Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: carpsniperg2 on October 27, 2009, 07:18:18 PM
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after just finishing cutting up the 5Th animal i have done this year, boy am i tired. i need to start having some cutting party's i guess. i have done it since i was 9 with my dad and for the last 5 years by my self. Sometimes i can get someone like my wife to help grind and wrap, but today shes at work. i am just wondering what you guys all do i know between us there is always allot of meat to have processed so fire away. I do my own + family's deer,elk,bear,cougar, anything wild game and process myself. but our beef we take in because i don't have the saws or the big grinders. lets here it guys and gals.
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Process myself. Usually help the neighbors with their elk and deer too.Really enjoy butchering my own animals
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It gets spendy at the butcher when you add the jerkey and sausage that you want made. Save so much money doing it myself and i get what i want and i know what ia m getting.
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you said it gasman
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I think the processing is part of the experience. I enjoy every step of the hunt. Plus I'm overly picky about how it is cared for, trimmed and wrapped. I'm spoiled though... I get to use my inlaws meat shop. They processed 150+ elk per year until they got so busy they didn't have time to hunt themselves and closed the doors. Now it's just for family use. Sure makes the job alot nicer when you have all the proper equipment and VERY experienced teachers.
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The butcher cuts and usually processes mine. I usually take mine to Egger's meats in the Spokane Valley. they do a great job.
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It's well worth the cost of acquiring your own equipment to be able to process your animals The plus side is you know what the end product really is.
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It gets spendy at the butcher when you add the jerkey and sausage that you want made. Save so much money doing it myself and i get what i want and i know what ia m getting.
:yeah: I like to know that what is in my freezer is what I killed
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cut it up, process it, even have my own commercial hamburger/sausage grinder. Only time I take meat to a butcher is to have pepperoni sticks made
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cut it up, process it, even have my own commercial hamburger/sausage grinder. Only time I take meat to a butcher is to have pepperoni sticks made
:yeah:
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We have our own meat shop with a walk in cooler. Also, when the local butcher went out of business we picked up all of his equipment (old but good). Butcher beef and game. Stuff our own kilbosa and pepperoni. From the woods to the table and we are the only ones that ever touch it.
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It's well worth the cost of acquiring your own equipment to be able to process your animals The plus side is you know what the end product really is.
A sharp knife, and if you want hamburger a $70.00 meat grinder n yer in business, and on the plus side, you know that it is your meat ;)
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Cut and process all of my own meat. Always have, started helping my Dad when I was probably 8 years old. Never really seen any reason to have someone else do it for me.
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Do all of the butchering, grinding and wrapping myself. I also make all my own jerky, salami, summer suasage, etc. I took trimmings in for pepperoni the last few years as I have been pinched for time. I really love doing it myself. I could see meat cutting as a second career some day I like it that much.
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Have been cuuting our own for 40 years. Never regretted it a bit. Just part of the hunt for us. And I know what I'm unwrapping when it comes time to cook. :) :chuckle:
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we do all our own too from the field to the freezer....and we start 'em young.
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I'm fortunate to have a friend that is a butcher by trade, he does everything for me, cut and wrap, jerky, summer sausage, breakfast sausage, roni, burger etc.
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We cut ours up ourselves too. We've acquired equipment over the years so we have a pretty good setup. We started cutting up our own beef the last couple of years too.
I like to make sure I get back whats mine. Nothing more and nothing less. Had a couple bad experiences when I was younger.
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After a bad experience with a butcher I've been doing my own for the last 7 or 8 yrs. Actually I just finished my Deer about 2 hrs ago. Its a bit of work but well worth it in the end.
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I took my first elk in to a butcher and all said and done I felt cheated at the quality of what I got back. Decided that from then on I'd do my own. The only thing I bought is a small grinder that fits the PTO on the front of our Kitchen-Aide mixer. It's a ton of work because I'm extremely picky and careful, but my meat is always clean and delicious. I agree that it's just another step in the process, scout, train, hunt, kill, pack, butcher, eat, be thankful.
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I do it all myself. once i learned how to do it i figured why spend the money when i can do it and plus i know only my hands have been on the meat, not some guy in a back room freezer coughing all over the place
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just finished my second deer this year, hope to be doing an elk next week ;)
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Butcher the whole thing and wrap pieces for roasts, steaks, what will become jerky...
I take the scraps in to the butcher to be mixed with a little beef fat and made into burgers. I need to get a grinder so that I can do this part myself, though.
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Do it myself...work too hard for game meat to have it messed up. Besides, I like the whole process of hunting and putting food on the table. This way I control the whole process end to end. Here's a bit of last night's fun.
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I just stepped up to the 1hp grinder from cabelas.........that thing is hungry. I used to swet when I ground meat.............never again!
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Been doing it for 30+ years... the only time it gets over bearing is when you have a lot of elk to do!
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I voted "Take it to the butcher and have it cut and processed" but the reason I voted that way is because I usually just cut out the backstraps myself and then take all of the rest of my boned out deer meat to B&E meats and have it made into Jalopeno Chedder polish sausage. Bison, Elk and Moose is a different story.
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Do it myself. Have always done my own. All my friends and family members get me to help them. Was a lot of work at times when we all tagged-out on moose, but well worth the effort. Got the big grinder now.
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I always do it myself, at the end of the day I know what meat is in my freezer, and I also make my own German sausage and spicy kielbasa. you can't beat it.
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On kind of a side note, what do you guys use to wrap the meat after its cut?
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I wanted to do it this year but dad didn't want to instead we took both bucks to cj's. I would of really been wingin it if i tried but thats how you learn right? If i get a buck tomorrow i might be on here askin for some help on how to do it...don't think i wanna pay for my last day buck to go to the butchers!
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I wanted to do it this year but dad didn't want to instead we took both bucks to cj's. I would of really been wingin it if i tried but thats how you learn right? If i get a buck tomorrow i might be on here askin for some help on how to do it...don't think i wanna pay for my last day buck to go to the butchers!
CJ's in Wapato or is there another CJ's closer to home for you? I'm just curious - I just picked up a pig from CJ's in Wapato the other day. Seems like they did a nice job.
I also just picked up half a steer from Ahtanum Custom Meats and they also seemed to do a nice job - also, the guy was really cool to me. I forgot my checkbook and he doesn't take debit cards, so he let me take the meat and I just came back on Sunday and dropped a check off for the guy. Pretty nice of him to let me do that (of course, I bought the half steer from his cousin, who's wife barrel races with my wife, so he knew where to find me, I guess. :) )
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Cj's in Wap, they do a good job.
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On kind of a side note, what do you guys use to wrap the meat after its cut?
butcher paper you can buy it most local grocery type stores and plastic wrap around the meat first help prevent freezer burn
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On kind of a side note, what do you guys use to wrap the meat after its cut?
Vaccum sealer, works good and you can see what cuts of meat there is and it will not get freezer burn, not saying that using butcher paper is bad, just that it does happen.
I do my own processing, make my own jerky, and several different types of sausages, learned how to do it when I first started hunting and have never taken any meat in to get processed.
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thanks guys, if Im lucky enough to get something this year I will probably give it a go and do my own.
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not to hard just takes some time and a sharp knife and a grinder :tup:
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We take all our game to Mt. View Meats. Speaking of MVM, they called me today and my deer is done! :IBCOOL: Summer sausage, a few roasts and burger. I wouldn't mind doing my own, its finding the time. I also would want a completely designated area to do so and I really don't have the room for an area. Its really not all that expensive to get a deer done. I could see saving the money on an elk or moose maybe but I like the convenience factor. :twocents:
MS
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Just dropped my MT deer off at CJ's yesterday.
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-Both
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Just picked up my daughters deer from mt view meats
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I bone it and cut the steaks I want. I bring in the trim for burger/sausage/etc. I also have them do my jerkey for me. :drool: :drool:
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all myself 90% of the time
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I cut mine but have Robbers Roost in Eburg make the sausage and pep sticks. I would like to make my own, but I don't have the time these days.
RW
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I Cut up the primal cuts and take the trim to Owens Meats in Cle Elum for Pep and Grandpa Sausage. They are the best around.
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I used to have mine butchered, but I found now that I do my own I get more meat. I think it is because butchers that are used to working with beef and pigs are used to only taking the best steaks and the rest goes in the grinder. I save every steak that I can. That reminds me.... I need to go put fresh chips in the smoker... :chuckle:
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Have always butchered ourselves.....beef and wild game. Now my father has all the equipment and makes all our pep, sausage, etc....... works out great. Love the fact that I know what i'm eating is what I harvested and not some podunks bloodshot/hairy meat from three years ago.
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I've heard too many stories about hunters thinking they got ripped off of meat or the butcher swapped my meat for something else...there is no way of telling if you got your meat back or if it was treated right....My meat My knife, my job!
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I've heard too many stories about hunters thinking they got ripped off of meat or the butcher swapped my meat for something else...there is no way of telling if you got your meat back or if it was treated right....My meat My knife, my job!
:yeah: .
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We've had sausage done in the past but little by little we add to the butchering process. Put in a smoke house and butcher room and now we can do every process ourselves. I'm with alot of others, if you're going to kill it there is no one else that will clean out all the hair from your gamelike you do yourself. There is an added satisfaction in doing the whole process. I get more out of packing and dragging my own animal if I can. It's just part of a job well done. I enjoy writing on the package whose it is. One year I put on my husband's deer T-buck which stood for trophy buck our son joked that it stook for tough buck. That deer was a 8-9 year old blacktail and we couldn't taste any difference from the younger bucks. It's all in getting the meat cooled, all the hair, and fat off. We plan on doing our own pig this month also for the first time.
