meat processing cost

[WapitiTalk1]

Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).   

Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk. 

You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow. 

[scrapperdude]

last elk I butchered cost around $10.00 for some trimmings and $20 for vacuum pack bags, my sheep I just did last week cost me around $10.00 for vacuum pack bags and a 6 pack of beer for my hunting partner to help me cut it up 

[brew]

Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).   

Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk. 

You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.

I have had 2 different family members work at Stewarts for a time and would never have them handle any of my meat.  Take the plunge and buy some equipment and do it yourself.  As far as keeping the meat cool I can go on Craigslist right now and pick up a couple working refrigerators for free.  Its not that hard.  A little leg work on your part and some disinfectant will pay for itself. youtube is a hell of a tutorial

[PolarBear]

I think its REALLY Important to HANG a carcass for at least 7 days to age it! I myself went up and Smelled how sweet it was after the meat shrunk and the membrain(just under the hide) had sealed to the muscle. Then they're's the price of  {cut &wrapped} IF one has no means of doing this (a meat saw, etc.) then pay for it, just shop BEFORE you drop!

Deer and elk are not like cattle and you get very little benefit from hanging them other than to cool them down.  They don't break down like beef.

[PolarBear]

Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).   

Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk. 

You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.

I have had 2 different family members work at Stewarts for a time and would never have them handle any of my meat.  Take the plunge and buy some equipment and do it yourself.  As far as keeping the meat cool I can go on Craigslist right now and pick up a couple working refrigerators for free.  Its not that hard.  A little leg work on your part and some disinfectant will pay for itself. youtube is a hell of a tutorial

Same here.  I love the Carlsons (owners) but would never take any wild game or even beef to have it butchered there.  You will not get all of your meat back, it will be a combination of several deer or elk that are butchered at the same time and divided by the number of carcasses.  Many butcher shops do that.

[Bushcraft]

Unless one simply doesn't have the time to process a game animal, it's beyond me why people just don't do it themselves.

Given some of my less than stellar experiences with butchers (with attempted fraud in one instance), there is no way in hell I'd hand over something I worked so hard for to someone else. Most people would puke a little in their mouths if they knew what the average butcher is okay with tossing into the grinder.

It's very straightforward. Field to feast...you know exactly how your meat was handled and you'll derive a tremendous amount of satisfaction from doing it all yourself.

- Cutting board.
- Fillet knife and sharpener.
- Big bowl for silver skin, fats and other carcass refuse.
- Grinder.
- 1 Gallon Ziploc freezer bags. (to put grind in and chill before grinding)
- Costco plastic wrap with the handy cutting slider.
- Reynolds freezer paper.
- Packing/shipping tape.
- Sharpie for writing date, animal and cut description.
- Preferred amber nectar of the Gods in sufficient quantities.
- Good music.
- Good friends (and/or at least a willing wife to help keep tension on the wrapping. )

Get to it!

[Skyvalhunter]

Thanks for all your help that was easy

[boneaddict]

     I saw your list and thought what the heck. How complicated can this be..... then I read it.   

[jagermiester]

DO YOU have a MEAT LOCKER @ 41o to hang for 5-7 days? This IS part of one will pay for including Cut/wrap soo meat has NO air and does Not get freezer-burn. Most DO NOT how to do this... I'd say pay for it just shop and when on harvests an Animal be ready to take it in right away or the Beetles/flys will ruin it quicklY!

Sorry but I have to say....
This could not be any further from the truth. I am aging two deer right now in beer fridges they are sitting at 40 degrees. Last weekend I processed a cow elk that hung for 7 days This weekend I will process and grind and package and make pep sticks and meatballs and enjoy every minute of doing it and consuming it. The garbage that you get from some butcher shops may not even be your own animal. I completely understand that some people may not want to do that but those of us that do most definitely process a superior product. Some people do not believe in ageing but I also believe it helps in the consistency / tenderness.

I will say that I have used butchers that have done a great job for me at a good fair price. After doing it enough though I have found that I prefer to do it with my kids and family, its just something that brings us together and we have a sense of pride in it.

[Angry Perch]

DO YOU have a MEAT LOCKER @ 41o to hang for 5-7 days? This IS part of one will pay for including Cut/wrap soo meat has NO air and does Not get freezer-burn. Most DO NOT how to do this... I'd say pay for it just shop and when on harvests an Animal be ready to take it in right away or the Beetles/flys will ruin it quicklY!

Sorry but I have to say....
This could not be any further from the truth. I am aging two deer right now in beer fridges they are sitting at 40 degrees. Last weekend I processed a cow elk that hung for 7 days This weekend I will process and grind and package and make pep sticks and meatballs and enjoy every minute of doing it and consuming it. The garbage that you get from some butcher shops may not even be your own animal. I completely understand that some people may not want to do that but those of us that do most definitely process a superior product. Some people do not believe in ageing but I also believe it helps in the consistency / tenderness.

I will say that I have used butchers that have done a great job for me at a good fair price. After doing it enough though I have found that I prefer to do it with my kids and family, its just something that brings us together and we have a sense of pride in it.

 
I just really enjoy the process, and get better at it each year. It is really satisfying to have a table full of gorgeous meat that I took from the woods to my belly.

[Dhoey07]

Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).   

Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk. 

You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.

I need to shoot bigger elk 

[elkchaser54]

I brought my elk trimmings to be made in to burger to a butcher last year and when I got it  back they had ground it so fine it was awful. Ruined nearly 50 pounds of meat, leaving me with meat that had the consistency of Taco bell beef.  I bought a grinder and did it myself this year. So much better and it gets done exactly the way I WANT. Haha

[hal]

usually $.75 per # hanging weight. Usually same as domestic meat.

[KFhunter]

I get everyone in on it



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[jagermiester]

Awesome KF Hunter