It’s 9:30 a.m. and the parking lot at Peach Orchard Deer Processing is humming, a constant flow of pick-up trucks coming and going. Hunters of all ages are coming to the facility, just under an hour’s ...

Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.

Because of their size, processing a deer can be intimidating for inexperienced hunters, but with practice anyone can do it. As with any game, ensuring the best quality meat depends on handling it ...

It's been 48 years since Kip Padgelek and his dad launched their custom deer processing business. After a career revolving around all things meat, including an education at the Culinary Institute of ...

I don’t normally cook deer ribs. In fact, I don’t think that I ever have (before) but once. I usually just bone them out and put them into my sausage. But the other day I shot a 220-pound deer that ...