Located just outside of Freeport Michigan, Alex Fox is a second generation meat processor.  Owner and operator of Fox Farms Processing.  Their outfit handles custom exempt domestic slaughter and butchering, along with processing deer in the fall.  Alex has a background in animal sciences from MSU along with growing up at a processing facility,  his processing job is as much a passion as a profession.  What more could you ask for, from the experts who are charged with caring for your deer.  Touring the facility, efficiency and cleanliness are very apparent.  His openness and transparency encourages his customers to come back year after year.  While rumors and lore surround the profession of processors, like backstrap stealing and mixing of deer parts, these fallacies were put to rest in this episode.  As a hunter, Alex enjoys the job and being a part of memories made, as hunters truck in their trophy deer, take pictures, and even has a check station during the gun opener in Michigan. The reason for getting your venison processed by a profession could be for a lot of reasons; being new to processing, not having equipment, not having time, or unfavorable conditions.  Alex gives some pointers on helping the professionals give you the best quality venison in return. Cleanliness is Deliciousness.  Do your best to bring in your deer clean.  The field dress process can be messy, but don’t put the job of cleaning your kill on the processor.  Fully gut, and rinse. Get it all out.  Either it's the taboo or the fact that its “ichy”, but get all the gut out and remove the anus.  While Alex is willing to get the extra mile in getting it out, it might be too late by the time he can get it, and the results is meat loss Soon rather than later.  If the professionals are going to be cutting your deer, save the aging for inside the bag.  An extra day in uncontrolled heat for the sake of aging could result in more gamey off flavors than intended. Ask questions, understand expectations.  Alex loves his job and loves to answer questions and show off the facility.  Approach your cutters with questions you have,  understand that they will do the best job they can to get the 60% return.  Gut, hide, and head are heavy, so know what is usable and going to be returned to you. This is their craft, their service to you.  Appreciate the work.  These processors want nothing more than you love your venison and meat treats.  They want you to come back.  Know your cutters, know their facility, and stifle the rumors.  Ultimately the condition of your venison starts with the release of the arrow, or pull of the trigger. Huntavore is Powered by Simplecast Our Sponsors: * Check out Thompson Cigars and use my code SE for a great deal: https://thompsoncigar.com * Check out Troll Co Clothing and use my code EMPIRE25 for a great deal: https://www.trollco.com/hunting Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy