Shy Anne's Does It Again!

Chromaflage · 11-01-2007, 04:03 PM

I harvested my deer Saturday and took it in to Shy Anne meats Monday morning with a straight cut order - nothing special, just steaks or burger. At the time they told me 2 to 2.5 weeks. I got a call today.....IT'S DONE!! Three days!!

A huge kudos to Shy Anne Meats in Oregon City!

CrF

Chesapeake · 11-01-2007, 04:10 PM

Quote:

Originally Posted by Chromaflage

I harvested my deer Saturday and took it in to Shy Anne meats Monday morning with a straight cut order - nothing special, just steaks or burger. At the time they told me 2 to 2.5 weeks. I got a call today.....IT'S DONE!! Three days!!

A huge kudos to Shy Anne Meats in Oregon City!

CrF

What, they didnt hang it!!!!!!:frown:

shane&drake · 11-01-2007, 04:29 PM

so do you think its the deer you harvested or meat from another deer?

Chromaflage · 11-01-2007, 04:31 PM

I kinda figured this would come up, but not quite as quickly as it did. I've had deer processed after hanging in a locker for a week and processed the day after the kill. I have not noticed any appreciable difference in the quality of the meat.

When I have butchered my own, I don't have a locker or any way to hang it for a week. So I end up cutting after letting it hang over night in a cool place.

Quote:

Originally Posted by shane&drake

so do you think its the deer you harvested or meat from another deer?

They guarantee the same deer. I've never heard of anyone having any problems there not getting their own deer back.

CrF

huntinfool · 11-01-2007, 04:33 PM

Quote:

Originally Posted by Chromaflage

I kinda figured this would come up, but not quite as quickly as it did. I've had deer processed after hanging in a locker for a week and processed the day after the kill. I have not noticed any appreciable difference in the quality of the meat.

When I have butchered my own, I don't have a locker or any way to hang it for a week. So I end up cutting after letting it hang over night in a cool place.

They guarantee the same deer. I've never heard of anyone having any problems there not getting their own deer back.

CrF

I agree. Mine gets cut up as soon as it's down.

Limbhanger · 11-01-2007, 05:41 PM

Quote:

Originally Posted by huntinfool

I agree. Mine gets cut up as soon as it's down.

Me too.

Everything I have ever tried that came from Shyann was great.

twobullz · 11-01-2007, 06:12 PM

my experience is that you get great service and you meat back from Shyann's, but my view might be skewed, I am related to the person who started that place and sold it to the current owners.

shane&drake · 11-01-2007, 06:25 PM

Well thats good, I've used them a few times and its always been great too, my favorite is their italian sausage

CrookedR · 11-01-2007, 07:19 PM

Shyann's has always done a great job for our hunting party. Right now I've got 60lbs of deer and 330lbs of elk getting processed there. Damn, I'm hungry just typing about it.

Don Becker · 11-01-2007, 07:22 PM

Quote:

Originally Posted by Chromaflage

I kinda figured this would come up, but not quite as quickly as it did. I've had deer processed after hanging in a locker for a week and processed the day after the kill. I have not noticed any appreciable difference in the quality of the meat.

When I have butchered my own, I don't have a locker or any way to hang it for a week. So I end up cutting after letting it hang over night in a cool place. . . . . CrF

Quote:

Originally Posted by huntinfool

I agree. Mine gets cut up as soon as it's down.

Quote:

Originally Posted by Limbhanger

Me too. . . . .

'Same experience here. Our deer usually get butchered the day after. Don

Beamerfish · 11-01-2007, 08:06 PM

Yeah Shy Ann's rocks!

BlacktailBowhunter · 11-01-2007, 08:21 PM

Quote:

Originally Posted by Chromaflage

I harvested my deer Saturday and took it in to Shy Anne meats Monday morning with a straight cut order - nothing special, just steaks or burger. At the time they told me 2 to 2.5 weeks. I got a call today.....IT'S DONE!! Three days!!

A huge kudos to Shy Anne Meats in Oregon City!

CrF

I use Shy Anne as well, but never got it back that quick. With that said, I had sausage made, which always stretches the order. Had I just done burger and steaks, it would have been done earlier.

I am always pleased with their service and recomend them to anyone.

sinkerhead · 11-01-2007, 09:49 PM

I tried Shy Anns this year based on many ifish recommendations. I tried a little of everything, jerky, pepperoni, german beers, summer, and steaks. It was done when they promised and so far, everything is great. I love the peppered and teriyaki jerky. Price was also good . Thanks to all for the recommendations.

Ryan Pultz · 11-02-2007, 04:00 AM

They do make great jerky rp

micah · 11-02-2007, 05:11 AM

That's where my family has always taken there animals. They've always done a great job. I love there Cajun jerky.

007SPRIG · 11-02-2007, 09:29 AM

Yep they are a good outfit to deal with. Mention you're a member of OHA and you'll get a 10% discount.

Smoked Salmon · 11-02-2007, 10:12 AM

What's the big deal about hanging meat? All it does is allow the connective tissues to start decomposing, making for a more tender chew. You can accomplish the same thing by letting the meat thaw for 2-3 days in the fridge. To me, that is a much better solution in terms of food safety than letting your freshly killed animal hang in an unregulated temperature for some undetermined length of time before you start cutting. A butcher might have better places to hang it, but I would still prefer it get butchered immediately. Just my opinion though.

Idahoan · 11-02-2007, 10:43 AM

Quote:

Originally Posted by Smoked Salmon

What's the big deal about hanging meat? All it does is allow the connective tissues to start decomposing, making for a more tender chew. You can accomplish the same thing by letting the meat thaw for 2-3 days in the fridge. To me, that is a much better solution in terms of food safety than letting your freshly killed animal hang in an unregulated temperature for some undetermined length of time before you start cutting. A butcher might have better places to hang it, but I would still prefer it get butchered immediately. Just my opinion though.

drano100 · 11-02-2007, 10:48 AM

Quote:

Originally Posted by Chesapeake

What, they didnt hang it!!!!!!:frown:

Nothing gained by hanging deer, its not beef. we cut ours asap too

BrianMaguire · 11-02-2007, 10:52 AM

I take my animals there as well. they honey garlic jerkey is awesome, as well as the house blend... mmmmmm. I did not know about the OHA discount, dang.

Lucky one · 11-02-2007, 11:36 AM

This must be a different place than I went. Several years back I went to a shy ann on a recommendation. I got back nasty burger with bone chips all over it. You couldn't chew a mouth full with out getting a chip. Plus the flavor was awful. (before someone says it was my fault with a shot up deer improperly taken care of, this deer was shot in the head, no blood shot or trauma to any meat and immediately hauled out and taken to a cooler) It was so bad I fed it to the dogs, I couldn't stomach it or chew it and it broke my heart. Maybe mine is the only bad experience though. If I remember right this place was in the Beaver Creek area.

Anyway as per the AUP, my name is Jack Craven and I endorse this message.

Chesapeake · 11-02-2007, 02:50 PM

Quote:

Originally Posted by drano100

Nothing gained by hanging deer, its not beef. we cut ours asap too

I think alot of it is personal preference/experience/opinion. I know people dont care much for that so I have attached a scientific study on the matter. Yes the study is for Elk but they are very similar in fat content ect.... so I think it is somewhat safe to assume results would be about the same.

http://ces.uwyo.edu/PUBS/B594R.pdf

We have a walk in cooler we hang our animals in. If you dont have this I would recomend imediate butchering. My personal opinion, gained over many years of butchering game (never taken meat to a processor) is that hanging deer and elk is beneficial.

Sounds like Shy Anne's has a decent customer base. The forkey I think I remember being to subject of butchering would probably have gained little from hanging.

cascadebull · 11-02-2007, 09:50 PM

Shy Annes has been a big disapointment for me. 2 years in a row took in my scrap for thuringer,peperoni and breakfast sausage, around 40 lbs each time. First year sausage was mixed wrong, second year pepperoni was so salty the gal at the counter spit it out too. Only reason I went back was I havent found anyone else that will do thuringer close to home except Sportsman's in carver and they are definately not getting any of our business again. But I will say they dont mess around, not much more than a week or so turn around time. Oh yeh by the way they gave me replacement DEER meat both times and I know it wasnt mine, so if you think your getting your own back think again. This why I process my own steak and roast and take scrap in.