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Just wondering about how much it costs to have a 500 lb elk carcass processed into the basic cuts and grind? Thanks!
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.
Quote from: 10thmountainarcher on September 14, 2019, 08:18:32 PMOlson’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!
Quote from: ctwiggs1 on September 16, 2019, 10:04:34 AMQuote from: 10thmountainarcher on September 14, 2019, 08:18:32 PMOlson’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.
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.
Quote from: 10thmountainarcher on September 16, 2019, 10:21:05 AMQuote from: ctwiggs1 on September 16, 2019, 10:04:34 AMQuote from: 10thmountainarcher on September 14, 2019, 08:18:32 PMOlson’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??
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.
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
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!
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 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!
Quote from: WapitiTalk1 on October 03, 2019, 02:34:15 PMJust 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 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
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!
Quote from: Lady Grouse hunter on September 23, 2019, 10:49:33 PMDO 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.