Butchering costs for deer

[500 long]

I bought a quality grinder for $300, several years ago. How many years at the butcher would it take to recoup the cost? I say it is well worth it. I should clarify that probably not all meat processors are unworthy, word of mouth reputation should steer you right.  I would hate to further hurt the economy. I am a DIY type of person.

[sixty4nhalf]

I bought the $30 grinder / sausage stuffer attachment for my wife's' Kitchen-Aide. Holy cow that thing worked GREAT! Ground 10 lbs of burger in about 8 Mins. w/ nothing added.

[hirshey]

I bought the $30 grinder / sausage stuffer attachment for my wife's' Kitchen-Aide. Holy cow that thing worked GREAT! Ground 10 lbs of burger in about 8 Mins. w/ nothing added.

That's the same method our household uses.. sometimes the really tendenous pieces clog it up but its really quite fantastic!

[GoldTip]

I've always cut my own, since my very first deer.  Was helping Dad and Aunts Uncles with theirs since I was maybe 5 or 6.  Really super easy, and you know what you have.

[magnanimous_j]

  you do not have to age wild game.  beef needs to be aged.   i have cut and wrapped deer or elk  when it is still warm and it was excellent.  the problem is if you shoot it and it runs 5 or 6 miles then it is tough.  also make sure you get as much blood out of it you can.  mike w

I completely disagree with this statement.  We always have let our meat hang a minimum of 5 days.  It does make a difference in the flavor and tenderness of the animal.

I have eaten venison that was shot and butchered in 24 hrs... tasted a lot more gamey to me, and was not that tender..   

http://www.delfoxmeats.com/gamecare.htm

According to these guys, deer should be hung for a day or two to cool it, but excessive aging is what gives venison a gamey taste and almost black coloring.