Color and Texture

Another way to tell the difference between good or bad venison is through flavor and texture.

bad venison meat

Freshly cooked venison should be deep red. When you touch it, you should notice a silky smooth texture.

Venison that has gone bad is more of a brown shade, and it may even have a greenish tint. A shiny metallic sheen is also a sign of spoilage, and when you touch it to feel the texture, the meat is wet and slippery.

When it comes to ground venison, a brown color means the meat is spoiled. The mince should appear dark red throughout the entire package to signal its good.

Professional Processor vs DIY Deer Processing

Here is a comparison between processing a deer yourself and getting it professionally processed.

Final Thoughts: Processing a Deer At Home

Processing a deer at home can seem like an intimidating and burdensome task, but once you’ve learned the proper way and after doing it a couple of times, the very same task becomes enjoyable.

Processing the deer on your own also makes the hunting a delightful experience, when you cut the meat to your satisfaction after a long and hard-working hunting session.

Here you’ve learned about:

  • Methods of deer processing
  • Why field dressing is essential
  • How to process a deer at home
  • Deer processing tips
  • Benefits of processing deer at home
  • Common mistakes when processing a deer
  • How to tell if deer meat is bad
  • How DIY deer processing compares to professional processing

You now have the knowledge to make an informed decision on whether to process your deer at home or bring them to a professional processor. Be sure to make the decision that best fits your needs and preferences.

You May Also Enjoy:

WorldDeer.org has been referenced by:

As Seen On PBS, AOL, Yahoo, iNaturalist (California Academy of Sciences, National Geographic), USA Today, Field & Stream, University of Michigan, Newsweek, Daily Mail

This article filed under:

  • Deer Hunting
  • Deer Meat , Hunting

Man Cutting Meat Next to Shed

How To Start Processing Game

August 03, 2019

Posted under:    processing

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There’s a right way to do things, and there’s every other way. That’s what our Dad taught us and his Dad taught him. That’s why at LEM, we know the hunt doesn’t end when the buck hits the ground; it ends when we all sit down at the table.

That may sound like it’s easier said than done, but we’re going to walk you through everything you need to start processing your own game at home. We’ll start with field dressing blades and take you all the way to seasoning and stuffing your own sausage. Who needs a local processor? You can be the boss of every piece of meat you put on your family’s plate. And if you’re intimidated, don’t be. LEM equipment exists to simplify this whole process.

All the know-how you don’t know

Everyone who knows anything had to learn it sometime. Here’s your chance to bone up on the finer points of field dressing, butchering, and breaking down your kills. And whether it’s just a refresher course or you’re starting from scratch, books and how-to DVDs can be a big help for anyone that didn’t get an education in game processing when they were young.

Tools for Field Dressing

Having the right tools out in the field will make all the difference when it comes time to hang and prep that kill. You’ll need a field dressing kit , complete with a field dressing knife, a skinner, and much more for after the deer’s had a chance to hang. Both blades are built for specific uses, and while you can get along without them, once you have a set, you’ll wonder how you ever did.

deer processing business plan

The Finer Points of the Process

Once you’ve broken down your game into smaller pieces, you’re ready to tenderize, grind, season, dehydrate, freeze or smoke.

deer processing business plan

Freshly ground meat just begs for seasonings , and whether it’s sausage and jerky, chunks of high temp cheese, or a vast array of flavor enhancers, a Meat Mixer saves you some manual labor and delivers a more consistent blend. It does this by combining your meat, seasonings and ingredients together without the cold hands that can make the process such a pain.

deer processing business plan

Wrapping it Up

deer processing business plan

If you were to pick just ten things from this post and start from there, these are the ones we’d recommend. This list will get you outfitted and ready to start making delicious burgers, sausage, and jerky.

  • Field Dressing Knife Kit
  • Hoist and collapsible gambrel set
  • Cutting boards
  • Meat Slicer
  • Big Bite Grinder
  • Sausage Stuffer
  • Food Dehydrator

When it comes to processing your own game, there is no one size fits all. At LEM, we know how complicated this can seem, but that’s why we’re here. When LEM opened its doors in 1991, the goal was to simplify this process. And thirty years later, we’re still hunting for every chance to do just that and make it easier for every family and hunter to enjoy the experience of processing their own game.

If you’re just starting out, try having your local processor break down your next kill and finish the process yourself with just a grinder or a sausage stuffer. You’ll be amazed at how much control you have, and how much easier than you imagined it is. And if you’re ready to go all in, LEM has everything you need to finish the hunt.

Now, get out there and go find dinner.

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Deer Processing in Illinois is family business from generations

November 16, 2023.

deer processing business plan

Illinois has an estimated population of 850,000 deer, ranked 11th in the nation by one national magazine. Illinois also ranks seventh in the top deer hunting states list, with the ‘ Golden Triangle ’ counties in the west-central region (Pike, Brown, and Adams) leading the way. That region has received national attention for consistently producing some of the largest bucks in the state. Much of the Golden Triangle region is locked in leases and private land ownership.

“Illinois prides itself for having such prominent deer processing businesses that are family-owned,” said Rep. Miller. ” These small businesses work hard to provide families with quality products which they can use for many purposes.”

Illinois is also a state with a healthy number of deer processing plants, many of which are family businesses passed down from generation to generation. The Eickman family has been operating a meat processing plant since 1953 in Winnebago County. Merlyn Eickman purchased his first plant in Pecatonica, and his son Mike started working in the business in 1964. All operations were moved to Seward in 1967, and the company was renamed  Eickman’s Processing Co.  Several expansions came about over the years, increasing retail and warehouse space, as well as the processing floor and coolers and freezers. Over the years, Eickman’s has won numerous awards for their quality meat, accomplishments, and contributions to the meat industry. The business continued to be passed down to family, with Mike and Lori Eickman taking over in 1999, and Tom and Katie Eickman assuming ownership in 2020. 

Similar family legacy stories can be found in the tiny village of Sainte Marie in Jasper County. Hartrich Meats was started in 1953 by Harold Hartrich and his wife Lucie to provide meat for their grocery store and to offer custom processing to local farmers. The Hartrichs were some of the original settlers in this village with French heritage. Harold and Lucie’s sons, Mark and Tony, took over the operation in 1984 and added a retail area, deer processing, catering, and grill sales. Mark and Tony’s sons – Craig, Brian, and Daniel, have joined the business to provide generations of experience and excellence to the community’s needs.  About Us – Hartrich Meats

Heinkel’s Packing Co.  in Decatur has been around since 1912, when German immigrant Albert Heinkel started making sausage in the back of his store. Albert’s sons moved the business into a larger facility on North 22nd Street in 1945. Heinkel’s continues today, owned and operated by the fourth generation of the family that includes President Wes Heinkel and Vice President Dennis Heinkel. Heinkel’s offers a number of meat products, along with deer processing. Products are sold over the counter, through distributors, and are also available at grocery stores and restaurants.

Trenton Processing , located east of St. Louis in Clinton County, was started in 1964 by Calvin and Loretta Schwend. The couple sold the business to three of their five children in 1991, but in 2022 the business was sold to Cody and Sheldyn Schneider of Beckemeyer. The Schneiders do not plan to make any changes, with Trenton Processing continuing to offer a wide variety of specialty sausages along with many cured and smoked items. The business also offers custom processing, including deer processing. 

J and J Meat Processing  in Beecher City is truly unique, with owner Jay Bell opening a meat processing business and converting his garage into a small-scale meat processing plant. Several other family members are big contributors, with Jay’s wife Judi doing the bookkeeping, daughter Dalanie making patties and assisting with sales, and son-in-law Jimmy Price helping out during deer season. Two of Jay’s other daughters that live out of town help when they can.

Turasky Meats  was founded on the north end of Springfield in 1949 by Joe Turasky Sr. and his uncle, Tony Yakst. The business has since been passed down to Joe Turasky, Jr. and then to his son, Brad. Turasky Meats sells a variety of meat products in addition to offering deer processing. At the 2022 Illinois State Fair, Turasky accepted the Grand Champion Snack Stick Award at the State Fair Meat Processors competition. The list of awards won by Turasky over the years continues to grow as the business focuses on hard work and creating quality products. 

Behrmann Meat and Processing  in Albers is a family-owned business that was started in 1968. Dennis and Elaine Behrmann have built the business over the years, with several additions to the original building. Behrmann’s now has over 50 full-time employees and provides custom deer processing. The company’s mission is to produce, process, and sell quality products at the highest level possible. 

Jones Meat and Locker  in Jacksonville has been family owned and operated since 1943. Three generations of the Jones family have strived to make customer service its top priority. Jones Meat and Locker offers high quality meat processing and packaging of beef, pork, and deer. The retail store is stacked with meat, chicken, fish, and other grocery items. 

Other deer processing plants in Illinois include two in Highland –  Korte Meat Processing  and  Grantfork Meats , with the latter owning facilities in both Bond and Macoupin Counties. There’s also  Shirley Farms  in DeSoto,  Smokehouse Venison Processing  in Rockford,  Moweaqua Packing Plant  in Moweaqua, and  Triple C Meats  in Anna.  A larger list of meat processors in Illinois can be found  here . 

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Public Input about State Deer Management Plan Requested

Published 10:16 am Monday, February 26, 2024

By Sarah Brown

deer processing business plan

Staff Reports

Open House Style Meetings and Online Input Opportunities

SOCIAL CIRCLE, Ga. (February 23, 2024)  – How many white-tailed deer should we have in Georgia? The answer varies depending on whom you ask. Management of Georgia’s white-tailed deer herd can be a challenging and, at times, controversial topic.

According to the Georgia Department of Natural Resources’ Wildlife Resources Division (WRD), the white-tailed deer is Georgia’s most popular game species. Currently, management of regional and statewide deer population density occurs through regulated hunting. However, other issues and opportunities are directly linked to this resource including wildlife viewing, ecological functions, agricultural damage, and deer-car collisions.

WRD’s successful management efforts are informed through biological data, public input and management objectives identified in the agency’s statewide deer management plan, developed through an intensive public participation process.

WRD requests your participation in 3 open house-style public meetings or through an online questionnaire. This allows everyone to provide input regarding management of white-tailed deer for the next 6 years. Citizens are encouraged to provide thoughtful insight on specific key issues. Some of these issues include deer population; deer-vehicle collisions; urban deer management; hunting regulations and methods; hunter access; chronic wasting disease; and communications. Biologists and others will be available at the open house meetings to answer questions about the key issues and provide background information.

The open house schedule is:

The public can drop in at any time during the open house meetings. For those unable to attend a meeting, a web-based “open house” where the public can access an online questionnaire will be posted at  GeorgiaWildlife.com/deer-info . The online questionnaire will be available through April 7, 2024.

For more information on the Georgia Deer Management Plan, visit  GeorgiaWildlife.com/deer-info  or call 770-918-6416.

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  1. Taxidermy & Deer Processing

    deer processing business plan

  2. Deer Processing Business

    deer processing business plan

  3. Deer Processing

    deer processing business plan

  4. Deer Processing

    deer processing business plan

  5. Here's How to Make a Deer Management Plan

    deer processing business plan

  6. Deer Processing

    deer processing business plan

COMMENTS

  1. How to Start a Deer Processing Business

    With good processors earning $75+ per deer, you'll need to create a professional business strategy to turn your hard work into bottom line profits. Startup Costs for Venison Processing The startup costs for a deer processing business are less than they are for most small businesses.

  2. How to Start a Deer Processing Business: A Guide to Turning Your

    Aug 7, 2023 Learn how to start a profitable deer processing business from an experienced hunter and butcher. A step-by-step guide to licensing, equipment, marketing and building a loyal customer base.

  3. Starting a Game Meat Processing Business

    Writing a Business Plan for a Game Meat Processing Business Does your game meat processing business have a business plan? If not, your company is lacking a critical business tool. With the right ingredients, your game meat processing company's business plan will serve as a blueprint for success.

  4. How to Start a Deer Processing Business: Tips and Tricks

    May 7, 2023 by Albert Roby Are you looking to turn your passion for hunting into a thriving business? Starting a deer processing business could be the perfect way to do just that. With so many people looking for high-quality venison, there's never been a better time to get into this exciting industry.

  5. How to Start a Deer Processing Business: Regulations, Equipment ...

    A business plan should include detailed information on the goals and objectives of the business, financial planning, and the structure of the business. It should also include a market analysis to identify potential customers and competitors. When creating a business plan, it is important to consider the long-term sustainability of the business.

  6. How To Start A Deer Processing Hunting Business

    Starting a deer processing hunting business can be a rewarding venture for those who enjoy the outdoors and have a knack for butchering and processing meat. In this comprehensive guide, we will walk you through the step-by-step process of starting your own deer processing hunting business, from creating a business plan to marketing your services.

  7. New to Meat Processing? How To Get Started

    How To Get Started Whether you want to expand, upgrade, or build a new plant, the steps are similar. Here's a simple outline for a complex process: Background Research Learn about the industry. Talk with other meat plant owners, trade groups, regulatory agencies, farmers, and customers. This will help you decide how you want your business to look.

  8. How to Start a Deer Farming Business

    1. Understand the Industry Deer meat popularly called venison is a highly priced meat in big-city restaurants and it is also in high demand in more modest restaurants. Statistics show that the U.S. consumption of deer meat increased by 30% from 422,000 kg in 1990 to 597,000 kg in 1991.

  9. So, You Want to Build a Meat Processing Facility? Five Initial Steps to

    Meat processing facilities have special requirements and considerations, so having an experienced engineer on your side will pay off in the long run. Be aware that most engineering firms will require upfront payments for their services. Step 3. Determine permits needed. The types of utility permits you will need are dependent on your location.

  10. PDF Food Safety and Risk Reduction for Deer Processors

    Food Safety and Risk Reduction for Deer Processors Processing wild game, particularly deer, can be a profitable business. As an operator, you have a responsibility to maintain certain standards of cleanliness and ensure the integrity of the products that are delivered to your customers.

  11. Business Planning Resources

    CISA Cash Flow Template for a Small Meat Plant. This cash flow template tool, created by Community Involved in Sustaining Agriculture (CISA), can help you develop your own cash flow model and explore business options. CISA designed the template in 2008 to test the financial feasibility of establishing a small-scale, low-tech, mixed species ...

  12. Mistakes to avoid when building your meat processing business: Planning

    5 Mistakes to avoid when planning your small meat processing plant Take one step at a time. It can be overwhelming to plan and design a small plant. But don't get crazy - the only way something like this will work is by taking it slow and steady. Don't move the project forward for the sake of your timeline.

  13. PDF Small Meat Processors BUSINESS PLANNING GUIDEBOOK

    Section 2 walks through the business plan for a specific meat processing business, a custom-exempt slaughter and processing facility proposing to build a new building three times its current size, become USDA-inspected, and expand its retail operation. In each part of this business plan, you will find questions you need to answer and

  14. Do-It-Yourself Deer Processing

    The first is simple - saving money! After the minimal equipment costs are covered, it really pays to do it yourself. Most processors charge at least $60 per deer, and at that rate I was able to "pay" for the basic equipment I bought in one season. As a college student, I can certainly appreciate that savings.

  15. PDF Assistance for Small and Very Small Meat Processors

    As the leading Federal agency for rural development prosperity, we work to help rural communities grow and prosper. For additional resources and information about our business, community or housing programs, contact our program specialists at 1-800-670-6553 or visit us online at rd.usda.gov.

  16. Question about deer processing business : r/Hunting

    downfalls==can't charge enough to make it worthwhile. I figure a deer is worth 3 hours shop time, so shop rate times 3. Shop rate is $75/hr, then deer should cost $225. Some hunters don't know to bring in something ready to cut, so you'll need someone to get it from that to carcass ready to cut.

  17. Opening a New Meat Processing Plant

    GMIS State EIAO & New Plant Coordinator. [email protected] Tel: (404) 821-5295. Office Address. Georgia Department of Agriculture Meat Inspection Section 19 Martin Luther King, Jr. Dr, SW, Room 122 Atlanta, GA 30334 Tel: (404) 656-3673 Fax: (404) 463-1998.

  18. Deer Farming: Best Guide For Beginners

    Advantages of Deer Farming Business. Commercial deer farming is very profitable like other livestock farming business. Deer meat is highly expensive than cow, buffalo, goat, sheep, duck or chicken meat. Usually deer eat grass, leaves or grains like other livestock animals such as goat, cow or sheep. So it is very easy to feed them.

  19. Processing a Deer (our step-by-step how-to guide)

    There are a few methods that you can use to process a deer, but they all follow the same basic principles: remove the hide. Gut the deer. take out the meat ( Quarter the deer) keep the meat cool. package it for the freezer. Dragging or carrying the animal is usually impossible when you hunt a deer.

  20. How to set up an at home game processing station

    You might even consider a hoist and collapsible gambrel set. With one of these, a single person can lift a 500-lb deer. It's like a helping hand from LEM to you. Finally, a set of shoulder length poly gloves keeps you and your game clean and minimizes exposure to bacteria. Once you're home, let your game hang, skinned, quartered, and ...

  21. Your First Time at a Deer Processor [Cost, Time, & Cuts]

    Meat Processing Cost. When you're looking for a deer processor, one of the first things you'll look for is how much they charge. If you have a few processors to choose from close to you, you'll have an opportunity to price shop and decide which one fits your budget. Within a 30-mile radius of my house, I can expect to pay anywhere from ...

  22. Deer Processing in Illinois is family business from generations

    Behrmann Meat and Processing in Albers is a family-owned business that was started in 1968. Dennis and Elaine Behrmann have built the business over the years, with several additions to the original building. Behrmann's now has over 50 full-time employees and provides custom deer processing. The company's mission is to produce, process, and ...

  23. Economic Development

    Economic Development. Moscow offers an extraordinary blend of setting, infrastructure, institutions, amenities, lifestyle and culture. Whether relocating, expanding or forging new opportunities, Moscow is a great place to do business. Located in the heart of the Palouse, and within an 80-minute drive of metropolitan Spokane, WA, Moscow offers ...

  24. Public Input about State Deer Management Plan Requested

    Staff Reports Open House Style Meetings and Online Input Opportunities SOCIAL CIRCLE, Ga. (February 23, 2024) - How many white-tailed deer should we have in Georgia? The answer varies depending on whom you ask. Management of Georgia's white-tailed deer herd can be a challenging and, at times, controversial topic. According to the Georgia Department of Natural Resources' […]