Friday, October 10, 2008
Brucellosis is a disease carried by wild hogs. It has been found in SC wild hogs. The following article from Clemson tells of the dangers and how you can keep yourself safe and still enjoy this delicious wildgame. Click here to read the Clemson article.
Thursday, October 9, 2008
We hear this question all the time. But the fact is, it is against the law. If someone leaves a deer with us and then refuses to pick it up, we can't sell it to you, even for the cost of processing. We agree that it doesn't seem fair, but it is the law and we abide by it. That fact also explains why we work so hard to remind you of your pickup date! If something happens and you change your mind about getting your meat processed, please give it to a friend or neighbor. Lots of people love venison!
From the DNR website:
Deer Processors - Deer processors should recognize
that it is unlawful to sell deer meat to regain
the processing fee for deer that have not been
picked-up by the owner (50-11-1910). The best
practice is to take a deposit for the processing
service when deer are left at the facility. If meat
is not picked-up by the owner it can be given to
another individual at no charge.
We are seeing more and more alligators as the end comes in sight! We'll be taking our last ones on Sunday morning . You can bring in your gator heads for mounts, too.
Private land hunters can hunt a little longer, but our main gator skinner is going back to Clemson, so Sunday morning, the 12th, is the end for us! We've got plenty of deer to keep us busy!
Wednesday, October 8, 2008
When you drop off your deer, we take your order and give you an orange pick-up card with your Ready Date. Your order will be ready on that day. You don't need to call and check. It will be ready unless we call you to tell you of some problem. This seldom happens! It is important that you pick up your order on time. Pickup days are always on Saturdays and we are open every day but Sunday from 9:00 a.m. to 10:00 p.m. We do not have storage facilities for storing your frozen meat. Orders left more than 10 days after the pickup date will be subject to a $1.00 per day storage fee.
We process wild hogs into whole meat cuts like roasts and chops and make a wide variety of sausages. It is best to process sows or immature boars for meat. Older mature male hogs have a distinctive odor that ruins the taste of the meat. Usually males under about 200 lbs are fine, and females of any size are great!
Looking at having a pig for a BBQ?
We skin all the pigs we process, so they can't be used in a skin-on cooker. We'll skin the pig, split the carcass, and freeze it for your cooker.
Want your wild boar mounted in a head mount or European skull mount? Contact Kenneth at firstname.lastname@example.org.
Tuesday, October 7, 2008
We take frozen meat from August 15th to September 14th and then again from January 10th to 19th. When hunters start using the antlerless deer tag on September 15th, we get swamped with fresh carcasses. In order to do the best job of processing those carcasses at just the right time to get the best yield of safe venison, we must process these fresh carcasses according to a strict time schedule. Frozen meat must be unthawed and then processed immediately. There isn't time to do both frozen meat and fresh carcasses together. We insist on giving you with the best product we can provide. Reserving frozen meat for these specific times ensures we have time to concentrate on each product separately.
Monday, October 6, 2008
If you ever have questions about how we process your beef, venison, wild hogs, or alligators, just ask. We do all our processing onsite and are more than happy to show you around. Click on the title link for a quick photo tour. This is Jean Parks hard at work packaging Peppers and Cheese Smoked Sausage! Jean has worked with Cordray's for over 3 years. She helps in the packaging room during the weekdays.