Butcher for Deer up near Elmvale/Midland/Barrie

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Mr. Bjorn

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Well, since someone else asked a similar question for a different area, I'd like to ask it for WMU76.

I got my first deer ever (a doe) in a Simcoe County forest yesterday, with a crossbow at 30yds. Was shaking for 20 minutes after I pulled the trigger, could barely pull the tag off the wax paper and put it on 'er :) In any case, once we got it back home and into the garage, it took us 5 hours to butcher and wrap all the cuts. We wanted to know, at least once, how hard and how much work it would be... turns out, it's A LOT! We actually did quite well, but damn man, I'm sore and tired. Next time it's going to be a butcher. I just don't know where I can find one, much less one that deals with wild game.

I have a whole new appreciation for folks who can cut meat well. It's important to me that it's done well and as little as possible is wasted, especially out of respect for the life of the animal that was taken.
 
Check the yellow pages for butchers, and make a few phonecalls.

I could be wrong, but I dont think butchers need anything special to do game meat - maybe a separate set of tools because the meat isn't inspected? I know my meat cutter friend will have to buy new knives for work when/if I get myself a deer, because he can't use his knives on a deer then take 'em back to work...

Also, 5 hours isn't that much time, realistically. If it goes to the butcher you'll have to wait for them to process it which will take significantly longer. Then there is the additional cost, $85 for a deer under 100lbs, 85c/lb for deer over 100lbs for one place I looked at. If it took you 5 hours, thats $15/hour for a sub-100lb deer. Im cheap and poor, so I'd rather save a few bucks than save a bit more meat. Besides, you can always use the trim to make sausages...
 
Thank you very much for this information. I am finding myself among the cheap and poor as well :) I'm mostly just concerned that we're doing a crappy job. A lot of our steaks and cuts do not look like nice fancy pieces of meat you buy in stores, etc.
 
Mr. Bjorn said:
Thank you very much for this information. I am finding myself among the cheap and poor as well :) I'm mostly just concerned that we're doing a crappy job. A lot of our steaks and cuts do not look like nice fancy pieces of meat you buy in stores, etc.
Click to expand...

Practice makes perfect. Do it a few times and it'll take less time and the results will look better. Maybe try to find someone who is experienced to give you a hand next time, so they can share any tips or tricks?
 
I wish I could summon some of my pig farmer ancestors; they're probably looking down (or up! lol) at me and shaking their heads... "Nononono... you use this kind of a knife, hold it this way, etc". I would love to take a butchery course, and in fact, think I will look for such a thing.
 
It takes practice and you get faster the more that you do it, First time took me that long, but i had a crappy knife and it was 6am and i had been up for 24 hrs already from work.
 
Advan said:
There's a place called "country meat cuts" near Utopia (10 mins west of Barrie) that'll do it. They're quite popular.

http://www.countrymeatcuts.com/pb/wp_074a92e8/wp_074a92e8.html
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I have used this place. They take a while as they are busy/popular. They make very good pepperettes. They are not cheap.

"DO NOT' repeat 'DO NOT" under any circumstances take anything to be butchered at the game farm out behind Coldwater. You will be ripped off for meat, you will pay dearly for his services. You will be sorry you ever went there.

Mueler's can be hit and miss on whether they even will do it, and he is expensive. Rawson's in Penetang may do it but be prepared to put up with his arrogant attitude.

I lived down there for forty years it was always a bit of a quandary every year who to get. We had a retired butcher that was doing ours in my garage for several years before I moved. There is nothing wrong with doing your own like you just did. Yes it is a lot of work. You will get better and faster as you do more. I would encourage you to buy a good meat grinder and do your own. You can make sausages etc. Good grinders are expensive (Cabelas 1hp) but two deer and it has paid for itself. My wife and I do our own now on the kitchen island. Bottle of Drambuie for her, some single malt for me and get it done. And we haven't yet lost and fingers so all is good.
 
Here's the non-ribs and non-backbone butchering we did, though some of it at this point was already in the freezer:

IMG_20141130_211631_zps2f642897.jpg


And a shot of the backbone and thorax (?)

IMG_20141130_161254_zps7b2266bd.jpg
 
My thought is to just keep doing it yourself. You have already done it the hard way once and next time it will be faster and easier. I did my first deer this year with my uncle in Alberta. he has been hunting all his life, and it still took us a few hours.

I've decided to always do my own, there is a sense of accomplishment there. You took the time to harvest this game, process it yourself, and cook it. I take great satisfaction in that.

In terms of cooking and wild game, you can check out Scott Rea on YouTube. He has quite a few good butchery videos.

https://www.youtube.com/channel/UCs_t4Om5siqqFtVGd639Z0Q


Mr. Bjorn said:
Here's the non-ribs and non-backbone butchering we did, though some of it at this point was already in the freezer:

IMG_20141130_211631_zps2f642897.jpg


And a shot of the backbone and thorax (?)

IMG_20141130_161254_zps7b2266bd.jpg
Click to expand...

I think you did a heck of a job getting all of that off one deer. Nice work!
 
Brubachers meats in westmount rose
These guys are a drive for you but outstanding service
We butcher our own but get him to grind hamburger and cut steaks on the band saw

If you do take your meat to a butcher always take out the tenderloins :)
 
For what you're going to pay and the time spent driving there/back, you're further ahead doing it yourself. Next time will be easier! Some comfortable shoes, (soft floor pads are nice too!), a good clean work area (cheap plastic table coverings at the dollar store), work surface at the right height so you are standing straight, very sharp knives and sharpener, some plastic tubs for the meat, ZipLoc baggies and a sharpie - you're good to go.

Lots of videos on youtube on how to do it.
 
hoffmans in stayner is a joke. you want details pm me. my recommendations would be country meats in utopia. my family has dealt there for years, it is by far one of the most expensive places but they do some of the nicest butchering around.
 
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