Post by: kyle dillehay on September 14, 2019, 04:41:07 PM
Post by: MADMAX on September 14, 2019, 06:39:08 PM
Depending on where
Call first
Post by: 10thmountainarcher on September 14, 2019, 08:18:32 PM
Post by: wadu1 on September 14, 2019, 08:22:59 PM
Post by: Tbar on September 14, 2019, 08:59:12 PM
Just wondering about how much it costs to have a 500 lb elk carcass processed into the basic cuts and grind? Thanks!Do you have a 500lb hanging elk down? I think the going rate $.70-$1.00 a lb for cut and wrap. Cured meats get really expensive.
Post by: kyle dillehay on September 14, 2019, 09:43:30 PM
Thanks for the replies!
Post by: LongBomb on September 15, 2019, 06:20:44 AM
Post by: blackpowderhunter on September 16, 2019, 07:54:43 AM
if you want jerky and sausage made, just take some of the meat somewhere to have that made and save yourself a lot of money vs taking the whole animal in.
i purchased an LEM grinder and it's been great. you also don't have to do it all at once. i freeze 10 lb trim bags and throughout the year pull them out to make burger grind, bacon grind, breakfast suage, chorizo etc. it's nice to have the flexibility :tup:
Post by: lastmk8 on September 16, 2019, 09:15:46 AM
OK, so you go with option "B", do this yourself, really the best choice. First there are many you tube videos of processing anything you want, they make it look easy, it somewhat is easy, but it does take practice, nothing to be afraid of, hence why the grinder is the first purchase, hahaha.. Grinder, yes, get a good one, make sure it's a stainless commercial grade grinder, don't go with the cheap $100 model. A good home use commercial grinder is going to be $300, deal with it, it will return your investment for years to some. (think ground beef and pork here). Practice wrapping meat, this is where you will separate the boys and men. Poorly wrapped meat will lead to freezer burn and ruined meat. I can claim, with verifiable evidence I have had no problem keeping processed game for two years in the freezer without freezer burn (not by practice, sometime "lost in the freezer". We wrap all our meat with plastic first then wrap in butcher paper. Yes, you can use the "foodsaver" vac suck bags but doing a whole elk will cost you 2 or 3 hundred dollars in bags alone.
After the kill,.... now that you have that grinder laying around collecting dust until next year it is time to practice. Go buy those 20# Chuck Rolls and 15# pork butts and grind away. You will be completely impressed how much better your ground meat products are as compared to anything you buy from the supermarket. When it comes to taste and grease by product there is no comparison, I have not bought ground anything is over ten years, I do it all myself and am that much happier and satisfied for doing so. Our whole hunting and buddy network regularly have 'grind party's" when its time to fill everyone freezer with ground meat.
Watch your videos, make a list of materials you will need, and go forth and conquer the meat world, remember, it is a life skill, when the crap hits the fan those who can kill and process meat will always hold the upper hand!!!!
Post by: ctwiggs1 on September 16, 2019, 10:04:34 AM
Olson’s meats in enumclaw charged my buddy $300 for a spike whitetail that weighed maybe 60 pounds dressed.. I would suggest not using them for your elk. My brothers elk with a lot of snack sticks and breakfast sausage was $325 in Spokane.
Something if smelly here. I've used Olson's before and that's extremely high. Did he have them hang it for a long time? Did he have sausage/jerky done? Basic steaks/roasts/grind couldn't have come out to $300. If it really did, I would recommend calling Adam Olson ASAP and getting this squared away.
That being said.... I started doing all my meat 3 years ago and haven't looked back. I bought a $150 grinder my first year at Bass Pro and it's paid for itself and with dividends. Even if you just make steaks out of the backstrap/loins and grind the rest, you're still getting a lot of great meat. You'll learn how to carve out various other steaks and roasts as you go.
Last year we went all out and did 40lb of summer sausage as well - man that was good!
Post by: 10thmountainarcher on September 16, 2019, 10:21:05 AM
Olson’s meats in enumclaw charged my buddy $300 for a spike whitetail that weighed maybe 60 pounds dressed.. I would suggest not using them for your elk. My brothers elk with a lot of snack sticks and breakfast sausage was $325 in Spokane.
Something if smelly here. I've used Olson's before and that's extremely high. Did he have them hang it for a long time? Did he have sausage/jerky done? Basic steaks/roasts/grind couldn't have come out to $300. If it really did, I would recommend calling Adam Olson ASAP and getting this squared away.
That being said.... I started doing all my meat 3 years ago and haven't looked back. I bought a $150 grinder my first year at Bass Pro and it's paid for itself and with dividends. Even if you just make steaks out of the backstrap/loins and grind the rest, you're still getting a lot of great meat. You'll learn how to carve out various other steaks and roasts as you go.
Last year we went all out and did 40lb of summer sausage as well - man that was good!
He had some pepperoni snack sticks with cheese made. He did not have them hang it for any amount of time. Not sure what the deal was.. even if he had the entire deer made into pepperoni I don’t think it should have been $300. This happened two years ago now so probably to late to address it.
Post by: ctwiggs1 on September 16, 2019, 10:23:15 AM
Olson’s meats in enumclaw charged my buddy $300 for a spike whitetail that weighed maybe 60 pounds dressed.. I would suggest not using them for your elk. My brothers elk with a lot of snack sticks and breakfast sausage was $325 in Spokane.
Something if smelly here. I've used Olson's before and that's extremely high. Did he have them hang it for a long time? Did he have sausage/jerky done? Basic steaks/roasts/grind couldn't have come out to $300. If it really did, I would recommend calling Adam Olson ASAP and getting this squared away.
That being said.... I started doing all my meat 3 years ago and haven't looked back. I bought a $150 grinder my first year at Bass Pro and it's paid for itself and with dividends. Even if you just make steaks out of the backstrap/loins and grind the rest, you're still getting a lot of great meat. You'll learn how to carve out various other steaks and roasts as you go.
Last year we went all out and did 40lb of summer sausage as well - man that was good!
He had some pepperoni snack sticks with cheese made. He did not have them hang it for any amount of time. Not sure what the deal was.. even if he had the entire deer made into pepperoni I don’t think it should have been $300. This happened two years ago now so probably to late to address it.
Something stinks there man. I'm not accusing anybody of anything, but something is wrong with that. Olson's charges a bit more for their sausage products (which they can get away with because of all the awards they have) but they aren't scandalous by any means. It's too bad your buddy didn't deal with it when the time popped up. I hate to see a decent business take a black eye on the internet over incomplete information.
Looks like you're from Buckley - maybe they charged a Buckley residence fee?? :chuckle:
Post by: OutHouse on September 16, 2019, 11:05:52 AM
Post by: Tinmaniac on September 16, 2019, 11:22:08 AM
Post by: Blacktail Sniper on September 16, 2019, 12:13:40 PM
If I am not mistaken butchers charge by hanging weight,meaning when you take it in on the bone you pay for bone weight as well.There is a reason why they weigh it when you drop it off.Simple cut,wrap and burger grind is fairly cheap.The more labor and time,like in the smokehouse,casings,spices naturally cost more.This is why there is usually a minimum amount of jerky,pepperoni or sausage that they will make.
:yeah:
Post by: 10thmountainarcher on September 16, 2019, 12:27:23 PM
Olson’s meats in enumclaw charged my buddy $300 for a spike whitetail that weighed maybe 60 pounds dressed.. I would suggest not using them for your elk. My brothers elk with a lot of snack sticks and breakfast sausage was $325 in Spokane.
Something if smelly here. I've used Olson's before and that's extremely high. Did he have them hang it for a long time? Did he have sausage/jerky done? Basic steaks/roasts/grind couldn't have come out to $300. If it really did, I would recommend calling Adam Olson ASAP and getting this squared away.
That being said.... I started doing all my meat 3 years ago and haven't looked back. I bought a $150 grinder my first year at Bass Pro and it's paid for itself and with dividends. Even if you just make steaks out of the backstrap/loins and grind the rest, you're still getting a lot of great meat. You'll learn how to carve out various other steaks and roasts as you go.
Last year we went all out and did 40lb of summer sausage as well - man that was good!
He had some pepperoni snack sticks with cheese made. He did not have them hang it for any amount of time. Not sure what the deal was.. even if he had the entire deer made into pepperoni I don’t think it should have been $300. This happened two years ago now so probably to late to address it.
Something stinks there man. I'm not accusing anybody of anything, but something is wrong with that. Olson's charges a bit more for their sausage products (which they can get away with because of all the awards they have) but they aren't scandalous by any means. It's too bad your buddy didn't deal with it when the time popped up. I hate to see a decent business take a black eye on the internet over incomplete information.
Looks like you're from Buckley - maybe they charged a Buckley residence fee?? :chuckle:
I hear ya, I thought it was a crazy price at the time, but neither of us knew any better. I’ve always done my own processing so I thought that was just the cost. It was only after my brother got his elk done that we realized how outrageous the price was. In their defense, the pepperoni sticks were the best I have ever had.
Post by: ctwiggs1 on September 16, 2019, 12:35:08 PM
They are that good. I've made it clear to my hunting partner that my next bear is going to be 100% breakfast sausage. I'll either do it at my house with their mix or just have them do it.
Post by: hawks33 on September 16, 2019, 12:43:24 PM
Post by: CackleBird98 on September 16, 2019, 01:29:39 PM
Post by: Lady Grouse hunter on September 21, 2019, 09:23:59 PM
Post by: RockChuck on September 21, 2019, 10:04:18 PM
Post by: Lady Grouse hunter on September 23, 2019, 10:49:33 PM
Post by: Lady Grouse hunter on September 23, 2019, 10:55:12 PM
Post by: ctwiggs1 on September 24, 2019, 05:35:41 AM
If you took my doe that was processed same day last year and put it side by side next to my old mans beef that he has professionally done, I’d take the doe every time. You can’t beat the taste of victory.
There really isn’t a wrong way to do it. It’s meat. Don’t let someone else’s la-de-da personal standards hold you back from doing whatever you want to do. If you want to send it off, do it. If you want to cut it up yourself, do it.
Post by: KFhunter on September 24, 2019, 06:51:04 PM
Ya he did
https://www.themeateater.com/cook/butchering-and-processing/ask-meateater-is-hanging-meat-worth-it
Post by: hal on October 03, 2019, 08:47:21 AM
Post by: Hillbilly Zen on October 03, 2019, 09:44:19 AM
Post by: doubletall on October 03, 2019, 01:26:51 PM
To give you some perspective, I had a whitetail buck done by a guy up in the Methow and the total cost was about $240 as I recall. The deer was almost 150 pounds hanging. He did lots of cuts and roasts and the rest into burger and sausage. His cuts were exceptionally done and wrapped. The burger/sausage was cut with pork shoulder at about 20% I think.
My last Methow deer was done by Thompsons but as far as I know they closed up shop. Who did your whitetail?
Post by: goldenhtr on October 03, 2019, 02:22:45 PM
basic cuts and grind you're better off buying yourself a decent grinder and doing it yourself.
if you want jerky and sausage made, just take some of the meat somewhere to have that made and save yourself a lot of money vs taking the whole animal in.
i purchased an LEM grinder and it's been great. you also don't have to do it all at once. i freeze 10 lb trim bags and throughout the year pull them out to make burger grind, bacon grind, breakfast suage, chorizo etc. it's nice to have the flexibility :tup:
:yeah:
Post by: goldenhtr on October 03, 2019, 02:29:18 PM
Soo maybe I'm missing on something? Are those who get an animal processing it ON-THE-SPOT? NOT IT must be aged as it really makes a BIG difference in quality of the meat one worked SOO hard for/planned that yearly trip to go get it!
We do NOT hang our deer/Elk, once back to camp and cooled down we cut it up into steaks,roasts whatever. Put into freezer bags and get it on ice if in camp or in the freezer if home. Never taking game to a butcher again, yes had one bad experience and was taught how to do it myself.
Post by: WapitiTalk1 on October 03, 2019, 02:34:15 PM
Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk.
You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.
Post by: scrapperdude on October 16, 2019, 04:29:41 PM
Post by: brew on October 16, 2019, 06:33:03 PM
Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).I have had 2 different family members work at Stewarts for a time and would never have them handle any of my meat. Take the plunge and buy some equipment and do it yourself. As far as keeping the meat cool I can go on Craigslist right now and pick up a couple working refrigerators for free. Its not that hard. A little leg work on your part and some disinfectant will pay for itself. youtube is a hell of a tutorial
Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk.
You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.
Post by: PolarBear on October 16, 2019, 06:36:04 PM
I think its REALLY Important to HANG a carcass for at least 7 days to age it! I myself went up and Smelled how sweet it was after the meat shrunk and the membrain(just under the hide) had sealed to the muscle. Then they're's the price of {cut &wrapped} IF one has no means of doing this (a meat saw, etc.) then pay for it, just shop BEFORE you drop!Deer and elk are not like cattle and you get very little benefit from hanging them other than to cool them down. They don't break down like beef.
Post by: PolarBear on October 16, 2019, 06:38:35 PM
Same here. I love the Carlsons (owners) but would never take any wild game or even beef to have it butchered there. You will not get all of your meat back, it will be a combination of several deer or elk that are butchered at the same time and divided by the number of carcasses. Many butcher shops do that.Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).I have had 2 different family members work at Stewarts for a time and would never have them handle any of my meat. Take the plunge and buy some equipment and do it yourself. As far as keeping the meat cool I can go on Craigslist right now and pick up a couple working refrigerators for free. Its not that hard. A little leg work on your part and some disinfectant will pay for itself. youtube is a hell of a tutorial
Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk.
You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.
Post by: Bushcraft on October 17, 2019, 10:00:02 AM
Given some of my less than stellar experiences with butchers (with attempted fraud in one instance), there is no way in hell I'd hand over something I worked so hard for to someone else. Most people would puke a little in their mouths if they knew what the average butcher is okay with tossing into the grinder.
It's very straightforward. Field to feast...you know exactly how your meat was handled and you'll derive a tremendous amount of satisfaction from doing it all yourself.
- Cutting board.
- Fillet knife and sharpener.
- Big bowl for silver skin, fats and other carcass refuse.
- Grinder.
- 1 Gallon Ziploc freezer bags. (to put grind in and chill before grinding)
- Costco plastic wrap with the handy cutting slider.
- Reynolds freezer paper.
- Packing/shipping tape.
- Sharpie for writing date, animal and cut description.
- Preferred amber nectar of the Gods in sufficient quantities.
- Good music.
- Good friends (and/or at least a willing wife to help keep tension on the wrapping. :chuckle: )
Get to it!
Post by: Skyvalhunter on October 17, 2019, 10:02:43 AM
Post by: boneaddict on October 17, 2019, 10:03:45 AM
Post by: jagermiester on October 17, 2019, 02:08:29 PM
DO YOU have a MEAT LOCKER @ 41o to hang for 5-7 days? This IS part of one will pay for including Cut/wrap soo meat has NO air and does Not get freezer-burn. Most DO NOT how to do this... I'd say pay for it just shop and when on harvests an Animal be ready to take it in right away or the Beetles/flys will ruin it quicklY! :'(
Sorry but I have to say....
This could not be any further from the truth. I am aging two deer right now in beer fridges they are sitting at 40 degrees. Last weekend I processed a cow elk that hung for 7 days This weekend I will process and grind and package and make pep sticks and meatballs and enjoy every minute of doing it and consuming it. The garbage that you get from some butcher shops may not even be your own animal. I completely understand that some people may not want to do that but those of us that do most definitely process a superior product. Some people do not believe in ageing but I also believe it helps in the consistency / tenderness.
I will say that I have used butchers that have done a great job for me at a good fair price. After doing it enough though I have found that I prefer to do it with my kids and family, its just something that brings us together and we have a sense of pride in it.
Post by: Angry Perch on October 17, 2019, 02:48:20 PM
DO YOU have a MEAT LOCKER @ 41o to hang for 5-7 days? This IS part of one will pay for including Cut/wrap soo meat has NO air and does Not get freezer-burn. Most DO NOT how to do this... I'd say pay for it just shop and when on harvests an Animal be ready to take it in right away or the Beetles/flys will ruin it quicklY! :'(
Sorry but I have to say....
This could not be any further from the truth. I am aging two deer right now in beer fridges they are sitting at 40 degrees. Last weekend I processed a cow elk that hung for 7 days This weekend I will process and grind and package and make pep sticks and meatballs and enjoy every minute of doing it and consuming it. The garbage that you get from some butcher shops may not even be your own animal. I completely understand that some people may not want to do that but those of us that do most definitely process a superior product. Some people do not believe in ageing but I also believe it helps in the consistency / tenderness.
I will say that I have used butchers that have done a great job for me at a good fair price. After doing it enough though I have found that I prefer to do it with my kids and family, its just something that brings us together and we have a sense of pride in it.
:yeah:
I just really enjoy the process, and get better at it each year. It is really satisfying to have a table full of gorgeous meat that I took from the woods to my belly.
Post by: Dhoey07 on October 17, 2019, 02:55:38 PM
Just a couple of company pricing comparisons (these are for your basic cuts.. roasts, steaks, burger).
Western Meats (Tumwater) - $1.09 per pound for elk.
Bear Ridge Smokehouse (Morton) - $225 flat rate per elk.
Stewarts (McKenna) - $1.19 per pound for elk.
You're looking at around 250 lbs of boned out meat for a mature bull, and about 170-180 lbs of boned out meat on a mature cow.
I need to shoot bigger elk :chuckle:
Post by: elkchaser54 on October 21, 2019, 11:11:48 AM
Post by: hal on October 24, 2019, 09:09:42 AM
Post by: KFhunter on October 29, 2019, 06:21:51 PM
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Post by: jagermiester on October 29, 2019, 07:43:46 PM