Post by: nitro on November 06, 2014, 07:34:12 PM
Post by: Coastal_native on November 06, 2014, 07:37:46 PM
Post by: Big6bull on November 06, 2014, 07:39:47 PM
Post by: TheHunt on November 06, 2014, 07:41:12 PM
Post by: jason stevens on November 06, 2014, 07:43:04 PM
Post by: X-Force on November 06, 2014, 07:46:33 PM
My cow was just under $200 ground, cut and wrapped with 25lbs of brauts.
It was boned out.
Post by: Bullkllr on November 06, 2014, 07:56:53 PM
I bought a good grinder.
Post by: go4steelhd on November 06, 2014, 07:58:02 PM
But I think what you payed is average now days. Sad but true
Post by: Bullkllr on November 06, 2014, 08:02:36 PM
I payed $150 with tax. For a five point bull this year at Stacy's Meat in Ephrata Wa. I gave him boned out meat. And it was just a cut and wrap. But the steaks are vacuum sealed. I think it was 175 pounds. I only took it there because we had a week old baby and I figured it would just be easier for them to cut it. I figured it would be $300 +... So I was thrilled when I heard the cost. He also did a great job.
But I think what you payed is average now days. Sad but true
I met Stacy a few years ago - had him hang a couple deer in his cooler for us. Only charged us $20, and he delayed a trip to Banks Lake so we could pick them up a day early. Good guy!
Post by: nitro on November 06, 2014, 08:08:39 PM
Post by: RG on November 06, 2014, 08:11:18 PM
Just picked up my elk from the butcher and was surprised on what it cost! A friend and I took our elk which where in quarters and was charged 260 for min fee :( :( I was not told here was a min. fee for elk when dropped off so was a little surprised. I was told that this has been his price for 14 years wow realy! !! I have never paid that much for process of a elk. This was just a standard cut on the elk no extras done, So with that said i guess i will say who it was BARTS CUSTOM MEATS IN SNOHOMISH. Has any one else had the same encounter with them and does that seem way high to cut and wrap a elk with just four quarter that weighed 128 lbs? Like to hear some your views on this.
If you had 4 elk quarters there I'm thinking it all weighed more than 128 lbs total or else it was a calf or boned out. My last quarters were 55 to 60 pounds each and it was a small bodied elk.
Post by: nitro on November 06, 2014, 08:26:11 PM
Post by: Axle on November 06, 2014, 08:34:32 PM
I know that if I did that kind of work, I would charge big bucks too. Especially in tax-to-the-max counties. I actually worked in a slaughterhouse in the mid 70s and got some good knowledge and experience on what takes place. With that experience, all my friends and buddies would bring their ungulates to me to process. I usually got my cut (literally speaking).
I've processed thousands of critters and though I love to do that, I would never complain about the prices you are referring to here.
I'm not beating you up or complaining about what you are saying. What I would suggest is that you learn to process them yourself. There seems to be fewer and fewer who process meat. If I was a commercial processor, I would charge as much or more than the prices mentioned on this forum.
A meat grinder is a nice thing to have and as long as you have access to the internet, you can learn how to cut one up.
Happy cuttings!
Post by: jrebel on November 06, 2014, 08:36:27 PM
Post by: Magnum_Willys on November 06, 2014, 08:38:26 PM
Post by: pilebuck on November 06, 2014, 08:39:57 PM
Post by: wildmanoutdoors on November 06, 2014, 08:41:13 PM
Post by: Mike450r on November 06, 2014, 08:47:47 PM
Post by: RB on November 06, 2014, 08:48:38 PM
I have in the past either made my own jerky and burger, or canned it, but just did not have the time.
Post by: MuleySniper on November 06, 2014, 08:51:19 PM
Post by: mfswallace on November 06, 2014, 08:53:22 PM
I process my own animals into steaks, roasts and make my own jerky. A good vacuum seal and wrap and there in the freezer.
All I usually have my guy do is take my grinder cuts and make burger or pep or brats since I can't do it as well as his 25+ years of experience can...
Post by: Boss .300 winmag on November 06, 2014, 08:54:19 PM
Heck I paid more than that for a 153 pound Deer $286.55. First Deer I have harvested in about 7 years, and I had to work the following two days after I shot it. The temp was right around 55 plus degrees and the days after I got off work were booked. Had to call around and some could not even take it. So yeah it was a lot of money, but I had 20lbs of pepperoni, 20lbs of summer sausage, 10lbs of jerky, loin chops, tenderloin and 45lbs of burger made out of it, so I am happy and the stuff tastes great!
I have in the past either made my own jerky and burger, or canned it, but just did not have the time.
That's actually not bad for all the speciality stuff plus cutting and wrapping. :tup:
That's about what I will end up paying for just 65lbs of pepperoni/summer sausage to get done.
Post by: nitro on November 06, 2014, 08:55:38 PM
Post by: Dmulcahy on November 06, 2014, 08:56:48 PM
Post by: C-Money on November 06, 2014, 09:03:20 PM
Post by: Stein on November 06, 2014, 09:07:16 PM
That included grinding, wrapping, freezing everything including heart, liver, neck, ribs, all of the meat. It also included a ton of detail trimming and getting rid of bunch of hair since I didn't do the best job in the field.
For a professional butcher, I would expect them to be able to bang it out in 3 hours. They won't do the detailed trimming I did and he only had the quarters. Actually, someone who knows what he is doing and has a serious grinder should get the quarters done in 2 hours.
So, you paid about $50 - $100 an hour plus a few bucks in paper.
Personally, I would never send an animal into a butcher. You pay a pretty high fee, don't get as good of a product back and half the time I wonder if I even get my animal back or are missing parts. I have received other guys fish very often in AK and always go through every hardship to take care of the meat. The biggest reason is that butchering it myself is part of the process and it makes me one notch happier on the scale when I serve it to my family.
Nothing against butchers, they simply can't afford to take the time I can to put out the very best product exactly as I want it.
Post by: h2ofowlr on November 06, 2014, 09:10:59 PM
Either bring the whole animal in or it boned out. Otherwise you will be getting stroked.
Post by: nitro on November 06, 2014, 09:14:52 PM
Post by: Kuduman on November 06, 2014, 09:17:08 PM
I do it all myself now.
Post by: Stein on November 06, 2014, 09:20:55 PM
If you do the math and take 282.36 and divide that by 128 you come up with 2.20 lb that is just out rages for elk process for steaks, burger and breakfast sausage in my eyes. maybe its me but this truly makes me want to learn more and process my own meat.
We just paid $0.53 per pound hanging for cut and wrap of our beef and that includes 21 day dry age.
Post by: JODakota on November 06, 2014, 09:22:07 PM
Post by: Cthulhu on November 06, 2014, 09:26:36 PM
Post by: nitro on November 06, 2014, 09:27:16 PM
Post by: T Pearce on November 06, 2014, 09:33:07 PM
I payed $150 with tax. For a five point bull this year at Stacy's Meat in Ephrata Wa. I gave him boned out meat. And it was just a cut and wrap. But the steaks are vacuum sealed. I think it was 175 pounds. I only took it there because we had a week old baby and I figured it would just be easier for them to cut it. I figured it would be $300 +... So I was thrilled when I heard the cost. He also did a great job.We cut and wrap are own for years now. But Stacy's are good folks.
But I think what you payed is average now days. Sad but true
T
Post by: fly4fish on November 06, 2014, 09:35:33 PM
Post by: Bean Counter on November 06, 2014, 09:44:05 PM
My shoulder mount is going to cost me $1,300, if that makes you feel any better. :yike: :bash:
Post by: Hawgdawg on November 06, 2014, 09:47:27 PM
When you took it in you did not ask the prices? Where you such a idiot that you left 50lbs of rib bones on it so you paid for top weight price for that?
Remember great white hunters. The real hunt/work starts after the smoke clears.
PS and when you put 3 rounds into the bone and blood shot half the carcass, if you have a little box of meat to pick up your butcher did the job, YOU DID NOT! And no they didn't steal your meat you screwed up!
Post by: Hawgdawg on November 06, 2014, 09:51:35 PM
Stop whining. Learn to do it yourself.
:yeah:
Post by: nitro on November 06, 2014, 10:14:45 PM
Post by: Hawgdawg on November 06, 2014, 10:29:52 PM
Just picked up my elk from the butcher and was surprised on what it cost! A friend and I took our elk which where in quarters and was charged 260 for min fee :( :( I was not told here was a min. fee for elk when dropped off so was a little surprised. I was told that this has been his price for 14 years wow realy! !! I have never paid that much for process of a elk. This was just a standard cut on the elk no extras done, So with that said i guess i will say who it was BARTS CUSTOM MEATS IN SNOHOMISH. Has any one else had the same encounter with them and does that seem way high to cut and wrap a elk with just four quarter that weighed 128 lbs? Like to hear some your views on this.
You asked to here views so don't get your but hurt. Four Quarters that weighed 128lbs? Was it an Vashon Island Elk? If so did you still have the hide on it? Educated consumers ask the price before they cut the deal and don't cry later. BARTS CUSTOM MEATS IN SNOHOMISH HAS A PRICE GUIDE READ IT. Glad to here your BUDDY made a good shot. :chuckle: Make soup out of your tag it's cheaper.
Post by: Hawgdawg on November 06, 2014, 10:34:14 PM
Post by: kentrek on November 06, 2014, 10:53:58 PM
Post by: ridgefire on November 06, 2014, 11:25:16 PM
Post by: Hawgdawg on November 06, 2014, 11:54:30 PM
I played 260 for 25lbs of summer sausage, 20lbs of pep sticks, 12lbs sliced meat for jerky, 6 roasts, bunch of steaks, and the rest ground into burger. Was about 200lbs of meat. I think you payed to much, silvana meats charges like 60 cents a lb for cut. and wrap. You should have been under $100.
ridfire, Are you serious. What butcher who want's to make a decent living would stop what they are working on in the peak of their money season to come hang your animal, finish gutting it and help you fill out all the paper work and be forced to listen to your 30 minute boring story about how you harvested this great beast but have no knowledge of what to do with it now. I wouldn't even get out of bed for "under a $100."
Post by: scottcrb on November 07, 2014, 12:00:22 AM
Post by: Jingles on November 07, 2014, 12:03:13 AM
Post by: Hawgdawg on November 07, 2014, 12:09:34 AM
I took in 4 quarters bone in and a bag of scrap meat . Had 2 large roasts cut a bunch of round steak , hot Italian bulk and breakfast bulk sausage and the rest made into 80/20 burger cut and wrapped was $135 w/tax. Took in Friday morn was done Fri afternoon . DD meats in mountlake terrace is awesome. Everything has tasted great so far.
Kind of scary when most meat shops are maxed out with no hooks left to hang meat. guess you just timed it right with that city shop. So much for hanging/chilling and flash freezing. Hope you refrigerator freezer can keep up the freezing without souring meat. In and out in half a day............get ur dun! LOL
Post by: scottcrb on November 07, 2014, 12:19:08 AM
Post by: Buckslaya on November 07, 2014, 12:20:27 AM
Post by: Hawgdawg on November 07, 2014, 12:21:56 AM
we got two in last year and we are pro's now. Next Customer please!
Post by: scottcrb on November 07, 2014, 12:39:23 AM
Post by: Romulus1297 on November 07, 2014, 01:03:52 AM
Post by: Hawgdawg on November 07, 2014, 01:30:21 AM
I'm sure DD meats has done plenty of animals. There customer service and quality is and has been great. Their butchers are no rookies. Is there a benefit to hanging quarters for A week.or more ?
I personally think that hanging wild meat longer then it takes to chill it down is a waste of time. Age it in the freezer! My parody comment was based on the gentlemen that brings his game in and get's it out the same day!!! I find that pretty amazing unless you have no business, Send that much meat home to a homeowner and it will spoil before he gets it frozen. Most successful shops have been looking for locker space to take game in. But then we harvest game.
Post by: Heavyfoot on November 07, 2014, 01:53:30 AM
Post by: huntnnw on November 07, 2014, 04:23:17 AM
Post by: nw_bowhunter on November 07, 2014, 05:37:30 AM
Post by: mfswallace on November 07, 2014, 06:20:38 AM
I just love hearing you guys crying about your butchers. Be a real hunter and Do it yourself. I help out during the game season with a local butcher and see the blood shot half gutted fly maggot' sour meat that some of you so called hunters bring in. You want to talk about why your friends/wife call it GAMEY. Get a clue. If they take way to much time to bone it and cut all your mistakes out of it they are still hardly making wages.
When you took it in you did not ask the prices? Where you such a idiot that you left 50lbs of rib bones on it so you paid for top weight price for that?
Remember great white hunters. The real hunt/work starts after the smoke clears.
PS and when you put 3 rounds into the bone and blood shot half the carcass, if you have a little box of meat to pick up your butcher did the job, YOU DID NOT! And no they didn't steal your meat you screwed up!
Why so self righteous, are you a butcher that rips his customers off??? Go back and read original post, he didn't ask for you high horse opinion about something you know nothing about in this instance( how it was killed)!! You are way off base to tell ALL "great white" hunters how chitty they are!!! :bash: :twocents:
Post by: pianoman9701 on November 07, 2014, 06:24:05 AM
Post by: KNOPHISH on November 07, 2014, 06:39:34 AM
Post by: Bullkllr on November 07, 2014, 06:47:19 AM
OP- is 3 pages enough to convince you to start doing it yourself ?
Post by: swalker on November 07, 2014, 06:57:16 AM
Post by: pianoman9701 on November 07, 2014, 06:59:23 AM
I had Bart's do a Bear. I'll never go back. The place was dirty and smelled bad. I was not impressed with there work. Del Fox did a great job on my last elk and they charged me $209.00.
Who did the elk mount in your avatar? Can we see some bigger shots of that?
Post by: rosscrazyelk on November 07, 2014, 07:12:57 AM
Just picked up my elk from the butcher and was surprised on what it cost! A friend and I took our elk which where in quarters and was charged 260 for min fee :( :( I was not told here was a min. fee for elk when dropped off so was a little surprised. I was told that this has been his price for 14 years wow realy! !! I have never paid that much for process of a elk. This was just a standard cut on the elk no extras done, So with that said i guess i will say who it was BARTS CUSTOM MEATS IN SNOHOMISH. Has any one else had the same encounter with them and does that seem way high to cut and wrap a elk with just four quarter that weighed 128 lbs? Like to hear some your views on this.It can get costly. .
My friends and I pitched in and bought grinders and stuffers and all the other supplies needed. It was a big upfront cost but in the long run saves alot of time. It also is fun getting together and butchering your own meat. Also you know you are getting your meat. Heard to many things and had to many things happen to ever go back to a butcher.
Post by: Bob33 on November 07, 2014, 07:43:33 AM
Post by: losdaddy7 on November 07, 2014, 08:00:28 AM
Post by: T Pearce on November 07, 2014, 08:17:55 AM
But it is worth it doing this yourself. In the past I refused to help others with their harvest due to trim loss..... (some take better care of it than others) unless they were with me while "we" did it. This teaches as well as proves, if you know what I mean.
As hunters most aren't out there for the protein. Beef is cheaper if you do the math.
T
Post by: elkaddict652 on November 07, 2014, 08:18:23 AM
Post by: T Pearce on November 07, 2014, 08:35:34 AM
First wrap with plastic, removing the air pockets. Then paper.
A butcher taught me the cuts when young...... note: I bone everything, so all taste better.
Enjoy your harvest because it's expensive even when processing yourself.
These are 1.5# pkgs. Headed for the freezer. I have a great sweet Italian sausage recipe I will share if any are interested.
Post by: T Pearce on November 07, 2014, 08:42:56 AM
My final bill was 252 out the door at Stewart's Meats that's with 20 pounds of Jerky. I did some myself but had them do the quarters. After 8 hours in the field and a few hours prepping the meat with hand cramps and fatigue.The money was well worth the grind and wrapping, labeling etc. So the price seems reasonable all things considered.Pretty freezer right there uhh huh
Post by: CMG on November 07, 2014, 08:58:58 AM
Post by: Stein on November 07, 2014, 09:04:34 AM
Quote
It can get costly. .
My friends and I pitched in and bought grinders and stuffers and all the other supplies needed. It was a big upfront cost but in the long run saves alot of time. It also is fun getting together and butchering your own meat. Also you know you are getting your meat. Heard to many things and had to many things happen to ever go back to a butcher.
To get started, This is all you need:
1. Boning knife, 5 or 6 inch - $20 if not on sale.
2. Larger chef knife, everyone has one.
3. Freezer paper - $35
4. Saran wrap - $5
5. Ground meat bags - $10
6. KitchenAid grinder attachment - $60, or hand grinder for the same amount
$130 if you don't have anything laying around and you will have enough materials to do at least 2 elk. If you want to do sausage, the stuffer attachment is cheap as are the hand stuffers.
Post by: 334OKH on November 07, 2014, 09:10:59 AM
Post by: Nice Racks on November 07, 2014, 12:53:00 PM
Post by: Biggerhammer on November 07, 2014, 05:54:15 PM
Seems most places charge $.65 - $1 a pound of hanging weight. I know my cow hung at over 300 lbs so at a minimum that would cost $200. I think it sounds fair to me...they have to make money too.
How much over 300?
Post by: ridgefire on November 07, 2014, 07:19:40 PM
Post by: Buzz2401 on November 07, 2014, 07:21:17 PM
Post by: Axle on November 07, 2014, 07:33:01 PM
Post by: mfswallace on November 07, 2014, 08:18:27 PM
$260 for 128lbs and $260 for 353lbs. How is that reasonable for the op?
Anyone who can't see this or attacks the OP or challenges his hunting ability or tries to change the simple subject of this overcharging :mor:
Post by: jrebel on November 07, 2014, 10:24:43 PM
Seems most places charge $.65 - $1 a pound of hanging weight. I know my cow hung at over 300 lbs so at a minimum that would cost $200. I think it sounds fair to me...they have to make money too.
How much over 300?
I didn't weigh her this year as we were in a hurry to get her back to the cooler. However she was the biggest cow I have ever harvested and the the last two were 296 and 310 hanging. I estimate she was between 320-340 lbs hanging. She was a big cow.
Post by: BGhunter on November 07, 2014, 11:17:08 PM
Post by: steeleywhopper on November 07, 2014, 11:25:23 PM
Post by: mfswallace on November 07, 2014, 11:53:33 PM
I think the OP got hosed!
:yeah:
Post by: T Pearce on November 08, 2014, 06:29:21 AM
I try not to compare the money outlay for the trip (the only vacation I take) against beef prices. Walltents, tires, winches, lockers, rifles, optics, boots, groceries............ I think I estimated groceries, lic, tags and gas for the son and I at near 1K.
The best hunt I had in recent memory was 2012 and that was tag soup, but I had great time with my friend while taking a firearm for a walk in the woods.
Headed up this am for a ride around before I'm house bound after surgery.......... Those of you with tags to fill yet I wish you the best, and yes, I'll be watching for the pics 'cause this is my only entertainment for a while.
T
Post by: cryfowl on November 08, 2014, 08:55:02 PM
Post by: mfswallace on November 08, 2014, 09:22:36 PM
I ground up my sons bull into burger and cut up our own steaks. Took the rest to Johnson's meats today. 60 lbs of jalapeño and cheese Summer Sausage, 25 lbs of fire pepperoni, and 25 lbs of Landjeager. Bill will be over $400 but oh so delicious.
:yike: :bdid: :yike:
Post by: Band on November 09, 2014, 09:27:06 PM
I cut and wrap my own game meat but I send perfectly clean and good condition meat to the butcher for grinding since my grinder is so small and painfully slow. The last couple of times I have sent 50-55 lbs. of grind meat and have been charged $50 to grind and wrap. Seems pretty reasonable to me.
Post by: huntnnw on November 09, 2014, 09:50:14 PM
Post by: Crunchy on November 09, 2014, 09:55:43 PM
Post by: Band on November 09, 2014, 09:58:47 PM
I usually grind about 100lbs of elk. I bring it in my large cooler ready for grinding. he adds beef fat and grinds it back into my cooler for 20 bucks while I wait. I take it home and vacuum seal. Pretty good deal.Sounds like a great deal, mind if I ask who this butcher is?
Post by: bone collector 12 on November 09, 2014, 10:03:23 PM
Post by: 6x6in6 on November 09, 2014, 10:11:21 PM
Buddy just got his bull back from a local butcher.. He got 117 pounds of meat back for $450.. 50lb of that was pepper stick.. What bothers me is they said his hanging weight was 230 pounds..not sure where the extra 63 pounds went?!:yike:
And I thought the OP got hosed. Your buddy is officially the winner. :o
Post by: Hawgdawg on November 09, 2014, 10:13:04 PM
I would never show up at a butcher without first contacting them with and asking how much i would expect to pay for the service I was requesting. :twocents:
I cut and wrap my own game meat but I send perfectly clean and good condition meat to the butcher for grinding since my grinder is so small and painfully slow. The last couple of times I have sent 50-55 lbs. of grind meat and have been charged $50 to grind and wrap. Seems pretty reasonable to me.
And I am guessing added some pork or beer fat to it. Great deal.
$260 for 128lbs and $260 for 353lbs. How is that reasonable for the op?
Anyone who can't see this or attacks the OP or challenges his hunting ability or tries to change the simple subject of this overcharging :mor:
I been on the other most interesting thread about the butchers side of the great meat debate. LOL
Bottom line is if you or anybody who doesn't process their own harvest are going to hire it done you should at least know the weight of your game or stay there and have them weigh it front you. Ask them all the questions regarding pricing, minimum's and boning versed saw and how about that front shoulder that is pretty nasty, does that go in the grinder. estimated bone to meat racial. Ask those questions then, and not when you come to pick it up with your buddy that had that happen to him once..... Most all shops have that available on paper for your review.
And then have your wife ask them how bad your but is going to hurt including tax when you pick it up so there is no surprise to you about price, cuts, wrapping size............Summer sausage, Jerky and ole my lord pepperoni cost what!!!
Post by: ipkus on November 09, 2014, 10:22:12 PM
He dropped off an animal at a butcher shop without so much as inquiring about what anything costs.
Do you do this with your car when it won't run and you take it to the shop?
Do you do this when you go to a new doctor you've been referred to?
Expensive? Sure. Too expensive? Maybe. But if it's too much effort to ask what things cost, don't be surprised when you end up screwed.
Post by: Bean Counter on November 09, 2014, 10:45:17 PM
Post by: sled on November 09, 2014, 10:56:50 PM
Post by: mfswallace on November 09, 2014, 11:19:43 PM
How do so many of you think the op got hosed???
He dropped off an animal at a butcher shop without so much as inquiring about what anything costs.
Do you do this with your car when it won't run and you take it to the shop?
Do you do this when you go to a new doctor you've been referred to?
Expensive? Sure. Too expensive? Maybe. But if it's too much effort to ask what things cost, don't be surprised when you end up screwed.
:yeah: well said
Let me make sure I get your point of view- it's ok to screw someone if they don't have enough sense to ask any questions... :yike:
I wonder if my pa would role over in his grave to know that nowadays guys like you think it's ok to screw people who trust companies to be the professionals and do an honest job :dunno:
Post by: Bean Counter on November 10, 2014, 12:08:27 AM
Post by: Michelle_Nelson on November 10, 2014, 04:17:57 AM
Think about it - if you cut up deer and elk for money, what do you think you would want per animal? If you are a small business, what would expenses be? What would you need to charge? Cutting one up is not a 5 minute job.
I know that if I did that kind of work, I would charge big bucks too. Especially in tax-to-the-max counties. I actually worked in a slaughterhouse in the mid 70s and got some good knowledge and experience on what takes place. With that experience, all my friends and buddies would bring their ungulates to me to process. I usually got my cut (literally speaking).
I've processed thousands of critters and though I love to do that, I would never complain about the prices you are referring to here.
I'm not beating you up or complaining about what you are saying. What I would suggest is that you learn to process them yourself. There seems to be fewer and fewer who process meat. If I was a commercial processor, I would charge as much or more than the prices mentioned on this forum.
A meat grinder is a nice thing to have and as long as you have access to the internet, you can learn how to cut one up.
Happy cuttings!
Axle pretty much summed it up.
If you don't like what someone charges learn to do it yourself.
If you don't ask for the cost up front and don't like the bill when you pick it up, it's not the buisness that screwed you. You screwed yourself by not doing your reasurch.
The majority of the people that complain about buisnesses and prices are those that have never owned or ran a buisness. The way some talk they make it sound like anyone who owns a buisness just has money coming out of every orifice. That they can afford to do it cheaper or better for cheaper. The problem is the complainers have no idea what it costs to do buisness.
Post by: fremont on November 10, 2014, 06:09:31 AM
I did my own animal (deer) this year. Wasn't a cost thing primarily. Just less hassle.
Post by: Special T on November 10, 2014, 08:11:33 AM
1 Butcher have to make money too, Game is not really that profitable
2 there is WASTE that piles up if an animal is shot bad or not taken good care of in the feild. You either lose weight or time trying to salvage every little scrap of meat.
3You could cut your own meat... Now you shouldn't do it everytime, but you should do it at least once so that you realize what goes on when you take it to the butcher.
4 If you want the best bang for the buck using a butcher cut your own steaks and take a bag of meat to for grinding.
5 If you bring in a game animal then the butcher has to have copies of the tags and there is extra legal/paperwork they are required to do
I do # 4 because my girls dont care for deer steaks too much but LOVE the brats and peperoni sticks. On blacktail i think its pretty easy to just cut out the choice steaks and grind the rest. If your really into stew meat then you can skip the grinding
I find it interesting that there are many jobs that people just arnt willing to pay much to do. People dont seem to see the skill/time equipment or other inputs, just the cost.
Post by: ipkus on November 10, 2014, 08:21:11 AM
Let me make sure I get your point of view- it's ok to screw someone if they don't have enough sense to ask any questions... :yike:
What world do you live in?
I wonder if my pa would role over in his grave to know that nowadays guys like you think it's ok to screw people who trust companies to be the professionals and do an honest job :dunno:
Who said the butcher shop wasn't professional and didn't do an honest job?
This is the United States where, among many other things, freedom means a business owner is allowed to charge whatever they want for the goods they sell or the service they provide. It also means that you are free to accept or deny doing business with that business owner based solely on whether you feel they are charging a fair price for the goods or services they provide.
It's called due diligence. Or looking out for yourself. Or trust but verify. It's called a thousand things, but they all boil down to personal responsibility.
The only person that screwed anybody is the OP; he screwed himself. But, apparently there are a lot of people like you that think it is someone else's responsibility to look both ways before YOU cross the street.
Let me know how that works out for you.
Post by: WildBear on November 10, 2014, 08:23:25 AM
Post by: blindluck on November 10, 2014, 10:27:11 AM
Just picked up my elk from the butcher and was surprised on what it cost! A friend and I took our elk which where in quarters and was charged 260 for min fee :( :( I was not told here was a min. fee for elk when dropped off so was a little surprised. I was told that this has been his price for 14 years wow realy! !! I have never paid that much for process of a elk. This was just a standard cut on the elk no extras done, So with that said i guess i will say who it was BARTS CUSTOM MEATS IN SNOHOMISH. Has any one else had the same encounter with them and does that seem way high to cut and wrap a elk with just four quarter that weighed 128 lbs? Like to hear some your views on this.My spike elk weighed the same. I was charged $145.00 I was charged for the beef fat as well 145 total.
Post by: Stein on November 10, 2014, 01:27:19 PM
Buddy just got his bull back from a local butcher.. He got 117 pounds of meat back for $450.. 50lb of that was pepper stick.. What bothers me is they said his hanging weight was 230 pounds..not sure where the extra 63 pounds went?!
That's about what I pay for a 1/4 beef.....including the cost of the beef.
Some here think $100 - $150/hr is a reasonable fee for a butcher to charge, some think you go almost go broke charging those rates, some think it is a good deal, some think it was the guy's fault for not asking. Everyone has their opinion on what is right and just.
If nothing else, it is a lesson if you weren't happy.
I am sure there are many fine butchers, I just haven't found one. Unfortunately (or fortunately as it turned out), about 75% of my interactions with them were either dishonest, deceitful or plain poor quality work. I got other guys fish back, bloody messes, missing liver, heart and tongues, cut to someone else's directions, cut directions completely ignored, not frozen (put in huge box where the stuff in the middle just sits there warm for hours or days), refusal to give me fat from my animal to make my own sausage, mysterious fees, not done on time and generally treated like I was doing them a favor. Again, there are probably great processors out there that I just haven't had experience with.
Post by: h20hunter on November 10, 2014, 01:32:23 PM
Post by: jnutzalot on November 10, 2014, 01:37:16 PM
Post by: nitro on November 10, 2014, 07:40:04 PM
Post by: mfswallace on November 10, 2014, 08:41:32 PM
Think about it - if you cut up deer and elk for money, what do you think you would want per animal? If you are a small business, what would expenses be? What would you need to charge? Cutting one up is not a 5 minute job.
I know that if I did that kind of work, I would charge big bucks too. Especially in tax-to-the-max counties. I actually worked in a slaughterhouse in the mid 70s and got some good knowledge and experience on what takes place. With that experience, all my friends and buddies would bring their ungulates to me to process. I usually got my cut (literally speaking).
I've processed thousands of critters and though I love to do that, I would never complain about the prices you are referring to here.
I'm not beating you up or complaining about what you are saying. What I would suggest is that you learn to process them yourself. There seems to be fewer and fewer who process meat. If I was a commercial processor, I would charge as much or more than the prices mentioned on this forum.
A meat grinder is a nice thing to have and as long as you have access to the internet, you can learn how to cut one up.
Happy cuttings!
Axle pretty much summed it up.
If you don't like what someone charges learn to do it yourself.
If you don't ask for the cost up front and don't like the bill when you pick it up, it's not the buisness that screwed you. You screwed yourself by not doing your reasurch.
The majority of the people that complain about buisnesses and prices are those that have never owned or ran a buisness. The way some talk they make it sound like anyone who owns a buisness just has money coming out of every orifice. That they can afford to do it cheaper or better for cheaper. The problem is the complainers have no idea what it costs to do buisness.
Business explained by Michelle :chuckle: :chuckle: :chuckle:
Post by: Band on November 11, 2014, 08:27:59 AM
Yep, I have them add 10% beef fat.I would never show up at a butcher without first contacting them with and asking how much i would expect to pay for the service I was requesting. :twocents:
I cut and wrap my own game meat but I send perfectly clean and good condition meat to the butcher for grinding since my grinder is so small and painfully slow. The last couple of times I have sent 50-55 lbs. of grind meat and have been charged $50 to grind and wrap. Seems pretty reasonable to me.
And I am guessing added some pork or beer fat to it. Great deal.
That brings up another issue. I ground up some venison last year but I had a heck of a time finding a local grocery store that was willing to sell me some beef fat in a reasonable amount of time, and when I did finally find one they charged as much per lb. for fat as a cheap steak. Geez, I used to get as much as that as I wanted, when I wanted it for free. :o
Post by: bigbeamhunter on November 11, 2014, 06:30:41 PM
Post by: DIYARCHERYJUNKIE on November 12, 2014, 07:15:28 AM
Post by: CavemantheHunter on November 12, 2014, 07:26:29 AM
Post by: ghosthunter on November 12, 2014, 07:57:40 AM
We always take our elk to Naches Meats.
On westside I took a cow to TNT Meats. It cost alot more but I knew that up front. And had no complaint.
I think there is a requirement to clean their whole process area after doing wild game, before like beef can be done. Alot of butchers just dont mess with it.
Post by: curlewkiller on November 12, 2014, 08:13:54 AM
Post by: TeacherMan on November 12, 2024, 09:33:20 AM
Post by: Boss .300 winmag on November 12, 2024, 09:35:50 AM
Well its been a decade since this thread has been alive and I'd love to see the prices of the game that was mentioned on it :chuckle: I normally always butcher my own critters but with helping my mom move and my daughters sports schedule I went ahead and dropped off her elk at a butcher. We didn't get anything fancy done, steaks, burger, etc... Well dam I should've asked how much, $450 for a cow elk cut and wrapped. Not blaming the butcher, he's doing his job, not even going to say the shops name, just a stiff reminder of why I always butcher my own game and not to get lazy.
How did that pencil out per pound?
Post by: TeacherMan on November 12, 2024, 09:45:11 AM
Well its been a decade since this thread has been alive and I'd love to see the prices of the game that was mentioned on it :chuckle: I normally always butcher my own critters but with helping my mom move and my daughters sports schedule I went ahead and dropped off her elk at a butcher. We didn't get anything fancy done, steaks, burger, etc... Well dam I should've asked how much, $450 for a cow elk cut and wrapped. Not blaming the butcher, he's doing his job, not even going to say the shops name, just a stiff reminder of why I always butcher my own game and not to get lazy.
How did that pencil out per pound?
He does it by the animal not by the pound. According to my wife I should've just hit the burger sale at our local IGA :chuckle:
Post by: Ridgeratt on November 12, 2024, 09:53:14 AM
https://hunting-washington.com/smf/index.php/topic,288697.0.html
Post by: TeacherMan on November 12, 2024, 10:20:56 AM
Then with this just how much did he raise his price?
https://hunting-washington.com/smf/index.php/topic,288697.0.html
exactly why his prices are higher... I blame myself for not asking. But dam the last animal I had done was a nice bull moose in AK and I had the good stuff made with it, pepper sticks, etc, and this is what I paid for it.
Post by: Mtnwalker on November 12, 2024, 10:33:07 AM
Then with this just how much did he raise his price?
https://hunting-washington.com/smf/index.php/topic,288697.0.html
exactly why his prices are higher... I blame myself for not asking. But dam the last animal I had done was a nice bull moose in AK and I had the good stuff made with it, pepper sticks, etc, and this is what I paid for it.
That's a bummer. Up until about 5 years ago I always paid to have my elk done because it was almost too cheap not to. Then both of my meat cutters retired and I never looked that hard for a good replacement where I knew I was getting my own meat back. Times are a changin'
Post by: jackelope on November 12, 2024, 08:03:41 PM
Well its been a decade since this thread has been alive and I'd love to see the prices of the game that was mentioned on it :chuckle: I normally always butcher my own critters but with helping my mom move and my daughters sports schedule I went ahead and dropped off her elk at a butcher. We didn't get anything fancy done, steaks, burger, etc... Well dam I should've asked how much, $450 for a cow elk cut and wrapped. Not blaming the butcher, he's doing his job, not even going to say the shops name, just a stiff reminder of why I always butcher my own game and not to get lazy.
How did that pencil out per pound?
He does it by the animal not by the pound. According to my wife I should've just hit the burger sale at our local IGA :chuckle:
How much meat did you get back weight wise? He doesn’t weight it?
Post by: dreadi on November 12, 2024, 08:43:13 PM
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Post by: lewy on November 12, 2024, 08:50:52 PM
Post by: elkrack on November 12, 2024, 08:54:38 PM
Learn to do it yourself, why would you go through 90% of the harvesting process and leave the last and maybe most important step to someone else? :twocents:
:yeah:
Lewy is spot on!
Post by: ghosthunter on November 12, 2024, 09:05:02 PM
Shot a moose and had a devil of a time finding anyone to cut and wrap it. Only guy who would do it, wanted it boned and clean . Which we did in my friend’s garage.
Post by: huntnnw on November 12, 2024, 10:23:29 PM
Learn to do it yourself, why would you go through 90% of the harvesting process and leave the last and maybe most important step to someone else? :twocents:
:yeah:
Lewy is spot on!
:yeah: blows my mind how many guys spend thousands upon thousands on stuff to hunt, yet cant muster up the cash to buy a few things to process your meat. Then its "well i dont know how?" well you learned to hunt? and there is no excuse on materials to learn, hell there is probably a few thousand videos on youtube on how to process and make anything you could ever dream of. The favorite of mine is " I dont have time" :rolleyes: somehow you have time to hunt, scout and all the other things involved with hunting. I was taught there is 3 parts to a hunt. 1: is the preparation, scouting and shooting etc, 2: is the actual hunt and 3: is processing and putting your meat up for the year.
Post by: Skillet on November 12, 2024, 10:29:15 PM
Learn to do it yourself, why would you go through 90% of the harvesting process and leave the last and maybe most important step to someone else? :twocents:
:yeah:
Lewy is spot on!
:yeah: blows my mind how many guys spend thousands upon thousands on stuff to hunt, yet cant muster up the cash to buy a few things to process your meat. Then its "well i dont know how?" well you learned to hunt? and there is no excuse on materials to learn, hell there is probably a few thousand videos on youtube on how to process and make anything you could ever dream of. The favorite of mine is " I dont have time" :rolleyes: somehow you have time to hunt, scout and all the other things involved with hunting. I was taught there is 3 parts to a hunt. 1: is the preparation, scouting and shooting etc, 2: is the actual hunt and 3: is processing and putting your meat up for the year.
:yeah: I was first taught to process as a young'un, helping out the adults cut, trim, and wrap meat. Then I graduated to hunting. I love putting up my own meat, probably just as much as the hunt.
Post by: huntnnw on November 12, 2024, 10:30:34 PM
Post by: huntnnw on November 12, 2024, 10:31:18 PM
Learn to do it yourself, why would you go through 90% of the harvesting process and leave the last and maybe most important step to someone else? :twocents:
:yeah:
Lewy is spot on!
:yeah: blows my mind how many guys spend thousands upon thousands on stuff to hunt, yet cant muster up the cash to buy a few things to process your meat. Then its "well i dont know how?" well you learned to hunt? and there is no excuse on materials to learn, hell there is probably a few thousand videos on youtube on how to process and make anything you could ever dream of. The favorite of mine is " I dont have time" :rolleyes: somehow you have time to hunt, scout and all the other things involved with hunting. I was taught there is 3 parts to a hunt. 1: is the preparation, scouting and shooting etc, 2: is the actual hunt and 3: is processing and putting your meat up for the year.
:yeah: I was first taught to process as a young'un, helping out the adults cut, trim, and wrap meat. Then I graduated to hunting. I love putting up my own meat, probably just as much as the hunt.
:yeah: I take pride in it and knowing I made this.
Post by: hunter399 on November 13, 2024, 07:21:46 AM
Even when I took meat down ,it was just the grind.
I have never done an elk ,so my experience there is none.
Post by: ghosthunter on November 13, 2024, 07:29:53 AM
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
Post by: Alan K on November 13, 2024, 08:14:00 AM
We probably process 750 lbs/year between family and hunting partners. The time crunch issue for us is just deboning/cleaning/trimming. We freeze everything in gallon ziplocks for later grinding. After the season we get together over a couple weekends and watch football, grind meat, and reminisce of the hunts. The price of the equipment is nothing relative to the cost of paying for processing all that meat in a single year.
We put together a walk-in too now, so we don't even have much of a time crunch to debone/clean/trim/freeze. It's taken care of over a day or two after work.
Highly suggest it for anyone that has a lot of success.
Post by: huntnnw on November 13, 2024, 08:24:10 AM
Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
Post by: baker5150 on November 13, 2024, 08:27:53 AM
Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
Nothing wrong with using a trustworthy processor.
Nothing wrong with doing it yourself.
There is no wrong way. Do what works for you and let others do the same.
Post by: Woodchuck on November 13, 2024, 08:30:10 AM
Bingo!Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
Nothing wrong with using a trustworthy processor.
Nothing wrong with doing it yourself.
There is no wrong way. Do what works for you and let others do the same.
Post by: jackelope on November 13, 2024, 08:35:35 AM
Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
LOL. So because a guy uses a processor, that means he doesn’t value the meat?
Post by: Mtnwalker on November 13, 2024, 08:36:27 AM
Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
Nothing wrong with using a trustworthy processor.
Nothing wrong with doing it yourself.
There is no wrong way. Do what works for you and let others do the same.
:yeah: The ego around this place is laughable sometimes
Post by: TriggerMike on November 16, 2024, 03:02:23 PM
Post by: Ridgeratt on November 16, 2024, 04:16:32 PM
Post by: Ridgeratt on November 16, 2024, 04:29:00 PM
Not sure his dad was so keen on it. When they went to pick it up.
Post by: MADMAX on November 16, 2024, 05:31:09 PM
Post by: Naches Sportsman on November 16, 2024, 06:21:40 PM
Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
Nothing wrong with using a trustworthy processor.
Nothing wrong with doing it yourself.
There is no wrong way. Do what works for you and let others do the same.
Yep just don’t complain to buddies or the internet about the price if you bring it in. I have yet to see a non profit game animal butchering business.
Post by: follow maggie on November 16, 2024, 08:13:46 PM
Grandson was taught that lesson on a bear. He took it to the butcher in port orchard and made his requests.
Not sure his dad was so keen on it. When they went to pick it up.
Farmer George?
Post by: idaho guy on November 17, 2024, 01:01:07 PM
Well I went to Idaho to set up a camp for my friend who lives there he drew an any bull moose tag.
Shot a moose and had a devil of a time finding anyone to cut and wrap it. Only guy who would do it, wanted it boned and clean . Which we did in my friend’s garage.
There is actually what I would call a shortage of wild game butchers in at least cda and surrounding areas now. Its weird. I think I have used most in the area over the last 30 plus years for everything from pigs and cows to any wild game. Some became really picky on how the game was taken in. Others have quit taking wild game altogether. I just picked up 2 elk and 3 deer and the bill was like a mortgage payment 😂. I grew up processing our own meat and do a little sometimes, but I have limited free time so I prefer using as much of that time as possible to be hunting not processing. It is getting harder to make that decision with how our processors have changed. My current butcher is fantastic and we do a lot of sausage etc. so the cost is even higher. Not sure this post adds anything to the conversation other than I am not surprised you had some difficulty getting the moose processed.
Post by: GWP on November 17, 2024, 01:10:14 PM
I know I had to bite my tongue when my processing partner (wife) wrote her name on EVERY tenderloin and backstrap package and said “These are mine. You get the rest.”
Ouch!
Still was worth it. She did share in the end though.
Post by: Ridgeratt on November 17, 2024, 03:56:42 PM
Grandson was taught that lesson on a bear. He took it to the butcher in port orchard and made his requests.
Not sure his dad was so keen on it. When they went to pick it up.
Farmer George?
I never asked.
Post by: BNAElkhntr on November 17, 2024, 04:25:26 PM
I think generally you will pay more on the west side than eastside.
We always take our elk to Naches Meats.
On westside I took a cow to TNT Meats. It cost alot more but I knew that up front. And had no complaint.
I think there is a requirement to clean their whole process area after doing wild game, before like beef can be done. Alot of butchers just dont mess with it.
I Haven't Heard of Naches Meats, If by chance Your Referring to Nile Valley meats they closed last Year
Post by: TeacherMan on November 17, 2024, 06:54:45 PM
Well its been a decade since this thread has been alive and I'd love to see the prices of the game that was mentioned on it :chuckle: I normally always butcher my own critters but with helping my mom move and my daughters sports schedule I went ahead and dropped off her elk at a butcher. We didn't get anything fancy done, steaks, burger, etc... Well dam I should've asked how much, $450 for a cow elk cut and wrapped. Not blaming the butcher, he's doing his job, not even going to say the shops name, just a stiff reminder of why I always butcher my own game and not to get lazy.
How did that pencil out per pound?
He does it by the animal not by the pound. According to my wife I should've just hit the burger sale at our local IGA :chuckle:
How much meat did you get back weight wise? He doesn’t weight it?
I got back quite a bit, but not weighed. Filled 4 big mess potato bags to the top.
Post by: TeacherMan on November 17, 2024, 06:57:50 PM
Learn to do it yourself, why would you go through 90% of the harvesting process and leave the last and maybe most important step to someone else? :twocents:
I have always done it myself, been doing it for over 30 years. Just got busy helping my mom move and life. Definitely won’t get too busy again 😂 I will say he did an amazing job!
Post by: TeacherMan on November 17, 2024, 07:02:53 PM
Well in defense of the non processing hunters. It’s probably a time issue. Most guys still working have limited time off work to hunt.
You shoot your animal, do you bail on your buddies with you to take it home, or stay finish out with them.
For me I supply 90% of the camp equipment. If I got an animal early, I would hand off to my wife on the pass, and stick with my buddies hunting other things.
By the time I got home from elk and deer, there just wasn’t time to process meat. With all the gear to put away and get back to work.
Now I am retired and a little more willing to take on the job depending on timing.
What freezers are for. I hunt solo and put 3-6 animals a year in freezer. I’ve never processed right after a hunt. Like mentioned have a job. Do it when I can. Problem I see with most is they don’t value the meat and don’t make it a priority.
Nothing wrong with using a trustworthy processor.
Nothing wrong with doing it yourself.
There is no wrong way. Do what works for you and let others do the same.
Yep just don’t complain to buddies or the internet about the price if you bring it in. I have yet to see a non profit game animal butchering business.
Never said the shops name on purpose 🤙🏼 I did say they did a great job. My point was just it shocked me how much it had increased. Always ask 😂
Post by: mattm79 on December 18, 2024, 11:54:59 AM