"Little" Chris Eich butchers a deer at Hobart Meats in Crown Point, Indiana on Saturday, Nov. 13, 2021. The shop participates in the state's Hoosiers Feeding the Hungry program, where hunters and farmers can donate animals for meat to local food pantries. (Michael Gard for the Post-Tribune)
Animal carcasses await processing at Hobart Meats in Crown Point, Indiana on Saturday, Nov. 13, 2021. (Michael Gard for the Post-Tribune)
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Phill Taylor, owner of Realistic Processing in Lowell, said this year he has been swamped with deer hunters looking to have their harvest processed.
“We had a great opening day weekend, even though the weather wasn’t exactly perfect,” Taylor said. Deer firearm season opened Nov. 13 on the heels of what Taylor describes as his busiest bow hunting season ever. Firearm season runs through Nov. 28 while bow season began Oct. 1 and runs through Jan. 2.
“This is probably going to be a banner weekend. Thanksgiving weekend is a really good one too,” Taylor said.
The rut started early this year, bringing in larger than usual bucks during the first weeks of bow hunting season. Taylor said the decent weather and early rut mean that trend will continue. He said he would not be surprised to register a state record buck. Several that have come through have qualified for registry in Boone and Crockett Club, a non-profit organization that advocates fair chase hunting and habitat conservation that was founded in 1887 by Theodore Roosevelt.
“Last year was my busiest year ever. We did over 400 deer. This year is equally as busy,” Taylor said.
Taylor said a mix of reasons are contributing to the processor’s boon in business. For starters, more people are hunting, he said.
“A lot of people are filling their freezers. They are getting their freezers full of meat because they don’t know what is going on with supplies,” Taylor said.
Another factor is a few local deer processors have closed their doors, leaving those remaining to try and pick up the slack. Taylor said finally, since the pandemic, some businesses that process livestock and then deer while in season are no longer processing deer because they are backlogged with livestock orders as people fill their freezers.
Heather Eich, spokeswoman for Hobart Lock & Meat said the farm to table movement and then the pandemic have ramped up demand for locally harvested and processed livestock, which the business has provided since 1962. Last year, the business began processing deer again. Eich said the business is slowly ramping up its deer processing capabilities but lacks the staff to produce in high numbers.
Eich said quite a few hunters have taken their harvest to Hobart this season.
“We are up from last year’s numbers. It’s pretty crazy,” she said.
Both businesses participate in the Hoosiers Feeding the Hungry deer donation program, which connects donated harvested deer meat to local food pantries.
Eich said donated deer are processed largely into ground meat for donation. The business recently provided its first donations of the year to two local shelters and a small batch to a food pantry in Rensselaer.
Hunters may participate in the Hoosiers Feeding the Hungry program facilitated by the Sportsmen's Benevolence Fund. The program encourages hunters to enjoy a hunting experience, harvest a deer and drop off the field-dressed deer at a local participating processor. A list of participating processors can be found on the DNR’s website. Processing fees are paid for the Sportsmen’s Benevolence Fund. The processor in turn creates venison burger to distribute to food banks.
Hunters also may donate a portion of their harvest if they wish, but the cost of those donations are not covered by the program, Eich said.
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