Butchering costs for deer

[bobcat]

I wouldn't say $2.99 a pound for pepperoni is high. That's about the stanard price. Sometimes it's more, up to around $3.50 or so I believe. I don't really know for sure though, because I'm rarely willing to part with that much cash just for some pepperoni sticks. I'd rather just grind it up into hamburger.

[splitshot]

jaymark,  do you have any info on the university of wyoming study.  it would be a good read.  remember i am not computor friendly.  thanks,  mike w

[CAMPMEAT]

Try Silvana Meats west of Arlington. I think that's what it's called.

[splitshot]

also if you let an animal hang for a day or so in cool or cold air it is easier to cut.  always hang it opposed to laying on the ground.  mike w

[Fletch]

My personal opinion only...but doing it yourself gets you a cleaner, boneless, better product...have always done it myself, steaks, burger,sausage,pepperoni...only once had an elk done had bone and blood shot included...ugh...if time is an issue I understand it but worth the effort doing it yourself. 

[hirshey]

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?

The least expensive place I have found (that I'm satisfied with the product) is a little over $2.00/lb. I'd say I wouldn't pay over $3.50/lb for pepperoni and sausage, but I know of places around the Chelan vicinity that charge $4.50/lb with a minimum batch of 30 pounds. It just depends on what you like and who you prefer to give your business to. Also choosing a place where you know you get back YOUR animal is important. My family takes painstakingly good care of our meat and our friends' deer when we're involved... one year a pal of ours took it into a butcher and got back packages that were just covered in hair.  It wasn't a field dressed deer, we hung it at the house and skinned it and wrapped it in a sheet after using cold water and scrubbing it with brushes. No way he got the same deer back. 

As a shameless plug because I've been VERY happy with their products, Thompson's Custom Meats out of Twisp, Washington has been fabulous to my family. Its a father-son combo that also runs the meat department at Hank's there in town. If you try any of the pepperoni at Hank's and like it, they can duplicate it with your wild game at their store front for a reasonable price. I think it has been around $2.50/lb for any flavor of pepperoni and no minimum batch size, and you can dictate what percentage and what kind of pork will be mixed with it. I think in the last few years we've probably done at least 100 pounds of summer sausage and pepperoni there and couldn't be happier with their product. (They make great gifts, football and hunting snacks, and bargaining chips for deer/antler hunting permission:))

[jaymark6655]

http://www.docstoc.com/docs/34636767/mule-deer-carcass
Here is a link to the Wyoming study. Aging is covered around page 6, but the whole thing is pretty interesting.

[Huntbear]

  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..   

[C-Money]

My wife killed her muley Monday morning. I cut out the tenderloins and took the rest to the butcher. We ate the loins tuesday for dinner. They were great!
My Oregon buck for a basic cut and wrap was $70.00. My wifes buck was $88.00 for a basic cut and wrap. I am willing to pay this price if the butchers continue quality work. I think its worth it.

[500 long]

Butcher it yourself that way you will get your meat back and have the satisfaction of the accomplishment.  I have had multiple bad experiences with meat processors. An elk in Idaho was boned in the field and when i opened the package at home it had bones, not my meat. Another processor in WA ruined a spike for me, it stunk in the freezer, were as the meat i didn't send in was just fine, i saved out some jerky meat.  i have since butchered deer, elk, and even two beef with a knife and cuttingboard. A meat grinder may be a good investment for you (anyone) to have. Self sufficiency will feed a man for life. I do not recommend sawing the bones through the meat because it can affect the taste.

[chrisb]

Thanks for all the comments guys. Looks like I won't be looking for a butcher after all.

[deerslyr]

just cut out the backstraps and then divide them up into your desired servings and wrap them. Cut out the roasts in the hind again into your desired serving sizes. Then bone everything else out put it in 5 gal buckets and take them to the butcher to be made into burger/bfeast sausage if you dont have a grinder, and pepper stick and jerky if you desire. It really is as simple as that and with 2 people it doesnt take much time

[sixty4nhalf]

I have been processing my own for years.  I cut Steaks, cubes, strips, and roasts, and then grind the rest. I weigh it and then place all my stuff in vacuum seal bags and it keeps for YEARS! Even got the wife to help out too.

Won't take a deer or elk to a butcher again.

[BoomWhop]

Costs me a 1/2 gallon of R&R -- Scotta from this site helps me cut up my critters... Elk cost a little more...

[jamesjett]

D.I.Y.  its not too difficult. Then you can cut your steaks and roasts as thick as you like.
I usually set up a table and do one quarter at a time.  As I trim my steaks and roasts I
save the trimmings in plastic bags then take them to the butcher to have burger made.
I don't own a high quality grinder so it's easier to take in.