Game butcher/ meat packing in lower mainland?

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Raincity

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Lower Mainland, B.C.
Long story short, usual guy is no longer available and I'm leaving on a trip next week. Would possibly require hanging for a couple days and possible delivery on Sunday. Hopefully this is posted in the right topic but I thought no better place to ask than here.

TIA
 
Page Creek - 604 556 6857. Quick freezes. Is also a hunter. I called and gave him 30 minutes lead time and he met me there on Sunday (7:30 PM).
5700 block Bell Road in Abbotsford/Matsqui, north of Harris Road near the Mission Abbotsford Hwy 11 Bridge.
 
We took our last 7 deer into Sumas Meats on Marion close to Vye Rd between Chilliwack and Abbotsford.

Have been very happy with everything they have cut for us.
 
Too bad saunders in langley is no more, they were best in the biz.
+1 on penguin, awesome everytime , just don't take him an animal with hair or dirt LOL he'll turn you away.

And +1 on sumas

Ennis..... I'll buying pigs for the rotisserie and their cured meats and sausage.... But after seeing quarters being toted to the hooks in a bloody, fly covered wheel barrow that was sittin in the sun all day..... I do it myself :D
Now that I'm up country, Bob the butcher is just down the road ;) but that's 100 mile.
 
45ACPKING said:
+1 on penguin, awesome everytime , just don't take him an animal with hair or dirt LOL he'll turn you away.
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That right there is one of the things I look for in a butcher. The guy I was using outside Edmonton was the same. (Coronado Meats, FWIW)

45ACPKING said:
Ennis..... I'll buying pigs for the rotisserie and their cured meats and sausage.... But after seeing quarters being toted to the hooks in a bloody, fly covered wheel barrow that was sittin in the sun all day..... I do it myself
Click to expand...

And what would they be using to haul around the piggy parts that went into said cured meats and sausages, eh? Sounds pretty nasty. Did you raise the issue with them?

Cheers
Trev
 
ironsighter said:
Have you considered DIY?

It is much easier than I ever thought it would be.
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Did think about it, I'm a newb to hunting but fortunately my hunting buddy(father-in-law)is an old school hunter. Haven't been able to convince him to teach me all the butchering, he just tells me it's a lot of work. His motto is "The fun of hunting stops once you pull the trigger".... Maybe next season? We are worried about the amount of time from shooting until the time I could set up a nice place to hang and butcher.
 
It is a bunch of work, but it's not that hard to do. Easier if you get a couple folks involved.

A place to hang it helps, but isn't absolutely required.
I've stuck a few deer into the refrigerator in steel salad bowls when it was too warm out. Essentially strip the carcass down and pile it up in the bowls in large chunks. Some plastic wrap, and good to go. That allows you time to have a days rest, or to round up the needed stuff, like some butcher paper. A couple cheap plastic table cloths, or some heavy plastic vapor barrier sheeting to lay on your work surface helps too.

Separate the big muscle groups, clean and trim, sort what is going for grind into one bowl, the stew meat into another, and the good cuts into a separate pile.

I usually throw the grind and stew back into the fridge while I sort out the good stuff (usually the straps and the rear end) get it cut and wrapped, into the freezer, then do the stew, then the burger. The burger will grind a bit better if you can get it close to freezing. Crystals in it is good! It keeps the meat cutting, rather than smooshing around in the grinder.

I cut and wrap boneless, once the skeleton is stripped, it can be broken up and put in the garbage, does not take much space at all.

Check out the various butchering methods on Youtube. You WILL be a lot slower than most of these guys! :)

Cheers
Trev
 
Raincity said:
Did think about it, I'm a newb to hunting but fortunately my hunting buddy(father-in-law)is an old school hunter. Haven't been able to convince him to teach me all the butchering, he just tells me it's a lot of work. His motto is "The fun of hunting stops once you pull the trigger".... Maybe next season? We are worried about the amount of time from shooting until the time I could set up a nice place to hang and butcher.
Click to expand...

Your father in law is mostly right :D
The work starts when the animal drops that's for sure.
But the rewards at the end of the day can be better than most paychecks can provide ;) as far as work goes.

For most folks , going to a butcher is the best option. We have busy lives these days. As an example, I just picked up 128 lbs of professionally cut and wrapped deer from my kill on the 29th. Taxes in, 85.99 . I make my own sausage so 40 lbs of it is bulk bagged in 10 lbs bags.
I usually get all roasts and the rest either sausage trim or burger.

Now, doing it yourself, which when I have time is my preffered method. I was fortunate to have a friend who is a butcher for save on, show me a couple times
But, I don't think I'd be passing any butcher exams LOL
Investment so far:
A sturdy table
Went to plastic store for a 2ftx 4 ft slab of 5/8" thick UHMW cutting board 175.00 I think it was
Knives/bone saw , mine cost about 150.00 for the set
Meat wrapping paper... About 5.00 per 100 feet depending where you buy it
Meat grinder for burger, 150.00

Deer are manageable to learn on. There are excellent DVD's to homeschool yourself

But in the end, with all that most of us having going on in our lives, being prepared to hang and butcher an animal so that we get high quality table fare, is just not feasable.

I live in the interior, am semi retired, have a shop with hanging hooks, fall temps are perfect for hanging for the recommended 5 to 7 days (for deer), so it makes sense for me to butcher my own game.

It's not hard, it just takes preparation, the materials and tools, and the time to take care that everything gets done cleanly.

My butcher has a deer cut and wrapped inside an hour... Where it takes me 3 to 4 LOL
 
Meadows meats on Harris Road in Pitt Meadows. They used to be next to the abbatoir, but have since moves down a few lots to their own spot on the same road.

Good people reasonable prices.
 
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