Meat Cutters in Greater Vancouver

Foxer

Foxer

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Well i seem to have the worst luck with meat cutters. I find one i like - and they wind up going belly up :)

I've been using dimissimo's for a few years, very happy with the work. This year i find out they're not around.

So I'm looking for recommendations - who's got a GOOD butcher in greater vancouver, and i'm not afraid to drive a little to get to one who's worth it.
 
I use sumas meats, it's a family operation, it's little ways out near sumas but that is usally where I am comming from when I return from my hunting trip.
They have been flexable as far as hours for drop off and the product has been excellent to say the least, I know a number of Co's and Fo's go there as well so they must be on the up and up.
Dont use ennis meats!
 
I would stop hunting before I went back to Sumas. We used him for years, fine product, but he's and ASS.

A member of HBC put me onto North Surrey Quality Meats 108 and 148
604-585 6328.

I dropped in yesterday, nice people, will come in till 10pm for drop offs.
Prices are a little higher than i was used to paying at Dimassimos but supply and demand I suppose.

And they've already complied with the BC BS meat quarantine rules.
 
I don't want to get into a pissing contest here but I have had nothing but the best servive from sumas, I dropped two deer off on monday.
Kurt's son seems tobe running the place now,
 
I have meat done at Ennis and find it done well, this year I got a w/t back in 4 days, less hanging time than I wanted but was done nice, sausages I have done at Remple meats in Abby. By the responsce here, I think I will give Sumas a shot at my next 1.
 
308BAR said:
From what I heard Dimassimos is just in the process of moving and setting up a new shop. Don't know if this infos correct or not but it'll be great to know if they are or not.....
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Mike is setting up, in VANDERHOOF, a weee bit far to drive :mad::mad:

Kurt's son seems tobe running the place now
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Well in that case, I may have to eat crow someday. :eek:
 
Anyone had any experience with a place called 'the butchers block' ? Apperently they have no smoking facility but do process game and are supposed to be pretty good. But i've not heard of them. THey're in surrey.
 
well - guy says he's been at it for 15 years - 60 bucks an hour or 50 cents a lb, whichever comes first (so if it's a small deer it's 60 bucks an hour if the weight is too small, and if it's a moose it's going to be 50 cents a lb). He says he can make 'smoked' sausage ready to smoke - but then you'd have to smoke it. He can do regular unsmoked sausages (probably using some sort of flavour kits i'd guess).

Says all the meat is scraped and dust free, paper wrapped and can be vacu-sealed on request.

Seemed like a nice guy - they do regular meats as well, so i guess you can walk in and look at their setup.
 
I've used butchers before, and may again, but I mostly do my own meat, What is most peoples reason for not doing thier own? Is it lack of knowledge? Nowhere to do it? Want sausages but no grinder ?

I think many butchers just can't make a decent living. They need to conform to all sorts of standards, have a huge peak around hunting seaosn, not much the rest of the year, and hunters are so damn cheap they dont' want to pay much per pound.

As well as I hear horror stories from many guys about unscrupulous butchers, and I wonder if many guys wouldn't be better off investing a few bucks in a meat grinder (some of the electric ones are pretty inexpensive and very good)

It's easy for me, of course, I just bring the meat to work..but it just seems that butchers dont' exist these days.:eek:
 
What is most peoples reason for not doing thier own? Is it lack of knowledge? Nowhere to do it?
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I think those are probably the two biggies. I live in an apartment - so it ain't happening for me :) but even if i had the space, if you've never done it it's a little tricky to figure out on your own unless you're willing to give up an animal or two to practice if it doesn't turn out right.

I've been thinking about trying my hand on a deer this year, but there's no great videos that i've seen, and you can't exactly take classes.

I bet there'd be money in setting up a cooler for people to hang 'em, having a 'do it yourself' butcher table there, and doing some sort of classes to teach folk so they could do it themselves.
 
I've got the room, but for larger game it's a time thing. And early in the season it's the heat!!

Foxer, have a look around for "Deer processing 101" I got a copy from a friend to use, it's great. Covers all you need to know. Now I need a TV and DVD in my shop!!
 
Before you cut it up...

Drag it into the local Mcdonalds right up to the counter and yell out..."that's the last one I'm bringing you today, oh around back again OK then".

Then drag your Deer back outside, and pack it back up in the truck, and leave ASAP. :D

Have a friend stationed inside with a digital vid cam...post the youtube link. :D
 
Steeleco said:
Mike is setting up, in VANDERHOOF, a weee bit far to drive :mad::mad:

Well in that case, I may have to eat crow someday. :eek:
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GOOD we need a couple more butcher shops up here so the couple that are here can go titty-up!

my brother and uncle got a bull and started calling around up here (thinking our regular butcher had retired) country locker demanded the meat be brought in, in game bags? not cheesecloth but gamebags...yea suck that idea at wasting money!

sausage factory in smithers demands you make 30 pounds of each kind of sausage you want then called my uncle up in a panic to get his meat as there out of space he drove 2 hours to just get the butcherings as the sausage wont be done for another week??? 2 2 hour trips suck that as well!

we called endako meats at 5:30pm its a 35-40 minute drive for me , the guys responce was you have 30 minutes to be here or to bad you will have to come back tommorow? cant wait 10 minutes? jackazz

so in great despair I called up our regular butcher who was retired to see if he knew of anyone and low and behold he said ME, were open, and come on out, he waited until 7:30pm, helped us quarter it up on his electric hoist and put it away and it still only costs me 45 cents a pound :D

now to add to it Steelco, being a truck driver and having trucks available to me to borrow, we are looking at buying a reefer unit at richie bros auctions, welding in meat hanging poles and hooks and making the back half into tables etc with saws and grinders run by a genset, figured after watching a few go in the auctions about 5500 bucks would do it + genset give or take $2000 more but in the end I have a portable cooler and butcher shop, and know a couple of the local overweitea butchers that will do wild game on the side at your home for around $150
 
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Don't want to bash anyone on here but I've been useing butchers on the lowermainland for 25 yrs. My normal guy retired several years ago. I've now got a good one but I have a good reason not to use a certain one. Last year I took my first Deer in to have done, granted I had mostly sausage done but ended up being charged $ 550. I checked the prices and found I was charged more for the sausage than when I just buy their sausage. I hadn't picked up the first Deer yet when I dropped off the second one. While dropping it off I noticed a young guy out back skinning a customers Deer. He was skinning it in 4 inch stripps from top to bottom. The freaking thing was a hair ball. I wondered how many others he did and then pushed them into the cooler to rub against my carefully skinned and cared for animal. Don't know if its in my mind or what but all that meat seemed tainted to me. I'll never go back. Soory for the rant, anyone wants the name of that operation PM and I'll pass it on.
 
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