Anyone ever had issues with a butcher screwing up?

[salmonkiller]

I bought a dvd from Kentuckey fish and wildlife on deer processing for $14 last year watched it and did it.  It's not as hard as you might think and you know that the meat is your's and what went into it. https://secure.kentucky.gov/Mall/Store/7803440a42df458c815d9db55890b738/StoreCat/5b05c4cfbc2a4ce8a6c330dbbb10777e/Product/2457ec1426cd42e2b5d4cbb53d6d2387/

[spin05]

Before i moved 2 hours north.I used to take my game to Linds Meats in Kent. Mike will roll your deer out right in front of you and start cutting it up.Then you do all the packaging as he goes.He then starts grinding it all too as he goes.Thats the one thing i liked about them you were guarenteed to get your same animal back.

[robb92]

When I started hunting I was tought how to bone out and make the cuts of meat. Never have taken any wild game in to get it processed. Uncle aso showed me how to make sausage and jerky and gave me a video from the sausage maker on how to do it. To me processing the animal yourself is also another part of the whole hunting experience. Last year I got my wife into helping me process the deer, was happy for that, had 2 sets of hands going instead of mine and it made it quicker and easier.

[boneaddict]

Hornseeker and I did it in college.  We took in three deer but got an elk back. LOL  I twas obvious that our deer were gone, so we took it.  Don't remember who it was but someone in E Burg. 

[SHANE(WA)]

if your picky about your meat, do it yourself. I have never taken a animal in, never know if yor are getting back your deer! you really think they cut up just your deer and wrap up just your deer? they wait till they have a few in and do them all at once. By law they have to clean everything up before starting on wildgame, then shutdown clean everything up again to start on beef, pork etc

[boneaddict]

Yeah I know, and do you think they really do that.  SO when that guy before you brings in that green deer that he aged at 80 degrees for 10 days in his yard. YIKES.   That was the only time we ever took it to a butcher, other than a bear being ground into summer sausage.  Not sure why we even did it then, but who knows.

[boneaddict]

I also don't like hair in my meat.  YUCK

[Dansk]

I also don't like hair in my meat.  YUCK

Fiber is s'posed to be good for you...

[WDFW-SUX]

I had a guy flat lose a deer one time

He called two weeks later to tell me he "found" it. Im pretty sure he shot a doe in his back yard and gave it to me.  The deer I dropped off was not the deer I got back.. I dont even want to know what the real story was.

[KimberRich]

There are videos on the web that show how to bone out a deer and what cuts are what. Its pretty easy to take out the backstraps, loins, and a couple of roasts at home, cut and wrap the steaks, chunk up the rest of the meat from the deer, take that to a butcher to have ground. If I have a skinned deer hanging, it only takes me about one hour to bone the whole thing out, cut steaks, wrap the steaks and roasts, and I trim the fat off the meat to be ground. Google is your friend, there's a ton of info out there.

1 hour?   By yourself? That's pretty amazing..  Your either a butcher, or should quit your job and become one! I cut my own deer generally and usually have plenty of help and it takes a few hours and thats on 100-150 lb. deer.  Usually set up an assembly line.  One guy boning, two guys steaking, two wives wrapping and labeling..

[KimberRich]

If you go to a butcher enough times eventually your going to have a story..

 I took some left over steaks from the previous year in to have made into some jerky to clean out my freezer for the upcoming season.  Was just to busy to make my own..  Dropped off a large box of steaks and came back to pick it up and got one paper grocery sack half full.  I was pretty angry..  The shop owner went in the back and brought out another paper sack full and said he had "missed it".. I told him it was still B.S. and he went in the back again and magically, he found another sack full..  I understand meat shrinks when dried for jerky but come one.  I'll never go back to the place. The jerky was cut to thick and not smoked enough anyways..  So was a waste of meat, money, and my time. 

[Grizzlykiller]

It's pretty clear that a lot of you guys would like to do your own meat and some are already doing it.
Save yourself the repeated hassle of wondering what your getting back and the grief that goes with it and buy one of these and learn to use it.

Thats 241 pounds of moose meat that I did this morning, took about 15 minutes to run through three times.
Just get a grinder and do it yourself and you won't be bumming about some guy that ruined your meat. As for cutting the carcass there are many tools out there to learn how to do this.

[boneaddict]

Does that thing come with a sherpa to get the moose out. 

[WAPITIHUNTER]

My butcher packaged up a bunch of elk meat that turned all black and slimey while it hung in his locker. I guess making the money was more important to him than making a simple phone call to have me stop by and look at the meat and gain my repeat business. 70 percent of it had bone sour.

[SHANE(WA)]

I will gurantee if are having burger done, you are not getting back your deer