From Field to Freezer: A New Guide on Venison for Commercial Processors

From Field to Freezer: A New Guide on Venison for Commercial Processors

“Deer Processor 1” and “Deer Processor 2” offer step-by-step guidance from field care to customer service.
The National Deer Association (NDA) and the American Association of Meat Processors (AAMP) are eager to announce the launch of a new educational video series designed to help commercial meat processors confidently enter and succeed in the venison processing business. The two-part series, Deer Processor 1 and Deer Processor 2, is now available online and walks commercial processors through the fundamentals of handling deer harvests from field to freezer.
The videos feature NDA’s Chief Conservation Officer, Kip Adams, and AAMP Processor and owner of Ely Farm Products, Dwight Ely, two respected voices in the deer conservation and meat processing industries. Together, they guide viewers through essential topics including:
  • Proper field care and handling of harvested deer
  • Processing best practices
  • Equipment and facility considerations for new processors
  • Cutting, packaging, and inventory management
  • Building strong customer relationships and service standards

Whether a processor is new to venison or looking to refine existing practices, the series serves as a practical, easy-to-follow resource covering everything from the moment a deer is harvested to the moment a satisfied customer picks up their order. Deer Processor 1 and Deer Processor 2 are available now at learndeerhunting.com/courses/.

“The number of venison processors has been in steady decline across the country and that’s bad news for hunters who rely on that service, and ultimately, deer management. This could lead to some hunters stopping altogether and a decrease in harvest numbers due to the lack of a convenient option to process or donate it. We hope to help change the dynamic by supporting the venison processing industry and making it easier for hunters to participate in science-based deer management now and for generations to come,” said Nick Pinizzotto, President and CEO of the National Deer Association.

“We would love to see more people consider going into deer processing and custom processing, as those businesses are in high demand. The National Deer Association was a great partner in this project, and we are excited about the release of these videos,” said Chris Young, Executive Director of the American Association of Meat Processors.

“It was a huge blessing to work with Kip and the National Deer Association in this project. We were honored that they chose our shop, and we hope it will help other butchers improve their businesses and give hunters more quality places to have their deer processed,” said Dwight Ely, owner of Ely Farm Products and member of the American Association of Meat Processors.

“White-tailed deer are abundant, or even overabundant, in many parts of the country, making antlerless harvest an essential tool for effective deer management. But what happens when a hunter’s freezer is already full? That’s where commercial venison processors play a vital role. They are a crucial part of venison donation programs, transforming harvested deer into nutritious meals for families in need. It’s truly a win-win-win: hunters can continue harvesting deer to support healthy herds, processors are compensated for their expertise and labor, and food banks receive a lean, high-quality source of protein to serve their communities,” said Kip Adams, Chief Conservation Officer of the National Deer Association.

About the National Deer Association

The National Deer Association is a nonprofit organization dedicated to ensuring the future of wild deer, wildlife habitat, and hunting. NDA works to educate hunters, landowners, and the public on responsible deer management and conservation practices.

About the American Association of Meat Processors

The American Association of Meat Processors represents meat processors across the country, providing education, resources, and advocacy to support the growth and success of independent meat processing businesses.