do you cut your own meat or take it butcher?

[jackelope]

we do all our own too from the field to the freezer....and we start 'em young.

[huntnphool]

I'm fortunate to have a friend that is a butcher by trade, he does everything for me, cut and wrap, jerky, summer sausage, breakfast sausage, roni, burger etc.

[HUNT]

We cut ours up ourselves too.  We've acquired equipment over the years so we have a pretty good setup.  We started cutting up our own beef the last couple of years too.

I like to make sure I get back whats mine.  Nothing more and nothing less.  Had a couple bad experiences when I was younger.

[50CalJim]

After a bad experience with a butcher I've been doing my own for the last 7 or 8 yrs. Actually I just finished my Deer about 2 hrs ago. Its a bit of work but well worth it in the end.

[MagKarl]

I took my first elk in to a butcher and all said and done I felt cheated at the quality of what I got back.  Decided that from then on I'd do my own.  The only thing I bought is a small grinder that fits the PTO on the front of our Kitchen-Aide mixer.  It's a ton of work because I'm extremely picky and careful, but my meat is always clean and delicious.  I agree that it's just another step in the process, scout, train, hunt, kill, pack, butcher, eat, be thankful. 

[spur_ride]

I do it all myself. once i learned how to do it i figured why spend the money when i can do it and plus i know only my hands have been on the meat, not some guy in a back room freezer coughing all over the place

[jdb]

just finished my second deer this year, hope to be doing an elk next week

[halflife65]

Butcher the whole thing and wrap pieces for roasts, steaks, what will become jerky...

I take the scraps in to the butcher to be mixed with a little beef fat and made into burgers.  I need to get a grinder so that I can do this part myself, though.

[bow4elk]

Do it myself...work too hard for game meat to have it messed up.  Besides, I like the whole process of hunting and putting food on the table.  This way I control the whole process end to end.  Here's a bit of last night's fun.

[high country]

I just stepped up to the 1hp grinder from cabelas.........that thing is hungry. I used to swet when I ground meat.............never again!

[fishm@n]

Been doing it for 30+ years... the only time it gets over bearing is when you have a lot of elk to do!

[Kent Hunter]

I voted "Take it to the butcher and have it cut and processed" but the reason I voted that way is because I usually just cut out the backstraps myself and then take all of the rest of my boned out deer meat to B&E meats and have it made into Jalopeno Chedder polish sausage. Bison, Elk and Moose is a different story.

[Axle]

Do it myself. Have always done my own. All my friends and family members get me to help them. Was a lot of work at times when we all tagged-out on moose, but well worth the effort. Got the big grinder now.

[Holg3107]

I always do it myself, at the end of the day I know what meat is in my freezer, and I also make my own German sausage and spicy kielbasa. you can't beat it.

[Nash]

On kind of a side note, what do you guys use to wrap the meat after its cut?