Game butchering. UPDATE Only 1 Tenderloin

I rubbed them in the Montreal spice my Dad taught me to make and fried them 2.5 minutes a side in butter, rested it 5 minutes and sliced into medallions. Everybody enjoyed them.
 
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mrgoat said:
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.
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A visit from a local CO would sure have his dander in a tiff.
No hunting licence nor cancelled species tag for all them different vittles in his freezer.
Hmmmmm........
 
kamlooky said:
A visit from a local CO would sure have his dander in a tiff.
No hunting licence nor cancelled species tag for all them different vittles in his freezer.
Hmmmmm........
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Yea kamlooky but the problem there is he would probably just claim they are gifts from people.

I absolutely despise cheats and cons. Funny thing is if a chap wanted meat he could just ask and id give some personally. In fact most hunters I know are like that, they all love to share their kill.

Karma is a ##### they will get bitten down the road somehow
 
Bartledan said:
I rubbed them in the Montreal spice my Dad taught me to make and fried them 2.5 minutes a side in butter, rested it 5 minutes and sliced into medallions. Everybody enjoyed them.

I will never go to Ennis Farms Meats again.
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and you can dam well let them know that I will never ever take any meat there, either! F'em hose house hossers in the hiney!
 
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. Everyone avoid Ennis Farms Meats in Langley.

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

Cheers,

D
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Final weight makes sense. Normally you can expect to lose approximately 1/2 hanging weight once bone, fat and grizzle are removed.

One tenderloin makes no sense. If asked, he'll probably say they're so busy and at least you got a tenderloin or it's actually one of the small roasts - just mislabeled.

Impossible to prove anything - don't go back and make sure everyone knows, just like you have done here. He's probably lost himself some good business and not just your own. Butcher shops are like dry cleaners and car mechanics - they get a lot or lose a lot of business by word of mouth.
 
AbdullahD said:
Yea kamlooky but the problem there is he would probably just claim they are gifts from people.

I absolutely despise cheats and cons. Funny thing is if a chap wanted meat he could just ask and id give some personally. In fact most hunters I know are like that, they all love to share their kill.

Karma is a ##### they will get bitten down the road somehow
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If they ask, and it's all about how they ask.
Far too often when some hears that I was successful on the weekend, I get the standard "Where is my steak" moan.
It's like they think you won the meat lottery!
I shut them up when i ask for their portion of the tags, gas and time involved in pulling roughly 100lb out of a nicely shot average whitetail buck. And that's when I do my own butchering, if you have to pay, beef is far cheaper.
Hunting in the grocery store is not anywhere near as entertaining however.
OP, your other option is to pull the tenderloin before you take it in, it is very easy and the butcher is not going to cut you T-bones unless you ask him to.
 
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

Reason for Edit: I've long had a policy of not providing negative reviews, however justified. This episode made me mad enough to forget that.
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So, have you contacted the butcher directly and asked for an explanation?
 
It is a fair amount of work to butcher yourself but in my view well worth it. But, we lack a meat bandsaw so you are limited to what you can hack up. This isn't a problem for island deer but with respect to bigger beasties, using a butcher is the way to go. I say this as boning, grinding and packing ground does get tedious even on a small animal. You may have a niggling feeling that the thumb is on the scale or you did not receive all your meat etc. but its up to you to decide whether that is an acceptable risk.
 
I do deer but I don't have the room to do a moose. Hand sawing moose is a pain too, I don't have a band saw or a cooler and it's pretty warm down here on the coast when I usually get back.
 
When weather is warm, I use evaporative cooling. A friend simply floods his garage floor and keeps it wet with the door open about a half-inch. I just hang canvas drop sheets around the animal until covered and close the top. Leave the bottoms of the sheets in drip trays, hose the sheets down initially until water soaks them and fills the drip trays. Keep the drip trays full and it will drop the temperature nearly 10 degrees inside this cocoon you have created. I NEVER saw a venison bone. Marrow and fat can ruin the texture unless meat is scraped cleanly. Although I will cut chops and T-bones from moose, Deer are completely de-boned. Bones are cut up for the dogs. Ribs go to the dogs for their teeth. Nothing gets thrown out except lower legs, head, and hide (if I am too busy to tan it). All trimmed stuff gets to be burger or dog food. I was shocked at the prices here for butchering when I arrived 12 years ago. They wanted a$50 "non-refundable deposit" to guarantee your "spot". If you got an animal, then that $50 was included in the price of butchering. When I left NS, that $50 would have paid for butchering, wrapping, and sausage! You could get three deer here each year, then. Paying $2 a pound to have someone do what I can do negates any money you might save by hunting your meat. A friend taught me rudimentary butchering my second year. We do EVERYTHING now. I only wish I had a permanent room. I keep getting asked to do beef and lamas, but, people don't understand...I really don't know what I am doing to do this for someone else.
 
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I have seen a lot of guys wreck the tenderloin well gutting deer.i have even seen them get ripped out with the guts ...Dutch
 
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