Game butchering. UPDATE Only 1 Tenderloin

I usually process my own deer. Last week with high temps and tight time lines had one buck butchered. Finished goods, 110lbs of roasts and ground, loins set aside of course..
 
What's your local mechanic, electrician or plumber charge for an hour's work ?
Around here it's $75 just to walk in the door of the Vet's ... before any test or treatment charges.
Butchers have to eat too ( but NOT one of your tenderloins ! )
 
Superbrad said:
That is nuts.... Accepted level of pork fat in sausage and pepperettes is about 20-25%..... They just need to fat it up enough to get it in the casing, not dilute it..

That being said, if you are happy then all good... But when l butcher an average n size deer here myself and bring in about 45 pounds of boneless meat after taking my roasts and steaks I get about 55 - 60 pounds of sausage back and it costs me about $120
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I believe it all depends on the ratio that the butcher uses. Some butchers around here use a 50-50 or 70-30 venison/pork ratio. I know one butcher that buys the big hams when they go on sale and uses quality pork, not just fat and scraps
 
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two-dogs said:
I believe it all depends on the ratio that the butcher uses. Some butchers around here use a 50-50 or 70-30 ratio. I know one butcher that buys the big hams when they go on sale and uses quality pork, not just fat and scraps.
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As long as you are happy with it two dogs.... I personally wouldn't want to dilute my venison that much, but to each their own.... must say I wish I had the quantity you do.... lol
 
Superbrad said:
As long as you are happy with it two dogs.... I personally wouldn't want to dilute my venison that much, but to each their own.... must say I wish I had the quantity you do.... lol
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this place has been in business for many many years and most folks around agree that it's the best darn place around these parts for quality stuff. They are usually booked solid for a long long time after hunting season. Moose, elk everything goes there. I took my venison in 4 weeks prior to the new season. Beat the rush, so to speak!
 
two-dogs said:
this place has been in business for many many years and most folks around agree that it's the best darn place around these parts for quality stuff. They are usually booked solid for a long long time after hunting season. Moose, elk everything goes there. I took my venison in 4 weeks prior to the new season. Beat the rush, so to speak!
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My local is the same.... handed down from generations.... it's only because I have been going there for 24 years that I don't have to call in advance to see if there is space.... Even with that being said, I brought one in last week and was told not to expect it until just before Christmas....
 
Any butcher I've used has always given me the choice of added pork fat over and above the 20% they seem to recommend. I like my kolbassa with more...and yes, most of the deer, outside of a few roasts, goes to kolbassa. :)

This thread has somehow generated about 10x as many responses as I imagined it would. I can't wait to hear how the OP's second deer turns out.
 
we always cut and vac-pack our own deer meat. I love thin slice quick fry, so we vac pack a bunch for that and big chunks for making jerky throughout the year, grind hamburger, and vac pack for custom sausage just before the new season starts. The family has lost their taste for chops and steaks, so we don't do those any more for the time being. We are getting back into loving roasts now, so we vac packed plenty of them this time around. In fact we have a neck roast in the slow cooker as we speak. I can hardly wait until supper time!
 
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