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Since then we have had hunters from Minnesota, Lower Michigan, and Wisconsin arrange and attend a weekend one on one QDP School.
Keep in mind this is not about learning how to “butcher” your deer. [There’s already way to many people doing that.] This is about learning how to professionally “process” deer to achieve a yield of 55% or more boneless meat to dressed weight, which will include all the cuts you see on this website. You will also learn how to “unroll” the appropriate muscles to make stuffed roasts, how to make fresh sausage, where the glands that you want to avoid are found, and how to end up with a “naked” skeleton.
We'll show you how to skin a deer leaving minimal meat on the hide and minimal hair on the carcass. You'll learn how to wrap venison to achieve a freezer life of a year or more without having to worry about freezer burn.
If you're thinking of opening your own business we will be happy to discuss the vast gamut of factors involved including layout, equipment, regulations, sanitation, business philosophy, P & L, and more.
If “QDP – Quality Deer Processing” is something that interests you and you would like more information about the limited openings for our weekend one on one sessions, please e-mail: info@best-venison.com |
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Primals from a deer |
Montreal Roast |
Fresh Sausage |
Imperial Roast |
Testimonials
Dave & Ruth,
Thank you so much for taking the time last weekend to show us how to process venison. It was very informative and we will now have greater confidence when we process our own deer this upcoming hunting season (+much more yield and options).
We still cannot believe we ended up with 65 lbs of boneless meat from the 97 lb (dressed) deer you used during instruction. I have shot a few large mature doe's (140-150 lbs dressed weight) during the past few years, but only ended up with 50 lbs of boneless venison. We have always felt we were not yielding all the meat we should of been getting from a deer of that size, but you and Ruth showed us how much meat is truly usable on a deer whereas most people will just discard good meat.
We now have a greater appreciation for trying to save all of the trim due to the many options you provided us with other than the usually hotsitx & venison sausage we use to make it into in the past.
So far we have tried about 4 different varieties from the deer that was processed and we are very pleased. Once we try every item we will send you e-mail telling what we liked the best out of each of the varieties.
Thanks again,
Shane & Donna
Montello, WI
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
