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Dick Cox
Junior Member
335 Posts |
 Posted - 10/20/2009 : 11:17:23
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Why dont the Health Dept. check these processors? There are a few places that are in Hinds Co.(Lees mainly) that smells like they have leftover meat from last year in there coolers. And how is it when you take them meat they just set it to the side in a plastic tub and let it sit there for hours b/f putin it in the freezer? WE NEED TO GET THE HEATH DEPT INVOLVED WITH THESE PROCESSERS!!!
LIFE IS NOT MEASURED BY THE NUMBER OF BREATHS WE TAKE, BUT BY THE MOMENTS THAT TAKE OUR BREATH AWAY
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gtk
Senior Member
MS
1876 Posts |
Posted - 10/20/2009 : 12:42:21
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Sure, and then see how hard it is to find a processor in your area after the Health Dept gets involved.. Be careful what you ask for.
If it smells that bad, don't use them. I had dealings with a couple of processors like that in Desoto county, so I just carried my business elsewhere.
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MS Hunters Talk Forum & PhotoAlbum |
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10x10
Starting Member
37 Posts |
Posted - 10/20/2009 : 13:45:21
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| I had the same problem last year when I went to Lee's to pick my deer meat up and smells awful inside and outside the building. I have been with them for four years now I am not going back to them again. |
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Dick Cox
Junior Member
335 Posts |
Posted - 10/20/2009 : 16:32:20
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Keep feelin that way and when one of your family members gets sick from bad meat then you might change your mind, This is a bad problemquote:
Originally posted by gtk
Sure, and then see how hard it is to find a processor in your area after the Health Dept gets involved.. Be careful what you ask for.
If it smells that bad, don't use them. I had dealings with a couple of processors like that in Desoto county, so I just carried my business elsewhere.
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MS Hunters Talk Forum & PhotoAlbum
LIFE IS NOT MEASURED BY THE NUMBER OF BREATHS WE TAKE, BUT BY THE MOMENTS THAT TAKE OUR BREATH AWAY |
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gtk
Senior Member
MS
1876 Posts |
Posted - 10/20/2009 : 17:24:53
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Currently, when I don't process my own deer, I use a FDA certified processor here in town.. So, no, my family shouldn't get sick from bad meat. Its not just because he is FDA approved, its because he is convenient.
All I'm saying is if it looks messy, or smells bad, then don't use them. Go somewhere else. I can just about promise you if the FDA gets involved, then most smaller processors who can/will process deer will be very few and far between.
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MS Hunters Talk Forum & PhotoAlbum |
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RT8
Advanced Member
MS
4999 Posts |
Posted - 10/20/2009 : 19:24:50
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quote:
Originally posted by Dick Cox
Keep feelin that way and when one of your family members gets sick from bad meat then you might change your mind, This is a bad problem
unless you're eating it raw, you have pretty much NO CHANCE of getting sick from "bad meat". It may taste terrible, but cooking it will kill any/all critters in it that would make you sick.
Wanna know why the french cook with all those fancy sauces? Originally, it was to cover up the taste of the half-spoiled meat that they ate centuries ago before walk-in coolers and health inspectors even existed.
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deerbutcher
Starting Member
29 Posts |
Posted - 10/20/2009 : 20:12:29
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| If you would see the condition some of the meat hunters bring to me would make you think if the hunter realizes HE will be the person eating it, not me. I do the best I can to clean it or call them to come get it. That is the number one reason I don't mix orders, I respect the customers enough that if they cleaned their meat well, they will get their meat and not someone elses. |
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FireCloud
Junior Member
379 Posts |
Posted - 10/20/2009 : 21:05:10
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The quality of the venison you eat will depend on how well the deer is handled from the point of kill to the table. While you might not necessarily develop any health problems from eating mishandled meat, the taste certainly may be far less than what you should be enjoying if both you and the processor don't exercise good care of the animal you harvest.
I hunt primarily for food so quality matters to me. That is why I field dress and skin my deer in the woods as soon as retrieve the animal. It is a simple enough process requiring only a few basic tools and can be done fairly quickly which allows the meat to start cooling. I then bag it in cheesecloth and haul the carcass out. I allow it to hang overnight then do my own processing from there. Again, it is a simple procedure and can be done easily with basic tools. I butcher the individual cuts of meat, wrap and freeze them, and grind what I want for burger or sausage meat.
If you really want good meat, the way to get it is to do it yourself and follow good procedures from start to finish. You will never get some other deer mixed in with yours, your meat will not be allowed to spoil or become tainted while waiting to be processed, and you will know you got back ALL the meat from your deer. Plus it costs a heck of a lot less to do it yourself. Give it a try and you will be impressed at how much better the meat will taste if you handle it correctly.
Proud member of PETA...."People Eating Tasty Animals!" |
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rhprocesser
Junior Member
MS
115 Posts |
Posted - 10/21/2009 : 04:59:47
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I agree totally with deerbutcher, I don't mix deer either and the deer you leave is the one you get back 100% of the time. It's really hard for someone to imagine the condition that some meat is brought to me, it's like they tried to find the best way to dirty it up. Also GTK, how do you know your processer is FDA Certified? Does he do any other kind of meat, like beef, pork, etc?
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gtk
Senior Member
MS
1876 Posts |
Posted - 10/21/2009 : 06:15:25
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quote:
Also GTK, how do you know your processer is FDA Certified? Does he do any other kind of meat, like beef, pork, etc?
Yes.
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Poloski
Advanced Member
MS
7240 Posts |
Posted - 10/22/2009 : 15:26:48
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+1 dick
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huntfish
Advanced Member
MISSISSIPPI
5295 Posts |
Posted - 10/22/2009 : 17:04:53
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+1
quote:
Originally posted by Dick Cox
Keep feelin that way and when one of your family members gets sick from bad meat then you might change your mind, This is a bad problemquote:
Originally posted by gtk
Sure, and then see how hard it is to find a processor in your area after the Health Dept gets involved.. Be careful what you ask for.
If it smells that bad, don't use them. I had dealings with a couple of processors like that in Desoto county, so I just carried my business elsewhere.
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MS Hunters Talk Forum & PhotoAlbum
LIFE IS NOT MEASURED BY THE NUMBER OF BREATHS WE TAKE, BUT BY THE MOMENTS THAT TAKE OUR BREATH AWAY
"There can be no doubt that a society rooted in the soil is more stable than
one rooted in pavements."-Aldo Leopold
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RT8
Advanced Member
MS
4999 Posts |
Posted - 10/22/2009 : 18:30:22
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quote:
Originally posted by huntfish
+1
quote:
Originally posted by Dick Cox
Keep feelin that way and when one of your family members gets sick from bad meat then you might change your mind, This is a bad problemquote:
Originally posted by gtk
Sure, and then see how hard it is to find a processor in your area after the Health Dept gets involved.. Be careful what you ask for.
If it smells that bad, don't use them. I had dealings with a couple of processors like that in Desoto county, so I just carried my business elsewhere.
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MS Hunters Talk Forum & PhotoAlbum
LIFE IS NOT MEASURED BY THE NUMBER OF BREATHS WE TAKE, BUT BY THE MOMENTS THAT TAKE OUR BREATH AWAY
"There can be no doubt that a society rooted in the soil is more stable than
one rooted in pavements."-Aldo Leopold
See post 6 above... |
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deerbutcher
Starting Member
29 Posts |
Posted - 10/23/2009 : 06:44:48
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| If you don't like what you see or smell, get out and bring your meat somewhere else or do it yourself. I was at a restaurant and saw a roach crawling on the ceiling, told the family we are leaving, plain and simple. Why do some people make a big deal about something you have control of? Oh, and about the smell in the coolers, mine gets one too because of the customers leaking ice chest or the ones with no plug in them. Its usually the customer with the leaking ice chest thats the one that makes a comment about a smell. Sorry, just had to vent |
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eatdeer
New Member
MS.
95 Posts |
Posted - 10/28/2009 : 08:20:03
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| just signed on and saw this post. couldn't help myself. I have been pushing for years for all deer processors to be inspected. Don't fool yourself, just because the health dept. or the ag. dept goes there doesn't mean it's inspected. I have Ms. Dept of Ag. USDA, Ms dept.of Health, and FDA visit sometimes and they don't have any jurisdiction over the deer. nor do they even want to look at it. No funds = no inspection. simple. The processor that posted about the condition of meat is on target, however if your place smells, it's because you didn't clean it. And as for the little guys that do it, if there was an inspection program, they would have to meet the same standards as those of us that do meet inspection regulations. Yes some would get out and rightfully so. It's not easy to make a full time living with a bunch of side liners, fly by nighters, and money hungry draw businesses undercutting legitimate processors. If you process your own deer, good for you, just know a little about food safety and you'll be fine. If you process commercially, you need to be inspected. My 2 cents. Oh, cooking does not eliminate any toxins formed in spoiled meat. beware who you get advice from! |
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eatdeer
New Member
MS.
95 Posts |
Posted - 10/28/2009 : 08:27:58
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| oh for info. gtk, currently NO one is certified to process deer. and RT8, did you live that long you can attest to that. You think maybe the "french" just knew how to cook better! As a former meat ispector(over 22 yrs.) and currently performing food safety consulting (over 10 yrs), yes I know what I'm talking about. by the way been processing deer in a government inspected facility since 01. |
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gtk
Senior Member
MS
1876 Posts |
Posted - 10/28/2009 : 08:57:35
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I didn't say he was certified to process deer . I said he was a FDA Certified meat market, who also process deer.
Found that out the hard way when I took a deer to him the first time. He will not accept deer unless its been skinned. He said the inspectors would frown on him skinning deer in his place. 
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eatdeer
New Member
MS.
95 Posts |
Posted - 10/28/2009 : 11:17:05
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| sorry gtk, no such thing as certified by FDA to process meat. He can be "permitted " by the Dept. of Ag( Ms. if sales are within the state lines or USDA if he crosses the lines) unless he is only doing retail, then he would be "permitted" by the dept. of health or maybe Consumer Protection from Ms. Ag). Ask him if he has a "HACCP" program for his processing? If not, he could be on shaky ground. |
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RT8
Advanced Member
MS
4999 Posts |
Posted - 10/28/2009 : 11:29:34
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quote:
Originally posted by eatdeer
...RT8, did you live that long you can attest to that. You think maybe the "french" just knew how to cook better!...
yeah, I lived 500 years ago. :rolleyes:
OR, its a simple historical fact...they had no refrigeration, so a LOT of the meat they cooked was semi-tainted.
Even if it was half rotten with maggots crawling around in it, if you cooked it thoroughly, it won't make you sick because the heat will kill the bacteria. It may Taste terrible, but it won't make you sick.
Eating it medium rare would be a different matter all together. |
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eatdeer
New Member
MS.
95 Posts |
Posted - 10/28/2009 : 12:03:00
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you're right about one thing, they had no refrigeration. however I don't think you can back up that the meat they cooked was tainted or that no one died from it. I'm sure they never heard of pathogens then either. People to this day sometimes call it "a stomach bug" and don't realize they ate bad food. You can kill bacteria with heat but not the toxins formed from their growth.
Oh by the way I only roll eyes during sex, in a debate I look straight into my opponents face |
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gtk
Senior Member
MS
1876 Posts |
Posted - 10/28/2009 : 12:58:59
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ok, your right and i'm wrong. i don't want to argue this point.. i could have misunderstood him. maybe he said he was fda inspected. whatever he said, its not worth bickering about it over a forum...
what i do know is his meat market is very clean, and he sells great steaks & sausage, and fixes a good sandwich, AND he processes deer for you at a reasonable rate, IF its skinned out first.
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Adding just to clarify. This guy main business, all year long is selling meats.. He is a butcher. He also processes deer for hunters. Deer must be skinned (no hair) due to the fact that his store is regularly INSPECTED by ????. I never meant to imply that his "deer processing" methods are certified or inspected, even though its done in the same store with probably the same tools/grinders/saws.
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Edited by - gtk on 10/28/2009 13:07:41 |
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rhprocesser
Junior Member
MS
115 Posts |
Posted - 10/28/2009 : 13:01:03
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Eatdeer is pretty well on target as far as the inspection goes on deer. They would (could) have jurisdiction on the cleanliness of the facility, but not the deer meat. I personally don't believe deer-only processers should be inspected. I personally feel everyone uses their better judgement to pick a processer that they feel comfortable with and make their minds up if they want that person to work on their deer. I will let anyone watch me process a deer and see my work, which I think speaks for itself. In my opinion it would be hard to inspect a place that processes deer, when it's possible the meat coming in isn't up to requirements.
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eatdeer
New Member
MS.
95 Posts |
Posted - 10/28/2009 : 13:36:08
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gtk, my apology if I came over too strong. Just gets my blood boiling when people think anyone that processes food for human consumption should not be inspected. Your friend may have a great place and do it at a reasonable price. the point is, he's processing food. Somebody other than the person that brought it in may eat it. In that light he should be inspected. And since you pointed it out, I'd be very concerned that he makes sandwiches and processes unispected raw meat in the same facility. Got to be some kind of seperation between cooked ready to eat, raw for sale and custom(deer). Some pathogens are known to transfer airborne. the closer the proximaty, the greater the risk. Now for rh, If you're adding beef or pork to the deer, then you are probably using an inspected product. Thereby creating the same risk as inspected facilties. The fine line is the "not for sale" statement. But rest assured food pathogens know nothing of money except that it is a good place for transfer to another area. just fyi, the HACCP law passed in 1995 stated all food from farm to table will have some type of quality assurance oversight. No one should be exempted. what's wrong with a level playing field? why should anyone process any type of food and not be inspected. Ultimately the deer is food!
and I don't consider this an argument, just a neccessary debate. |
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rhprocesser
Junior Member
MS
115 Posts |
Posted - 10/28/2009 : 14:01:33
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Totally agree with you about deer is food, 100%. But how can anyone inspect and pass meat that is (under USDA guidelines) contaminated before it ever gets to a deer processer? You would have to condemn EVERY deer that enters that processer's building, you can't enter an inspected facility with adultered meat can you? You can't "level the playing field" when the meat is supposedly already contaminated (under USDA guidelines) before the processer. Not arguing, just debating.
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Edited by - rhprocesser on 10/28/2009 14:05:24 |
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RT8
Advanced Member
MS
4999 Posts |
Posted - 10/28/2009 : 14:13:33
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quote:
Originally posted by eatdeer
...Oh by the way I only roll eyes during sex...
you don't have to remind Me of that, sweetie.  |
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rhprocesser
Junior Member
MS
115 Posts |
Posted - 10/28/2009 : 14:53:32
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eatdeer, I was really hoping to hear your response from my last quote, but it's getting about time for me to leave my computer and get up a tree. Hope to pick up this debate tomorrow sometime.
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Topic |
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Health ?