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Re: Do all the meat packers do it like this [Re: Canvasback2] #7051317
11/15/20 09:51 PM
11/15/20 09:51 PM
Joined: Jan 2020
Posts: 1,245
Aliceville, Kansas
Yukon John Offline
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Yukon John  Offline
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Aliceville, Kansas
I wonder how you know if you get your own back if you pay more? Peace of mind charge, maybe?


"I'm a man.. I'm 40!"-Mike Gundy
Re: Do all the meat packers do it like this [Re: Canvasback2] #7051343
11/15/20 10:05 PM
11/15/20 10:05 PM
Joined: Aug 2008
Posts: 3,981
fayette,al.
G
grisseldog Online content
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grisseldog  Online Content
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Joined: Aug 2008
Posts: 3,981
fayette,al.
I worked with a friend at his processing plant
We gave all the ground meat back, burger, sausage and link sausage
The jerky, bologna and sticks was all mixed together and you got what pounds yours weight.
Everyones jerky was thrown into tubs to marinate, the bologna and sticks was all ground up together.
And you got your meat for summer sausage

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051349
11/15/20 10:10 PM
11/15/20 10:10 PM
Joined: Mar 2009
Posts: 839
wantage n.j.
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eric space Offline
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eric space  Offline
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Posts: 839
wantage n.j.
I do my own deer, bear, elk and domestic livestock. Several local processors bring their scraps to my father for zoo animal feed. The amount of good meat they throw away is sinful. Here in New Jersey you can shoot unlimited deer in most zones. Processors here only use part of the hind quarters and the loins, throw away everything else. In their defense most hunters tell them they want only steaks and roasts, nothing else. I doubt many of the hunters here get the meat from the deer they shoot. They are just handed 15 to 20 pounds of steaks and roasts, pay their $85.00 to $100.00 and drive home happy as a bug in a rug!

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051572
11/16/20 06:02 AM
11/16/20 06:02 AM
Joined: Jun 2016
Posts: 6,830
Michigan
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Trapper Dahlgren Offline
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Michigan
yet all them people are happy ,with what they get back , and pay so much for it , ?????

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051576
11/16/20 06:14 AM
11/16/20 06:14 AM
Joined: Dec 2006
Posts: 12,159
Rodney,Ohio
SNIPERB🦝 Offline
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SNIPERB🦝  Offline
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Joined: Dec 2006
Posts: 12,159
Rodney,Ohio
Some people arent really interested in the meat. The drop it off to the processors just so they can get the heads done because the taxi doesn't want whole deer being dropped off

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051580
11/16/20 06:20 AM
11/16/20 06:20 AM
Joined: Dec 2006
Posts: 19,335
williamsburg ks
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danny clifton Offline
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Posts: 19,335
williamsburg ks
Took a heifer to a custom processor a week ago. They are going to hang it for two weeks in a cooler. He charges a little more but you get the meat you brung back and that two weeks of aging is a wonderful thing. A lot of them wont do it anymore.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: Do all the meat packers do it like this [Re: Canvasback2] #7051587
11/16/20 06:30 AM
11/16/20 06:30 AM
Joined: Jan 2013
Posts: 1,142
Kentucky
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Abu65 Offline
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Abu65  Offline
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Posts: 1,142
Kentucky
Here you get your meat back. Unless you want summer sausage then its made in big batches and mixed.


It is what it is.
Re: Do all the meat packers do it like this [Re: Canvasback2] #7051718
11/16/20 09:30 AM
11/16/20 09:30 AM
Joined: Jan 2009
Posts: 2,799
Nebraska
Trapset Offline
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Trapset  Offline
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Posts: 2,799
Nebraska
Originally Posted by Canvasback2
You hunt a Deer , take it to the Butcher, and they tell you "ALL VENISON GETS MIXED TOGETHER, UNLESS YOU SAY YOU WANT YOUR OWN . " And then they charge you extra for giving you your own Venison back. Who came up with that idea ????


We always do our own.

An O'l buddy of mine from Oklahoma does his own too, but, when I told him about a place like you describe he said "We have places like that too Shawny, good place to take a bad Deer and have sticks made". LOL


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Re: Do all the meat packers do it like this [Re: Canvasback2] #7051726
11/16/20 09:43 AM
11/16/20 09:43 AM
Joined: Feb 2016
Posts: 612
Washington
wildflights Offline
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wildflights  Offline
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Joined: Feb 2016
Posts: 612
Washington
Thirty years ago I dropped a nice buck off at the local Butcher Boys butcher shop. Shot it in an old ladies garden and able to drive right up to it. The burger had gravel mixed in and ground throughout. Also left the shotgun slug in a steak with a large hairy blood clot sticking out of both sides. I've been cutting my own ever since.


Tradition is not the worship of ashes, but the preservation of fire. -Gustav Mahler
Re: Do all the meat packers do it like this [Re: Blaine County] #7051728
11/16/20 09:48 AM
11/16/20 09:48 AM
Joined: Nov 2014
Posts: 777
east central WI
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Dirty D Offline
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Dirty D  Offline
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Joined: Nov 2014
Posts: 777
east central WI
Originally Posted by Blaine County

My father in law, now 85, worked his entire adult life in a packing house. Retired in his late 70's.

Watching him butcher a deer is incredible. I've butchered a lot of deer but he is literally 10 times, or more, faster and efficient than me.


You'd better start paying attention and learn.

I'd wish I'd watched and learned more from some of my elders when I had the chance.
frown

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051739
11/16/20 10:06 AM
11/16/20 10:06 AM
Joined: Apr 2017
Posts: 2,120
TN/OH
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RM trapper Offline
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Joined: Apr 2017
Posts: 2,120
TN/OH
I am fortunate that my dad taught me and my brother how to properly process a deer from shot to table. It cost a little on the front end but it's well worth it and you'll be eating a whole lot better. We generally eat 8-10 deer a year and my wife and kids prefer it over beef. I do take my beef to a butcher

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051745
11/16/20 10:16 AM
11/16/20 10:16 AM
Joined: May 2013
Posts: 4,090
Northern Michigan
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J.Morse Offline
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Northern Michigan
When I was a kid I never heard of a deer processer. Everyone shot one, took it home and cut it up themselves. Now there's a deer processer on every corner in central Michigan. I have family that never have cut up their own game. It sickens me when I think about all the good red meat that gets tossed. Time after time folks will comment along the lines of "you only get about 30 pounds of meat from an average buck"..........huh? We have always gotten about half the dressed weight in finished red meat, meaning a buck that dresses out at 150 should produce right around 75 pounds of packaged meat, give or take. I have only had a processer work on my stuff a short handfull of times, and in each instance except one there was a problem with what we got back. Had a Wyoming butcher totally screw us over on 4 Pronghorns once. It was a complete screw-up that ended up with the state Attorney Generals office involved. Not only did they ruin a large share of our meat, but the place actually lost the head/cape from one of the bucks that was to be mounted!


Re: Do all the meat packers do it like this [Re: Canvasback2] #7051763
11/16/20 10:41 AM
11/16/20 10:41 AM
Joined: Nov 2016
Posts: 446
PA
R
RKG Offline
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PA
It takes a certain amount of meat to fill a stuffer, or to make the grinding worthwhile... and from a cost perspective, it takes as long to make 100 lbs of sausage as it does to make 5 lbs... so the standard procedure is to mix all scraps together, and then divvy up.

I worked in meat business for 15 years, 8 of those as Plant Manager. After seeing what I saw, in terms of filthy, dirty, mishandled deer, we stopped doing them altogether, AND I swore I would never take my meat to any of place that does mass butchering. My meat is meticulously cleaned and taken care of, and I don't want it ground with someone else's hair, feces, leaves, dirt, blood.....

I could give a ton of horror stories, but i won't. Let just say the almighty dollar becomes the most important part of deer butchering, in terms of employment, procedure and quality of service.

Not how I was taught to handle meat, or expect my own to be done.

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051862
11/16/20 12:35 PM
11/16/20 12:35 PM
Joined: Dec 2014
Posts: 763
Tug Hill, NY
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Squash Offline
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Squash  Offline
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Tug Hill, NY
I do my own, but I think The 2 big deer processors in my area policy is, if you want just steaks and roasts you will get that from your deer. But any ground venison, sausage, jerky, etc., you pay by the pound, and they will not guaranty that you’ll get your deer meat.

Re: Do all the meat packers do it like this [Re: Dirty D] #7051943
11/16/20 02:08 PM
11/16/20 02:08 PM
Joined: Mar 2010
Posts: 1,823
Oklahoma
Blaine County Offline
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Blaine County  Offline
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Posts: 1,823
Oklahoma
Originally Posted by Dirty D
Originally Posted by Blaine County

My father in law, now 85, worked his entire adult life in a packing house. Retired in his late 70's.

Watching him butcher a deer is incredible. I've butchered a lot of deer but he is literally 10 times, or more, faster and efficient than me.


You'd better start paying attention and learn.

I'd wish I'd watched and learned more from some of my elders when I had the chance.
frown


Great point. We actually filmed him last year doing one for that reason.


MOLON LABE
Re: Do all the meat packers do it like this [Re: Canvasback2] #7051945
11/16/20 02:15 PM
11/16/20 02:15 PM
Joined: Nov 2011
Posts: 9,096
SWMo.
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tjm Offline
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SWMo.
I don't think any butcher shop will take out all the nasty tasting sinew, tendons and silver skin, if you do remove those the taste of meat will be vastly improved.
I can honestly say that every piece of venison I've ever eaten tried to eat from a processor was bad. Threw out meat from a buck my son took to the processor on two different years.
If you must have a deer done by a butcher shop have it all made into sausage, with the added fat and enough spices it might be less nasty.

Re: Do all the meat packers do it like this [Re: Canvasback2] #7051961
11/16/20 02:46 PM
11/16/20 02:46 PM
Joined: Feb 2008
Posts: 257
WI
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BvrRetriever Online content
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Posts: 257
WI
About 15 years ago, I dropped off over 100 pounds of boneless venison at the processor to be made into sausage. They claimed you get your own meat back if over 100 pounds. I am extremely particular about cutting up meat. Several months goes by and I hadn't heard back from them. I stop in and he says he can't find my meat! He says stop back in a couple weeks and he'd have it...keep in mind season was closed at this point. The crook stole my meat and was about to replace it with roadkill! To say I was upset was an understatement! NEVER AGAIN!

Re: Do all the meat packers do it like this [Re: Squash] #7051976
11/16/20 03:09 PM
11/16/20 03:09 PM
Joined: Dec 2006
Posts: 1,250
Tug Hill, NY
Redknot Offline
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Redknot  Offline
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Joined: Dec 2006
Posts: 1,250
Tug Hill, NY
Originally Posted by Squash
I do my own, but I think The 2 big deer processors in my area policy is, if you want just steaks and roasts you will get that from your deer. But any ground venison, sausage, jerky, etc., you pay by the pound, and they will not guaranty that you’ll get your deer meat.


I also do my own, but have been to that one on #4 Road...Let's just say all hunters do not care for their deer, after the shot, in the same manner...I will continue to do my own...


~Illegitimi Non Carborundum~
Re: Do all the meat packers do it like this [Re: Canvasback2] #7051983
11/16/20 03:17 PM
11/16/20 03:17 PM
Joined: Jan 2012
Posts: 1,380
Interior Alaska
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Oh Snap Offline
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Oh Snap  Offline
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Interior Alaska
Gee I never heard of such a thing........LOL


I love the smell of burning spruce-- I love the sound of the spring time goose--I love the feel of 40 below--from my Trapline I will never go.
Re: Do all the meat packers do it like this [Re: Canvasback2] #7052050
11/16/20 04:55 PM
11/16/20 04:55 PM
Joined: Oct 2020
Posts: 215
IL
I
ILcooner Offline
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ILcooner  Offline
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Joined: Oct 2020
Posts: 215
IL
do my own, the stories on here confirm this is the right choice

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