300Spartans
CGN Ultra frequent flyer
- Location
- Canada of course
Lol.
I butcher my own. It's not that difficult, just a little bit of time involved.
I butcher my own. It's not that difficult, just a little bit of time involved.
Game butchering. UPDATE Only 1 Tenderloin
- Thread starter Bartledan
- Start date
Mount Sweetness
CGN Ultra frequent flyer
- Location
- Southern Ontario
I butcher and vacuum seal on my own.
You can do it yourself, just take a sharp knife and cut the meat off the bone.
You can do it yourself, just take a sharp knife and cut the meat off the bone.
Just a suggestion, but you probably want to remove the tallow fat as well...if you would like to enjoy the upcoming meals, of course.
Again, merely a suggestion...
The assumption is that everyone dislikes the taste of venison suet. In most cases, the assumption is correct.
The odd eccentric quite enjoys it in a Spotted ####.
I've been forced to eat venison with tallow fat on it before ( politeness...it's sometimes trying ); it brought back memories of poorly cooked mutton on offshore rigs...or syphoning diesel, lol
Yes, it can be very much like that waxy fat of sheep/mutton. It can be put to good use if removed from the meat, though. I am slowly learning about more ways to use it. Starting with seasoning my cast iron and making pastry...
Been cutting for 23 years and all this sounds about right.
Where was the animal shot?I have cut up deer that were shot a little too far back and the tenderloins were damaged too much to save.
Sorry to say but if you did bring it to the place on 40 ave in Langley,they have a pretty bad reputation.
I learned to process deer myself thanks to YouTube. I did my first one last year, my buddy's first buck. He wasn't sure about letting me do it, but he took a leap of faith and he was happy with the results. It took us about 2 hours to strip the carcass, cut and wrap. I did my buck a week and a half later. My buddy couldn't help me so it took about3 hours by myself, but I got some nice roasts, steaks, chops, stew meat and ground. I just wrapped in butcher paper and wrapped with Saran Wrap and they come out of the freezer a to year later without a hint of freezer burn.
It may "sound right", but it's a steaming load of ####.
I shot it right behind the front elbow, blew up the heart, exit was the opposite elbow. Virtually no meat loss.
I may be a crappy hunter, but I *can* shoot.
Both tenderloins were perfect.
In your other posts you never said where the deer was shot,that is why I asked.
My guess is it was probably damaged when they were taking it out and they never bothered to tell you.Most places are so busy that they just don`t care.I just don`t cut game anymore because I got tired of dealing with other peoples miss handled game.Never once did I take anything from a customer,I would even ask if they wanted the scraps and bones for their dogs.
My guess is it was probably damaged when they were taking it out and they never bothered to tell you.Most places are so busy that they just don`t care.I just don`t cut game anymore because I got tired of dealing with other peoples miss handled game.Never once did I take anything from a customer,I would even ask if they wanted the scraps and bones for their dogs.
Yeah, they were some of mental midgets that I worked with that I would not have EVER considered going hunting with.
That they were the cause of their own misfortune, was only obvious to everyone else but them, but it didn't stop them from running at the mouth for ages (usually until the NEXT time they found something to whine about) over the perceived injustices.
Lemme give you an idea of the type. Get drunk and shoot at each other's boots as they dried around the fire. Shoot a moose in the ass with a brand new 7STW, and spend months #####ing about how he bought the most powerful gun he could get and that it wouldn't kill a moose. Etc.
I watched a guy drop off a thoroughly black deer carcass at the butcher in Moose Jaw. Owner of the deer was convinced that unless it hung for two week on the porch, it wasn't any good. He got less meat back than I got off that year's fork buck. I asked. Mine was clean and fresh. He should have go back way more than I did. He didn't though, and it wasn't the butcher's fault.
So. You gonna whine about it, or do something? 'Cause whining about it here isn't the same thing.
I choose the butchers I use pretty carefully. The one I used outside Edmonton would not have even allowed the afore-mentioned deer in his cooler, and I had seen him turn away guys that brought in mishandled and dirty carcasses.
That's what I know. If you feel I am somehow complicit in your failure to do your own homework, so be it. Too bad.
Cheers
Trev
Well, that was a pretty reasonable post. The "mental midgets" you speak of... You may want to consider whether it is rude to liken other people to them. Hence my response "whatever" to your previous.
I talked to the butchers. They have no idea who I am, don't remember particulars about individual deer, and that's that. Short of breaking out the jumper cables, they ain't 'fessing up.
On this forum, I lost my temper and named names, which I regret. Hence me editing my posts. The reason I regret it is there is no way for me to be 100% certain, and I'd rather take the high road. But if it looks like ####, smells like ####, sticks to a boot like ####, I don't need to taste it to be sure enough.
I think it's a good idea to share information about butchers. ANd make sure the butchers know they are getting reviewed. I do all of our own personal meat but every year we get a bunch of lambs done to sell, and we take them in to a butcher. We went through a few of them before deciding on one we really like, and is very professional.
That being said- and this is totally off topic from BartleDan, but a general observation about butcher/hunter relations- I think many hunters set themselves up for disappointment.
They take whole animals in with the skin on and wonder why it costs so much and they don 't actually get that much meat.They take in quarters that have a crust on them and wonder why they get billed for that too. They take in quarters with heavy bones in them and get mad that they get billed for that, too. They don't look at the price of things then get shocked by a big bill. They drop off a carcass and have no idea how much it weighs then complain that the butcher stole their meat because they dropped off what they think was a 400 lb mule deer but only got 100lb of meat. They want sausage but don't really want to pay for it. They think butchers should work for almost free.
If you want to maximize your butcher experience, take him boned out meat or as close to it as possible (unless you want something with bone in). Take in clean meat with no hide on it. Remove any bloodshot or damaged meat. Get it weighed when you drop it off, and confirm the terms= What percentage will you get back? What is the cost per pound and how is it calculated? How much is sausage? Any extra fees?
If you don't like his terms take it somewhere else or do it yourself.
I've been at a number of butchers when game was dropped off and it has varied from perfectly cared for meat to horror show carcasses. I've heard some guys talk about how it is a "point of pride to drop off their moose whole to the butcher" I just shake my head at how idiotic that is. For one, your meat doesn't cool as quickly as possible. Secondly, by not doing any of the work yourself, you have set yourself up for a huge bill. Every step you take before dropping it off, reduces your cost.
Hunters that want good meat and good dealings with butchers need to take responsibility for themselves, starting with good shot placement then good meat care.
That being said- and this is totally off topic from BartleDan, but a general observation about butcher/hunter relations- I think many hunters set themselves up for disappointment.
They take whole animals in with the skin on and wonder why it costs so much and they don 't actually get that much meat.They take in quarters that have a crust on them and wonder why they get billed for that too. They take in quarters with heavy bones in them and get mad that they get billed for that, too. They don't look at the price of things then get shocked by a big bill. They drop off a carcass and have no idea how much it weighs then complain that the butcher stole their meat because they dropped off what they think was a 400 lb mule deer but only got 100lb of meat. They want sausage but don't really want to pay for it. They think butchers should work for almost free.
If you want to maximize your butcher experience, take him boned out meat or as close to it as possible (unless you want something with bone in). Take in clean meat with no hide on it. Remove any bloodshot or damaged meat. Get it weighed when you drop it off, and confirm the terms= What percentage will you get back? What is the cost per pound and how is it calculated? How much is sausage? Any extra fees?
If you don't like his terms take it somewhere else or do it yourself.
I've been at a number of butchers when game was dropped off and it has varied from perfectly cared for meat to horror show carcasses. I've heard some guys talk about how it is a "point of pride to drop off their moose whole to the butcher" I just shake my head at how idiotic that is. For one, your meat doesn't cool as quickly as possible. Secondly, by not doing any of the work yourself, you have set yourself up for a huge bill. Every step you take before dropping it off, reduces your cost.
Hunters that want good meat and good dealings with butchers need to take responsibility for themselves, starting with good shot placement then good meat care.
All good points, for sure. I agree with everything you say, inasmuch as a 3rd year hunter (never mind that I'm pushing 50!) who just got his first deer is in a position to have any kind of opinion.
I'm fine with the price. Even more would be OK. 0.85/pound struck me as super cheap, and $100 to buck up my... buck is no problem, more than fair, etc. It's the idea of being stolen from or defrauded that makes me nuts.
If I lose meat through stupidity or carelessness, shame on me. If I get screwed...
I've known thieves, and I've known fraudsters, and there is always a common thread: they all have some reason the other guy deserved it. That dishonesty makes my blood boil.
BINGO!
well said Gatehouse
I'll also add that when we get deer, the tenderloins come out that day and get eaten.
they are a cut of meat that spoils/dries out fast so we enjoy them fresh
moose , elk and cattle, I don't mind leaving them in for the butcher to remove and wrap.
All good points, for sure. I agree with everything you say, inasmuch as a 3rd year hunter (never mind that I'm pushing 50!) who just got his first deer is in a position to have any kind of opinion.
I'm fine with the price. Even more would be OK. 0.85/pound struck me as super cheap, and $100 to buck up my... buck is no problem, more than fair, etc. It's the idea of being stolen from or defrauded that makes me nuts.
If I lose meat through stupidity or carelessness, shame on me. If I get screwed...
I've known thieves, and I've known fraudsters, and there is always a common thread: they all have some reason the other guy deserved it. That dishonesty makes my blood boil.
Well, like I said, it's more a general commentary than your situation, but seeing as we were talking about butchers...
45ACP makes a good point about tenderloins. If I used a butcher they wouldn't ever make it there. The mental midgets, well, that's about as polite a description of that lot as I will use. In real conversation I don't use as polite terms. Lesse...Fornicating Developmentally Challenged semi-savants, just doesn't have the same ring to it either.
Naming names, yep, it has value. Your experience may well be the one that keeps another from having a bad one too. Provided, of course, that there actually WAS some wrongdoing on the part of the butcher. I have cut enough of my own to know that stuff happens. Things can get mis-cut, chucked on the wrong pile, or dropped on the floor (= dog food, instantly) and otherwise go haywire. I also know how much trim ends up going to the crows and coyotes off mine. Lots.
Not worth getting in a dither about.
Better luck next time. Ask around up front, and have a backup plan too, for next year. Or some knives and a cheap plastic tablecloth and a couple friends to invite over. Add a couple big steel salad bowls and you can put the whole deer in a normal fridge without too much trouble, eh.
Cheers
Trev
