 Located
approximately 60 miles north of Green Bay, Wisconsin
on the banks of the Menominee River in the Upper Peninsula
of Michigan, D & R Processing was established in
1996 by Dave and Ruth Firnett. With a combined experience
of more than fifty years in the retail grocery business,
Dave in meat and Ruth in customer service, we felt
it was time to offer deer hunters a new and exciting
way to have their venison processed that emphasizes
quality instead of speed. We want hunters, their family,
and their friends to enjoy venison as we have most
of our lives, we what them to enjoy
"Q.D.E.
- Quality Deer Eating." ©
While
many processors brag about how many animals they do or
how fast they can do them, we take pride in being possibly
the slowest processor around! We spend an average of 8
- 10 man-hours on every deer we process! But we also average
55% to 60% yield of boneless meat to dressed weight, and
offer more than forty items over and above the traditional
steaks, chops, and roasts!
Considering
the tremendous growth we have experienced, the demand for
our services now exceeds the amount of processing we can
supply. As a result we decided to make our processing methods,
recipes, marinades, and seasonings available to everyone
through this website.
Rest
assured that once you and your family have enjoyed the
recipes and ideas that were more than thirty years in the
making, you too will become believers in: "QDE - Quality
Deer Eating"©
So
come on in and enjoy
Best Venison
Dot Com
Thanks
for visiting,
Dave & Ruth
Firnett |
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New Item!
“Scrape-all” Bone Scraper
Since I started in the meat industry back in ’69 I have used a “bone scraper” to remove the bone dust created when cutting meat on a band saw. Not only does it remove the bone dust but it improves the life of the meat and the appearance too.
Now here’s the good part! It helps in processing venison also!
While it may prove I’m not the sharpest tack in the desk that I didn’t think of it sooner, a few years ago I was having trouble getting the hairs off the deer carcass that still stubbornly cling even after rinsing. So on a whim I grabbed a bone scraper, and guess what - it took off the hair!
Now when we process venison we don’t start without having a couple of what I now call “Scrape-Alls” handy. It not only takes off the hair, but also dried blood, grass, sticks, leaves, etc.
While nothing replaces careful skinning, rinsing, and handling. The “Scrape-all” is a great and inexpensive addition to your venison processing. Just scrape the junk off your venison and then tap it on the side of your garbage can to knock off the residue. You’ll find them available on our Supplies Page for only $3.00 plus shipping. That’s less than a box of shells or an arrow! |
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 Click Here to Download Our Latest Brochure
NOTE: Our brochure is in Adobe Acrobat PDF format. In order to view and print you will need to have the Adobe Acrobat Reader installed on your system. You can download the reader for FREE from the Adobe site - click the logo below and follow the prompts.
Dear Dave and Ruth,
Your fantastic hospitality exceeded our expectations and made our D. & R. Processing training extremely enjoyable.
You and Ruth are fantastic hosts and have such a nice business. It is not often in today’s world you find someone so willing to help others learn techniques to begin a business like yours. Dale and I learned so much from your class and feel the foundation you have laid down for us will act as a wonderful guide to our success. We realize we have a lot to learn, but, like you told us, “Your cannot learn 40 years of processing in one day!”
We have already begun advertising with the meat we brought home. We have been doing barbecues and are receiving fantastic reviews! I have already converted some anti-venison people and a lot of the people cannot believe it is venison. When asking for opinions, the people keep repeating that there is nothing they DON’T like but they all agree on the buffalo chips. They are one of the top hits! I have one more barbecue to hold out at my archery club to introduce them to Q.D.E. and they are very excited to try this gourmet treatment of venison.
I will be calling you shortly to get a few more questions answered, but I just wanted to drop you a line to let you know how much your time and teaching meant to us. Thank you, Ruth and Dave. Also, thank your friend, Brenda, for coming out to help. I am looking forward to more trips out to Michigan to visit a very good group of friends.
Best regards,
Robert
Dear Dave, Ruth and Brenda too,
I would like to thank you for a wonderful weekend and a great experience.
I was a little nervous, not knowing what your personalities were. When I met all of you I knew I shouldn’t have worried. You were great hosts. You invited us into your home like we were family. The meals you made were wonderful. Thanks for your hospitality.
It is amazing what you do with a deer. We thought we knew a lot about skinning and quartering deer, and then we watched you. Your method of skinning works slick. We’ve never imagined the way you de-bone a deer. It’s truly amazing. We’ve seen pictures of your finished carcass, but we couldn’t believe it until we saw it in person.
We were impressed how smooth the three of you work together, everybody knew what to do. It has to run well to do three deer a day. It would take Rob and I most of a day to de-bone one deer. Your shop is smaller than we thought it would be; however, the way the deer move through and the way everything is organized it is plenty of space.
We learned a lot of invaluable information from you. We have a good understanding of what equipment we need to start our business. We also know the best way to process the meat. You have given us what we need to start a good business with a great product.
We have had a couple of BBQ’s to let people sample the venison. Everybody loves it. Each thing they taste is their new favorite. The top two items are the buffalo chips and the meatloaf. We hope to do enough processing this year to buy at least one piece of equipment.
You gave us a product line that will sell itself. That is the first step to a successful business. Thank you again for letting us observe and learn what QDE is all about. We are looking forward to seeing you all again.
Dale
Becker MN
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Supplies
