Anyone ever had issues with a butcher screwing up?

[mossback91]

I kind of like doing it now.  I can make the steaks as thick as I want...

I start out just fine.....backstraps nice and easy.......then once I get through the first hind quarter I start getting tired of it Id hate to be a butcher

[Pathfinder101]

Once you seperate the muscle groups, cutting the steaks is no different than a backstrap.  I make everything into steak.  The scraps become stew meat and jerky.  I am going to get a girnder this year and make some burger too though.

[mossback91]

Once you seperate the muscle groups, cutting the steaks is no different than a backstrap.  I make everything into steak.  The scraps become stew meat and jerky.  I am going to get a girnder this year and make some burger too though.

Yeah I usually take my scraps and have sausage made, but being a poor kid I turned  all the scraps into stew meat

[Phishead]

Anyone know of a butcher on the way back to Seattle off I-90 or HWY 2? My butcher is only open weekdays & saturdays. Thanks

[Pathfinder101]

Once you seperate the muscle groups, cutting the steaks is no different than a backstrap.  I make everything into steak.  The scraps become stew meat and jerky.  I am going to get a girnder this year and make some burger too though.

Yeah I usually take my scraps and have sausage made, but being a poor kid I turned  all the scraps into stew meat

"Stew" meat makes great venison fajitas.  Start the onions and peppers in one skillet with olive oil.  Season the meat with onion powder, garlic powder, black pepper, Johnny's season salt and chili powder.  Brown some diced garlic cloves in another skillet with olive oil, add a few diced onions and brown them, then add the seasoned meat.  Brown the meat (make sure you drain off the "juice" halfway through or it will be a little gamey), then add it to the onions and peppers (they should be softened by then)and cook about 10 minutes covered.  Wrap in fajita wraps with some sour cream and picante sauce.
We only wound up making stew a few times last year, all the rest of the stew meat wound up in fajitas.

[elk311]

Any "one at a time, retired butchers" in Kitsap County ?

[Wild Bill]

Matts Meats of Longview/Kelso is awesome. Killer pep sticks/ beer dogs. I believe he runs bout 60cents per lb. That's cheaper than my time. He shoots from the hip, and runs a very clean, tight ship. He also does a killer wrap job. Damn near looks store bought. Absolutely no surprises with him.
Later,
WB

[The Weazle]

I started doing my own two years ago when I went to New Mexico and shot an elk.  You cant bring back any bones, so I did a bang up job of boning it out, wrapped all the meat and put it in coolers...I had full intent of dropping it at a butcher when I got home, but then I stopped at Cabelas in Boise...I ended up buying a grinder, a few different sausage/brat/jerky seasoning kits, and some jerky racks and a meat scale...I think I spent less that $250...not a huge grinder, but it works.  I went to Costco and bought about 45-50 lbs of boneless pork shoulder and went to work.  My steaks sucked, but they ate good, just didnt look good.  All quality scraps went to fajita/stew meat, and all the rest went through the grinder.  I made brats, breakfast sausage, and jerky, and the rest went in the grinder with bacon ends...best burgers I have ever eaten!  I figure the stuff paid for itself last year when I shot my deer and did it all myself again.  Seasoning kits and pork was all I needed, and I spent less than $50...I am getting better at steaks, but its a good thing they look better covered in onions and peppers so people dont see what they really look like...

Oh yeah, I also vacuum seal all my meat, and it never gets freezer burnt.  I took out the last package of stew meat last night, and it still looks/smells like I just cut it up!