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Old 10-11-2021, 10:18 PM
ditch donkey ditch donkey is offline
 
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Default Donkeys meat shop build.

Growing up we always cut up our own hogs. And I like working with meat, Iíve did be a few beef and pork on my own, but it hasnít been enjoyable due to lack of facilities, and equipment. So we would take our hogs, and steers to the local butcher. But my place is set up for turning animals out, not loading them up, and now you have to book a butcher date out so far, that Iíve had to butcher animals that werenít quite ready.

I had this space available, and decided to turn it into a meat shop for my own use. I donít really get any enjoyment out of slaughter, but I really like that I can walk into my pasture to slaughter an animal, and the animal will be under zero stress.

I think the space is laid out alright, the saw is 3 phase, Iíve got a VFD to make that run. Thereís some bugs to work out there, I probably wouldnít go the 3 phase route again, but itíll get sorted.
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Old 10-11-2021, 10:27 PM
ditch donkey ditch donkey is offline
 
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None of my other pics will upload!

In addition to the table and garden hose, there a walk-in cooler, freezers, saw, more table, a large sink, and a wood stove. I think itíll be a nice place to work, and make clean up easy.
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Old 10-11-2021, 11:13 PM
ganderblaster ganderblaster is offline
 
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Iím jealous!! That looks like a great set up
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Old 10-12-2021, 12:37 AM
amosfella amosfella is offline
 
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Cool man. I'm currently looking for a condensing unit for a cooler. (decided against the coolbot method). However, I need to get it into a building, not in the garage.
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  #5  
Old 10-12-2021, 07:04 AM
ditch donkey ditch donkey is offline
 
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Got my picture issue sorted out.
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Old 10-12-2021, 07:24 AM
glen moa glen moa is offline
 
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Looks great. Who doesnít like meat.
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Old 10-12-2021, 07:44 AM
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Very nice setup!
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Old 10-12-2021, 07:48 AM
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Impressive! We all need a space like that!
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Old 10-12-2021, 10:37 AM
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The absolute worst part of butchering has got to be clean up and the more you can simplify that, the more sense it makes to process your own meat.
Donkey, does your meat shop have a floor drain system? Can you pressure wash the walls, etc.?
Nice setup btw.
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Old 10-12-2021, 11:17 AM
ditch donkey ditch donkey is offline
 
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Yes, there is a floor drain. I made a 16 inch ďbaseboard ď out of fibreglass board, and sealed it to the floor with the intention of pressure washing. I coated the floor in epoxy, and it cleans up really easy. I probably wonít use a pressure washer in there.

If I were to do it again, I would have tinned the interior walls.
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Last edited by ditch donkey; 10-12-2021 at 11:35 AM. Reason: Spelling
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Old 10-12-2021, 11:37 AM
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Really beautiful job. Thank you for sharing.
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  #12  
Old 10-12-2021, 11:43 AM
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Quote:
Originally Posted by ditch donkey View Post
Yes, there is a floor drain. I made a 16 inch ďbaseboard ď out of fibreglass board, and sealed it to the floor with the intention of pressure washing. I coated the floor in epoxy, and it cleans up really easy. I probably wonít use a pressure washer in there.

If I were to do it again, I would have tinned the interior walls.
Very nice! What did you make the walls out of? You said you would run them next time, just wondering if itís pained plywood/drywall right now or a plastic type product like they use on public restroom walls that can be pressure washed? Would love a set up like that but I donít get near enough time to hunt never mind process game😤
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Old 10-12-2021, 02:00 PM
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Quote:
Originally Posted by glen moa View Post
Looks great. Who doesnít like meat.
Vegans.

Who needs vegans anyways - nobody likes them anyways

They can't be trusted.
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Old 10-12-2021, 03:33 PM
ditch donkey ditch donkey is offline
 
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Quote:
Originally Posted by fordtruckin View Post
Very nice! What did you make the walls out of? You said you would run them next time, just wondering if itís pained plywood/drywall right now or a plastic type product like they use on public restroom walls that can be pressure washed? Would love a set up like that but I donít get near enough time to hunt never mind process game😤
Itís painted OSB, I used the restroom material for the bottom 16Ē.

Iím into it for a bit of money, but I think within 3 years it will have paid for itself, in cut and wrap savings. Sooner if I addin the cost of building a corral and loading system.
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Old 10-12-2021, 06:33 PM
fishtank fishtank is offline
 
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Quote:
Originally Posted by ditch donkey View Post
Itís painted OSB, I used the restroom material for the bottom 16Ē.

Iím into it for a bit of money, but I think within 3 years it will have paid for itself, in cut and wrap savings. Sooner if I addin the cost of building a corral and loading system.
Could paid for it sooner if you to rent the space by the hour to hunters that want to process their own but donít have the space . Itís be like a self serve car wash place thinking $20 To wash the truck but end up spending $50.
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Old 10-12-2021, 09:09 PM
ditch donkey ditch donkey is offline
 
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Could paid for it sooner if you to rent the space by the hour to hunters that want to process their own but donít have the space . Itís be like a self serve car wash place thinking $20 To wash the truck but end up spending $50.
I thought of that. Theyíve changed the laws a lot, I havenít looked into it too hard, but I believe I could sell an animal, the customer could kill it on my property and I could charge them to use my facility. But itís honestly a liability nightmare. And I have enough struggle in my life.
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Old 10-12-2021, 10:15 PM
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Quote:
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I thought of that. Theyíve changed the laws a lot, I havenít looked into it too hard, but I believe I could sell an animal, the customer could kill it on my property and I could charge them to use my facility. But itís honestly a liability nightmare. And I have enough struggle in my life.
You would need a premise licence. $100 I think.
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Old 10-13-2021, 06:46 AM
ditch donkey ditch donkey is offline
 
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You would need a premise licence. $100 I think.
$100 dollars,
plus insurance,
plus maintenance,
Plus dealing with people who leave a mess, break things, drink too much while cutting meat. And everything else that goes with it.

Itís not a bad idea for a business, but I am a believer if you are going to be in business, you should be in business. And I donít have the time available to make that business profitable, and worthwhile.
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Old 10-13-2021, 08:46 AM
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I will be everybody's BFF if I have this. Can we be friend?
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Old 10-14-2021, 09:12 PM
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Be cautious of the wood stove.

I remember that as a teen, my family butchered a steer in very cold weather. To keep it from freezing solid while hanging, they started the wood stove in the old milk house.

That damn steer was some of the toughest beef I've ever had, and it absorbed a wood/coal smell. Every piece of meat tasted like smoke (not the good smoke flavor).

I'm not sure the stove was vented properly, or if it was allowed to go nearly out.

I was sure glad to see the last of that steer.
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  #21  
Old 10-15-2021, 06:27 AM
ditch donkey ditch donkey is offline
 
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Originally Posted by AB2506 View Post
Be cautious of the wood stove.

I remember that as a teen, my family butchered a steer in very cold weather. To keep it from freezing solid while hanging, they started the wood stove in the old milk house.

That damn steer was some of the toughest beef I've ever had, and it absorbed a wood/coal smell. Every piece of meat tasted like smoke (not the good smoke flavor).

I'm not sure the stove was vented properly, or if it was allowed to go nearly out.

I was sure glad to see the last of that steer.
Never thought of that, but I believe it. I think Iíll be ok here though, the building is insulated pretty well, so the stove will only get lit on meat cutting day, if at all.
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Old 10-15-2021, 10:01 AM
amosfella amosfella is offline
 
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Do you have a reversing valve on the cooler so that it'll heat the cooler in the cold months?
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  #23  
Old 10-15-2021, 11:09 AM
ditch donkey ditch donkey is offline
 
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No, but the latest that cooler will be used is mid December, even prolonged cold weather (-30) it barely gets below freezing in there.

If it does become an issue, Iíll light the wood stove, or put an electric heater in the building.
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Last edited by ditch donkey; 10-15-2021 at 11:09 AM. Reason: Spelling
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Old 10-15-2021, 11:11 AM
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I am really impressed.

I am also a teeny bit jealous.

Nice work!
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  #25  
Old 10-15-2021, 11:14 AM
beansgunsghandi beansgunsghandi is offline
 
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That's a really nice space you've created. I'm jealous. Garage is mine.
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  #26  
Old 10-16-2021, 06:43 AM
ditch donkey ditch donkey is offline
 
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Thanks for the kind words folks.

The meat shop is attached to my barn. A few years ago, I tinned the barn, tore down the old lean to of the side, tore out the concrete, and had a new pad and lean-to built on the side of the barn.

I was going to use it for parking the skid steer, and doing wood work. Not that I do a lot of wood work by any means, but itís so messy I thought itíd be nice to have a spot set aside.

Then I looked at it, saw it was a nice size space, floor drain, lots of plug ins - I hate blowing breakers so thereís only 2 receptacles per breaker. Which is overkill for sure, but I thought Iíd use it for wood stuff and some tools have a lot of draw. It doesnít hurt my feelings to have each freezer on its own circuit. Access to well water. And thought, this would make a nice meat shop!

Took about 5 years of work, watching buy and sells for deals on a coolers, saw, tables, cabinets.

Everything is built, purchased, or installed with cleanliness, and ease of cleaning in mind. Tried to stay with stainless steel.

Slaughter day is about a week away, Iíll keep yíall posted.
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Old 10-16-2021, 08:39 PM
El Carnicero El Carnicero is offline
 
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Quote:
Originally Posted by ditch donkey View Post
I thought of that. Theyíve changed the laws a lot, I havenít looked into it too hard, but I believe I could sell an animal, the customer could kill it on my property and I could charge them to use my facility. But itís honestly a liability nightmare. And I have enough struggle in my life.
If you are raising animals you already have a Premise ID.

Apply through Alberta Ag and Forestry, Meat Inspection for an On Farm Slaughter License, (OFSL), and you are set to run your own kill and process business.

It doesnít take much work. Just a few minor written procedures and a walk through for an approval licence by the Meat Inspection Regional Supervisor in your area.

No meat inspector required to attend any of your kills, just submit your monthly kill numbers and you are set to go.

Super jealous of your set up.
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