In a Jam...need a butcher in the TO area ASAP

[swailmeister]

Well, we just got back from out deer hunt, and managed to down a nice 6 pointer. I just called my butcher, and he doesn't cut up wild game anymore. It's 24 C out there, and I need to get this thing to a butcher (cooler) ASAP. Does anybody know of a wild game butcher in the Greater Toronto Area? I have him hanging in the garage...gotta skin it still...but with these warm temps, I'm worried about spoilage. Any help would be greatly appreciated.

 

[fogducker]

i was just out to the wolfsden this weekend..its just south of barrie..
inside there shop they had some fliers..

on the flier its called
country meat cuts
705-424-2447
if you use them,let me know how they did...as im snooping for buthchers also

 

[SuperCub]

Send me a ticket, fix me up for 7 days with a car and gas card ......

and ............................ I'M YOUR GUY!

I come with 20yrs experience, a bucket full of knives and am the best in the business.

I'm serious.



.

 

[swailmeister]

Thanks for your help. I JUST finished skinning and cutting. All the meat is in coolers now. This weather is just not co-operating. Just shot it last night, and the flies were already doing there thing. I'll give Country Meat cuts a call. Thanks Fogducker. I do have a back up butcher, but, he's off deer hunting. Never had this problem before. It's usually between +6 and -6 temps at this time of year. I've left deer hanging in the garage for days. The weather is just not agreeing with us this year. Ohh well...at least there is venison for the year.

 

[blargon]

I can see my wild game butcher's shop from my back yard. He's got a cooler and a large insulated trailer cooler for the overflow. Too bad your in TO.

If I were you I'd just de-bone it and wrap it up and put it in the freezer.

 

[fogducker]

if all else fails...just google butchering a deer..
or even try a video on youtube..

 

[carbonrod]

You shot a deer before thinking about how you are going to care for the meat?

I passed on many a shot last year alone because of the temp.

 

[Fox]

Ah carbonrod, read the post first.
He had a butcher, but he cannot do it anymore, you only assume after a number of years that your guy is your guy.

Good luck, we do all ours now, not hard at all and saves a lot of meat.

 

[carbonrod]

yeah. OK. Things change over a year. My mistake.

 

[redlaker1]

COUNTRY MEAT CUTS!!! my friend got me some pepperettes made from my moose meat there. and I have to say, I think they are the meat equivalent of crystal meth. I just can't stop eating them.

pepperettes are the only thing I have had made there, but my friend told me that they are a first class operation

 

[sbound]

They are, and charge 1st class prices too.

 

[MauserMike]

You shot a deer before thinking about how you are going to care for the meat?

I passed on many a shot last year alone because of the temp.

True - I don't know where you are but its unbelievably warm in southern Ontario this week.

 

[wade]

glad you got it cut up. i cut my own for a lot of years , and the last few years used the butchers , but one made such a mess of a big 4 point buck a couple years ago , i am back doing my own, i had to cut one a little early this year as the weather got to warm as well, wade

 

[dogger]

talk with the butcher at your local grocery store, or one of the ethnic markets, ask if he will come to your place to do it up for you.

we have the butcher from were I work come in and cut the deer up for us, and he does it for $40.00 a deer and then we take the trimmings too another shop to be processed into pepperettes and salami, etc

 

[ckc123]

I know it's a bit late. but in case others are looking for next year..

in huntsville, there is big daddy meats.. he debones and vacuum packs. $75/deer.. he does a good job..

we had a similar situation, and we either had to take them back home and butcher them rights away (and end the hunt after 2 deer and 2 days) or take them into a butcher and hunt the rest of the week.. we took them in to the butchers..

 

[2fat2fly]

I've had to pack one in ice for the ride home (6 hours). If you end up in that situation, give the body cavity a sprincling of salt and fill it with ice. If you leave the ice in the bags, you don't end up with a big bag of goo as the ice melts. The salt is just precaution in case you've got some poo and goo from a bad shot or dirty hands. Wrap the animal in plastic, and keep it out of the sun.

 

[trevj]

Bagged ice. Definitely your number one resource when the weather is warm!

Learn to cut your own meat! You can whack a deer into refrigerator sized pieces in pretty quick time if you are even marginally competent with a knife.

Get some heavy plastic or a cheap tarp, and you can convert the table into a cutting bench. Or you can lay some meat paper or the like on the counter to work on.

I debone, usually a quarter at a time, cut trim and wrap, then move on to the next quarter. The "quarters" are done after I strip the backstraps and tenderloins from the carcass. I can usually do a deer in an afternoon and evening, but if I can keep the carcass cool (like if it's in the fridge) I can do some each evening until it's done.

I dismantle the bones and pack them into the household garbage. A folding pruning saw with a Japanese type blade is really handy to have! Other than the saw, I use a fillet knife, a butcher knife, and my hunting knife for all the work.

It's getting tougher all the time to find a decent meat cutter for wild game. Around here there are a couple garage operators, but the nearest guy that does it commercially that I know of, is an hours drive.

Cheers
Trev