My morning pout

[Bear Ballz]

Just got my deer back from the sausage man. It was 110lb. Hanging on the hook. I had it made into 2/3 garlic sausage and 1/3 pepperoni. Pork was also added. I'm just looking for some educated guesses on what you think the total processing cost of this would be in your opinion. The deer was not de-boned when I dropped it off. I figure was gouged a bit and I'm pouting

[pikeslayer22]

600 bucks

[Scott N]

My invoice from the butcher is usually about $250 / deer, depending on the size. That usually includes sausage and jerky, along with some packs of steaks / burger.

[Okotokian]

Originally Posted by Bear Ballz

Just got my deer back from the sausage man. It was 110lb. Hanging on the hook. I had it made into 2/3 garlic sausage and 1/3 pepperoni. Pork was also added. I'm just looking for some educated guesses on what you think the total processing cost of this would be in your opinion. The deer was not de-boned when I dropped it off. I figure was gouged a bit and I'm pouting

Just tell us what you were charged for the basic butchering and then how much you were charged on top per pound of sausage, and how much sasuage you got in the end. And just sausage? Nothing else?

[just_dave]

Over $200 for sure.

If I were to nail down a high side number. $260 would give me a little shock in the pants.

[RBI]

for what ever its worth , I was checking around at the butchers, in and around Calgary , mid November , and basically it sounded like deboning a deer was
$ 75 - 115 and sausage was running about $ 2.50 lb and up depending on how much other meat was added. So by those numbers you would be looking at anywhere from $ 375.oo up . I would guess this prices would be " big city " prices given for first time callers , so if you're in small friendly town and especially if you are a regular , the price would be much less. Not a problem for me this year as I was able to cut up my WT tag very easy all by my self.
It would however , be interesting to know what kind of $ everybody else paid , and what they got done. Thanks RBI

[Skybuster]

I haven't used a butcher shop in years (I couldn't take the high cost) so I do it myself, however a standard pricing model would be in the neighborhood of $0.99 per lb hanging weight, the basc cut and wrap charge. Then whatever meat you put into sausage will have about a $2.50 per lb additional charge. You should get about 60% of the hanging weight into sausage. The butcher may also charge additional for pork, though this is uncommon.

So a 110 lb deer will see about a $110 cut and wrap fee, pluss about $165 to turn the meat into sausage.

Jerky is higher.

Hope this gives you an idea.

[Lefty-Canuck]

Butchering all into sausage....requires deboning and trimming only. Then the cost of sausage....wrapping and bone disposal?

$300-400 is my guess.

LC

[recce43]

wow lot of money and thats why i do all my own butchering and sausage making

[Dacotensis]

Don't forget you will pay for the entire weight.
Next time cut out the rib cages and your back straps.
Why turn the back into sausage????
So 110 minus 40% approx shout give you about 55lb of meat, but you paid for 110. (Should have cut it up yourself and then take the meat in)
So, .65 per pound? Approx? Plus processing of sausage and price of pork.
So probably $4 per lb? 70lb x $4 plus pork, plus $75 for the straight weight of the deer.
Add it up, am I close?

[hillbillyreefer]

50lbs deer meat cut and ground $1.50/lb. $75
50lbs pork ($3.00). $150
Process 100lbs sausage $2/lb. $200
Freezing 100lbs. $0.50. $50
Indelible disposal $50

Total $525

Cheap organic meat, lol.

[Ebrand]

I live in Wetaskiwin. Pm me and I will give some ideas that will make you happier for next year. It is a little bit of work but the results are very good.

My guess is $ 286.
Please post the where and how much.

[jungleboy]

When your buddies ask for some of that free meat just add in your tags ammo time off work ,fuel to the cost of the processing and tell em they can have some for cost

[Bear Ballz]

Originally Posted by Ebrand

I live in Wetaskiwin. Pm me and I will give some ideas that will make you happier for next year. It is a little bit of work but the results are very good.

My guess is $ 286.
Please post the where and how much.

$407 at Mclanes

[Dacotensis]

Originally Posted by Bear Ballz

$407 at Mclanes

I wasn't far off. I was guessing in the 375 range.
Eat it and enjoy the memory of your hunt.
Next time, butcher and trim it yourself. Cut $80 off your bill.
What's your time worth?

[Jamie]

Originally Posted by Bear Ballz

$407 at Mclanes

My guess was $400. Not a cheap sport.

[pikeslayer22]

What would the equivelent amount of product cost you in a store? Last i looked Garlic sausage is expensive per ring or lb...

[HunterDave]

Deboning - .55/lb x 110 = $60.50
Sausage - $2.05/lb x 30(?) = $61.50
Pepperoni - $2.10/lb x 30(?) = $63.00
Pork Added - $3.00/lb x 20(?) = $60.00
Wrapping - .45/lb x 80(?) = $36.00
Disposal Fee - $35.00
GST - $316.00 x .05 = $15.80
Total - $331.80......Is my guess....unless I've forgotten something.

*Skinning, vac seal, extra pork/spice would all cost more of course.

[just_dave]

I was close.

Been that long I guess.

[HunterDave]

Originally Posted by Bear Ballz

$407 at Mclanes

I thought that my guesstimate was a little low.....$407 sounds reasonable to me.

Can you break down the costs (ie price and quantity of pork, etc)?

How many lbs of product did you end up with?

[Fisherpeak]

And that`s why I have a grinder,stuffer and smokehouse.Have not been to a butcher in 12 years,besides,this way I know that I`m getting my own meat in the mix,not some crappy old whatever.

[HunterDave]

If it makes you feel any better I took in 2 x 20lb (approx) of trim and I'm expecting to pay about $200 to get it processed. One of the bags is going to be processed jerky at $4.25/lb and the other is teriyaki stick at $3.50/lb.

[omega50]

Originally Posted by Bear Ballz

Just got my deer back from the sausage man. It was 110lb. Hanging on the hook. I had it made into 2/3 garlic sausage and 1/3 pepperoni. Pork was also added. I'm just looking for some educated guesses on what you think the total processing cost of this would be in your opinion. The deer was not de-boned when I dropped it off. I figure was gouged a bit and I'm pouting

Next year just drop your deer off here.

I will process it for you into boneless cuts, sausage and jerky. Everything vacuum packed.
No charge and I will only keep half

Will be ready for you to pick up in a week

[Flatlandliver]

http://www.ryansmeats.com/en/hunters.html

[Ebrand]

Watch some YouTube videos on deboning. It is very easy and only takes a few hours to get your deer perfectly deboned and ready for the sausage maker.

Then take your meat to the Pine Haven Colony to get sausage made. You will not regret the effort.

Failing that, Grassy Lane Meats in New Sarepta is a family run business that does a fine job and has reasonable prices.

If my wife does not get her Elk this week I will spend the $407 on beef.

Pm with questions if you wish. All of our boned out deer are heading to the colony in January. It will be done by February. They are very fussy and have great products. Google them for hours of operation.

[Fisherpeak]

Originally Posted by HunterDave

If it makes you feel any better I took in 2 x 20lb (approx) of trim and I'm expecting to pay about $200 to get it processed. One of the bags is going to be processed jerky at $4.25/lb and the other is teriyaki stick at $3.50/lb.

OUCH!
I just finished up 10 of jerky at home and tomorrow I`m smoking 6 salmon,costs next to nothing and you get a great product.

[Bear Ballz]

Thanks to everyone for your input I appreciate the feedback that answered my question.

[HunterDave]

Originally Posted by Ebrand

Watch some YouTube videos on deboning. It is very easy and only takes a few hours to get your deer perfectly deboned and ready for the sausage maker.

Two hours to de-bone a deer.....WHAT!!! If I'm just de-boning to make sausage out of the whole deer it doesn't take nearly that long......20 minutes maybe if I took my time.

[HunterDave]

Originally Posted by Fisherpeak

OUCH!
I just finished up 10 of jerky at home and tomorrow I`m smoking 6 salmon,costs next to nothing and you get a great product.

I've made my own garlic sausage in the past and it was good but I like Sandyviews much better. I'm not real keen on a strong smoke taste, not even in my jerky.

[Lefty-Canuck]

Originally Posted by HunterDave

Two hours to de-bone a deer.....WHAT!!! If I'm just de-boning to make sausage out of the whole deer it doesn't take nearly that long......20 minutes maybe if I took my time.

Deboning is quick but trimming out the fat and other schmegly bits takes longer than 20 mins.

LC