I do my own jerky cause its a ripoff at the processors... But once I gut a doe, I can have it cut into steaks, roasts, and hamburger and frozen ready to eat for $50-70.... This would take me half a days work and not to mention I hate doing it. I will, but I don't enjoy it. I'd rather drop it off to be butchered and enjoy the rest of my weekend.
Wow...anyway...brett...I took mine to a guy I found this year....does a great job and charges 50 a deer....best cuts ive ever had.....so tender....i also believe the way it is cut up plays on the taste and for 50 bucks....this year anyway.....hes getting my business....well worth it Sent from my SAMSUNG-SGH-I337 using Tapatalk 2
As most of you know, I do my own processing. I actually just finished butchering my buddies buck a couple hours ago. I don't necessarily like butchering as many deer as I do, but I sure as hell am not gonna pay $700-$800 a year to have someone else butcher my deer. Plus, I know my meat has been handled correctly and not contaminated. Here's the link to my butchering shed, in case somebody missed it or the new guys wanted to see it. http://forums.bowhunting.com/bowhunting-talk/25886-my-deer-processing-shed-5.html
Clarity: IMHO Personally if I put down game, I also want to finish the job. All the way from the field to the freezer and then to the dinner table. This is hunting in my view as opposed to shooting. I can understand using a processer but I can not justify it. Trusting your meat to a butcher is not a view I support. I would prefer my own doings. How processed game "tastes" does not hold any favorable bearing coming out of a butcher house or my house. It has to do with how it is prepared. I disagree that it tastes better. Everyone does things differently. Some pay for guided hunts and spend cash on processing. I am just a blue collar DIY Bow Hunter that hunts public land. As for line of thinking and sarcasm, perception is in the eye of the reader. If there is a need.. take a vote. Your pal -SPOTnSTALK
I've probably butchered 30 deer myself over just the past 10 years alone. This year I was exhausted after my drag out and wanted to be with my family. I took it to the butcher and the meat tastes great. Sincerely yours, A blue collar DIY public land hunter
I hate processing deer as well. Although I stretch it out over a few days, it's still a pain in the butt. Every year I always process my first kill of the season thinking it won't be so bad but it never changes. I'm so meticulous with making sure no fat, silverskin, etc remains on the meat, it takes me forever. I'll admit, it's some of the best looking meat you'll see but it's just not worth my time. Hell, my burger meat is straight lean meat with hardly any fat in it. I know a processor doesn't put that kind of care into the meat but I'm willing to live with that. Having said that, I processed all three of my deer last year and hated every second of it. The next deer I kill this year will more than likely go to the processor. He charges $75 and vacuum seals everything. Another guy charges $55 but just wraps in freezer paper.
I do all mine. My household usually kills 4-6 per year. Good thing is, my kids actually like to help me butcher. :D I cut the loins and backstrap into steaks, and grind most of the rest. I usually do a small roast or two, and maybe a few packs of stew meat, the rest burger. If you are going to do your own...I recommend at least a .75 hp commercial grade grinder. I can't imagine how much money I would have spend over the years paying someone. For those of you who have guys that only charge $50, that is cheap and I can see where that option is certainly appealing.
I do my own. My grinder is probably 15 years old and I think I got it just under $100 on sale. For a while I did both mine & my dad's deer, so its easily done 50+. A couple of big cutting boards and 2 $12 fillet knives and I've been set. I used to do the vacum seal thing, but they kept breaking and it just wasn't worth it. I just wrap good with saran wrap & freezer ziploc bags. Meat lasts to the next season no problem. I'll make my own jerky if I get time. Usually I do Processing costs typically start at $60 for the basics & go up from there.
17 years ago, I married a meat cutters daughter. Some guys marry for money, some for love, I married for the ability to get fresh game chopped up and put in baggies. Those other guys are idiots! All joking aside, it's pretty cool watching a person who cuts meat for a living, process an animal. He's been retired for years, so he enjoys me showing up with an animal now and again, it gives him an excuse to break out his knives. Did I mention I've never had to carve the Thanksgiving Turkey either? I'm living the good life boys.
I do mostly everything my own. I'll never pay a butcher to cape my deer and cut steaks. I think I do a much better job. Once 10 years ago I brought my quarters in and had the butcher cut steaks up and then make the rest out of burger patties. The steak cuts sucked. Never again. I just bought a grinder the other day so I'll be doing my own burger from now on too. I plan on learning how to make sausage too in the future.
I love when people act like processing the meat is part of the hunt. They are two separate actions. I just value my time at more than the $8/hr it saves me to do it myself.
My biggest thing with butchering deer myself is I KNOW what I am putting in the freezer. Any shot up, bloody meat gets discarded as well as the steaks having not an ounce of fat for sinew left on them. The burger will be about as lean as you will ever see since I trim as much of the fat, etc. off before I grind. It does take some time but I also take pride that when I pull that package out of the freezer it is ready to go right now. That was always the one thing I disliked about processors, you had to do the trimming anyways just to cook it.
My father started out as a meat cutter when he was 13. He cut meat until he opened his first grocery store at 25. We do all of the butchering ourselves, because its part of our past. Dad taught us all how to use a knife and we enjoy doing it together with family and friends. Generally, it takes us about an hour to skin, cut up and package a deer. Each additional deer we have takes an extra 30-40 minutes. That's with about 4-6 of us. I do some jerky myself, but the rest of the jerky, summer sausage, snack sticks etc, we just give it to the guy who runs our smokehouse for the grocery stores and he does it for us.
Your post is filled with a lot of "I's." Just because you do something one way, doesn't make it the right or the only way to do it.
This is what worries me. I know for a fact I got ripped off one time for sure. I brought in 3 deer my brother and I got. I brought the trimmings in to get burger patties made. 3 weeks later the stuff was done. Month and half later the patties started getting freezer burnt. I know for a fact that wasn't our meat. Our meat was only in my freezer prior to taking it to the butcher for 4 weeks. I called the butcher and she tells me you had it in your freezer too long. I then said BS and I want my money back. They didn't budge. I've bad mouthed these bastards everyday since. Last year my brother was going to try a new butcher shop. He called and asked them when he could bring his stuff in. They said anytime but you might not get back "your meat". I think this happens allot but this butcher openly admitted it unlike most others. I commend the butcher for being honest.
I can agree with that. The "I's." are there not as egotistical in nature, they are there because I do not have the help that you have. I have to be self sufficient.
