Butchering Poll, Info Request!

[madball]

I'm hoping to get some insight from everyone on how you processed your big game harvest this year!

Did you process your own animal or did you pay a butcher to do it?

For those of you that paid a butcher would you mind letting me know the following info?

1) Species -
2) Primal Cuts(Steak, Roast, Ground) or Sausage/Jerky Too? -
3) Total Cost from Butcher -
4) Overall Experience - (are you satisfied with what you got for what you paid for it?)

If you don't want to put this info out publicly and wouldn't mind shooting me a PM about it that would be appreciated too!

Thanks in advance everyone!

[Slicktricker]

I took my elk into Yukon sausage last year bill was 422 very happy with it. I do usually do my own butchering and help lots of friends out. I can debone and do steaks and roasts pretty quick. I charge them 2 tins of chew or 50 bucks for elk or moose lol did a friends moose in less then 2 hours his wife did the burger

[CNP]

Cut an antelope, sheep, WT in season last year and a wild boar just yesterday.

[Norwest Alta]

Pretty much do it all myself with help if it’s available except sausage making.

[openfire]

My first year hunting I paid a butcher (5 years ago)
It was a whitetail
The butcher was Irricana Meats.
I can't remember all the cuts but I do remember how good the sausage was ! Especial the maple one.

Hope that helps, there is a great episode of meat eater on netflix that goes over how to do your own deer FYI

[RandyBoBandy]

Our group process's all of our game, except for the sausage making, which is done at Victoria Fancy Sausage

[rottie]

Other than sausage making, I do all my own processing

[alacringa]

Always do my own. Way too much $ to go to a butcher.

[Duramaximos]

I butcher all mine.

Im curious to know why so many of you dont make your own sausages?

[58thecat]

I do a little of both process some and send some in to be made into breakfast sausage etc....can do it all but found a super trusted, great service and excellent meat butcher locally in Hamels meats so I don't sweat the meat processing other then my steak/roast cuts.

In other places I lived I cut and processed the meat myself, money was a little thinner back then plus I didn't trust too many past butchers with thier lousy service...12" smokies on the BBQ....ends up 2" and many flash fires later...

[omega50]

Originally Posted by madball

I'm hoping to get some insight from everyone on how you processed your big game harvest this year!

Did you process your own animal or did you pay a butcher to do it?

For those of you that paid a butcher would you mind letting me know the following info?

1) Species -
2) Primal Cuts(Steak, Roast, Ground) or Sausage/Jerky Too? -
3) Total Cost from Butcher -
4) Overall Experience - (are you satisfied with what you got for what you paid for it?)

If you don't want to put this info out publicly and wouldn't mind shooting me a PM about it that would be appreciated too!

Thanks in advance everyone!

Good luck in your new butcher shop.

[JDK71]

I am going to start doing my own this year the butcher out of Sundre I use has started to over charge and it now takes him until march to get any meat back .I have used this guy for ten years he doesn't seem to care anymore its all about the money

[Piker]

It is probably cheaper to buy sausage in a store rather than get a place to do it for you. I took a moose to a butcher in 1966 and it cost me $75.00 which was a weeks salary then. Now my friends and I do it all ourselves and I think we bo a good job. The only exspence we have is the pork we buy to mix making sausage. In the good years we have done as much as 250 lbs. of sausage. Besides we have a good time doing it. Piker

[JTRED]

I debone, cut the steaks, roasts, stew meat, and my daughter wraps it all. Trimmings go to the local german metzger(butcher) for sausage.

[anthony5]

Do our own, my son and I. Roasts, Steaks, Sausage, Jerky, way to much fun.

[Soab]

Usually do my own but got my elk when it was 25 plus out. Took it to a butcher cut wrapped and ground. Bit of jerky too ended up around 600

[El Carnicero]

I do my own.
I'm a trained butcher and have a small home set up in my garage with a few fun toys, Grinder, Hoist, stuffer, stainless steel table, to assist in the work.

Now and then I run across a fellow hunter or 2 that get tired of the typical butcher and thinking their meat is getting swiped, or just tired of waiting for months to get anything, so I offer to cut it for them if they want. They usually seem very happy with the outcome and a short 24-48 hour return. some even enjoy hanging out and watching/telling stories. Usually I get a call the next year from them.

[marlin1]

we do our own everything , sausage , jerky , pepperoni , and this year my buddy wants to try pastrami . only expense is pork , spices , and some equipment up grades