Game butchering. UPDATE Only 1 Tenderloin

MD said:
I live in Vancouver too. I lived on Kitchener Street a block and a half from Commercial drive for three years. Only had a little Toyota Corona sedan so didn't get up-country much at the time but on one occasion I brought home a spike buck and with no place to hang it, just kept it in the trunk of the car for a few days before taking it into the apartment to butcher. I had skinned it in the field. I had an upright freezer but before butchering when we wanted to eat a piece we'd go down to the underground parking, pull out a haunch or whatever and cut and saw away at it on the trunk of the '71 Corona. Got a few strange looks.
Click to expand...

cool, I can just picture that happening, I guess no one called the cops, there's cannibals in the basementb:, you're lucky aye!
 
MD , that's some funny stuff right there LOL
all you needed was a bumper side cooler of beer and a BBQ and woulda been a whole new kinda tailgate party hahaha


on the subject of butchering, I have no problem paying my butcher to do an awesome job. Supporting a local privately owned business in rural Canada is never a bad idea ;)
 
Tenderloins are pretty small on a small deer. Probably 2 to the package, unless one got damaged by the bullet.

Mmmmmm tenderloin

1934231_152661025515_4433301_n.jpg
 
dave524 said:
I prefer my venison deboned and trimmed of fat and connective tissue, simple to do yourself.
Click to expand...

Actually the connective tissue is what makes good summer sausage. Ground up it works as a binding agent. The lower part of the leg, the calve so to speak...is the better part for summer sausage.
 
About ten years ago I got taken by a local butcher. After we got my skinned and quartered moose hung in his cooler he told me that they had a slight price increase from the year before. I thought a slight increase was no big deal so I shrugged it off. When I went to pick up the meat I couldn't believe it. His price per pound had doubled and the pork fat that I had him add to the burger was priced as a top pork cut as well as added to the total weight and charged again. I told him that maybe he had made some money off me but had gotten rid of a long term customer.
Since then I have always cut my own. I use the book "Basic Butchering of Livestock and Game". It's not that hard, it just takes some time.
 
Bartledan said:
Hi guys. Just picked up my deer from the butcher.

At $0.85/lb, my 85 pound deer cost $90+GST. Ok, maybe there were some hidden fees or something.

I wound up with 55 lbs of frozen meat. And one tenderloin. I'll defrost that this weekend and see if two tenderloins are wrapped together. Looks thin.

It was thin. Only one tenderloin. Won't go there again.

So, does the price and final meat weight make sense?

Cheers,

D
Click to expand...

As we used to say at work... "What have you learned?"

Honestly, this is why I harp and harp on people learning to process their game themselves and making the small investment in space to do so. The only thing that there is any excuse for farming out to be processed is sausage. Any deer can be processed at home, even in an apartment if you're willing to work a bit and think outside the box a bit.
 
Bartledan said:
We live in the Vancouver are in a small townhouse, so it's never going to be feasible to process game at home. And since single detached homes in the GVRD went up 30% in the last 12 months, we'll never own a home. So...
Click to expand...

I feel your pain, and I wish I was local to you (only) so that I could show you how easy it is to process a deer in a small space. I have processed moose, muskox and even a bison in a normal residential kitchen. Deer can be done so easily it's not even funny.

two-dogs said:
^ how ya planning on doing up that tenderloin? We slice ours (venison and also pork) about 1/4 inch thick and use a meat hammer to pound it down, then roll it in corn flake crumbs and quick fry in a cast iron pan.
Click to expand...

Blasphemy! Salt and pepper then place it on a screaming hot grill. Sear that side and roll (they're kind three sided) and baste the seared side with melted butter. Repeat until it's been seared all the way around, turn the heat down and take it to medium rare (won't take long with a deer tenderloin). Let it rest about 5 minutes and slice into medallions at the table. Serve with potato salad and browned beans (I love those things). If you really want to tart it up, serve with a fresh lobster.
 
Mine cost 105$
They do a great job.
My Niece is married into that family.
No worries about ever not getting all my meat.

3 good reasons I dont mind the price

Bartledan said:
Hi guys. Just picked up my deer from the butcher.

At $0.85/lb, my 85 pound deer cost $90+GST. Ok, maybe there were some hidden fees or something.

I wound up with 55 lbs of frozen meat. And one tenderloin. I'll defrost that this weekend and see if two tenderloins are wrapped together. Looks thin.

It was thin. Only one tenderloin. Won't go there again.

So, does the price and final meat weight make sense?

Cheers,

D
Click to expand...
 
We paid .35lb to get our moose cut & wrapped this season,and we helped him. The butcher charges .55lb if you don't help. Total was $180.00 and took just over three hours start to finish.
 
Before you get too upset, maybe they just packaged it and wrote the wrong name on the cut?

But either way, learn how to do it yourself.
 
Got myself a nice white tailed buck with the bow on friday and it's been hanging until now. Laid out all my tools and table tonight in the garage.

I will be butchering tomorrow.
 
I have found over the last many years that finding decent honest butcher is difficult to find and when you do there so busy often they can not take your animal as there coolers are full. I got totally fed up with high prices, missing meat, long wait times. So I purchased a 1hp grinder from Cabelas (excellent grinder by the way) and my wife and I now do all our game ourselves. Utube was our best friend when first getting started. I am still rusty on learning to recognize the various cuts and where they come from but we are learning.

In regards to the OPs missing tenderloin. About 40 years ago I had a neighbour that was a butcher at a local shop that did wild game in season, and they did a lot of it. I asked him one time if he hunted, he said no he did not have to. He pulled open his freezer and it was full, and I mean full of moose and deer, and all the best cuts too. He stated he takes a couple pieces from each animal he butchers and the average hunter never misses it as they loose more meat in trimming from bullet damage and poor field dressing than what he takes. He also stated that every butcher shop that does wild game takes a little bit here and there and that's the way it has always been and always will be.
 
mrgoat said:
I have found over the last many years that finding decent honest butcher is hard to find. I got totally fed up with high prices, missing meat, long wait times. So I purchased a 1hp grinder from Cabelas (excellent grinder by the way) and my wife and I now do all our game ourselves. Utube was our best friend when first getting started. I am still rusty on learning to recognize the various cuts and where they come from but we are learning.

In regards to the OPs missing tenderloin. About 40 years ago I had a neighbour that was a butcher at a local shop that did wild game in season, and they did a lot of it. I asked him one time if he hunted he said know he did not have to. He pulled open his freezer and it was full, and I mean full of moose and deer, and all the best cuts too. He stated he takes a couple pieces from each animal he butchers and the average hunter never misses it as they loose more meat in trimming from bullet damage and poor field dressing than what he takes. He also stated that every butcher shop that does wild game takes a little bit here and there.
Click to expand...

I guess you can justify anything if you have to:rolleyes::rolleyes::rolleyes:
 
mrgoat said:
I have found over the last many years that finding decent honest butcher is difficult to find and when you do there so busy often they can not take your animal as there coolers are full. I got totally fed up with high prices, missing meat, long wait times. So I purchased a 1hp grinder from Cabelas (excellent grinder by the way) and my wife and I now do all our game ourselves. Utube was our best friend when first getting started. I am still rusty on learning to recognize the various cuts and where they come from but we are learning.

In regards to the OPs missing tenderloin. About 40 years ago I had a neighbour that was a butcher at a local shop that did wild game in season, and they did a lot of it. I asked him one time if he hunted, he said no he did not have to. He pulled open his freezer and it was full, and I mean full of moose and deer, and all the best cuts too. He stated he takes a couple pieces from each animal he butchers and the average hunter never misses it as they loose more meat in trimming from bullet damage and poor field dressing than what he takes. He also stated that every butcher shop that does wild game takes a little bit here and there and that's the way it has always been and always will be.
Click to expand...

I wonder how he's enjoying the age of Yelp and Google Reviews?

The butcher shop I used is getting a couple of scathing reviews. Taking the one and only most recognizable cut is just plain stupid.
 
You must log in or register to reply here.
Back
Top Bottom