Big Game Hunting > Elk Hunting
Got my elk back from butcher...somethings fishy
92xj:
--- Quote from: h20hunter on January 20, 2015, 04:05:32 PM ---Roger that!
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To be clear I was referencing businesses in general not the OP.
Michelle_Nelson:
--- Quote from: Bean Counter on January 20, 2015, 03:44:32 PM ---Interesting how much heavier the northern deer are. I didn't weigh the ones I took up there BITD. Down where I live in the southwest with hotter climates they must be much smaller bodied deer overall. I process them all myself and am usually doing good to put 40pounds of packages of meat in the freezer.
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Does in GA on Average were 100-130 on the hoof, the heaviest I weighed was 180ish lbs. Bucks on average went 140-175. Mature Bucks that came in 6 years or older went roughly 175-225lbs. The heaviest buck I weighted went close to 300lbs.
_TONY_:
--- Quote from: Michelle_Nelson on January 20, 2015, 03:34:53 PM --- Then again things happen and people get busy and forget. It gets really busy for butchers that time of year. Things get overlooked or forgotten once in a while.
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I think once they are done with the wrapping, since he ordered no special products, it would have been really simple to call and say " hey your order is ready for pickup"... I can't see how they didn't notice a box of wrapped meat sitting there DONE for like two months... :twocents:
Band:
--- 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:
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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.
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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.
Michelle_Nelson:
--- Quote from: _TONY_ on January 20, 2015, 05:21:46 PM ---
--- Quote from: Michelle_Nelson on January 20, 2015, 03:34:53 PM --- Then again things happen and people get busy and forget. It gets really busy for butchers that time of year. Things get overlooked or forgotten once in a while.
--- End quote ---
I think once they are done with the wrapping, since he ordered no special products, it would have been really simple to call and say " hey your order is ready for pickup"... I can't see how they didn't notice a box of wrapped meat sitting there DONE for like two months... :twocents:
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Have you ever worked for or been into a Butchers Shop? In the back where the work is done, meat is hung, and butchered meat is stored?
There isn't just 1 box sitting around with one persons animal in it. One Whole average size Elk with no special requests (sausage, peperstix, etc) should fill 3-5 Boxes depending on the size of the Box and the size of the Elk.
I worked 4 seasons (3months each) for a Butcher / Game Processor. We typically had at least 1-3 people out back skinning and gutting deer and getting them hung up in the coolers, 2-5 people cutting and wrapping, making sausage and doing other special orders, and 1 dedicated person making phone calls and doing paper work. Not including the Owner. People moved around and helped where they were needed.
During the busiest part of the season, which lasted about 6-8 weeks. During the week days we brought in 10-40 deer a day. On Saturday and Sunday between 80-200 deer each weekend. We had 2-300 Deer in the cooler waiting to be processed. That's not including Wild Pigs, the occasional farm Pigs, Beef, etc.
I can't remember exactly what the count was at the end of the season but I believe it was around 3000-3,500 Deer Processed in a 3-4 month period. The majority of Deer fit in 1-2 Boxes, occasionally a 3rd box was required. I don't remember how large the freezer was that the boxes of meat were kept but I know there were easily 200-300 boxes of meat in there for around 6-8 weeks during the busiest time of season. They tried to keep orders together as much as possible and organized.
Do you honestly think a Business with multiple employees, over half being seasonal, can run a perfectly flawless business?
Every year they handled the exact same complaints. "We should have more meat than this", "our order was cut wrong", etc.
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