Post by: Tr33ofLif3 on November 25, 2020, 12:00:20 AM
Post by: Skyvalhunter on November 25, 2020, 05:40:17 AM
Post by: JakeLand on November 25, 2020, 05:41:43 AM
Kelso's Snohomishyes but has to be de-boned
Post by: Brotherman on November 25, 2020, 06:38:12 AM
Post by: birddogdad on November 25, 2020, 06:53:43 AM
Post by: Widgeondeke on November 25, 2020, 06:54:40 AM
Before I started doing my own, they were a good option. You have a better chance if it at least quartered, then it doesn't take up a hook space and can be put in bins :tup:
Post by: Jakobv on November 25, 2020, 07:25:00 AM
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Post by: h20hunter on November 25, 2020, 07:31:22 AM
Really, it's not hard with YouTube and a knife. Go for it yourself, you will ve glad you did.
Post by: Dan-o on November 25, 2020, 07:38:37 AM
It must be clean an hair free. Hair free.
Did I mention hair free?
Post by: fishngamereaper on November 25, 2020, 07:51:21 AM
I've heard tons of stories of meat switch issues and witnessed it myself a few years ago at a shop I wont name. ( As far as I know they addressed the problem).
But you never know.
I've added to my butcher shop toys over the years and now have friends that I help process their game.
Post by: Tr33ofLif3 on November 25, 2020, 08:17:59 AM
Post by: tbrady on November 25, 2020, 08:18:49 AM
https://www.cldesign.co/goldensteer/contact.htm
Post by: shootem on November 25, 2020, 10:16:10 AM
Post by: 81husky on November 25, 2020, 10:37:08 AM
Post by: KP-Skagit on November 25, 2020, 10:43:21 AM
As others have said, butchering is a fun rewarding experience. Even if I get the deer solo I can't keep my dad away when it comes to cutting it up.
Really hardly anything more to it than taking it apart the way it was put together and trimming it up.
Youtube will help you learn what to call everything when you are done if you don't already know.
Post by: stlusn30-06 on November 25, 2020, 10:48:59 AM
Post by: Igor on November 25, 2020, 10:51:20 AM
John Tuss, TNT Meats on Camano Island does a good job and will do as much or as little of the work you want. I have only ever brought him processed meat to be made into sausage though. He does some great smoked sausages which are beyond my capabilities at home.
As others have said, butchering is a fun rewarding experience. Even if I get the deer solo I can't keep my dad away when it comes to cutting it up.
Really hardly anything more to it than taking it apart the way it was put together and trimming it up.
Youtube will help you learn what to call everything when you are done if you don't already know.
Over the years I have taken deer/elk to many processors in Snohomish county. John Tuss has been the best, by far. He is not the cheapest, but he is the best. BUT, the animal had better be clean......no hair, no dirt, etc. I have seen him turn hunters away if their animal was not up to his cleanliness standards.
Post by: The Marquis on November 25, 2020, 11:40:12 AM
Post by: Skyvalhunter on November 25, 2020, 11:40:54 AM
Post by: h20hunter on November 25, 2020, 11:42:23 AM
John is the best......worst kept secret!
Post by: Skyvalhunter on November 25, 2020, 11:44:09 AM
Post by: GASoline71 on November 25, 2020, 11:48:58 AM
I invested less than the cost to have a butcher process a single deer on my own equipment, which has more than paid off. I've got the works, dehydrator, grinder, sausage stuffer, etc. Spices aren't too expensive. Probably the biggest recurring expense is sausage casings, and that's still not too much. It's worth learning for SURE.
I learned from my uncle about 25 years ago on how to do it myself. Best thing I've ever learned, and it's actually pretty simple. Best part is knowing its all your meat and its cut and packaged the way you want it.
Gary
Post by: screedler on November 25, 2020, 11:57:13 AM
I would never take meat to those two mentioned. I'm confident that it is an absolute that you get God knows who's meat back. 100% not just your animal.
Really, it's not hard with YouTube and a knife. Go for it yourself, you will ve glad you did.
This is my biggest concern taking something to a meat processor, not getting back the exact meat I brought in... I don't wanna pay to get a portion of gut shot deer someone else brought in!!
Post by: Gearhead1940 on November 25, 2020, 01:16:58 PM
Post by: lastmk8 on November 25, 2020, 01:24:33 PM
If I can get a late season deer I thibk ill process it, but I'm going to get the gear to do it myself for next time. Thanks all.
I'm telling you now, this is the best decision you have made all week. Processing your own meat is as pure as it gets. You can and will get by with simple "tools" and you will have YOUR KILL in the freezer. From here on out though, that is where it gets tough, well not really tough, but you can spend some money. Over the past few years I pretty much have a full butcher shop now and it started out for one reason, not happy with the quality from the butcher. Now a days, it is nothing to process a deer or elk, lots of fun and lots of enjoyment knowing we will not be the first ones to go when the "crap" hits the fan. For a first piece of gear I would recommend a "quality grinder', yes one you will spend about $300 on. Don't go cheap here and you will have years of quality use from the grinder. Rule number one when learning to process an animal: "what if we mess up cutting that steak or roast?"..... throw it in the grind pile, NO WASTE!!! Seriously though, you will have fun learning this trade and confidence grows each year. For us in the off year also, I haven't bought ground meat of any kind in ten years, and i could talk for days about the quality of my ground products compared to what you buy in the store, again, just more practice, because even wrapping takes practice.
Welcome to the club "butcher". Watch those You Tube videos and make sure to come back and tell us all about it, and it didn't happen if no pics...!!
Post by: UpperleftPNW on November 25, 2020, 01:47:19 PM
I spent many hours at the range, many day in the woods, many miles hiked etc to get my first deer. Now if I pay someone some cash to process it they don't really care about any of that. They make their money by processing as efficiently as possible, that's just a fact of business.
I appreciated being the only person to handle the meat from taking the shot all the way to the freezer.
I also didn't have any special tools or equipment, put out a sturdy folding table, covered the floor of the garage and the table with some plastic painters drop cloth, pulled out 2 large cutting boards from the kitchen, and went to town. Wrapped everything in clear plastic wrap and then again in white butcher paper. All the trimming got packaged up and I am expecting a meat grinder for Christmas so sausage and snack sticks will be a project for this winter.
Post by: fishngamereaper on November 25, 2020, 02:03:50 PM
80 percent goes in the grinder. We eat ground meat 10-1 over other stuff. (burgers, tacos etc)
One or two small roasts maybe.
Backstraps get butterflied for small steaks and thin cut for jerky. Mostly jerky as I often grab a small bag for lunch.
Summer sausage is my go to over pepperoni sticks.
Used to do allot of pepperoni but always grabbed the summer sausage from the freezer so now I make accordingly.
Summer sausage favorites include roasted red pepper/Mozella cheese, and jalapeno/sharp cheddar.
You don't have to study or learn all kinds of different cuts to be successful at processing your own deer. Find out what you like and run with it.
Post by: Stein on November 25, 2020, 04:27:32 PM
Post by: WapitiTalk1 on November 25, 2020, 04:48:30 PM
Get a 5 or 6" boning knife for $20, a roll of freezer paper, a roll of plastic wrap, a roll of freezer tape and a sharpie. That is literally all you need to get started. A grinder helps for sure, I started with the Kitchenaid attachment, if you don't have one of those there is a good chance someone on here would loan you a grinder.
Yup :tup:
Post by: builtfordtough on November 25, 2020, 06:44:00 PM
Post by: Tbob on November 25, 2020, 08:03:32 PM
Post by: stickbuck on November 25, 2020, 08:09:12 PM
If I can get a late season deer I thibk ill process it, but I'm going to get the gear to do it myself for next time. Thanks all.If you get a late season deer, PM me and I will butcher it with you. You will be amazed at how simple and fun it is once you do one. I have a 1hp grinder, stuffer, and mixer and can cut and wrap a deer in pretty short time if you’re interested. Let me know!
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Post by: jamesfromseattle on November 25, 2020, 08:32:11 PM
I use the same fillet knife I use for fish and sharpen it once or twice mid deer. No need for anything fancy.
Post by: 85yota on November 25, 2020, 08:57:56 PM
Post by: 85yota on November 25, 2020, 09:03:34 PM
Post by: bobcat on November 25, 2020, 09:35:39 PM
What I'll add is that if you're without a grinder, what you can do is debone it and cut all the steaks you want. Or whatever else (roasts, stew meat, etc.)
The remainder, that you want for ground meat, throw it in the freezer in zip lock bags, or a garbage bag, or however you want to do it. Wait until maybe January and then take it in to your nearest meat processor and have them grind it. Some will grind it while you wait, just be sure to call first. You can then take it home and wrap it yourself. Or if you don't mind paying just have them wrap it also.
But this way you can be pretty sure you're getting your meat back and not someone else's. And you know it's clean because you did that part yourself.
Post by: Tbob on November 26, 2020, 03:24:36 PM