Butchers you trust with your meat in western Canada

I've used an after hours backdoor service at a butcher shop in Oak Bay, that guy did a #### job, couldn't hang it, etc. Very disappointed. Looking back, I think he was slippin it past the boss.
I've also used Randy's meat shop in sooke. Good service, no complaints.
I'd love to do my own cutting, but right now, I have nowhere to hang a deer, and not a whole lot of space to work with to cut one either.
 
K and K foodliner in Edmonton, the owners hunt as well so I trust them. Everyone I give jerky or sausage to try loves it. I wouldn't go anywhere else I dont think
 
Theres nothing better than doing it all yourself. If you're intimidated, watch season 6 episode 6 of meat eater. Rinella does a really comprehensive how- to on deer butchering. I understand not everyone has time to do it themselves but it really is rewarding. I built a walk in cooler so i can let it hang and its not a panic if the weather is too warm.
 
medvedqc said:
there is no more proud in the game you ve taken that to do it yourself or with friends ...

if a french guy with two left hands like me can do it all of you can ...
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How do you figure it out when you have no experience then? Just cut the joints/ligaments off then slice the meat to the bone or what?
Sorry uber noob question.
 
Dake21 said:
How do you figure it out when you have no experience then? Just cut the joints/ligaments off then slice the meat to the bone or what?
Sorry uber noob question.
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I do all of my own as well..... get yourself a "chart" of what cuts are what on a cow and you will find deer are very similar......

Once you have one under your belt and have taken your time, it gets a heck of a lot easier....
 
I butchered my own deer this year. Hinder quarters into roasts, back strap steaks, tenderloin. And trimmings for the grinder pile. For the people who have done moose is it the same? Do the hind quarter muscles separate into individual muscles for roasts like a deer do?
 
Northern Fancy Meats in Yellowknife. But I only take meat to be made into sausage or smokies. All other butchering I do myself. I don't trust anyone with my meat but me...but I can't make sausage.
 
medvedqc said:
h t t p ://ralf-heiser.info/newgdfwd-deer-meat-cuts-chart.html

a very good start ...

now let s talk about tools and knives needed ...
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I did a big post a few years ago about it...probably disappeared now. \

Several large stainless mixing bowls
Several large UHMW cutting boards
Folding plastic tables (if working outside)
8" chef's knife
5" boning knife
Sharpening Stones (tie into a big animal and you'll need to sharpen)

Depending on how you intend on wrapping the meat...a vacuum sealer (I've had good results with these) or butcher paper. Steven Rinella recommends using saran wrap (buy the big rolls off Amazon) to wrap the meat first, then wrap it in butcher paper to minimize or eliminate the risk of freezer burn. Rinella's argument against vacuum sealer bags is that plastic is naturally brittle at low temps and the risk of breaking the bag rises as you rifle through the contents of your freezer. I've never had that problem (I did have a couple of seals let go but I just used that meat first with no ill effects) but it is a possibility.
 
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You'll be surprised how many resources you can even find at your local public library. Look for the dustiest most yellowed books. Deer anatomy hasn't changed since the sixties, and some of those books go into the most detail.

Steve Rinella's books are great too.
 
BigUglyMan said:
I did a big post a few years ago about it...probably disappeared now. \

Several large stainless mixing bowls
Several large UHMW cutting boards
Folding plastic tables (if working outside)
8" chef's knife
5" boning knife
Sharpening Stones (tie into a big animal and you'll need to sharpen)
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Add a roll or two of heavy butcher paper. Not just for wrapping, it works great to cover surfaces for minimizing the cleanup afterwards. A spritz of water on the counter will stick it down so it does not wind itself back into a roll.
 
I have been taking my big game, deer, Moose , to Waldner's meets for years They are in Niverville Manitoba about 20 minutes south of the city of Winnipeg. I usually get Garlic sausage, salami, breakfast sausage, made. Great quality , reasonable prices.
 
trevj said:
Add a roll or two of heavy butcher paper. Not just for wrapping, it works great to cover surfaces for minimizing the cleanup afterwards. A spritz of water on the counter will stick it down so it does not wind itself back into a roll.
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Good call. I mostly wrap in vacuum sealer bags but butcher paper works really well too. I'll add that to my original post.
 
Obermiers in Brandon Mb. A little pricey, but do they ever do a good job! Their honey garlic sausages are amazing. This is the first year I ran out of deer sausages and pepperettes. it was all gone by February!!!
 
All my wild game is processed at Pine Meadows Meats out of Glendon AB. A first class operation in my opinion. Any wild game taken there has been turned around within a week and its your meat guaranteed. I know this first hand as I've watched them butcher and wrap my venison. I know people from Fort McMurray who make the drive to take there game here as well.
 
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