who buchers there own meat?

GILLY said:
I do my own at my buddies meat shop. Full use of a hoist, commercial grinder and wrapping gear. Because of CWD he does'nt allow any wild meat to be cut through the bone so everything I do is de-boned....ribeyes, new yorks, roasts. I also like the fact that I'm always 100% sure that I get what I shot....I've heard stories where hunters did not get their own meat back.
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You got it made Gilly,someone else's setup almost at your disposal :lol:
I'm dang sure that a certain butcher in Cool Pool Alberta gave me back
65lbs of venison,but I'm sure as hell it was'nt mine :x ,Considering I brought in a young buck,expecting nice tender meat and got 65lbs of stinky old buck :x

Huntsman
 
I do mine. No saws though, freeze the loins & t.loins in ~8" chunks and cut into steaks before BBQing. Take some roasts off, and all trim goes into pails & gets frozen until I need some sausage, pepperoni, etc.
 
I usually cut my own with the help of a good friend whose dad was a butcher for 30 + years, so we got it down pretty good, last year me and him did 3 deer, my x-mas moose 800lbs, and this spring we did my black bear that weighed 565lbs, we have a table that folds up and away when not needed and a nice selection of knives for the job.


Question for you all though? "All trim goes into pails & gets frozen until I need some sausage, pepperoni, etc." I have always thought that once its froze if you thaw it out, you couldn’t freeze it again, is this wrong or is it because of the things you add to make sausage and burger, I have a fair amount of trimmings all good meat from my deer and bear, wondering if it could be turned into sausage and stuff, and anyone got a recipe for this pepperoni I keep hearing about, I have never tried wild pepperoni???


Thanks
 
trim

ryan robert said:
I usually cut my own with the help of a good friend whose dad was a butcher for 30 + years, so we got it down pretty good, last year me and him did 3 deer, my x-mas moose 800lbs, and this spring we did my black bear that weighed 565lbs, we have a table that folds up and away when not needed and a nice selection of knives for the job.


Question for you all though? "All trim goes into pails & gets frozen until I need some sausage, pepperoni, etc." I have always thought that once its froze if you thaw it out, you couldn’t freeze it again, is this wrong or is it because of the things you add to make sausage and burger, I have a fair amount of trimmings all good meat from my deer and bear, wondering if it could be turned into sausage and stuff, and anyone got a recipe for this pepperoni I keep hearing about, I have never tried wild pepperoni???


Thanks
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I have heard that bit before about refreezing as well, but I know lots of people who do this. Don't know what to say other thatn it works for me! Can't help you w/ the pepperoni recipe, cause I take it all to a deli to get made.
 
Unless it is too damned hot to hang my meat, I do all my own cutting/etc. Yes for sure I get more meat out of a deer, because I can afford to spend the time to de-bone and trim the carcass properly. A butcher who is being paid a pittance for his/her time does not want to (for example) trim the meat between the ribs, and off the neck, etc etc etc.

Plus, as others have noted, it is MY deer that I get back, and not somebody else's. This DID happen to me when I went out with some no-minds on an Alberta hunt a few years back........... :evil:

Cutting game is easy, and very satisfying as well, and I urge anybody who is able to cut their own game to do so.

Doug
 
Our hunting gang also butcher up our own.We debone the meat,cut up fast fries,grind up hamburger meat etc,and package the meat.We then have a night picked for the tenderloin meal. It makes for a complete hunt all around.A bit tedious but worth the effort.
 
savagefan said:
We do it all but don't bother with t-bones. Just strap and loin 'em. Roasts from the butts and grind the rest for homemade sausage and burger.
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Still just learning, but I am the do it yourself kind of person. Tried butchering for the first time last year (actually just started hunting last year) with the help of a knowledgable friend. Worked out pretty well.
 
Ryan


About refreezing.

SOme stuff you can do it to, some you shouldn't.

If you take a trout out of your freezer that you caught a coupleof months ago, let it thaw, and then decide not to eat it so it goes back int he freezer, you are asking for freezer burned, dry fish.

Having a frozen bucket of scraps, then thawing them, grinding them and freezing them again is fine.

The only thing you really have to worry about is how long the meat is in a state of 'danger zone' temperatures. You never need to get to that temp if you defrost somethign in the fridge.
 
My butcher charges a flat rate of $55.00 per deer up to 155lbs. anything over that there is a small surcharge by the pound. He hangs the deer for a minimum of 4-5 days then he will work on it. He skins, de-bones, labels and vacum seals the meat. He does a great job and his shop is spotless.
 
We do it all ourselves, last year was fun with 6 deer and a moose all hanging after 1 week of hunting.

We debone everything and it goes into 2 piles, roast/steak, stew/hamburger, deer bones occasionaly get used for soup stock, moose bones always get used for soups.

Just cut up my first deer this year yesterday, only 3 more deer tags to go, or if you count the whole hunting party 15 deer tags and 2 moose tags to go (only 4 in the party this year :lol: )

The pails of trimmings are for the coyotes later when the pelts are nicer :D
 
I do it all myself,cutting,wrapping and making my own sausage.Doesn`t take very long cause that is what I have done for a living for the last 13 years. :D .And yes I do it for other people as well.
 
A mate of mine was a butcher but worked in a big plant as the trade here is awful, the cold gotto his hands so he hung up his hooks. He works for the Local magistrate courts. Me bringing home deer and getting him to help started him bak up. he processes 1 or 2 a week all year and is applying for a game dealers license. I make Bangers and burgers so we try out recipes that he sells on to farm shops and farmers markets. He has just got 5 acres with pigs and sheep, all free range to manage the supply from birth to banger!
our hope now is to make enough for him to eventually give up the day job.
 
A couple of years ago I couldn't find a butcher in the GTA that would touch venison (or any other wild game) so I downloaded some instructions (I think it was the University of Michigan site) and spread a plastic drop cloth over my picnic table and had a go... following instructions it worked out ok... did't have a meat grinder so ended up with the little bits cubed and done in the pressure cooker. Suggest you down load two copies as the first copy gets covered in blood as you read and cut and read and cut.....good knives are a must... what worked ok for me was a Japanese laminate chopper and an old Gerber filleting knife well sharpened ... plus a small boning knife. AP
 
I live on a farm so butchering is all part of it to me . Chickens, pigs, beef,deer. it all does in one of many deep freezers . We usually take our beef to a local butcher who ages it before being cut up. We have no place to age it ourselves . But doing a deer, no problem.

Why buy meat when you can hunt for it or raise your own?
 
My wife and I do all our own meat cutting,over the years we have gathered all the ness. stuff.#32 motorized meat grinder ,commercial sausage stuffer,cuber,and this year we bought a electic meat saw.We get a lot of satifaction from doing our own meat.Have had our moose hanging for 6 days now,we will start cutting on Tuesday.
 
I was taught how to butcher big game by a retired butcher who had a shop set up in his garage.Like some of the others say we would make a party out of it.After thr first couple of years the old man would sit by the wood stove and fry up samples and drink beer while us young guys did everything else.One rule this man had that I still abide by today is if he found ONE hair on a carcass or quarter he tell you to get it out till it ws clean! A lot of great memories came out of that little shop :D

In Memory of Walter Hughs in Wawa
 
I don't butcher unless it is absolutely neccesary... too much like work.. and our butcher will take them immediately into the locker at this time of year :!:
I'd rather hunt than cut meat :wink:
 
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