Big Game Hunting > Elk Hunting
Got my elk back from butcher...somethings fishy
grundy53:
Luckily for the butchers up here the bag limits are a lot less generous and demand is a lot less over all.
Michelle_Nelson:
--- Quote from: Band on January 20, 2015, 05:41:26 PM ---
--- Quote from: Bean Counter on January 20, 2015, 11:05:18 AM ---
--- Quote from: Band on January 20, 2015, 10:39:43 AM ---No question about it, this meat processor needs to be called out and raked over the coals! :bash:
--- End quote ---
There IS a question about it, Band. Witch hunts don't flatter our reputation as a forum community. :twocents:
There are two sides to most stories and the butcher deserves his day in "court" if we are going to run yet another a kangaroo court. Namely, its entirely possible that the severe meat shortage is explained by sloppy field care. IDK whether that's the case but having killed a few critters in my day I can see how a few sloppy habits can cause significant spoilage or waste.
Its entirely to unfair to a butcher to drag him over the coals if he was handed 100 pounds of boned out meat and 50% of it was filthy and expect that 100 pounds be delivered. I sure wouldn't go into business to put up with that.
--- End quote ---
Had the customer reported getting his meat back in a reasonable amount of time and simply complained about the lack of final product compared to what he brought in, I would not have wanted the business called out. Simply because, as you suggest, we are only getting one side of the story and the meat very well could have been brought in with a lot of dirt, hair, or spoilage. However, when the customer reports his order taking 3 months to be complete that is an enormous red flag that cannot be overlooked. No above board butcher on the face of the earth will take 3 months to process a game animal and that tells me there is funny business going on at the processor.
--- End quote ---
No butcher is going to leave an Elk hanging in the Cooler for 2.5 months before cutting and wrapping. The Elk would be way beyond a little funk after that amount of time.
How do we know the Elk wasn't butchered within 2 weeks after being brought in and they couldn't get a hold of the customer for pick up?
Maybe one of the numbers in his phone number looked to much like another due to bad hand writing and they called and left messages on someone else machine? Until someone figured it out.
Or after it was cut up the person responsible for making calls simply picked up 2 call sheets instead of 1 when going to the next person to call skipping over the OP by accident?
Someone may have just simply thought they or someone else had made the call?
If damaged meat had to be removed and discarded due to bone sour, injury, infection, poor field care, etc. . . . Could be part of the reason he got more burger that steak and the pounds he got back? Depends on how much they had to remove in how many different places or had to discard a full quarter.
There are a lot of things that could be going on here.
grundy53:
Yep, lot's of excuses...
Michelle_Nelson:
--- Quote from: grundy53 on January 20, 2015, 06:26:26 PM ---Luckily for the butchers up here the bag limits are a lot less generous and demand is a lot less over all.
--- End quote ---
Yeah, but they have more Beef, Pork, Lamb, and game coming in from out of state, on top of what is brought in from local hunters.
Down there Deer Processors are open for roughly 4 months a year. Then closed for 8.
KFhunter:
--- Quote from: grundy53 on January 20, 2015, 06:30:58 PM ---Yep, lot's of excuses...
--- End quote ---
All of which should have been addressed at the drop off, any butcher is going to immediately see problems with the animal and let the hunter know what's up.
Anything else that wasn't noted at drop off should have triggered a phone call.
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