Does anyone else still do their own butchering?

It seems like everyone I talk to has some "meat processor" that performs this task for them.

Maybe I'm just "old school", but I think instead of "kill it and grill it" it should be "kill it, cut it, and grill it". Seems to me that a major part of the hunting experience is lost if you "farm out" the butchering aspect of hunting. How else can you ensure that your "trophy" (and every game animal IS a trophy to us!) is suitable for your favorite recipe?

You are totally correct HJ, although butchering correctly is a bit of an art. I reckon the one amongst here...that I know of...that has this down to a fine art is shrpshtrjoe. I vaguely remember something about a "How To" on butchering, but I'm not sure if it ever made it into "print".

There was a thread on this subject a year or so ago. I will have to do a little searching cause from memory there was a link in it to a website that gave you all the good guff on butchering...in video form.

One day I'll learn to butcher sorts correctly, but in the meantime I'll just do it how it feels like it needs to be done.

Cheers, Vince

I did my own until 4 years ago, when we moved into the new house. I called my wife to tell her about the deer I just shot, and she says, "Don't bring it home! They house will stink for a week!"

So now I pay to have my deer cut up.

Did a search of HuntingNut...found the thread I was thinking of, but unfortunately the link to the video no longer works. Bugger !!

Then I thought...I know...Google. Below is the first link I came up with on Butchering Deer. Looks like it is fairly comprenhensive, but from the number of hits in Google there is no end of information out there.

Happy searching

Butchering Deer

Cheers, Vince

I still do all my own game processing and sausage making. Really look forward to it. To me, it's just part of the hunt.-tr

Vince wrote:

You are totally correct HJ, although butchering correctly is a bit of an art. I reckon the one amongst here...that I know of...that has this down to a fine art is shrpshtrjoe. I vaguely remember something about a "How To" on butchering, but I'm not sure if it ever made it into "print". There was a thread on this subject a year or so ago. I will have to do a little searching cause from memory there was a link in it to a website that gave you all the good guff on butchering...in video form. One day I'll learn to butcher sorts correctly, but in the meantime I'll just do it how it feels like it needs to be done. Cheers, Vince

Vince,

I guess if your butchering how it feels it needs to be done, you're doing it correctly. If the "stuff" you put in your pot fills your belly, who can tell you it's wrong?

No one can tell me that I'm cutting my deer incorrectly, I cut it the way I want it. That's the beauty of the system. If you don't like my way, then by all rights do it your way!

I didn't mean to demean anyone who "cuts their own", the question was asked because it seems that there are fewer hunters that know they CAN butcher their own meat.

I talked to a "hunter" today who informed me that he doesn't eat deer meat! He tried it one time, after he got "HIS" venison back from the hunting club's processor, and didn't like the "gamey" taste. He hadn't eaten it since.

I happened to have some venison I cooked last night in my lunch cooler that I offered to him. I'll usually bread and fry 2-3 pounds at a time, and make lunch for the week out of it. His first reaction:

"THAT'S VENISON???"""

"I never knew it tasted like that!"

and later on, after he finished eating my lunch

"Are you sure that's not Veal?"

Maybe you like Roo Tail Soup with the knuckles split open, yer cousin prefers it with "closed knuckles" and Aunt Bindy likes it boneless. If you're prepping your own meats, everyone should have access to a great meal.

HJ...I ain't gonna argue with one single word of what you said. Once again, you are totally correct mate.

Cheers, Vince

FALPhil wrote:

I did my own until 4 years ago, when we moved into the new house. I called my wife to tell her about the deer I just shot, and she says, "Don't bring it home! They house will stink for a week!" So now I pay to have my deer cut up.

Just curious

How much does it cost to have someone cut it for you?

Last year, I paid $40/deer, which included no grinding, which I do myself. Each cut was individually wrapped in butcher paper and I did not keep the hide. I did not hunt deer this season, so I don't know if the price went up or not.

I have butcherd my own deer sense I was 17yrs old.
I de-bone everything, and wouldn't let anybody touch any deer exept me.
My oldest Son Ben, does an OK job also on deer.
I showed him how several years ago.
My 11yr old twins Zach and Hope have hung around me for a few years while I butchered, and in a couple of more years, they can start doing it also.

Eric

I Butcher my own as well around here to get one cut it will cost ya about 80 bucks. My neighber has a cooler box witch I have access to. That box is a blessing to have we pitch in on his electric . When I do mine I take the back strap, the tenderloin, The rest I grind into burger thats what I eat the most of sometimes I will get a bottom round roast for the crock pot . I recently started using a vacuum sealer instead of freezer paper I realy like doing it this way a box of quart bags is abot 10 bucks ya get 22 bags 2lbs of burger fits just fine and it keeps longer in the freezer. I realy enjoy cutting my own .
Joe

I paid $65 this year, $50 last year.
I don't have the time or the area to process myself.
One of these days when the boys are older I'll get set up for it...by that time it'll be over $100!!! definitely before that!

We butcher our own as well.

Dimitri

We do the same around here with our venison Joe.
Just finished up the remaining backstraps last night, and except for maybe a roast, the rest I will grind into burger meat.

I'm sure to pick up a road kill or two this winter, and we'll do the same with that.

Eric

In western Canada, the price is generally based on the hanging weight of the carcass and you pay by the lb. for cutting and wrapping. Probably ranges from $40-60, depending on the size of the deer. I do all my own for a couple of reasons a)I enjoy doing it and b)it is a great form of quality control. I know that I am getting my own meat and that it has been properly handled and stored. My wife and I can debone, cut and wrap a deer in about 90 minutes. I divide the carcass into "primal cuts" in the shed (shoulders, neck, back & hindquarters) and do all the butchering in the kitchen. Shoulders and neck are generally deboned for grinding. Next I take off the backstraps, along the top of the back and cut them into steaks or strip roasts. The hind quarters are cut into steaks and roasts.

No great mystery to it. I would recommend everyone give it a try. Grab a sharp knife and like Vince says just do it how it feels like it needs to be done.