Perhaps you’ve already heard about the Deer Project. You know all about the program that allows hunters to donate legally tagged deer to Good Samaritan Ministries to feed hungry families in Brown County.
Perhaps you’ve even donated money to cover the cost of processing. One dollar will process one pound of venison for this project so any amount donated goes a really long way to put meat on the plates of our friends and neighbors. But, have you ever thought that none of this would be possible without the processors? It is in huge part because of those processors that The Deer Project has been the success that it has been.“From just coming on board and being a part of the program like they have been, to adjusting their processing costs to accommodate the program, the processors are an absolutely integral and often overlooked part of The Deer Project,” said Angelia Bostick, Executive Director of Good Samaritan Ministries.
Currently M&M Processing in Zephyr, Lone Star Taxidermy and Processing in Owens, Perk’s Deer Processing in Brownwood and Santa Anna Custom Processing are all partners with GSM to process deer for The Deer Project.
Some are old friends. Some are new. Some inherited the program from their predecessors, but they are all on board with the concept that pairs hunters with hungry families. Maybe you know them, but we soon hope you will know them better.
Have you ever wondered how one gets involved in deer processing? Well, apparently the reasons are as varied as the people who choose them.
Lone Star Taxidermy and Processing, 9901 Hwy 183 N., Owens, 325-643-1814
Amie Bane of Lone Star Taxidermy and Processing in Owens originally set out to be a cosmetologist but found it really wasn’t something she enjoyed doing. Originally from Athens, Texas, her husband worked on a game ranch at the time and mentioned that he wanted to look into taxidermy. Since she was done with cosmetology school, Bane went to work on the ranch with her husband and began reading books and learning about taxidermy. She soon took a job with a local taxidermist and discovered she liked the job.
“It’s an artwork,” she said, adding that it has many ties to cosmetology.
Amie now owns Lone Star Taxidermy and Processing in Owens, formerly Ted’s Processing, and has for the past year. Her husband works at a local high fence game ranch. She said she does taxidermy and processing year round but is gearing up for The Deer Project now.
“I feel like you need to help out your community,” Bane said. “I’m a big believer in giving back.”
Bane said she kind of inherited the program that had been a part of the processing plant before she bought it, but after she took a tour of Good Samaritan Ministries and learned more about The Deer Project, she was excited to be a part of the program.
“I was really impressed with the way this community has pulled together to support it.”
Bane said she thinks that it is a great program for the hunters who are, in actuality, conservationists.
“I think The Deer Project goes a long way with people who wouldn’t normally support hunting,” she said.
She said the hunters that she has talked to and who have donated like the program because they feel like they are helping out, even if they are from out of the area.
“I’ve grown up in Texas and I’ve never seen a place like Brownwood,” Bane said. “It’s a good community and I love it.”
During deer season, Bane says Lone Star Taxidermy and Processing is open from 8:30 a.m. until dark, and they are on-call after that.
Pictured at top are Brandon Doremus, Kaylom Campbell and Amie Bane of Lone Star Taxidermy and Processing.
M&M Processing, 4300 CR 278, Zephyr, 325-739-2211
Heath Mayes of M&M Processing in Zephyr got started in processing from a background cutting meat at a local grocery store. From there he worked with other processors in Brownwood, Comanche and Joshua. He and his dad, Forrest, started M&M Processing in 2001. The Mayes’ have participated in The Deer Project since its inception five years ago.
“It’s good for the community,” Mayes said. “Everybody has hard times and can use the help.”
Before he opened the processing plant, Mayes said he used to go hunting a lot. Now he works during hunting season for others who get to go. He said there seems to be lots of interest in The Deer Project by the hunters who come through. He said many of them ask every year to make sure the program is still around.
Mayes said the program serves another purpose in keeping the deer population down.
“It goes to a good cause,” he said. “Hunters can fill their freezer and then they can donate the rest.”
As far as his predictions for the rest of the season, he said the deer look good even if they are not moving as much right now. There are still a lot of deer out there.
Pictured (left to right) are Lisa Mayes, Bubba Hardin, Heath Mayes, Korey Mayes, Jordyn Mayes, Santanna Espinoza, Debbie Mayes, Forrest Mayes. Not pictured is Cindy Mayes.
Perk’s Deer Processing, 5100 FM 2126, Brownwood, 325-643-5022
Daniel Diaz (pictured above), of Perk’s Deer Processing in Brownwood, is in his fifth season at the processing plant and his fifth year with The Deer Project. Diaz said he has been involved in processing his whole life but is really drawn to the cooking part of it. Before buying the processing plant, he had considered opening a restaurant because he wanted to be involved in cooking of some sort. He said he got into processing, and it was a good fit. He has been employed at Kohler for 17 years and was able to use his background to derive and implement a very precise process utilizing every ounce of meat for a top quality product. And he still gets to cook recreationally though he hasn’t hunted much since he started processing deer. The meat that comes in can be made into sausage, tamales, jerky or even specialty burgers for grilling. And, of course, there are some secret ingredients that could not be divulged.
Diaz said they utilize an elaborate tagging system to make sure that every deer goes back to the person who brought it in. Diaz said he thinks it will be a good season this year, that there seems to be a lot of deer and most of those look healthy.
“The Deer Project is a good program,” he said. “It’s good for those who need it and good for us, as well.”
He said he has seen a great response from the hunters who bring their deer to donate.
“When they see that there’s an actual need for them to harvest deer, they can feel good about themselves and put it to good use.”
During deer season, Diaz said they have a 24-hour drop off, a web page with pictures and are working to get a Facebook page up and running. He said the added benefit of the social media allows people to show pictures of their hunt and share recipes as well.
“I’ve appreciated being able to be a part of The Deer Project,” he said. “It’s right in every way that is.”
Pictured above is Daniel Diaz of Perk’s Processing.
Santa Anna Custom Processing, 503 Wallis Street, Santa Anna, 325-348-9171
Greg and Toni Hutchins of Santa Anna Custom Processing opened their processing plant in October of 2009 and have been partnering with The Deer Project since then. Toni said Greg was raised in processing as his parents owned a locker in Cross Plains for years. He was originally a meat inspector for the state but after opening the processing plant in Santa Anna, he decided he could no longer work full time. Toni said she was raised on a dairy and thought she was used to hard work but soon found out that processing was so much more than she was used to.
The processing is a partnership for the Hutchins. Greg takes care of cutting up the meat and Toni takes care of bookkeeping and packaging, all along with their staff of three. Once deer season starts, Toni said it will be solid work until mid-May or the first of June since they process not only deer but pork and beef as well.
Since Greg’s parents had their own processing plant, Toni said that Greg was familiar with a program called Hunters for the Hungry so when he was approached by someone from The Deer Project he was excited to be a part. She said it was an added benefit that with The Deer Project, you know the meat is going to local families.
“It’s a really, really good project,” she said.
She said most of the hunters she sees and talks to just can’t use the extra meat, and they want it to go somewhere where it will do some good. Toni added that they think it will be a good year for the deer season based on what they’ve seen so far, although a good freeze would certainly help things along.
Pictured above (left to right) are Greg Hutchins, Toni Hutchins, Barbara Williams, Stephen Daggs, Kevin Keen and Tony King of Santa Anna Custom Processing.
Anyone who is interested in The Deer Project may call 325-203-2489 for more information or stop by 305 Clark Street. If you’d like to make a donation to help cover cost of processing, mail it to P.O. Box 1136, Brownwood, TX 76804; bring it by 305 Clark Street or make a payment online via PayPal at goodsambwd.org.
