Deer processing fee!

[tgomez]

Just got a call here five minutes ago and my deer meat is ready. It's getting outrageous $278.35 for a deer. DANGGGGGGGGGGGGG!!!!!!!! And the day after Chistmas, WOW!!!!! I will never have anyone cut up my game again. $280 for a deer is rediculous. I can buy a grinder, sausage maker for that price and still have $ left over for more ammo. I'm highly dissapointed in my butcher.

[Ridgeratt]

Just how big was this deer?

[superdown]

That is a lot if it is just a cut,grind and wrap.But most people forget how quickly the cost of sausage,pepperoni and jerky ads up.I do all my own butchering now but when i did use a butcher shop i never paid any more than $125 for the basic cut, grind and wrap and that was 118lbs deer on the hook with the butchers scale. 

[Wacenturion]

Just got a call here five minutes ago and my deer meat is ready. It's getting outrageous $278.35 for a deer. DANGGGGGGGGGGGGG!!!!!!!! And the day after Chistmas, WOW!!!!! I will never have anyone cut up my game again. $280 for a deer is rediculous. I can buy a grinder, sausage maker for that price and still have $ left over for more ammo. I'm highly dissapointed in my butcher.

That's exactly what I did a month ago....bought all the equipment.  Pays for itself in the short term and you know it's done right....let alone know it's yours.

[tgomez]

Just how big was this deer?

After I quarted it, cut out the back straps and rib meat, it was weighed at 94 lbs of meat. I think live weight was around 220-230lbs. I packed it out in one load with the head tied to my GI field pack. My son was 8 at the time, and he carried the rifles(unloaded). Packed it a little over 2 miles.

[singleshot12]

What was your cut/wrap order? If instructions were"without" sausage,curing etc. it should of been around $100 for cut/grind/wrap bill.
I agree with others it's better to butcher yourself if you can. you tend to end up with more meat and you also know it's yours and not mixed with someone elses 

[Hunterman]

Wow that's dang near $28 per pound. He had better be a damn great butcher.

Hunterman(Tony)

[PolarBear]

Your price would be somewhat "normal" if you had a bunch of pepperoni, , sausage, jerky type processing.  Some folks seem to forget that processed meats are going to make the bill skyrocket fast.  If that is the price for basic cut and wrap, even if you went all boneless and plain burger, you got ripped off.  A couple of years ago I took my daughter's buck in to get it cut up.  I didn't have time to do it myself and he charged $75.  I had just the backstrap and tenderloins cut into steaks and cubed, the rest went into pepperoni.  When I got an almost $200 bill I was shocked until I realized it was the pepperoni that jacked the price.

[Birdguy]

I only had cut/wrap/grind done last year and it was $95 and took a week. Since then we have cut all our game meat. Got a grinder and can make my own jerky. It is getting more expensive for everything  . So long as I have the time we will be doing our own, got both kids involved this year and we were done in a couple hours. Hope you got a lot of jerk and sausage made for $280. I do not think we pay that for 350# pig!

[Wetwoodshunter]

That's crazy... I had a whole elk done this year and it was $200 even out the door cut & wrapped.

[tgomez]

I had a third cut into sausage, a third burger, a third ground meat. Now I see why people don't get anything but burgers and steaks. Oh well, lesson learned- Just flatens the old wallet after this and Christmas.

[singleshot12]

If you had 1/3 made into "smoked link"? sausage then yes it is expensive and doubles your bill

[Buckewe]

Wow mine this year for 130 lb hanging was 202 out the e door with 25 lbs of pepperoni. The cut and wrap was about .80 a pound and it was done the next day.

[bobcat]

What's the difference between ground meat and burger?

[Bob33]

Wow that's dang near $28 per pound. He had better be a damn great butcher.

Hunterman(Tony)

Move the decimal point one to the left.

[fishnfur]

 

I paid $263 for 101 lbs hanging weight this year and got  20  Lbs. of pepperoni, 45 Lbs of sausage and somewhere around 18 lbs of steak.  The pepperoni was 81 bucks alone, but it is awesome stuff!  I think the sausage was around $120 bucks.  My processor vacuum seals everything really nicely, so while it seems to be a ton of money for the butcher, the meat will still be in good shape nine months from now.

Perhaps the best way to do it in the future is have the processor do the parts that are hard or time consuming to do yourself.  I think anyone can cut steaks out of a back strap or tenderloin, and grind 20 or so lbs of trimmings and odds and ends.  Vacuum sealing gets tedious pretty quick, and the bags add quite a bit of cost to the operation too.  Mine is a really old Food Saver from the '90s, so if I was to try that next year, I think I'd replace that unit. 

It would suck to buy new equipment then be stuck eating the tag at the end of the season!

[heronblu]

I'm always surprised at how many people get their game processed by someone else. Butchering is easy once you do it a few times and then you have complete control of your cuts. You don't need to vacuum seal it either if you don't want to cough up the dough for the machine and the bags. I just double wrap mine in seran wrap and then freezer paper. Doing it yourself also ensures that you're getting your own meat back and you don't have to wait to eat it. 

[huntkah]

I'm absolutely shocked at the amount of people who don't do this themselves. That's all I have to say.

[PolarBear]

I'm absolutely shocked at the amount of people who don't do this themselves. That's all I have to say.

There are some folks who either don't have the ability, time or facility to do it themselves.  I have friends who live in an apartment who have nowhere to hang their deer or elk and cannot process it there.  I almost always do my own but when my daughter got her first buck I was working 12 hour shifts and we had a week of over 70 degree weather so the deer went to the butcher instead of rotting in my barn.  I've been cutting deer for 44 years now but every now and then something comes up where it has to go to the butcher.  I would be willing to bet that there are more hunters who have never tried to cut up their own game than have.

[bobcat]

It takes me more time to drive my deer to a butcher and then pick it up when it's done than it takes for me to do it myself.

[Duckslayer89]

If you debone your deer and bring the meat in to get cut and all the trim ground it's only 1 dollar a pound

[bobcat]

If you debone your deer and bring the meat in to get cut and all the trim ground it's only 1 dollar a pound

That's the way to do it if you're going to pay to have it done.

[Bob33]

If you debone your deer and bring the meat in to get cut and all the trim ground it's only 1 dollar a pound

That's the way to do it if you're going to pay to have it done.

If you only get the meat ground it is cheaper but you lose out on some outstanding steaks. At a minimum, take the backstraps home and cut them up yourself.

[bobcat]

You can still have them cut steaks. You're just not paying for the weight of all the bone. Since they usually charge by the weight of what you bring in.

I probably would leave the leg bones in though. Just don't bring in the rib cage/backbone.

[Bob33]

You can still have them cut steaks. You're just not paying for the weight of all the bone. Since they usually charge by the weight of what you bring in.

I probably would leave the leg bones in though. Just don't bring in the rib cage/backbone.

If you're having more than just the meat ground, most processors charge a minimum fee of $75 to $100.

[Duckslayer89]

You can still have them cut steaks. You're just not paying for the weight of all the bone. Since they usually charge by the weight of what you bring in.

I probably would leave the leg bones in though. Just don't bring in the rib cage/backbone.

If you're having more than just the meat ground, most processors charge a minimum fee of $75 to $100.

If the deer has hide off but meat on the bone it's like 98 dollar minimum but if it's deboned it's 1 dollar a pound to cut and wrap all the good stuff into steaks and a dollar a pound to grind it up. So either way ground or cut its a dollar a pound. I had a small 2pt this year cut and wrapped all good steaks and the rest ground up. It was 30 bucks for everything, wrap job included and they do GREAT work. Olsons in Enumclaw. They have amazing pickled asparagus to and if you want a batch of pepperoni that is great stuff as well.

I couldn't believe it was only 30 bucks for all the work they did but I'll never go anywhere else

[Thehowler]

They made a mistake and did not charge enough than, Or did you mean 130.00? Which would of been more like correct cost.

[tgomez]

You can still have them cut steaks. You're just not paying for the weight of all the bone. Since they usually charge by the weight of what you bring in.

I probably would leave the leg bones in though. Just don't bring in the rib cage/backbone.

I had no rib cage or back bone. Only bone was in the 4 quarters. I cut out back straps and rib meats in the field. The good news is my brother and his wife want half the meat, so my expense just got cut in half! I still have about 90 lbs of bear meat left to eat, so my deep freezer will still be pretty full.

[Duckslayer89]

They made a mistake and did not charge enough than, Or did you mean 130.00? Which would of been more like correct cost.

Lol dude I swear there was no mistake, I called in and made sure the prices. It's a 40 dollar fee to skin the animal. And 98 dollar minimum to cut and wrap if they have to debone it. Other wise it's 1 dollar a pound.

[270Shooter]

They made a mistake and did not charge enough than, Or did you mean 130.00? Which would of been more like correct cost.

Lol dude I swear there was no mistake, I called in and made sure the prices. It's a 40 dollar fee to skin the animal. And 98 dollar minimum to cut and wrap if they have to debone it. Other wise it's 1 dollar a pound.

so you only got 30 pounds of meat off the deer?

[Smossy]

Ok while were on the topic if doing it yourself. Someone wqbt to fill us in on an inexpensive grinder?

[winslow]

Ok while were on the topic if doing it yourself. Someone wqbt to fill us in on an inexpensive grinder?

Well, I'm not sure this one qualifies as "inexpensive," but the Chop-rite #32 grinder is USA-made and will last several lifetimes even with consistent use, plus it does a great job. I could not be happier with mine.

http://www.meatprocessingproducts.com/chop-32-chp.html

Chop-rite makes 3 sizes http://www.chop-rite.com/Screw%20Down%20Meat%20Chopper.htm

[Ridgeratt]

So how many people haul a deer into the butcher with it's coat still on it?

I had no idea the cost of having this stuff cut up. I also wonder on those folks who do have it cut if they know just how much they get in return when they drop it off. From what goes in whole to the finished packages. Guess this is why there are always post's about the butcher keeping part of my animal.

[Duckslayer89]

So how many people haul a deer into the butcher with it's coat still on it?

I had no idea the cost of having this stuff cut up. I also wonder on those folks who do have it cut if they know just how much they get in return when they drop it off. From what goes in whole to the finished packages. Guess this is why there are always post's about the butcher keeping part of my animal.

I think the thing people want to make sure they do is say that all trim should be ground up. So little bits and pieces still get used and not tossed.

[Chesapeake]

Pepperoni usually runs near $4 a pound, summer sausage near $3,  burger they will charge for suet most often 50 cents a pound, vacuum bags can be 20 cents + per bag, then 8.4+% of tax, ect.....  It adds up quick.
I had 100# of boned out meat done up into half summer and half pepperoni. It set me back $350. Stuff is dang good!

It's pretty easy to look at a shops price list or ask. No reason to not know the price before hand.

[270Shooter]

They made a mistake and did not charge enough than, Or did you mean 130.00? Which would of been more like correct cost.

Lol dude I swear there was no mistake, I called in and made sure the prices. It's a 40 dollar fee to skin the animal. And 98 dollar minimum to cut and wrap if they have to debone it. Other wise it's 1 dollar a pound.

so you only got 30 pounds of meat off the deer?

Like I said a SMALL 2pt blacktail, and one shoulder was toast. It's the best eating deer I've ever had.  But way to find a negative while trying to give guys other options.

not trying to find a negative bud. Just seems like you'd get more than 30 pounds of meat off of a deer, even a small one. Hell I shot an antelope last year and got more meat than that ad those things aren't very big. It sounds like the place is a good deal

[chinookie23]

Olson's in Enumclaw charges $4.00 a pound for jerky pepperoni and summer sausage. the pepperoni and summer sausage has a 25# pound minimum batch. The sausages is 20#'s of meat and they add 5# of either beef or pork fat.

[Duckslayer89]

I know I was surprised when she told me how many pounds she weighed out because I really trimmed everything well. But sometimes I think people exaggerate how big something is. Like a 300 pound black bear that looks around 150. Here's a pic. Where did you go antelope hunting? 

[270Shooter]

I know I was surprised when she told me how many pounds she weighed out because I really trimmed everything well. But sometimes I think people exaggerate how big something is. Like a 300 pound black bear that looks around 150. Here's a pic. Where did you go antelope hunting?

nice. In 2014 I went to montana after 5 years of applying for a certain unit. Shot an average buck bit it's my first one so I wasn't gonna be too picky. I'll see if I can find a way to post a pic from my phone.

[Duckslayer89]

That's sweet. Since we're on the topic of deer processing fee did you have it made into anything or just straight steaks? I've always wondered how antelope tastes!

[270Shooter]

I had 25 lbs made into pep stick and the rest made into steaks. I really liked antelope. Very tender meat and has is less gamey than most deer I've shot. Just don't shoot that's been running around all day, those are the ones that can be nasty.

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[X-Force]

I have been fortunate enough to put a tag on a buck for 21 years straight, and enjoy eating the meat, but think I need more of a challenge.

How have you killed a buck 21 years straight and not figured out its expensive to send to a meat processor?
What have you done with your other 20 bucks where you havent bought a grinder, sausage stuffer etc and havent paid $$$ to a processor?

[Duckslayer89]

I had 25 lbs made into pep stick and the rest made into steaks. I really liked antelope. Very tender meat and has is less gamey than most deer I've shot. Just don't shoot that's been running around all day, those are the ones that can be nasty.

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Nice dude. I'll keep that in mind if I head to Wyoming. Probably better eating in the fields and stuff then a sage brush buck too.

[Seabass]

I have processed my own and used a butcher....sometimes both in the same season. In 2013 of my kids shot deer in October. My wife shot one in November, and by the time I shot mine in December....I was all done processing deer. Paid the fee to the butcher and was happy to do it!

I look at it like this.....for me....wild game is the most expensive meat I eat. By the time you HONESTLY factor in all of the expenses that go into it.....what's another $200?

I'm sure it's cheap for some of you. For me it's not and I don't care. There are 3 things in this world that I can't live without...hunting, fishing and my kids. All 3 of them are expensive and worth every penny.

[pope]

If you debone your deer and bring the meat in to get cut and all the trim ground it's only 1 dollar a pound

That's the way to do it if you're going to pay to have it done.

If you only get the meat ground it is cheaper but you lose out on some outstanding steaks. At a minimum, take the backstraps home and cut them up yourself.

That's exactly what I did because I was worried my family wouldn't like it except as burger. Wrong! Now I'm wishing I would have kept more than just the backstraps out but it was my first deer. Next time I'll know.