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Buckster's Deer Processing

Food and Beverage Consultants

2208 Spruce Street, Montgomery, AL · 36106

3.0 (2 reviews)

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Montgomery, AL

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Montgomery, AL

3.0 / 5.0

Average Rating

2 Reviews

Customer Feedback

27 Years

In Business

Unclaimed

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Business Details

Serving Montgomery, AL

Categorized under Butchers. Our records show it was established in 1999 and incorporated in Alabama. Current estimates show this company has an annual revenue of $1 to 2.5 million and employs a staff of approximately 1 to 4.

Est. 1999 Montgomery, AL 27 Years in Business

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Customer Reviews

3.0 / 5.0 (2 reviews)

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Ron Kendrick — Nov 15, 2012

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too dam…

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
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They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is …

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more Show less
Ron Kendrick — Nov 15, 2012

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too dam…

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is …

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more Show less

(334) 262-1162

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Customer Reviews

3.0 / 5.0 (2 reviews)

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Ron Kendrick — Nov 15, 2012

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too dam…

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is …

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more Show less
Ron Kendrick — Nov 15, 2012

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too dam…

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is …

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.
Read more Show less