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Post by redarrow on Dec 10, 2019 8:19:39 GMT -5
How many of us butcher our own deer? And, for those who pay to have their's done, what is the cost for a standard cut and wrap?
Long ago, when I was starting out and living in a small apartment, I paid 30 and 40 dollars to have a few processed(about 30-35 years ago).
When the boys were all home and hunting, there were years when we'd often have five to eight deer to butcher. I would guess at today's prices the butchering bill would be pretty steep, especially for a couple fawns that dress out at 45 lbs.
Does the cost of processing have anything to do with the number of tags you buy?
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Post by dougell on Dec 10, 2019 8:59:27 GMT -5
We do our own.Right now I have deer 10,11 and 12 in my garage quartered up and most deboned.
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Post by Deleted on Dec 10, 2019 10:28:18 GMT -5
We have 11 deer 8 butchered and 3 more to cut up yet. We make our own stuff.
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Post by cspot on Dec 10, 2019 18:02:27 GMT -5
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Post by redarrow on Dec 10, 2019 18:07:53 GMT -5
My wife is grinding burger right now.
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Post by Deleted on Dec 10, 2019 18:46:00 GMT -5
I used to love it now all it is is extra work. Doesn't help we do around 12 deer a year, 5 pigs, and a beef. Don't even get me started on wrapping meat. |
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Post by cspot on Dec 10, 2019 19:03:05 GMT -5
I used to love it now all it is is extra work. Doesn't help we do around 12 deer a year, 5 pigs, and a beef. Don't even get me started on wrapping meat. Once the kids are out of the house, I may start taking mine to a processor. Of course then I will have more time to butcher so who knows what I will do. It actually isn't bad now with the kids as they know what they are doing. If all of us are home it doesn't take long to butcher one. Have the right equipment helps alot. |
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Post by Deleted on Dec 10, 2019 19:45:09 GMT -5
I used to love it now all it is is extra work. Doesn't help we do around 12 deer a year, 5 pigs, and a beef. Don't even get me started on wrapping meat. Once the kids are out of the house, I may start taking mine to a processor. Of course then I will have more time to butcher so who knows what I will do. It actually isn't bad now with the kids as they know what they are doing. If all of us are home it doesn't take long to butcher one. Have the right equipment helps alot. We have it all. My dad bought a bandsaw the other year which helps a lot. It's a struggle to get help to cut them up. Gets old. |
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Post by cspot on Dec 10, 2019 19:54:51 GMT -5
Once the kids are out of the house, I may start taking mine to a processor. Of course then I will have more time to butcher so who knows what I will do. It actually isn't bad now with the kids as they know what they are doing. If all of us are home it doesn't take long to butcher one. Have the right equipment helps alot. We have it all. My dad bought a bandsaw the other year which helps a lot. It's a struggle to get help to cut them up. Gets old. THe thing we struggle with is during bow season it tends to be 1 deer at a time. You can cut up 2 almost as fast as 1 because the cleanup of the equipment. Also stinks in bow season as we are usually still hunting so we end up doing it after we get in. I no longer use a bonesaw as we debone and then I slice on a commercial slicer. |
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Post by 3212 on Dec 11, 2019 7:18:30 GMT -5
My jobs always had some overtime available.I let the butchers do their thing and I did my thing to pay for it.I did change butchers a couple times.Never acquired the butchering tools.In the last 10 years I've been paying between $80 and $100 dollars per deer.Since I'm no longer driving past the Perry county butcher I took my deer to a Lancaster county butcher.Paid $95.Part of the price was based on packaging the burger.He bagged it in 16 0z packages.We got 60 lbs.of pure venison burger plus 2 roasts and chops.It was an old deer. Very convenient for recipes.The last butcher just put estimated amounts in vacuum packs,the burger packs varied up to 3/8 lb.
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Post by dougell on Dec 11, 2019 15:06:43 GMT -5
I used to love it now all it is is extra work. Doesn't help we do around 12 deer a year, 5 pigs, and a beef. Don't even get me started on wrapping meat. Stroupy's meat market.Nobody beats our meat. |
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Post by Deleted on Dec 11, 2019 15:31:09 GMT -5
I used to love it now all it is is extra work. Doesn't help we do around 12 deer a year, 5 pigs, and a beef. Don't even get me started on wrapping meat. Stroupy's meat market.Nobody beats our meat. We could go into business if we wanted. We had the guy up the road nervous the other year thinking we were. |
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Post by Deleted on Dec 11, 2019 15:33:23 GMT -5
We have it all. My dad bought a bandsaw the other year which helps a lot. It's a struggle to get help to cut them up. Gets old. THe thing we struggle with is during bow season it tends to be 1 deer at a time. You can cut up 2 almost as fast as 1 because the cleanup of the equipment. Also stinks in bow season as we are usually still hunting so we end up doing it after we get in. I no longer use a bonesaw as we debone and then I slice on a commercial slicer. Do you make your own stuff or just debone? We used to just debone but now do it all. We have the old fashioned smoke house. One year a guy stopped to tell my brother that his outhouse was on fire.  |
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Post by cspot on Dec 11, 2019 17:26:42 GMT -5
THe thing we struggle with is during bow season it tends to be 1 deer at a time. You can cut up 2 almost as fast as 1 because the cleanup of the equipment. Also stinks in bow season as we are usually still hunting so we end up doing it after we get in. I no longer use a bonesaw as we debone and then I slice on a commercial slicer. Do you make your own stuff or just debone? We used to just debone but now do it all. We have the old fashioned smoke house. One year a guy stopped to tell my brother that his outhouse was on fire. We make our own stuff. I just like to debone and then cut the steaks on a slicer. The bandsaw especially when doing 1 deer is a major pain to clean. The slicer is a little better. Sometimes on a small deer I will forego the slicer and just cut the steaks with a knife. We have a grinder, stuffer, hamburg packaging system, commercial wrapper for the saran wrap, commercial slicer, dispenser/cutter for the freezer paper, and a few other toys.. I just kept buying a piece of equipment every year until we had everything. We were killing about 10 deer per year so I am really far ahead money wise. |
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Post by cspot on Dec 11, 2019 17:27:56 GMT -5
My jobs always had some overtime available.I let the butchers do their thing and I did my thing to pay for it.I did change butchers a couple times.Never acquired the butchering tools.In the last 10 years I've been paying between $80 and $100 dollars per deer.Since I'm no longer driving past the Perry county butcher I took my deer to a Lancaster county butcher.Paid $95.Part of the price was based on packaging the burger.He bagged it in 16 0z packages.We got 60 lbs.of pure venison burger plus 2 roasts and chops.It was an old deer. Very convenient for recipes.The last butcher just put estimated amounts in vacuum packs,the burger packs varied up to 3/8 lb. I don't blame you. When the kids are gone, I may very well go back to taking it to a processor to avoid the hassle. |
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Post by Deleted on Dec 11, 2019 18:33:22 GMT -5
Do you make your own stuff or just debone? We used to just debone but now do it all. We have the old fashioned smoke house. One year a guy stopped to tell my brother that his outhouse was on fire. We make our own stuff. I just like to debone and then cut the steaks on a slicer. The bandsaw especially when doing 1 deer is a major pain to clean. The slicer is a little better. Sometimes on a small deer I will forego the slicer and just cut the steaks with a knife. We have a grinder, stuffer, hamburg packaging system, commercial wrapper for the saran wrap, commercial slicer, dispenser/cutter for the freezer paper, and a few other toys.. I just kept buying a piece of equipment every year until we had everything. We were killing about 10 deer per year so I am really far ahead money wise. We would like to get a commercial wrapper and a jarvis saw yet. They would definitely come in handy. |
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Post by bushmaster on Dec 11, 2019 18:36:18 GMT -5
I butch my own sometimes. Debone, separate muscles, hand cut steaks, grind ground meat.
Don't always have time though and take to Kips processing
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Post by 3212 on Dec 11, 2019 19:35:06 GMT -5
Do you make your own stuff or just debone? We used to just debone but now do it all. We have the old fashioned smoke house. One year a guy stopped to tell my brother that his outhouse was on fire. We make our own stuff. I just like to debone and then cut the steaks on a slicer. The bandsaw especially when doing 1 deer is a major pain to clean. The slicer is a little better. Sometimes on a small deer I will forego the slicer and just cut the steaks with a knife. We have a grinder, stuffer, hamburg packaging system, commercial wrapper for the saran wrap, commercial slicer, dispenser/cutter for the freezer paper, and a few other toys.. I just kept buying a piece of equipment every year until we had everything. We were killing about 10 deer per year so I am really far ahead money wise. I figure I gave the butchers about $4000 over 40 years for about 80 deer. |
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Post by davet on Dec 12, 2019 18:41:28 GMT -5
I figure I gave the butchers about $4000 over 40 years for about 80 deer. Yeah......but look at the amount of bourbon you drank in celebration of those deer. Plus......the boost you gave to the local economy!!! |
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Post by bowbum on Dec 13, 2019 9:27:26 GMT -5
We do our own. Nothing fancy, no jerky or "made up" alterations.
Let em hang 3 to 4 weeks, weather permitting, and do standard cuts plus ground meat and some cubes for goulash and stews.
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Post by 3212 on Dec 13, 2019 10:34:12 GMT -5
I ask the butcher to let them age at least 3 days until the rigor mortis is gone.
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