Post by: kisfish on October 12, 2014, 07:39:07 PM
1. Do you pay to have your big game processed? If you do why? Is it because you don't have the time after the hunt with getting back to work, life, etc. You may not have the equipment. Knives, cutting boards, wrapper, Freezer paper, grinder, etc. You do not know how to cut up the animal?
2. Those that do it yourself where did you learn to do it?
For myself I cut my own. At 19 I started working in a meat dept and was a butcher for 10 years. Being young in need of money I worked two jobs. I slaughtered and custom cut cattle, pigs, buffalo after cutting at the grocery store. I cut wild game for a shop in Colorado every year for extra spending cash. The last year I cut for the shop we processed 778 animals.
Seeing as we are into hunting season I was just wondering what method you use and why. Take care and good luck hunting.
Post by: Crunchy on October 12, 2014, 07:46:10 PM
Post by: jrebel on October 12, 2014, 07:51:04 PM
Post by: boneaddict on October 12, 2014, 07:59:23 PM
Post by: HUNTINCOUPLE on October 12, 2014, 07:59:41 PM
Post by: Crunchy on October 12, 2014, 08:02:56 PM
Post by: Smokepole on October 12, 2014, 08:04:55 PM
Post by: jasnt on October 12, 2014, 08:16:00 PM
Post by: hrd2fnd on October 12, 2014, 08:29:11 PM
Post by: Halo on October 12, 2014, 08:34:02 PM
Post by: denali on October 12, 2014, 08:41:16 PM
DIY here!!!!! Super easy and fun family project! :tup:
I agree,, you may have to wait 15-20 years for a "thank you" from the kids.. but it will come :chuckle:
Post by: jrebel on October 12, 2014, 08:52:41 PM
Answer on the attached thread.
http://hunting-washington.com/smf/index.php/topic,162460.0.html (http://hunting-washington.com/smf/index.php/topic,162460.0.html)
Post by: ghosthunter on October 12, 2014, 08:59:07 PM
For deer I do my own.
Post by: huntnnw on October 13, 2014, 02:50:30 AM
The guys that drop off their game..your fooling yourself if u think you are actually getting yout meat back
Post by: kisfish on October 13, 2014, 08:33:20 AM
Do all of mine...learned from helping my dad when I was a kid.Please explain why you think this?
The guys that drop off their game..your fooling yourself if u think you are actually getting yout meat back
Post by: Rainier10 on October 13, 2014, 08:39:29 AM
Post by: hollymaster on October 13, 2014, 08:42:07 AM
Do all of mine...learned from helping my dad when I was a kid.
The guys that drop off their game..your fooling yourself if u think you are actually getting yout meat back
I think it's more of getting all your meat back. Specifically with butchers that are busy. :twocents:
Post by: TheHunt on October 13, 2014, 08:43:39 AM
Post by: kisfish on October 13, 2014, 11:06:40 AM
I would agree that a busy shop gets in done in a hurry. You have to it's a business. You have to pay the employee's, taxes, utilities, etc etc. I know in the shop I worked for example there was a ton of cost on the business side. just on the wages part there are 9 people getting paid well by the hour. 1 saw man, 4 bone rs, 1 wrapper, 1 grinder, 1 running the register/ phone, 1 receiving animals. Then you and in the owners salary, cost of wrapping paper, utilities, saw blades and other miscellaneous items you need to be cranking out big volume. With that being said my personal experience is most animals get cut and you get back the vast majority of your meat. Sure when I am at home I can pull an extra 15 lbs of meat out of an elk that was missed at the shop. It also takes a ton of extra time. It comes down to getting every single scrap of the bone and going through all the blood shot. I would guess that it would take one person an extra hour to get that 15 of meat. It also comes down to the shop as some are better than others.Do all of mine...learned from helping my dad when I was a kid.
The guys that drop off their game..your fooling yourself if u think you are actually getting yout meat back
I think it's more of getting all your meat back. Specifically with butchers that are busy. :twocents:
On a side note it would take my grandpa 3 days to cut an elk but the coyotes would go away starving off what he left on the bone :chuckle:
Post by: GurrCentral on October 13, 2014, 11:09:51 AM
Do all of mine...learned from helping my dad when I was a kid.
The guys that drop off their game..your fooling yourself if u think you are actually getting yout meat back
Very much depends on where you take it...
Post by: Rich_S on October 13, 2014, 11:34:04 AM
Post by: kisfish on October 13, 2014, 12:56:50 PM
First few years I would take it to a shop. Then I learned how to do it myself. Until then, I didn't know deer had backstrap. :drool: Never got any from a commercial butcher.Cut bone in at a facility it probably would have been labeled "chops".
Post by: bowhunterwa87 on October 13, 2014, 01:02:51 PM
Post by: NOCK NOCK on October 13, 2014, 06:20:18 PM
1. A very good friends father was a butcher (slaughter truck & wild game) He had the stance that " I am a meat cutter, not a meat cleaner, I cut up your animal in the condition you bring it to me" We all know that skinning an animal gets some hair on the meat.
2. I worked in a grocery store for many years, if you saw what goes into your store bought burger, you wouldn't eat it. I do still get prime rib fat from them to make my grind, and I pick thru it for the best pieces.
3. I believe that running a bandsaw blade through the bone/marrow imparts an odd flavor (gamey) into the meat. I cut all boneless and trim off all fat.
Post by: Payne on October 13, 2014, 06:45:02 PM
We have had a couple done by others, one turned out ok and the other was cut horribly. the one that was horrible, they cut through the bone and I think that had a lot to do with it.
I think since we have been doing it for so long we are really particular as to how it is cut. Especially for deer, we never leave any bit of fat on the meat and like small pieces.
Post by: Payne on October 13, 2014, 06:48:18 PM
I learned from my Dad and have since always cut my own. I prefer this for many reasons..:yeah:
1. A very good friends father was a butcher (slaughter truck & wild game) He had the stance that " I am a meat cutter, not a meat cleaner, I cut up your animal in the condition you bring it to me" We all know that skinning an animal gets some hair on the meat.
2. I worked in a grocery store for many years, if you saw what goes into your store bought burger, you wouldn't eat it. I do still get prime rib fat from them to make my grind, and I pick thru it for the best pieces.
3. I believe that running a bandsaw blade through the bone/marrow imparts an odd flavor (gamey) into the meat. I cut all boneless and trim off all fat.
Post by: GurrCentral on October 13, 2014, 06:53:23 PM
Post by: jasnt on October 13, 2014, 07:32:26 PM
I learned from my Dad and have since always cut my own. I prefer this for many reasons..
1. A very good friends father was a butcher (slaughter truck & wild game) He had the stance that " I am a meat cutter, not a meat cleaner, I cut up your animal in the condition you bring it to me" We all know that skinning an animal gets some hair on the meat.
2. I worked in a grocery store for many years, if you saw what goes into your store bought burger, you wouldn't eat it. I do still get prime rib fat from them to make my grind, and I pick thru it for the best pieces.
3. I believe that running a bandsaw blade through the bone/marrow imparts an odd flavor (gamey) into the meat. I cut all boneless and trim off all fat.
+1 for number 3
Post by: finnman on October 17, 2014, 10:20:25 AM
Post by: gr8whthunter on October 17, 2014, 10:41:25 AM
Post by: Gary2013 on November 19, 2014, 08:24:09 AM
Post by: Wazukie on November 19, 2014, 08:37:39 AM
Post by: Stein on November 19, 2014, 08:43:40 AM
Many guys are afraid to take the plunge, but you really can't screw it up. If you cut a roast wrong, you have steaks. If you cut the steaks wrong, you have stew meat. If you totally Edward Scissorhands the thing, you still end up with great burger.
Plus, you learn so much about the cuts that after once or twice you can really dial in exactly what you get back to match your family's preferences. For me this means a Christmas roast, a bunch of steaks, a ton of stew meat and very little burger.
The dog really appreciates it too, she gets a big pile of nasty trim stuff that apparently is candy to a four legger. I probably save enough in dog food to buy the butcher paper every year.
Post by: Cuda on November 19, 2014, 08:52:19 AM
Post by: C-Money on November 19, 2014, 09:06:44 AM
Post by: Dhoey07 on November 19, 2014, 09:07:47 AM
I learned from my Dad and have since always cut my own. I prefer this for many reasons..
1. A very good friends father was a butcher (slaughter truck & wild game) He had the stance that " I am a meat cutter, not a meat cleaner, I cut up your animal in the condition you bring it to me" We all know that skinning an animal gets some hair on the meat.
2. I worked in a grocery store for many years, if you saw what goes into your store bought burger, you wouldn't eat it. I do still get prime rib fat from them to make my grind, and I pick thru it for the best pieces.
3. I believe that running a bandsaw blade through the bone/marrow imparts an odd flavor (gamey) into the meat. I cut all boneless and trim off all fat.
+1 for number 3
I watched a video from steven rinella, he was cutting a shoulder roast from a deer and he kept the bone in to add flavor.
Post by: elkinrutdrivemenuts on November 19, 2014, 10:23:21 AM