2009 Hunters for the Hungry Update
Hunters for the Hungry would like to ‘thank’ those hunters
who contributed their deer and for the many folks who sent in their financial
contributions, so they didn’t have to stop accepting deer. Hunters donated 381,151 pounds of meat in
2008, enough venison for 1.52 million pound servings.
The average cost of processing is $40.00 per deer and with
your donation(s) they can continue to process and provide quality meat to our
neighbors in need. If you would like to
consider a gift at this time, send your gift to Hunters for the Hungry, P.O.
Box 304, Big Island, VA., 24526 along with your name and/or organization,
Address, City, State, Zip and Phone No.
Check out their website for H4H Upcoming Events and their Fall/Winter
Raffle at www.h4hungry.org.
Last year, the Ruritan Clubs made
gifts to H4H for a total of $56,731 for hunger relief, and Belvoir
Bowhunters donated $3,673 to H4H which they are hoping to meet that same goal this
year.
H4H schedule of events for this year are:
August 7th thru 9th, the 26th
Annual Virginia Oudoor Sporsman
Show at the Showplace in
August 22nd, the Belvoir
Bowhunters 3-D Tournament shoot starting at
September 12th & 13th, the Western
Big Game Show in
September 26th & 27th, the Eastern
and State Big Game Contest at the
October 7th, the David H. Horne H4H Memorial Golf
Tournament at
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GUIDE TO FIELD DRESSING On a buck, remove
the male organs between the hind legs.
It’s not necessary to remove the dark smelly pads on a buck’s rear
legs as you only risk contaminating the meat with his urine. On a doe remove the milk sack. Lift the tail and
cut about an inch circle around the outside of the anus. On a doe cut around the female organs. Insert the blade as far as possible. You will feel your knife to come in contact
with the inside of the pelvis. Follow
the contour with your knife blade to make a circle which will enable you to
remove the tail gut later. With the deer
lying on its back, spread the hind legs and with your knife cut the seam
between the legs all the way in to expose the pelvis bone. This cut will go to where you remove the
buck’s organs or the doe’s milk sack. Next, find the
base of the rib cage where it meets the belly. Carefully, insert your knife point under
the hide and slit the hide all the way back to where you cut the meat to the
pelvis. Cut the hide in the same
direction as the hair lays and be careful not to cut the stomach. Using a saw or
hatchet, split the pelvis in two making sure not to cut to deep where the
bladder is located. After cutting the
pelvis reach inside and pull out the tail, bladder along with the intestines
and stomach. To open the rib
cage, insert your knife point under the hide at the front of the chest and
slit the hide back towards the belly opening.
Using a saw or hatch, cut the ribs down the middle. When using a knife always cut away
from you. Keeping the chest cavity
open with a 14” stick or longer will allow the deer to cool out much quicker. The heart and
lungs are separated from the intestines by the diaphragm at the back of the
rib cage. Cut the diaphragm around the
edge of the rib cage to remove the vitals.
Next, cut the esophagus out which is at the base of the throat as this
can spoil quickly. It is prefer that
you cut the neck up to the chin in order to remove the entire throat to
prevent spoilage. Finally, you will
need to rinse out the entire body cavity to remove all excess blood, dirt or
leaves. Prop the head up to elevate
the body to allow all the blood to drain out.
If water is not available, take the deer were it can be rinsed out
thoroughly as well as any blood on the deer itself. Lastly, always
wash your hands well after field dressing.
Collect any used towels and plastic gloves in a zip lock bag, and all
reproductive organs, intestines and vitals out of the woods with you. Take the deer to your nearest processor as
soon as possible. |
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PARTICIPATING PROCESSORS & COLLECTION POINTS |
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ACCOMAC |
BUCKINGHAM |
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Bonnie Custis |
Dale Blackburn |
Keith & Wanda Trenary |
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B & B Meat Barn |
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T & R Deer Processing |
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757-665-4310 |
434-983-3152 |
540-662-0669 |
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Jean Davis |
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Carl DeHaven |
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Foodbank on the |
Mark Schrock |
DeHaven’s Butchering & |
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Schrock's Slaughter House |
Country Market |
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757-787-2557 |
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434-283-5400 |
540-662-0669 |
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Brent Powell |
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GILES |
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Powell Brothers |
Peak's Slaughter House |
Brenda & Dale Smith |
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757-787-7107 |
804-846-5593 |
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540-726-3992 |
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CARROLL |
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Steve & Crissy Morgan |
Kevin Stevens |
Paul Decker/Stan Moyer |
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Hunters Haven |
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Meat Processing |
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276-398-2845 |
804-642-9763 |
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434-831-2232 |
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ALLEGHANY |
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GRAYSON |
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Frank Persinger |
Andrew Trent |
Brian Horton |
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A’s Country Store |
Horton’s Super Market |
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540-862-1471 |
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Galax, VA |
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434-542-5400 |
276-236-6662 |
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AMELIA |
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Chris Sayers |
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Tim & Donna Mast |
Richard Edmondson |
C & D Meat Processing |
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Central Meat Packing |
Galax, VA |
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276-236-0991 |
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800-373-1094/804-561-5235 |
800-373-1094 |
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Joe Albert |
Rayzway Three |
Louis E. Stanley |
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Punk's Self Service |
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804-443-6707 |
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434-299-5529 |
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434-349-3317 |
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Jerry Epps |
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James Mullin |
Mike Preast |
Jerry Epps Landscape Co |
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Mullins Slaughter House |
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Stuarts Draft, VA |
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434-476-7770/579-4895 |
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540-337-1566 |
703-245-0111 |
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FAUQUIER |
Brian |
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Tim & Linda Gadell |
Southern Taxidermy & Game Processing |
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Gadell’s Processing |
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540-942-2825 |
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434-579-2417 |
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703-361-1098 |
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Dude & Sue Western |
Sandy Bentley |
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Grandpa’s Butcher Shop |
Bentley’s Processing |
Steven White |
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Port |
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Garrett’s Grocery |
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540-363-5853 |
540-788-1079 |
Croaker, VA |
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757-566-3712 |
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Elyssa Strong |
Andy Wilfong |
PATRICK |
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Black Oak Processing |
Fauquier’s Finest |
John Ayers |
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Ayer's Orchard |
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540-280-3982 |
540-439-7227 |
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540-694-3788 |
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FLOYD |
PITTSYLVANIA |
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Lance Lyons |
John Duncan/Karen Sutphini |
Mike Heffinger |
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Green Valley Hunter’s |
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Buck & Doe Custom Meats |
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Keeling, VA |
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540-996-4134 |
540-789-7241 |
434-797-9419 |
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Barry & Andy Arrington |
Tim Belcher |
Brenda Robson |
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Arrington's Orchard |
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Overstreet Foods |
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540-586-0758/5919 |
276-632-9155 |
540-342-3860 |
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Dennis V. Evans |
HENRY |
SHENANDOAH |
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Evans Wild Game Processing |
Tim Belcher |
Nick Crabill |
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Crabill’s Retail & Wholesale Meats,
LLC |
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540-297-4009/434-610-4523 |
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Toms Brook, VA |
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276-632-9155 |
540-436-3884 |
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KING & QUEEN |
PULASKI |
SMYTH |
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Wayne Carrington |
Boyd & Rhonda Perdue |
Danny Joines |
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Shanghai Meat Processing |
Perdue Meats |
Joines Meat Processing |
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804-797-9419 |
540-980-6884 |
276-646-8109 |
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LOUDOUN |
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Mark Leigh |
Charles Rollins |
Jerry Silver |
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Mark’s Butcher Shop |
Rollins Meat Processing |
Silver Ridge Slaughter |
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540-454-4470/882-3080 |
540-672-5177 |
540-373-1073 |
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LUNENBURG |
Sonny & Joy Ryder |
SURRY |
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David & Will Bigger/James
Payne |
Ryders Meat Processing |
R. J. Kuykendall |
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Arrowhead Gun Club |
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540-672-5464 |
757-294-3780 |
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434-480-1063/372-3000 |
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PAGE |
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Jimmy Yates |
Butch Stieh |
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Peak’s Slaughter House |
Yates Slaughterhouse |
B & B Hunt Club |
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434-846-5593 |
540-778-2123 |
757-569-4841/653-9364 |
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PATRICK |
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Joe & Carol Johnson |
John Ayers |
Doug & Lois Aylestock |
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Johnson’s Meat Processing Shop |
Ayer’s Orchard |
Rick Fields |
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540-948-5915/5610 |
276-694-3788 |
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540-636-6050 |
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Shawn & Sarah Woodfolk |
John Wood |
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Hidden Pines Meat Processing |
Wood’s Cold Storage |
Danny Tate |
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Benham’s Market |
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540-948-6088 |
276-694-3888 |
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276-669-0766 |
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PITTSYLVANIA |
WYTHE |
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Jim & Frances Castle |
Carl Blalock |
Brian & Sally David |
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Castle’s Butcher Shop |
The Butcher’s Block |
Hilly Haven Meat Processing |
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Dry Fork, VA |
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434-372-3185 |
434-432-2345 |
276-766-0338/3530 |
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Mike Heffinger |
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Pat Price |
Buck & Doe Custom Meats |
Art Pope |
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Custom Meats |
Keeling, VA |
Popes Slip In |
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434-797-9419 |
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540-951-8292 |
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434-658-3105 |
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Anthony Graves |
Eshrat & HassanParveen |
Michael Pittman |
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Hunter’s Burden |
Pak Super Market |
Ivor Community Hunt Club |
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540-871-4839 |
434-822-0025 |
757-651-9446 |
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Harvey Hill |
PRINCE EDWARD |
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L. B & Rita Duffy |
Brenda Robson |
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Duffy’s Mint Mart |
Overstreet Food, Ice |
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540-731-3093/5176 |
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434-736-9615 |
540-342-3860 |
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PRINCE WILLIAM |
ROCKBRIDGE |
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William & Linda Linthicum |
Elyssa Strong |
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Linthicum Slaughtering |
Black Oak Processing |
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540-382-1323/3807 |
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703-754-4364 |
540-280-3982 |
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NELSON |
Tom & Linda Gadell |
ROCKINGHAM |
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Steve & Crissy
Morgan |
Gadell’s Processing |
William Pangle |
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Valley Meat Processing |
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703-361-1098 |
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434-931-2232 |
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540-879-9041 |
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NEW |
Showwalters Custom Slaughter |
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B & B Convenience |
David Burks |
House & Processing |
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Burks Farm |
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757-678-7236 |
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540-896-3514 |
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504-966-8293 |
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