D & R Processing: Boneless Vension Primals Boneless Hind ¼ Primals 1) Eye of Round 2) Bottom Round 3) Top Sirloin 4) Top Round 5) Sirloin Tip 6) Tenderloins 7) Backstraps Boneless Front ¼ Primals 8) Neck 9) Shoulder 10) Top Blade 11) Mock Tender

As a meat department specialist since 1985 and a meat department manager for the 15 years preceding that, I have been able to work in and visit literally dozens of meat operations. Many of these meat departments have or still do process venison for the hunters in their area, and they all seem to possess one defining similarity. Venison is a major contributor to their bottom line, and the season is limited to only a few months, so most processors need to process as many animals as they can, as quickly as they are can.

I on the other hand have been able to process the deer I have taken over the past 35+ years of hunting in a more relaxed and refined manner. Along with my wife Ruth, we developed more variety of venison cuts to keep our family interested in eating the 3 or 4 deer we would consume each year. Gradually as relatives, friends, and neighbors got wind of what my wife Ruth and I were developing we started receiving requests to process their deer too. Finally in 1996 we decided that if there was that much demand for quality processing among those we knew, surely there were many hunters out there that would also enjoy our style of processing. Thus was born D & R Processing home of: "QDE - Quality Deer Eating"©

We process venison because we still enjoy cutting it, eating it, and seeing others enjoy venison that's "better than they thought possible."©

No we're not biggest, the fastest, and we don't cut the most deer. But we do know that we have never had a deer leave our operation that we weren't proud of and that we wouldn't be happy to eat ourselves. We also believe that no other processor devotes the time per deer that we do, in order to produce products that have changed customers from not eating venison into venison connoisseurs!

The hardest problem we have seems to be educating the hunters that have never had us process their game. If you have never been here, and no other processor does the same things that we do, how can you compare us to someone else?
The comparison that comes to mind is the guy that has driven a Volkswagen his whole life and decides to get a new and different car. If he calls a Porsche dealer and asks, "how much is a new car" there is a good chance that he will think that the guy is expensive. While the Volkswagen and the Porsche are both cars, I think you will agree that they can't be compared on the same level. However if you look at the cost vs. value relationship then the price of the Porsche is justified.
That is exactly the point when trying to compare our standards and variety to some other processor. While we are both processors, there can be no comparison between a volume processor and a specialty processor such as ourselves. How much is it worth to actually have wild game that your family eats?
To decide that, you must use the cost vs. value relationship to determine if our services are justifiable to you. One of our new customers that returned for the second time this year put it this way, " You processed our venison for the first time last year and we were out of venison by July! This is the first time that we have ever run out of venison. Usually in September we would take out the venison that was left in our freezer and either give it away or throw it out to make room for the new season." - M.S. Iron Mountain , MI
I guess that says it all. What do you think that is worth?

If we can't cut your deer, then we sincerely hope the products and ideas on this web site enable you to process your deer yourself into the items we enjoy year in and year out!
Thank you
Dave & Ruth Firnett

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