Post by: cook0501 on September 11, 2009, 07:49:57 PM
i guess on the bright side i have a freezer full of ground lol.......... :chuckle:
Post by: nw_bowhunter on September 11, 2009, 07:54:32 PM
This sucks man.. sorry about what happened. I guess now you will be coming up with lots of reciepe with hamburger. I would cook the hamburger to make sure it came out okay.
Post by: cook0501 on September 11, 2009, 08:02:21 PM
Post by: alecvg on September 11, 2009, 09:01:57 PM
Post by: ICEMAN on September 11, 2009, 09:10:57 PM
We take a ton of time to butcher our game. There is no way possible that I can see a butcher taking the time necessary to cut an animal, wrap, etc...and still make a profit.
Post by: NWBREW on September 11, 2009, 09:31:58 PM
Post by: Jamieb on September 11, 2009, 10:03:42 PM
Post by: PWN Kurt on September 11, 2009, 10:34:06 PM
I was wondering why so many folks buy the meat grinders/sausage makers and the smokers...but I guess if you've been screwed by a few butchers...
I've often wondered though...what if they cut your meat with other stuff that they can't sell as filler?! For example, pork butts that didn't move in the display, get ground up in your deer to add a little bulk?
Kurt
Post by: Grizzlykiller on September 12, 2009, 01:39:50 AM
I see the same group of guys year after year coming back to have their meat processed and being a moose hunter eater myself I can appreciate as well as anyone the work involved in securing a freezer full of whatever it is that is coming thru the door. I continue to take a lot of pride in the final product that I return to these guys and am doing only one animal at a time so there is none of that mixing of the meat going on. However I know that it's standard practice at most shops unless your bringing in a pre-determined minimum.
Many of these guys are so busy that slowing down to do your 40 or 60 or 90 pounds of grind is out of the question. Grind is grind to a lot of these places and you'll get your 89 pounds back but it may not be the 89 pounds you brought in. Sounds like a lame way to do business but when they have hundred of pounds to run most are not doing it in blacktail deer size loads.
As for the carcass you drop off it's a pretty basic job to whip thru that and make sure it's going out with the name that came in on it. It's the grinding where the mixing of "flavors" occurs.
Finding a guy you can trust I suppose is the key. As it is in anything we are not experts in. We all have our area's of expertise. Meat cutters are the same as mechanics and plumbers and you name it. Some are excellent some are learning some are rip offs.
As for what to do about your mix up? What is there left to do. Oops.
Sucks but it happens. I guess it is up to the two parties to find common ground huh?
I know the feeling of frustration felt on both sides.
Having long ago lost track of just how many moose and whatever else has come thru I still remember the one time I blew it. One time. I had a guy come in who wanted the whole moose ground except for the loins. They had boned it and dropped off a pile of coolers with the loins in sections in one of them. I make a habit of writing down the instructions on every job and while dealing with this guy got busy with a phone call, another customer wanting to show up and my kid showing up wanting to take the truck.
Long story short I ground it all. Spaced out the loins and ran them thru.(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv69%2Fbandcgrizzly%2Fwah.gif&hash=232bee84b48bae5a727f5395815a9cff568a82ce)
When the guy showed up he was pissed and so was I but at myself for being sloppy.
I couldn't get over feeling like an idiot and it didn't help him reminding me I was one.
He left grumpy with no charge for the 500 some pounds of grind that he and his brothers split and I told myself that that will only happen once.
So there. Mistakes are made I guess it depends on how they are handled that determines who is happy or not. Just my viewpoint.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv69%2Fbandcgrizzly%2F4symbols.gif&hash=f470673a36ce40cb3ba23212710a8d4eb746c5a9)
Post by: billythekidrock on September 12, 2009, 07:16:19 AM
A few years later I screwed up and went back to Stewarts and they screwed up the amount of standard vs spiced sausage. (I don't like hot, and most ended up hot)
I realize that my issues are small compared to others, but I will never suggest Stewarts.
I will buy beef jerky from Stewarts when I am in the area, but I will never take a game animal there again.
It is not always easy to butcher at home, but deer and bear go fairly quick. Elk are a whole other subject. But when you can gurantee the meat is yours and trimmed how you want it, it is worth it. When I get tired of the butchering it will be time to stop hunting.
Post by: bod on September 12, 2009, 07:33:00 AM
Post by: Gutpile on September 12, 2009, 07:55:39 AM
Sonnenberg's in Spokane blows. Not only do they not EVER get the order right, they don't even care when they get it wrong. No sorry, no discount, nothing. I used to use them all the time and since the last screw up 3-4 years ago I've never been back. Two years in a row they told me the one box of cuts was all that came from my deer. Both times I said NO F*****G WAY that was a big deer. They went back in the freezer and "found" more. They did the cuts all wrong, and they never smoked enough jerkey.
Remember that. Sonnenberg's they suck. Not to mention all the Bums and crack whores who hang around that place.
Quote
what should i do or what would you do.
What can you do? Nothing really but just don't use them ever again.
Post by: bobcat on September 12, 2009, 08:28:08 AM
Post by: NWBREW on September 12, 2009, 08:29:02 AM
I cut out the backstraps, loins, and a roast or two for lunch meat and take the rest of the bone and send that to the butcher for pepperoni and summer sausage. It seems to be easier that way and cheaper. So far i have had no problems with Del Fox in Stanwood.
I used to go to D-F in stanwood myself. They never screwed up my order either. The problem I have is I want back the same deer I brought in even if it's ground. Don't get me wrong I understand that when butchers get 40+ deer a day it's practical to grind many deer up at once and give the customer (GROUND). That,s just not for me. My butcher is in snohomish, 40+ years with his own shop and I know I get back what I brought in.You guys have a point, DIY -probobly the best way to go.
Post by: bobcat on September 12, 2009, 08:38:09 AM
Post by: GregU on September 12, 2009, 10:22:02 AM
This year I am butchering it myself!!!!!!!!!!!!!1111 >:( >:( >:( >:( >:(
Post by: ICEMAN on September 12, 2009, 10:23:35 AM
Post by: roadhuntking on September 12, 2009, 11:28:28 AM
Post by: robescc on September 13, 2009, 08:24:39 AM
We have been taking our animals to John Tuss at TNT Wild Game for about 10 years now and he is pretty good. He makes the best pepperoni I have ever had. It is no comparison to any butcher shop I have tried. The landjaegers are top knotch also.
I do agree with most on here though. Doing it yourself is the best way.
Taking your game to Del Fox is a :bdid:
Post by: cook0501 on September 13, 2009, 09:47:25 AM
Post by: Dansk on September 13, 2009, 09:49:15 AM
The next year took an elk to Sylvanna meats who was full - so they sent me to some guy in Granite Falls who had a 10x10 butcher shop in his backyard. Looked clean and all, and Sylvanna said they sent all thier overflow to him... Got back packages that were mislabled, too much ground, he didn't trim the wound channel (muzzle elk) enough so I had bone chips, clots, and LEAD in my ground.
I now drive 1.5 hrs away to a retired butcher who has a shop as a hobby... he only does one animal at a time and does good work.
Post by: elkrack on September 13, 2009, 10:11:40 AM
Post by: runningboard on September 13, 2009, 10:26:44 AM
Quote
I now drive 1.5 hrs away to a retired butcher who has a shop as a hobby... he only does one animal at a time and does good work.I almost am in the same situation, I found a retired butcher who has his own shop behind his place but less than a 1/2 hour from me. he even asks me not to bring him more business because he can't do it all, just selects who he'll work for. awesome work always stamped & labeled so even with full freezer you always know if it's deer, elk, bear, beef, pork whatever. no saws, all knife, he's very picky and cuts as if he's doing it for himself.
yep it pays to look around.
Post by: NWBREW on September 13, 2009, 10:35:03 AM
We have been taking our animals to John Tuss at TNT Wild Game for about 10 years now and he is pretty good. He makes the best pepperoni I have ever had. It is no comparison to any butcher shop I have tried. The landjaegers are top knotch also.
I do agree with most on here though. Doing it yourself is the best way.
Taking your game to Del Fox is a :bdid:
[/quote]
I agree with you on the D-F. I went to a poker party last night and on of the guys there had some salami (venison) fron TNT. Hands down the best I have ever had. He also told me that TNT has a waiting list. Does anyone know more about (the waiting list for TNT). I have been going to Marzolfs in snohomish for a few years now. The 1st time we went there we asked him about the (cutting many deer at one time) and the posibility of a mixed bag. He assured us that the deer you bring in is the deer yuo get back. He does not do the volume that D-F does, except for salami and pep.....D-F :bdid:
Post by: Charlie on September 13, 2009, 09:03:53 PM
Post by: MagKarl on September 13, 2009, 09:09:05 PM
Post by: tony04 on September 13, 2009, 09:22:24 PM
Post by: kenbell27 on September 13, 2009, 10:08:50 PM
Post by: Schmalzfam on September 14, 2009, 09:18:27 AM
It was strange because my son shot a young doe and it tasted like crap! We couldn't even eat the burger, it was nasty! We took care of the deer very well. However, when we got there it went on to the hooks next to many and they stunk...
I was disappointed.
We are use to being spoiled I guess. Where we hunt there is a butcher that lives in the alley behind our cabin we rent. So, when we get a deer we let him know and then by 5am he has it off the hanger and in his shop working on it. He has it done before we leave town and the meat is awesome...
We just didn't hunt there that one year and so we used Del fox but never again!!
Post by: Dansk on September 14, 2009, 11:29:31 AM
Post by: salmonkiller on September 14, 2009, 03:36:23 PM
Post by: spin05 on September 15, 2009, 12:22:49 AM
Post by: robb92 on September 15, 2009, 05:27:38 AM
Post by: boneaddict on September 15, 2009, 05:43:33 AM
Post by: SHANE(WA) on September 15, 2009, 06:16:27 AM
Post by: boneaddict on September 15, 2009, 06:41:58 AM
Post by: boneaddict on September 15, 2009, 06:42:20 AM
Post by: Dansk on September 15, 2009, 08:08:39 AM
I also don't like hair in my meat. YUCK
Fiber is s'posed to be good for you... :chuckle:
Post by: WDFW-SUX on September 15, 2009, 08:26:11 AM
He called two weeks later to tell me he "found" it. Im pretty sure he shot a doe in his back yard and gave it to me. The deer I dropped off was not the deer I got back.. I dont even want to know what the real story was.
Post by: KimberRich on September 15, 2009, 08:31:29 AM
There are videos on the web that show how to bone out a deer and what cuts are what. Its pretty easy to take out the backstraps, loins, and a couple of roasts at home, cut and wrap the steaks, chunk up the rest of the meat from the deer, take that to a butcher to have ground. If I have a skinned deer hanging, it only takes me about one hour to bone the whole thing out, cut steaks, wrap the steaks and roasts, and I trim the fat off the meat to be ground. Google is your friend, there's a ton of info out there.
1 hour? :o By yourself? That's pretty amazing.. Your either a butcher, or should quit your job and become one! I cut my own deer generally and usually have plenty of help and it takes a few hours and thats on 100-150 lb. deer. Usually set up an assembly line. One guy boning, two guys steaking, two wives wrapping and labeling..
Post by: KimberRich on September 15, 2009, 08:38:22 AM
I took some left over steaks from the previous year in to have made into some jerky to clean out my freezer for the upcoming season. Was just to busy to make my own.. Dropped off a large box of steaks and came back to pick it up and got one paper grocery sack half full. I was pretty angry.. The shop owner went in the back and brought out another paper sack full and said he had "missed it".. I told him it was still B.S. and he went in the back again and magically, he found another sack full.. I understand meat shrinks when dried for jerky but come one. I'll never go back to the place. The jerky was cut to thick and not smoked enough anyways.. So was a waste of meat, money, and my time. :bash:
Post by: Grizzlykiller on September 15, 2009, 02:15:46 PM
Save yourself the repeated hassle of wondering what your getting back and the grief that goes with it and buy one of these and learn to use it.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv69%2Fbandcgrizzly%2Fgrind.jpg&hash=bda02d01b89903c89c041f1a65035ba7e7f5f358)
Thats 241 pounds of moose meat that I did this morning, took about 15 minutes to run through three times.
Just get a grinder and do it yourself and you won't be bumming about some guy that ruined your meat. As for cutting the carcass there are many tools out there to learn how to do this.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv69%2Fbandcgrizzly%2F4symbols.gif&hash=f470673a36ce40cb3ba23212710a8d4eb746c5a9)
Post by: boneaddict on September 15, 2009, 02:41:19 PM
Post by: WAPITIHUNTER on September 15, 2009, 02:46:35 PM
Post by: SHANE(WA) on September 15, 2009, 11:04:48 PM
Post by: bobcat on September 15, 2009, 11:06:55 PM
I will gurantee if are having burger done, you are not getting back your deer
What about if you take it in at a time of the year when they don't have any other deer? Like, say January? (that's what I do)
Post by: bearpaw on September 16, 2009, 04:19:12 AM
I couldn't beleive it, they just said they lost it..... :chuckle: :bash:
Post by: SHANE(WA) on September 16, 2009, 04:50:30 AM
Post by: bobcat on September 16, 2009, 08:29:02 AM
Post by: Curly on September 16, 2009, 10:07:30 AM
That was a place in Yelm. But I guess all good things come to an end because they stopped allowing that after a couple years.
Post by: Pathfinder101 on September 16, 2009, 01:27:45 PM
Post by: bearpaw on September 16, 2009, 02:08:07 PM
Post by: Pathfinder101 on September 16, 2009, 02:31:17 PM
Post by: actionshooter on September 16, 2009, 09:33:08 PM
A couple of years ago i took two elk to a shop in tumwater one was mine and one my brothers, the instructions were for steaks and the rest ground. When my brother went in to pick it up i think there was a total of 8 packages of steaks and they ground the rest. 8 PACKAGES OF STEAKS FOR 2 WHOLE ELK >:( . needless to say we agreed to never go back there.
Seems like I remember that :bash:
Post by: Dmanmastertracker on September 16, 2009, 10:20:15 PM
Post by: jollyskwala on October 01, 2009, 08:32:45 AM
Post by: cabin308 on October 01, 2009, 09:10:49 AM
That butcher (Crown Foods) has very high prices, too.
I will only trust Eggers Meats on Spokane's South Hill. Steve has always done an excellent job at a fair price and he does not mix meat.
Post by: mossback91 on October 01, 2009, 12:06:08 PM
I kind of hate doing it, BUT I aint gonna spend the money on a butcher!!! too much money!! and sounds like you guys have too many bad stories :chuckle:
Post by: Pathfinder101 on October 01, 2009, 12:45:47 PM
Post by: Gobble on October 01, 2009, 12:59:52 PM
BTW - I cut and process all my own animals now including sausage and jerky, kind a tradition now.
Post by: mossback91 on October 01, 2009, 01:02:12 PM
I kind of like doing it now. I can make the steaks as thick as I want... :drool: :EAT:
I start out just fine.....backstraps nice and easy.......then once I get through the first hind quarter I start getting tired of it :chuckle: Id hate to be a butcher
Post by: Pathfinder101 on October 01, 2009, 01:05:31 PM
Post by: mossback91 on October 01, 2009, 01:08:01 PM
Once you seperate the muscle groups, cutting the steaks is no different than a backstrap. I make everything into steak. The scraps become stew meat and jerky. I am going to get a girnder this year and make some burger too though.
Yeah I usually take my scraps and have sausage made, but being a poor kid I turned all the scraps into stew meat
Post by: Phishead on October 01, 2009, 01:10:22 PM
Post by: Pathfinder101 on October 01, 2009, 01:22:11 PM
Once you seperate the muscle groups, cutting the steaks is no different than a backstrap. I make everything into steak. The scraps become stew meat and jerky. I am going to get a girnder this year and make some burger too though.
Yeah I usually take my scraps and have sausage made, but being a poor kid I turned all the scraps into stew meat
"Stew" meat makes great venison fajitas. Start the onions and peppers in one skillet with olive oil. Season the meat with onion powder, garlic powder, black pepper, Johnny's season salt and chili powder. Brown some diced garlic cloves in another skillet with olive oil, add a few diced onions and brown them, then add the seasoned meat. Brown the meat (make sure you drain off the "juice" halfway through or it will be a little gamey), then add it to the onions and peppers (they should be softened by then)and cook about 10 minutes covered. Wrap in fajita wraps with some sour cream and picante sauce. :drool: :EAT:
We only wound up making stew a few times last year, all the rest of the stew meat wound up in fajitas. :chuckle:
Post by: elk311 on October 01, 2009, 03:08:46 PM
Post by: Wild Bill on October 01, 2009, 03:17:52 PM
Later,
WB
Post by: The Weazle on October 01, 2009, 03:24:59 PM
Oh yeah, I also vacuum seal all my meat, and it never gets freezer burnt. I took out the last package of stew meat last night, and it still looks/smells like I just cut it up!