Butchering costs for deer

[chrisb]

What are average or "reasonable" rates for having a deer butchered in/around the Snohomish county area? I'd like to have some point of reference when calling butchers to see who's got the most competitive rates.

[Tony]

I think about .50 per pound would be about average with some sort of a minimum plus extra for items like jerky or sausage.
I've seen the rates between .48 and .54 fairly recently.

[sirmissalot]

It depends on what you want done.

[chrisb]

It depends on what you want done.

no jerky or sausages just debone, cut, wrap.... maybe some burger too

[Gamblin Guy]

Most shops are a flat rate when I've checked in the past.  Do you have the time to do it yourself, its alot easier than it looks.  Shoot me a pm if you need some pointers, I'm in the area.

[stickbuck]

I figured about $50 for those three items I PM'd you about. Let me know if you ever want some help.

[jaymark6655]

I agree with doing it yourself.  It is pretty easy and there are some good videos on youtube.  I watched a video on youtube.  Got my first WA deer, hung it and 1/4 it.  Took each piece into the kitchen, deboned and wrapped it in butcher paper.  It was the first time I butchered anything, just used a 4 inch knife and hack saw.  No help from anyone. Only cost me butcher paper and a hack saw.  No paying over $100 at the only place that I knew would butcher a deer or waiting weeks and havingmy meat mixed with someone elses or any other horror story I have heard about going to butchers.

[chrisb]

Ok so lets say i do it my self... what about aging? its not cool enough right now to hang it outside and the saw dust in the garage wouldn't add any flavor that i want to try.

[bobcat]

You don't need to age it. I never have. I've sometimes let them hang for a few days when the weather was cool enough, until I had time to do it. But I never hang them for a period of time just for the purpose of aging. Besides, most butcher shops will not age your deer either. They will do it at a time that is the most convenient for them, same as I do.

[splitshot]

  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

[jaymark6655]

Lots of people don't age, I didn't.  Mine hung just long enough to gut it, skin it, and cut it into pieces that I could shove into the cooler for the trip home.  University of Wyoming did a study that shows aging venison makes it too mushy.

[HntnFsh]

Bobcat and Splitshot are right.There is no good reason to age game. I have done it many many times when its been cold enough out.But the elk my son and I killed this year were butcherd the next day.And I have done that many times too. No difference.

[losdaddy7]

I think about .50 per pound would be about average with some sort of a minimum plus extra for items like jerky or sausage.
I've seen the rates between .48 and .54 fairly recently.

Good luck finding anyone for .50 cents a pound in Snohomish county... Prices just about everywhere last time I checked was 70-84 cents a pound with an 80-85 dollar minimum. 
Get a grinder and do it yourself. 

[Moosehunt]

If you want to age it, just take the packaged  from the freezer and let it thaw for a few days in the fridge.  Enzymes in the blood will begin to tenderize the meat while it thaws and then as it sits in the fridge.  WAZZU published a meat cutting pamphlet in the 90's that spoke to the aging process from freeze/thaw/cool.

As for butchering it yourself, it really is too easy.  You should not have to drop it off a a butcher to get quality.  Plus, a butcher will cut through the bones/marrow and it will taint the taste of the deer.  You are better off doing it yourself, deboning and not cutting through the large bones, backbone or anything like that.  You are looking for clean, clean and clean.  It's also a lot of fun.

[sirfunkeybut]

I called a place today to see how much pepperoni would be and it was 2.99/lb. So I guess that's a little high then?