13 replies [Last post]
Critter's picture
Offline
Grand Slam Challenge Winner!Moderator
Location: Western Colorado
Joined: 03/26/2009
Posts: 3988
Butchering Meat

Well, do you?  I have been cutting and wraping my own now for over 40 years.  When I first started to do it I would ask my dad and he would show me how to get the better cuts.  I remember my mom standing there with me and helping.  She would take the blood shot rib cages and wash out the blood shot area and we would wrap it up for some good tasting bbqed ribs.  On a deer we wouldn't worry about grinding any meat but save the grinder for the elk trimmings and then grind that with a little beef fat.  From what I see anymore it is becoming a lost art for the common hunter to do his own.  Even trying to find wrapping paper and freezer tape in the stores is getting harder. 

elkkill06's picture
Offline
Grand Slam Challenge Winner!
Location: Fruita Colorado
Joined: 02/02/2009
Posts: 1948
Critter, I am much like you

Critter,

I am much like you when it comes to butchering game. I started helping my parents when I was around 10 years old, that puts me cutting wild game for 30 years. We have a very nice small commercial grinder that is much better than the old hand crank one back in the day, but we still have the old one put away and it works quite well.

I have my kids help me every year. Everything from cleaning it up, cutting (how to), grinding, and wrapping.

GooseHunter Jr's picture
Offline
Grand Slam Challenge Winner!
Location: Colorado
Joined: 09/28/2005
Posts: 3744
I started doing it around

I started doing it around 5 years ago.  I really enjoy doing it myself(self rewarding).  Kind like q fitting way to end the hunt.  Saves alot of money and I get to make my steaks the way I want them.

Offline
Location: Upper Peninsula of Michigan
Joined: 01/13/2007
Posts: 368
I started butchering when I

I started butchering when I was a kid, as my father was raised on a farm and we generally butchered our own kills. I took a butchering course through community schools to improve my techniques.  Currently, I have my large two car garage set up with electric hoists, Large power grinder, sausage stuffer, butchering table, vaccum sealer and 20 cu ft freezer. My son-in-law and I butcher and make sausage from deer, bear, pigs and geese. Also process our own chickens.  I have had to cut back on butchering for other people because of health issues but we still take care of our friends needs.  Biggest advantage to doing it yourself if knowing its your meat and that it was treated right and sanitation was carefully followed. There is a commercial butcher in town that cuts deer but his sanitation is so bad that I won't advise anyone to take their game to him!

cowgal's picture
Offline
Moderator
Location: Colorado
Joined: 03/10/2002
Posts: 1787
We do our own too

We always have butchered our own game. We age for a few days up to a week, then completely bone out the meat. I like to take the tougher cuts and make jerky. Once in a while we do take our trimmings to a butcher and have that turned into meat sticks, which are handy for camping and snacking.

By butchering ourselves, we know that we have our own meat. I've heard horror stories about people not getting back their own elk or deer.

Critter's picture
Offline
Grand Slam Challenge Winner!Moderator
Location: Western Colorado
Joined: 03/26/2009
Posts: 3988
I have also heard the stories

I have also heard the stories of not getting your own meat back or that for some reason the meat that you got didn't taste like what you tried before you left camp.  I should of told you that I did have a shop in Grand Junction that a few of you would be familiar with butcher an elk for me since I was between hunts and all the time that I had was to drop it off and get back on another hunt.  They did a fine job but since I had a beef butchered there they had my name on their books and cut the elk up the same way as a beef.  Now it wasn't bad but I perfer my elk steaks around a half to three quarters of an inch thick.  They cut them at one inch but it was not bad at all.  The only thing that killed me was the price.  It was a big 7x6 elk. 

numbnutz's picture
Offline
Grand Slam Challenge Winner!
Location: portland,oregon
Joined: 09/06/2007
Posts: 3058
I'll do my own cutting for my

I'll do my own cutting for my steaks and roasts, but dont have a grinder so if i want burger I'll take it my local shop.

cowgal's picture
Offline
Moderator
Location: Colorado
Joined: 03/10/2002
Posts: 1787
butcher shops

Critter, are you talking about Old World Meats? They are our favorite for meat sticks, sausage, etc., even their bologna is really good. We have to freeze our scraps to take it down to them, since we're up in Craig.

For ground venison we do take some of our scraps to the local butcher shop. It only takes them a minute and we get our meat right back and then I take it home to package up.

Critter's picture
Offline
Grand Slam Challenge Winner!Moderator
Location: Western Colorado
Joined: 03/26/2009
Posts: 3988
Old World Meats is the one. 

Old World Meats is the one.  I do know that I wouldn't hesatate to take anything to them to have it butchered if I was in a pinch for time.  You can't beat the meat or smoked meats that they have there. 

cowgal's picture
Offline
Moderator
Location: Colorado
Joined: 03/10/2002
Posts: 1787
I agree

I agree, they're the ones I would trust with my meat as well. Love that store too! Yummy!!

Locally here in Craig, I've heard good things about Brothers Meat and I do buy some beef and processed meats from them.

elkkill06's picture
Offline
Grand Slam Challenge Winner!
Location: Fruita Colorado
Joined: 02/02/2009
Posts: 1948
I must disagree

Back before the kids' took it over in 1998 I would have recommended someone to take there animal to them, but since the kids "no way".

Yes they do make the best terriaky (spelling) on the planet and do an excellent job on smoked meats I would not let them touck one of my critters. And if you knew how the hunters sticks were made you would cry. They mix everything from deer, elk, bear, mountain lion and what ever else was brought in unless you bring it in the spring as cowgal said then you are getting only yours. I know this becuase I personally have known several people who help out during the hunting seasons.

The first bear I ever killed I had them make me breakfast sausage and smoke the back hams in 1995 when the parents were still there and it was awesome. The 3rd bear I killed I took in there when the kids were taking it over and the sausage was like mush, but the hams were ok. I am just not comfortable taking that kind of stuff to them anymore.

I am not one to talk bad about others, but that has been my experience with them.

Related Forum Threads You Might Like

ThreadThread StarterRepliesLast Updated
Butchering DVDBullbuster110/14/2007 18:43 pm
Butchering Wild hogsADK Jim801/04/2008 21:52 pm
Butchering?Ca_Vermonster611/18/2011 09:35 am
Any butchering suggestions, or is it just like venison??patallen108/23/2004 11:36 am
Warm Weather Huntingexpatriate508/03/2003 05:43 am