Insane $ to have daughters deer cut and wrapped/ pepperoni

[allen]

Ya gotta do it yourself, if you want salami, pepperoni etc take them the cut meat & have it done.

An acquaintince of ours occasionaly had venison backstrap steaks givin to him by a butcher shop employee.  This was with the story that a customer would bring in a deer & want the whole thing made into some kind of sausage & no way were they going to make that backstrap into sausage.  So what did the customer get replacement meat or shorted?  Either way ripped off.

I'm sure many if not most of the shops are reputable, but.......

[nw_bowhunter]

The butcher I use cost $100 for cut and wrapped meat which includes breakfast sausage. They sure get you on the speciality items though.

[akirkland]

Thats just insane! How can they have a clear conscience?!?!? Im glad i enjoy butchering and cutting meat. Slicing and grinding your own meat is rewarding. It costs a bit to buy all the equiptment but once you have it, it pays for itself. I understand why ya had it done but maybe cut it up and cram it in a cooler. Hanging meat does nothing if its gonna get ground up. Thats alot of dough for 20 pounds. Enjoy those roasts

[KopperBuck]

We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).

[longknife]

We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).

I am one for letting animals hang for a longer period than the 3 days they tell you it has to be done as well! Father is From Minnesota, and they would let deer hang for 2 weeks before cutting. I am looking into a walk in cooler, and a couple SS tables. I better get ahead of the game, fishing season is just around the corner!

[KopperBuck]

We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).

I am one for letting animals hang for a longer period than the 3 days they tell you it has to be done as well! Father is From Minnesota, and they would let deer hang for 2 weeks before cutting. I am looking into a walk in cooler, and a couple SS tables. I better get ahead of the game, fishing season is just around the corner!

I'm going for my personal record. 3 weeks tomorrow. I'm pretty jacked up to see if there's any difference. I've let them hang longer but only b/c they froze solid. This will be my first controlled age. Most beef goes 21 days, why can't a deer? You should look online about how to modify a window A/C unit. Apparently you can override the control. I've read good things about them, not sure how reliable they are, but was looking at rigging one until I ran into my current setup. I checked two days ago and still no green fuzz. I'm now debating how much sausage I want to do because I know some of those rear cuts are going to be TENDER.

I get riled up on the game taste issue. Part hanging time, mostly cooking. I've tasted calf elk that tasted like boot with road apple butter. That's real hard to mess up. I've had rutted bulls that tasted great, if you age properly, and cook rare.. can't beat it. All I've been thinking about the last two weeks are backstraps... and it's been hard to restrain.

What's an SS table?

While on semi-topic, I read in the Alaska HF magazine today about caribou drinking urine during the rut. I'm not sure you could age or cook that right from the sounds of it. I thought my dog eating horse chit was bad...

[longknife]

We're lucky that we have a reefer unit at the place we're renting. I remember looking into lockers for rent a few years ago.. not going to happen. No one will hang one anymore without wanting to butcher. And I can't blame them, too many regulations if they're cutting wild and domestic. Like many said, do it yourself if you can. It's actually fairly easy, and more rewarding. I would suggest getting into a cheap used fridge and age that direction if you're looking to age (personally preferred).

I am one for letting animals hang for a longer period than the 3 days they tell you it has to be done as well! Father is From Minnesota, and they would let deer hang for 2 weeks before cutting. I am looking into a walk in cooler, and a couple SS tables. I better get ahead of the game, fishing season is just around the corner!

I'm going for my personal record. 3 weeks tomorrow. I'm pretty jacked up to see if there's any difference. I've let them hang longer but only b/c they froze solid. This will be my first controlled age. Most beef goes 21 days, why can't a deer? You should look online about how to modify a window A/C unit. Apparently you can override the control. I've read good things about them, not sure how reliable they are, but was looking at rigging one until I ran into my current setup. I checked two days ago and still no green fuzz. I'm now debating how much sausage I want to do because I know some of those rear cuts are going to be TENDER.

I get riled up on the game taste issue. Part hanging time, mostly cooking. I've tasted calf elk that tasted like boot with road apple butter. That's real hard to mess up. I've had rutted bulls that tasted great, if you age properly, and cook rare.. can't beat it. All I've been thinking about the last two weeks are backstraps... and it's been hard to restrain.

What's an SS table?

While on semi-topic, I read in the Alaska HF magazine today about caribou drinking urine during the rut. I'm not sure you could age or cook that right from the sounds of it. I thought my dog eating horse chit was bad...

LOL, i wondered why theres no nutritional value to caribou! Good luck on the meat, sounds good!
I meant Stainless Steel tables, halibut season is 5 months away, need a good cutting area this year for saltwater fishing! Its a Good start.

[Huntboy]

My kids was under $200, 30pds. pep, 10pds. breakfast sge., 15pds. ground.

[Elkrunner]

I was tired of paying all the money as well. I bought myself a meat grinder and did my own this year for about 40.00, thats burger, breakfast sausage, summer sausage and vacuum seal bags.

[h2ofowlr]

I guess my $524 bill for duck / goose pepperoni is way out of line.

[Johnb317]

I used Stewarts/Mckenna's meats this season.... Did a nice job at a reasonable price.   However, if I'd gotten my elk during a cooler part of the year I'd be tempted to butcher him out myself.   I'd suggest using dry ice to quick freeze.

All the review that were linked   were written in 08    so maybe they've fixed whatever.

[270Shooter]

I took my deer to nile valley game processing and it was 94 dollars for steaks and burger, plus i had it deboned so that was an extra 20 dollars. Pretty reasonable though. That pepperoini is  where they get you, I am considering taking in some of my ducks this year though, we'll see, he said they add 50% pork meat to the duck/goose

[longknife]

the peperonni was $3 lbs., not bad for the quality. it was the $150 for cut and wrap the 25lbs thats BS!