meat

sealhunter

sealhunter

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Back in the Peace Country
ever have a butcher shop just totally make #### out of your meat.

I brought my buffalo to this butchershop because M&M had no room. The guy seemed nice enough and had al alright shop.

Well my Burgers were made from sausage rolls and sliced, Which I was not told would be done , rather than formed,..

the sausages I got are in the ####s for sleeves, and the maple ones smell like there was a gallon of maple concentrate porued on them.

The taste is below average, and the roasts half at least 3 cups of blood in each one.

He said he would let it hang, and I doubt he ever did.

BAD BAD EXPERIENCE !

All 3 Buffalo I gave him are the same!

Never Again.

I know a lot of you will say, "and that's why I butcher my own meat"
and while that's finr enough, I have done it, but without the walk in cooler, and the shop or garage, it can be difficult when you do up the big animals we do.
 
I took a whole moose (quartered) to a place in Edmonton on 101Avenue. Got sausage, salami etc made.

Steaks and roasts were ok. But the sausage seemed to really be producing bubbles when I boiled up the first batch. soap flakes.

Boiled another package. Same thing.

Bear bait after explaining to CO what happened. I even gave him a package.

Been using the fella in Beaumont for years now. Talk about good stuff.
 
Before you trust a butcher shop, ask around, and try some of his sausage. Sausage is a very personal thing, what I like some hate and vice versa. I used to do it for a living, so have no problem doing my own, and would be hard pressed to trust anyone else with all my prized meat.
 
I have had problems with several butches. We always get our beef cut and wrapped with someone local. The age of the animals are very young for a more tender cut. Last time we ended up getting some steak that a chain saw would not cut . Deffinalty not our meat. Hear stories of some shops that will take your good meat and sell it on the shelf . You then get crap in return.


Also, does anyone know how much meat a person gets on average on a full beef? How many steaks, roasts,etc? Sometimes we get nothing but a few pks of steak,rest is ground beef. I know that it depends on the animal but there should be a ruff figure somewhere from a butcher.
 
Tell em about it. 3 buffalo in one freezer!!!!!

I am a big fan of jerky as well. i find that H&M does a real good job on everything, as does Blackmans. These guys thoughm, hmm, they should hang up their knives. (or at the very least learn to use them)
 
So I started this thread while I pulled out a pack of sausage for supper.
I was told that this box was the "good" box.

I don't know what it is, but I can't eat it. Well I could, but not ehile in civilization! This stuff is awful!
The sleeves are as tough as leather. They did not fry at all, just got leatherlike.

The texture of the sausages looks like the texture of a piece of cake. like uniform, spongy, ....
One split and all this stuff came out like a poped kernal.
I think it is bread, or some god awful filler. I wolfed one down, and actually ran for protein shake, and I hate those too!

Guess the dog gets them. Bet he'll have the runs. My stomach is killin me now with all kinds of noises!!!!!!

DAMN YOU BUTCHER MAN!!! DAMN you. right now i should be suffering from well deserved heartburn and slight intoxication!! DAMN you I say!
 
Sounds like he used some bad casings.He should have thrown them out,I do.As for the texture it is too much filler.If he charged you by the pound to make the sausage then he will add more filler and water to increase the weight.8 pounds of meat add a couple pounds of filler then another couple pounds of water you have s****y sausage.
 
I'm very fussy about my butcher, but it's getting hard to find a really good one. I love the one I'm using, but when he gets really busy he hires on other folk and tho i know he watches 'em, i can tell from the cuts what he's done and what they've done.

And i have to drive for an hour to get to him, which kind of sucks.

Still - AWEsome sausages and fantastic pepperoni, and as a rule the cuts are very very good - clean, well wrapped, no bone dust. Worth the drive.
 
If you are in Regina, I can recommend "The Regina Meat Market" in University Park (off Park St.) for game processing.

They are freindly, clean, meticulous, and produce good cuts/sausage.
 
i have done all my own cutting of game for 13 years that way every piece is exactly what i want. it really isn't that difficult to do and takes me about an hour and a half to completely debone a deer.

after a few bad experiences with sausage i started making my own. i had a few bad batches to start but now its damm good. i use mostly premixed seasonings from commercial suppliers. it cost me $200 for a grinder and stuffer, each 15 pound batch costs me about $8 for seasonimg and casings.

sausage supplies:
Canada Compound-Winnipeg
Atlas cutlery- edmonton
 
I took 2 caribou into a butcher once, they were not excepting anything unless it was bonless, which i did. I should have just kept going and cut and wrap but i didn't have time. When I got the meat back, most of the steaks had bones in them. :mad::mad::mad::mad:
Not to mention I shot both caribou cleanly through the ribs(no shoulders)
Most of the steaks I got back were blood shot.
I had moved away before I had a chance to get into the steaks so I could not confront the butcher. What a frigin waste of 2 healthy animals... well i guess someone enjoyed them.
 
Meat cutting is a skilled trade--sausage making is a friggin art. Alot of very good chefs and very good sausage makers can cut meat properly but in my experience most good cutters don't know squat about making sausage.
I'm a very good meat cutter--been at it almost 50 years and have several customers who I processed moose for thier grandparents. I still do about a 100 a year though I have slowed down some and have had to take on some help. I'm a stickler for detail and probably not the nicest guy to work with so I've gone thru quite a few young fella's over the years. Some of them have started up in competition with me and that is OKay--I send the good ones as much buisness as I can spare.
Do Not bring your sausage to me--I ain't worth a crap at making it. And I've tried to the tune of several tons. I make a breakfast style fresh sausage that some people actually like but I am in no way shape or form a sausage maker. I can recommend a couple of old European immigrants who know how to properly make sausage and European Meats in Thunder Bay does an excellent job.
As far as switching meat on a customer--it ain't gonna happen here. I have been known to send an improperly cared for animal down the road. I prefer to skin the animal here and you are welcome to stand over there by the coffee pot and watch the entire process--I got nothing to hide. If we have time and it's not too busy I'll show you how to cut your own. If its busy, remeber, Moose quarters are heavy, that band saw and grinder are downright dangerous and the knives are very sharp, please stay out of the way, if I need your help I will ask for it.
 
After countless horror stories that involve getting someone else's crap, getting back less meat than what I brought in should have yielded, waiting ridiculously too long, I have three years ago found the perfect butcher shop in Calgary. Friendly people that remember my family, honest deals and the most fantastic product which nets to exact prescribed weight. Yes, I do cut and package my own steaks and roasts, but I leave the sausage, burger and jerky to Darrel.
 
I come from three generations of butchers and sausage makers. I'm the fourth, but only an amateur. My dad taught me that high quality meat is abolutetly essential to make high quality sausage. I'm not saying the examples previous didn't do it right, but some folks expect miracles from abused game meat. Taking proper care, cooling quickly, keeping it clean and trimming well are esssential. I am fortunate to live in a rural area where there are several good sausage makers competing for business within a few miles of home, but I mostly still make my own.
Dad died jsut three weeks ago, so from now on my own sausage making is partly about keeping up the family traditions and partly about eating well.
 
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