Butcher's Bill = Soiled shorts

Just got my deer back. It was 165# on the hook no legs,head or hide.
Got back 24 packs jerky, 16 packs garlic sausage, 20 packs cheese smokies, 20 packs hot italian sausage. The bill was $331.00 . Specialties cost more to make.
 
I'm tagging this for interest to hear what 'Supercub' has to say.

I've seen him cut/de-bone deer first hand and I would dare say that he is one of the best here on CGN with a knife!:eek:

I've never seen anyone cut up a carcass with such ease!:cool:
 
If it all in sausage then that a normal price but it depends on what you had made some sausages cost more then others to make.you get jerky or smokies teh price will be higher
I make all my own and know the spices alone are $$ plus the cost of fat and casings then labor
 
The butcher's got to eat too. Allow him some profit. That price for the whole animal to be made into sausage is not unreasonable.

Shut up and eat!:p;):D
 
i think that is cheap to get the whole thing sausaged. unless it was a really small deer.

prices around here:

50 cents/lb cut and wrapped; steaks, roasts, burger, etc.
$2-3/lb for sausage depending on type + the cost of pork.

DIY is pretty appealing. that said, there is nothing wrong with spending money in the community. and i am sure most of the places we are talking about are small town butcher shops.
 
A good work area, and a grinder, and other stuff like a sausage maker if required is all a person needs.
Its easy , and better to control the results yourself, and save money, money saved can be put back into better knives, sharpners, and even a bandsaw if you become the person in your party with the tools, and space to get it done.
A home made cooler is choice for hanging those back woods deer , making for fine eating...not hanging long enough is not so good. Just remember moisture = bacteria.
 
powdergun said:
Boy have I been out of the loop. Maybe I should go back to cutting meat. At the old shop I could easily get 3-4 animals done in a day by myself. For $300 plus per animal thats not bad gravy.
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I doubt you cut up and turned 4 100# animals up and turned them into sausage in one day by yourself. I know quite a few very experienced and talented butchers/sausage makers, and alone they cannot do that. I do believe you could cut 4 deer in a day, but grinding, mixing and tubing is a different story.

I just hung up the phone after a chat with my butcher and the bill was $622.00 for cut and wrap 9 deer (840lbs on the hook, skinnned, de-legged and headless), and I had 40lbs of bratwurst and 20lbs of jerky made. That is with mix (clean pork jowl is the best) and 120lbs of ground mixed. If I would have had all of that made into sausage it would have been $1202.00.
So a descent buck on the scale at 120# X .50= $60, with about 60# of meat plus the customary 1:4 pork mix would make 75#x 2.20= $165 plus the $20 for the pork= $245 plus tax. Sounds right to me.
Bon Apetit!
 
Happened to me a few years back!!! I was in the GTA and had a deer made into pepperettes which I deboned. 50 lbs cost me alomost $300. On average we pay about $70 where I live per deer for pepperettes
 
Here in Winnipeg, the butcher shop I use charges under $2.00 a pound, including taxes, for the excellent sausage they make. I brought in 18 lbs of deer meat, I took home 30 lbs of sausage, price came in under $60.00. Dutch Meats on Marion.
 
Quite the opposite I had last year's butchered for $40 and sausaged up what I wanted on my own. With choice pork butt, spices, and all that I believe it set me back almost $1.90/lb plus my own labour. My butcher I think is about the $2.50 per as well. really pissed that I had to miss out this year, and now I'll have to miss out on all the good eating for the rest of the year too.
 
Quit your bellyachin':D


$3.50/lb and up in Whitehorse by the reputable shop.

Same price for the "other" shop that makes sausage that a dog would have a hard time swallowing. Cost me a few dollars for this lesson.

If you find a good butcher be nice to him.:D
 
I had 80lb of deer and 60lb of pork go into my sausage. I supplied the deer, boned out and trimmed.

I picked my sausage and the total was 170$ and I was told that I got great sausage and a great deal.

I think I did.

I brought in a whole buffalo, piad $400 for it cut and wrapped and some ground. I was told I got a deal.

The anaimal was not fit to eat. (poorly processed by butcher)

Sometimes you get what you pay for, sometimes you are pleasantly surprised, or pissingly let down.

If the sausage is good,...I'd stick with the butcher and pay a few cents more.
 
I'm accustomed to asking what it will cost ahead of time, but $250 for processing an entire deer into sausage is about what I'd expect. If the place was recommended (or you're lucky), you could have a lot of great sausge there.
 
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