Butchering costs 2012

in my shop i charge $1.00/lb min $100, that is cut wrap however is asked. and $2.5/lb for whatever is extra pepperoni, salami, smokies, pepporoni sticks beef fat is included no extra cost..
 
I used 3 rolls for the vacuum sealer but haven't had to replace them yet, guessing around $30. Add 1/2 box of large freezer bags @ $14 for trim so around $37 for my bull. Would be $450 if I hired it done here.
 
Been doing this for at least 8 years now.

6 guys / 2 bull moose = 6 hrs cut, grind burger and wrap. 1-24 pk beer on holiday monday. Started at 8am.

Next 2 bulls a just over week later, start after work: 8 guys / 2 bulls = 4.5 hrs cut, grind burger and wrap. 1-24pkg beer, fresh moose steaks for supper with garlic tiger prawns and a glass of spiced or amber rum when done wrapping everything.

We do all our own jerky and sausage....at least you know its your meat, its clean and the costs are nowhere near the from butcher.

Our costs-some poly for the tables, plastic baggies, meat wrap paper, rum and beer.

We have a guy in our group that use to go with another party, for 1 moose cut/wrap/burger/sausage and jerky was at least $1600.

Sorry to the butchers on this forum, but never again for our group....plus too many horror stories over the years for a few of us.
 
Longwalker said:
What is wrong with hunters?? Unless you live in an apartment there is no reason not to do it yourself! Processing meat is part of the hunt, and a very enjoyable one to me at least. I have only taken two animals to a butcher, because of work commitments. Done over 200 critters by myself and with family. Maybe it is easier for me because I come from three generations of butchers. But it is not rocket science!
Buy a good set of butcher knives. Buy a grinder. A smokehouse is easy to build. Enjoy YOUR meat! And get more out of your hunt!
Click to expand...

On the QCI for example, you are looking at an 8 hour ferry ride plus (for me) an 8 hour drive. The ferry leaves only 2 or 3 times per week and the weather is usually very mild. You need to get the animal broken down and frozen to ensure quality meat when you get home. It's kind of tough to do that in camp! I could also see the need to do this on an early season moose hunt (starts Aug. 15) when you are far from home and there are others in your group that have tags to fill. So there are cases when it is advantageous.

However, other than the QCI, I have always done my own.
 
Mossy's Smoke Shop near Franktown, ON
For deer: $50 buck $40 fawn-doe cut anyway you like and wrapped. Deer must be brought in pre-skinned.
Fresh Sausage: $2.25/lb, 8lb minimum
 
When I was a kid, Dad tok his game to the local butcher. Couple of times he butchered at home on the kitchen table with friends. I kept taking mine to the same butcher and hating it. But could not do it in my own home, even if I got a deer each year. Last 10yrs been doing my own since the biggest obstacle had moved out and butchers had to stop processing game that was not boned out. Since I had to bone it anyway.... Had a friend show me and never looked back. Since then at least 3deer ayear and helped with a moose and an elk last year to show new hunters. Cut, wrap, sausage, jerky, smoking, bottling all done at home now. And new wife helps now that children have moved out and she shoots her own animals, too. Pay for pork trimmings, freezer paper, and mason jar lids.
 
cut and wrap was .70 /lb we had alot of peperoni and sausages not a huge bull but 700$ after the dust setteled. when i move up country in the new year i will be doing it my self
 
Longwalker said:
What is wrong with hunters?? Unless you live in an apartment there is no reason not to do it yourself! Processing meat is part of the hunt, and a very enjoyable one to me at least. I have only taken two animals to a butcher, because of work commitments. Done over 200 critters by myself and with family. Maybe it is easier for me because I come from three generations of butchers. But it is not rocket science!
Buy a good set of butcher knives. Buy a grinder. A smokehouse is easy to build. Enjoy YOUR meat! And get more out of your hunt!
Click to expand...

I cut my own does when I lived in an apartment. I made a point of shooting a smaller doe and a fawn that didn't really need to hang. I skinned the animal in the field, let it sit (covered) in the back of the truck for a couple days since it was perfect temperatures outside and just brought the quarters upstairs one at a time. I worked the meat over as good as I could before quartering. Of course if the weather isn't cooperating, that may not be possible.
 
$0.60/lb for my elk, cut & wrapped as well as hamburger. That's in MB

Normally I do my own, but due to warmer weather & space issue (as in I had none) I had a buddy do this years elk.

I do all my own deer, as well as make sausage, jerky etc
 
I brought one in to my butcher that weighed 90 pounds cleaned/skinned and i payed $80 total for it cut and a run of sausages
 
I only get sausage made at butcher and it's $2.50/lb including the pork trimmings added which is usually about 50% of total weight of the wild meat handed in. For roasts,stew,etc. I've always done it myself as any butcher work I've seen is pretty crude with little to no trimming and everything run through a band saw not following any particular grain. I'm particular with wild game, I don't like excessive fat or sinew. I just debone and separate the muscles,trim fat,sinew and silver skin and all waste goes into scrap pail for coyote bait. Hocks,neck,rib meat, etc. goes through grinder for burger.
 
Local butcher, right here in Mississauga, a couple of blocks from where I live, charges a flat rate of $130. per deer. Cut however you want, vacuum packed and labeled.
 
Got mine cut and wrapped for a flat rate of 80.00 out here in northern NS.Deer sausage was 4.00 a pound here this year,so l'm going to stick with store bought.
 
I do it myself. Not that hard and doesn't take too much time - especially with the wife helping. I've been really pleased with the end result even if the cuts aren't as nice as a butcher would do.

With that said, I sure wish I had a fridge that I could modify to hang quarters. The weather is just way too unpredictable.
 
Took my deer to a new place this year that advertised in the Hunters and Anglers Mag. He only accepts game with the hide on and charges to take it off!!?? States he is tired of cutting dirty meat! Skinning the deer is 20 bucks. Having it totally ground into burger 80 bucks, plus 25 Ibs of pepperettes made @.48 cents per. Should yield about 400, so thats 192 bucks. For a total of $292. 00 plus tax.

Haven't got it back yet as there were 102 deer ahead of me. Called the other day and the hold up is making the pepperettes as there popular. Stated at the time he had processed 262 deer thus far, 32 moose and 4 bear.

Got hosed big time a couple years back by another oufit when it cost me $1020. to get a moose done with 40 Ib. of sausage. Our old butcher from years ago got fed up with government regulations so he closed his shop. He did a wonderfull job and never charged these type of high prices. He would skin the moose and be head it for 15 bucks, used a power winch took about 10 min.

The wife and I did two does a few years back on the kitchen counter, dam near burnt out the grinder attachment of the old mix master, so Iam giving serious thought to buying a good grinder and my own stuff and just doing the best I can at home. The costs are just getting a little to steep for my liking, and my fundemental orifice is getting a little sore which is not to my liking either.
 
Small buck cost me just today $1.60/lb cut and wrapped including 20+ lbs of Pepperoni. Did not get a breakdown of what cost what.

Seems a bit steep to me. I will be processing my own from here on in. We cut up the WT Doe ourselves, and while we probably ended up with more trim than a professional would have, we learned a lot and know how to do a better job next time.
 
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