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10-11-2021, 09:18 PM
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Join Date: Feb 2010
Posts: 673
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Donkeys meat shop build.
Growing up we always cut up our own hogs. And I like working with meat, I’ve did be a few beef and pork on my own, but it hasn’t 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 I’ve had to butcher animals that weren’t quite ready.
I had this space available, and decided to turn it into a meat shop for my own use. I don’t 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, I’ve got a VFD to make that run. There’s some bugs to work out there, I probably wouldn’t go the 3 phase route again, but it’ll get sorted.
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The shy man goes hungry.
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10-11-2021, 09:27 PM
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Join Date: Feb 2010
Posts: 673
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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 it’ll be a nice place to work, and make clean up easy.
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The shy man goes hungry.
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10-11-2021, 10:13 PM
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Join Date: Jan 2010
Location: WMU 226
Posts: 2,198
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I’m jealous!! That looks like a great set up
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As a man thinketh in his heart so he is
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10-11-2021, 11:37 PM
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Join Date: May 2013
Posts: 3,223
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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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10-12-2021, 06:04 AM
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Join Date: Feb 2010
Posts: 673
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Got my picture issue sorted out.
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The shy man goes hungry.
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10-12-2021, 06:24 AM
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Join Date: Feb 2017
Posts: 983
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Looks great. Who doesn’t like meat.
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10-12-2021, 06:44 AM
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Join Date: May 2017
Location: Rocky Mtn House,AB
Posts: 2,200
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Very nice setup!
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10-12-2021, 06:48 AM
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Join Date: Dec 2012
Posts: 1,650
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Impressive! We all need a space like that!
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10-12-2021, 09:37 AM
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Join Date: Sep 2012
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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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10-12-2021, 10:17 AM
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Join Date: Feb 2010
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Yes, there is a floor drain. I made a 16 inch “baseboard “ 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 won’t use a pressure washer in there.
If I were to do it again, I would have tinned the interior walls.
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The shy man goes hungry.
Last edited by ditch donkey; 10-12-2021 at 10:35 AM.
Reason: Spelling
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10-12-2021, 10:37 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,459
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Really beautiful job. Thank you for sharing.
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10-12-2021, 10:43 AM
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Join Date: Feb 2010
Location: In the woods
Posts: 8,923
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Quote:
Originally Posted by ditch donkey
Yes, there is a floor drain. I made a 16 inch “baseboard “ 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 won’t use a pressure washer in there.
If I were to do it again, I would have tinned the interior walls.
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Very nice! What did you make the walls out of? You said you would run them next time, just wondering if it’s 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 don’t get near enough time to hunt never mind process game😤
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10-12-2021, 01:00 PM
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Join Date: Jul 2010
Location: Edmonton
Posts: 11,858
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Quote:
Originally Posted by glen moa
Looks great. Who doesn’t like meat.
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Vegans.
Who needs vegans anyways - nobody likes them anyways
They can't be trusted.
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10-12-2021, 02:33 PM
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Join Date: Feb 2010
Posts: 673
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Quote:
Originally Posted by fordtruckin
Very nice! What did you make the walls out of? You said you would run them next time, just wondering if it’s 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 don’t get near enough time to hunt never mind process game😤
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It’s painted OSB, I used the restroom material for the bottom 16”.
I’m 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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10-12-2021, 05:33 PM
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Join Date: May 2010
Location: edmonton
Posts: 3,844
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Quote:
Originally Posted by ditch donkey
It’s painted OSB, I used the restroom material for the bottom 16”.
I’m 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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Could paid for it sooner if you to rent the space by the hour to hunters that want to process their own but don’t have the space . It’s be like a self serve car wash place thinking $20 To wash the truck but end up spending $50.
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10-12-2021, 08:09 PM
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Join Date: Feb 2010
Posts: 673
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Quote:
Originally Posted by fishtank
Could paid for it sooner if you to rent the space by the hour to hunters that want to process their own but don’t have the space . It’s be like a self serve car wash place thinking $20 To wash the truck but end up spending $50.
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I thought of that. They’ve changed the laws a lot, I haven’t 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 it’s honestly a liability nightmare. And I have enough struggle in my life.
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The shy man goes hungry.
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10-12-2021, 09:15 PM
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Join Date: Sep 2010
Location: Vulcan Ab
Posts: 3,871
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Quote:
Originally Posted by ditch donkey
I thought of that. They’ve changed the laws a lot, I haven’t 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 it’s honestly a liability nightmare. And I have enough struggle in my life.
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You would need a premise licence. $100 I think.
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.....out of bounds.....but funny none the less!
LC
"Funny how when a bear eats another bear, no one bats an eye, but......
when a human eats another human, people act like it's the end if the friggin world. News coverage, tweets, blogs, outrage, Piers Morgan etcetc.
Go figure." -Huntinstuff
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10-13-2021, 05:46 AM
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Join Date: Feb 2010
Posts: 673
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Quote:
Originally Posted by vcmm
You would need a premise licence. $100 I think.
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$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.
It’s 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 don’t have the time available to make that business profitable, and worthwhile.
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The shy man goes hungry.
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10-13-2021, 07:46 AM
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Join Date: Jul 2008
Location: calgary
Posts: 842
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Friends
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10-14-2021, 08:12 PM
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Join Date: Sep 2007
Location: Calgary AB
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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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10-15-2021, 05:27 AM
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Join Date: Feb 2010
Posts: 673
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Quote:
Originally Posted by AB2506
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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Never thought of that, but I believe it. I think I’ll 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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The shy man goes hungry.
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10-15-2021, 09:01 AM
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Join Date: May 2013
Posts: 3,223
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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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10-15-2021, 10:09 AM
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Join Date: Feb 2010
Posts: 673
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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, I’ll light the wood stove, or put an electric heater in the building.
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The shy man goes hungry.
Last edited by ditch donkey; 10-15-2021 at 10:09 AM.
Reason: Spelling
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10-15-2021, 10:11 AM
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Moderator
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Join Date: Jul 2008
Location: A bit North o' Center...
Posts: 11,149
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I am really impressed.
I am also a teeny bit jealous.
Nice work!
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10-15-2021, 10:14 AM
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Join Date: Dec 2008
Location: Canadian Rockies
Posts: 456
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Nice
That's a really nice space you've created. I'm jealous. Garage is mine.
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10-16-2021, 05:43 AM
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Join Date: Feb 2010
Posts: 673
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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 it’s so messy I thought it’d 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 there’s only 2 receptacles per breaker. Which is overkill for sure, but I thought I’d use it for wood stuff and some tools have a lot of draw. It doesn’t 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, I’ll keep y’all posted.
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The shy man goes hungry.
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10-16-2021, 07:39 PM
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Join Date: Nov 2015
Posts: 412
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Quote:
Originally Posted by ditch donkey
I thought of that. They’ve changed the laws a lot, I haven’t 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 it’s honestly a liability nightmare. And I have enough struggle in my life.
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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 doesn’t 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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