Butcher in Ottawa
- Thread starter cwmoose
- Start date
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I bring mine to Greg's quality meats in Winchester. I'm very happy with their service. I process all of the deer myself and bring a big box of meat. I get a mix of steaks, burger, pepperettes and salami. I see people bring the entire deer to them them to butcher as well.
Why not do it yourself? Tons of videos on youtube on "how to". Books are out there.
My goto book Basic Butchering of Livestock & Game by John J Mettler jr
always in my hunting kit
costs are low , $40 for butcher paper roll that will last many seasons, I'm sure you have knifes so nothing.
I can understand if space is an issue but if you have somewhere to butcher it is a good skill to learn. In just two seasons my skill as wells my friend
improved from a bloody mess to very presentable cuts, ( no book first year we just followed the muscles). It's very satisfying to take game from field to table.
Moving forward we have bought more stuff, meat grinder, sausage machine etc but basic stuff the cost is minimal way less than one deer being done at butcher.
My other buddy take his butcher and has it done, he always seem to be scrambling, making phone calls etc. We are chill, hang the deer a day or two then get to butchering.
We have a few beers and a good time , no stress.
Just some food for thought. All the best.
My goto book Basic Butchering of Livestock & Game by John J Mettler jr
always in my hunting kit
costs are low , $40 for butcher paper roll that will last many seasons, I'm sure you have knifes so nothing.
I can understand if space is an issue but if you have somewhere to butcher it is a good skill to learn. In just two seasons my skill as wells my friend
improved from a bloody mess to very presentable cuts, ( no book first year we just followed the muscles). It's very satisfying to take game from field to table.
Moving forward we have bought more stuff, meat grinder, sausage machine etc but basic stuff the cost is minimal way less than one deer being done at butcher.
My other buddy take his butcher and has it done, he always seem to be scrambling, making phone calls etc. We are chill, hang the deer a day or two then get to butchering.
We have a few beers and a good time , no stress.
Just some food for thought. All the best.
patricksbb391
CGN Regular
- Location
- Ottawa & WMU 62
I’m disagreed on the recommendation for Dunrobin. Deer butchered there many years ago and did not get the whole deer back. Roast and tenderloin missing. Perhaps bad employee and could have changed ownership by now, but I will never go back.
wildsausage
New member
- Location
- Ottawa Valley Ontario
Last three deer we harvested were processed at the Valley Butcher in Smiths Falls (A bit out of the way from Ottawa) but all in our gang were extremely impressed. Each piece of meat was wrapped, indicating cut and weight... and you can rest assured you leave with the deer you brought to him. Not the cheapest butcher but as they say you get what you pay for. Good luck hunting lads!
