From Field to Freezer
You have harvested your deer, javelina, or wild hog – now what? Understanding your processing options helps you get the most value and best eating experience from your wild game.
Popular Processing Options
Steaks and Chops
- From: Backstraps (loins), hindquarter muscles
- Best cuts: Backstrap medallions, round steaks, sirloin tip
- Thickness: 3/4 to 1 inch works best
- Tip: Venison steaks cook fast – do not overcook past medium
Roasts
- From: Hindquarter (rump, sirloin), shoulder
- Best for: Pot roast, slow cooker meals
- Size: 2-4 lb roasts are most versatile
- Tip: Add bacon or fat when roasting lean venison
Ground Meat
- From: Trimmings, tougher cuts, neck meat
- Fat ratio: Add 10-20% pork or beef fat for juicier burgers
- Uses: Burgers, tacos, chili, meatballs, spaghetti
- Tip: Most versatile – when in doubt, grind it
Sausage
- Popular styles: Breakfast links, Polish, Italian, Jalapeño cheese
- Fat content: 20-30% fat for proper texture
- Smoking: Summer sausage and snack sticks are great smoked
- Tip: Mix with pork for best flavor and texture
Jerky
- Best cuts: Round, flank, any lean muscle
- Slicing: 1/4 inch thick, against the grain
- Flavors: Teriyaki, peppered, original, spicy
- Tip: Great way to use tougher cuts
How Much Meat to Expect
| Whitetail Deer (field dressed) | 50-60% yield |
| Wild Hog | 55-65% yield |
| Javelina | 50-55% yield |
Example: A 120 lb field-dressed deer yields roughly 60-70 lbs of meat
Our Processing Services
At Ruiz Custom Meats, we offer full wild game processing:
- Custom cut steaks and roasts to your specifications
- Ground meat with your choice of fat content
- Multiple sausage varieties
- Tamales in Chile Colorado Sauce
- Vacuum sealing for long freezer life
Bring your harvest to Ruiz Custom Meats! Call (956) 724-3013 to schedule drop-off during hunting season.
