How much do you pay to butcher your deer?
- Thread starter cityhunter
- Start date
Moose I would quarter out on my quad but leave it to the butcher to c&w.
I charge between $25 and $40 for deer--depends on size--cut and wraped--ground meat too--usually some set aside for sausage. I'm a meat cutter not a sausage maker--take your sausage to a pro. All I make is fresh breakfast sausage--$1 a pound.
Moose run between $100 and $200 depending on size--they vary greatly.
I'm pretty busy.
Moose run between $100 and $200 depending on size--they vary greatly.
I'm pretty busy.
what wmu you in?
heavyBullet
CGN Ultra frequent flyer
- Location
- Just off the island of MTL
HOLT SH1T !!!
Thats a lot of coin, for a small amount of venison. If when you say "after everything is removed" you mean field dressed, I would assume you got about 52lbs of actual meat.
I've never paid anyone to butcher before, we do all the butchering and sausage ourselves, but at $330 for a small deer, I would invest in a couple books and videos on how to do the process yourself. Its not to bad a job if you have one or two guys helping you.
- Location
- Saskatchewan
A couple of southern Saskatchewan butcher's prices for making sausages:
Butcher #1
$40 to bone it out (extra for over 100lbs)
$1.25lb to process deer meat
$1.75lb for the meat to mix with it
Butcher 2
$0.47lb to bone it out
$1lb to process deer meat
$1.79lb for meat to mix it with
These are last year's prices.
TFC
Butcher #1
$40 to bone it out (extra for over 100lbs)
$1.25lb to process deer meat
$1.75lb for the meat to mix with it
Butcher 2
$0.47lb to bone it out
$1lb to process deer meat
$1.79lb for meat to mix it with
These are last year's prices.
TFC
That's two different things entirely.
The butchering/cut&wrap, and the sausage making, which is always a lot more money, both in the labor, and in the costs of the extra meat that is used, whether it's beef, pork, or both.
I've had deer done by guys that only charged $25-$35 bucks, and I've paid 40 cents a pound at other places. The 40 cent a pound places didnt throw all the meat that I took good care of, into a tub with all the other guys meat to bulk grind it, so I got my meat off my deer or moose.
A guy that can make decent sausage, is really a guy worth paying!
Everybody I know that has never taken the time to do any of their own butchering, thinks they are being screwed on the amount of meat they get back. Especially the guys that think that the cutter is going to spend a whole lot of time cleaning up the carcass, when they bring it in all covered in swamp and loon ####, and looking like it was dragged down the highway behind the truck!
I have found that the guys who charge the least, work the fastest, and usually (!) spend the least time ensuring that the maximum amount of meat ends up in my freezer.
You gotta pick and choose, sometimes.
Cheers
Trev
Friends and I do our own now.
It';s perdy easy to butcher a big game animal if you know where the choice cuts are, anything else is burger that can be ground up by electric grinder from Canadian Tire or TSC for around 140.00 bucks.
Hand grinders around 40 bucks.
No need for a band saw($350.00 bucks) unless one wants bone in the T- bone steaks.
Its easier to separate the strip loins and tenderloins by hand and keep them boneless, and they take up less freezer space.
It';s perdy easy to butcher a big game animal if you know where the choice cuts are, anything else is burger that can be ground up by electric grinder from Canadian Tire or TSC for around 140.00 bucks.
Hand grinders around 40 bucks.
No need for a band saw($350.00 bucks) unless one wants bone in the T- bone steaks.
Its easier to separate the strip loins and tenderloins by hand and keep them boneless, and they take up less freezer space.
