Free: Contests & Raffles.
Quality costs $$. Doesn't matter what line of work your in. If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. I worked 4 seasons at a processor that did 90% game meat durring the season. I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.
Quote from: Michelle_Nelson on November 19, 2014, 01:01:38 AMQuality costs $$. Doesn't matter what line of work your in. If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. I worked 4 seasons at a processor that did 90% game meat durring the season. I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.GIGOI don't see how you can defend this based on pricing. (BTW- I also worked at a butcher shop just out of school)I told them at drop off that there was a shotgun slug somewhere in the front shoulder. I talked to the guy that cut and wrapped that deer on pickup about my slug. He said that it wasn't in there. Six months later, I popped a package of band saw cut steaks out of the fridge. There is an obviously large plug of hair sticking out of the middle of a large blood clot. As a guy, I had to stick my finger in it and out pops a 12 gauge foster slug. I ask you, oblivious or just didn't care?As to the gravel, that did not come from my deer. I had never seen gravel ground into meat before. What do you think that poor creature...that had been dragged down the road looked like on drop off?Dirt? Gravel? And that ended up in my burger! I'll ask you again, oblivious or just didn't care?
Quote from: huntingfool7 on November 19, 2014, 06:32:45 AMQuote from: Michelle_Nelson on November 19, 2014, 01:01:38 AMQuality costs $$. Doesn't matter what line of work your in. If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. I worked 4 seasons at a processor that did 90% game meat durring the season. I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.GIGOI don't see how you can defend this based on pricing. (BTW- I also worked at a butcher shop just out of school)I told them at drop off that there was a shotgun slug somewhere in the front shoulder. I talked to the guy that cut and wrapped that deer on pickup about my slug. He said that it wasn't in there. Six months later, I popped a package of band saw cut steaks out of the fridge. There is an obviously large plug of hair sticking out of the middle of a large blood clot. As a guy, I had to stick my finger in it and out pops a 12 gauge foster slug. I ask you, oblivious or just didn't care?As to the gravel, that did not come from my deer. I had never seen gravel ground into meat before. What do you think that poor creature...that had been dragged down the road looked like on drop off?Dirt? Gravel? And that ended up in my burger! I'll ask you again, oblivious or just didn't care? I'm not sure what went on with your animal. It could have been over looked or it could have been that the butcher didn't care. I wasn't there when they cut and wrapped it.I butcher my own. Always have. I have taken only 2 animals to butchers in my 17 years of hunting. One deer about 15 years ago and last year I had a beef butchered. They went to 2 different butchers and I was happy with both. I used Littlerock Meats down south of me, I believe exit 62. The owners name is Mike. Every year there is another butcher or 2 being bashed on here. Usually about the same thing, over priced, dirty meat, claims it's someone elses meat, shorting of meat, etc, etc