What is “Custom Processing”

“Custom Game Processing” is the professional service that turns a hunter’s field-dressed carcass into clean, vacuum-sealed cuts ready for the kitchen. Unlike commercial beef processing, which is highly standardized, custom game processing is often a highly personalized “craft” service where the hunter specifies exactly how they want their animal broken down. Here is how the process works and what makes it “custom.”

1. The Intake and Tagging

When you drop off a deer, the first step we take is strictly legal. As a Processor, we must verify that the animal is properly tagged according to Texas Parks and Wildlife Department’s statutes and regulations.

  • The Log: We record the hunter’s info, the tag or the electronic confirmation number.
  • Identification: Like all high-quality processors, we use a tracking system, it’s just a serial number that corresponds to our intake log books to insure that the meat you get back is actually the meat from the animal you brought to Fat Boy Yum.
  • Dressing, Skinning and Cleaning: If the hunter hasn’t already done so, we remove the hide and “trim” the carcass, removing any hair, bloodshot meat (from the shot), and excess connective tissue. If the hunter is close by and has not field dressed the animal, we will take that additional step before cooling and Aging.

2. Aging and Prepping

We are like every other custom processor, we have a large walk-in coolers.

  • Dry Aging: We hang the Venison usually for 3 to 7 days in the cooler. This allows natural enzymes to break down muscle tissue, which significantly improves tenderness and mellows out “gamey” flavors.

3. The Custom “Cut Sheet”

This is where the “custom” part happens. The processor will walk the hunter through a checklist of options:

  • Whole Muscle Cuts: Do you, the customer/hunter, want the backstraps as whole roasts, or sliced into 1-inch steaks?
  • The Hind Quarters: Should these be kept as large roasts (great for the smoker), sliced into cutlets, or ground into burger?
  • Specialty Items: This is the most popular part of modern processing. We offer:
    • Link Sausage: Prepared with a variety of flavor options. Jalapeno and Cheese being the most popular.
    • Dry Sausage: Smoked with a variety of flavor options.
    • Summer Sausage: Smoked with many flavor options. Try the cranberry options.
    • Snack Sticks or Buck Sticks: Similar to “Slim Jims”, but way healthier.
    • Breakfast Sausage: Mixed with pork fat and sage.
    • Jerky: Sliced, marinated, and dehydrated from the backstrap, tenderloins and hams.

4. Adding “Fat” to the Mix

Because venison is extremely lean (less than 2-3% fat), it doesn’t stick together well as a burger patty and can be very dry.

  • Ham Venison Burger: We mix the Ground Venison with Beef or Pork fat at a specific ratio, either 10% or 20%.
  • Link and Dry Sausages: We mix the Ground Venison with 50% Pork fat with our Sausage products.

5. Packaging: The Shield

This is the final stage where the meat is prepared for the freezer.

  • Vacuum Sealing: As we discussed, this is the gold standard for preventing freezer burn.
  • Labeling: Each package is printed with the cut name (e.g., “Venison Backstrap”).