Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051317
11/15/20 10:51 PM
11/15/20 10:51 PM
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Joined: Jan 2020
Posts: 4,949 Aliceville, Kansas 43
Yukon John
trapper
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trapper
Joined: Jan 2020
Posts: 4,949
Aliceville, Kansas 43
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I wonder how you know if you get your own back if you pay more? Peace of mind charge, maybe?
Act like a blank, get treated like a blank. Insert your own blank!
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051580
11/16/20 07:20 AM
11/16/20 07:20 AM
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Joined: Dec 2006
Posts: 29,888 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,888
williamsburg ks
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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)
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051587
11/16/20 07:30 AM
11/16/20 07:30 AM
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Joined: Jan 2013
Posts: 1,190 Kentucky
Abu65
trapper
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trapper
Joined: Jan 2013
Posts: 1,190
Kentucky
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Here you get your meat back. Unless you want summer sausage then its made in big batches and mixed.
It is what it is.
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051718
11/16/20 10:30 AM
11/16/20 10:30 AM
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Joined: Jan 2009
Posts: 4,571 Nebraska
Trapset
trapper
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trapper
Joined: Jan 2009
Posts: 4,571
Nebraska
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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 10:43 AM
11/16/20 10:43 AM
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Joined: Feb 2016
Posts: 849 Washington
wildflights
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trapper
Joined: Feb 2016
Posts: 849
Washington
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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
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Re: Do all the meat packers do it like this
[Re: Blaine County]
#7051728
11/16/20 10:48 AM
11/16/20 10:48 AM
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Joined: Nov 2014
Posts: 1,941 east central WI
Dirty D
trapper
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trapper
Joined: Nov 2014
Posts: 1,941
east central WI
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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.
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051745
11/16/20 11:16 AM
11/16/20 11:16 AM
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Joined: May 2013
Posts: 5,109 Northern Michigan
J.Morse
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trapper
Joined: May 2013
Posts: 5,109
Northern Michigan
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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!
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051763
11/16/20 11:41 AM
11/16/20 11:41 AM
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Joined: Nov 2016
Posts: 493 PA
RKG
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trapper
Joined: Nov 2016
Posts: 493
PA
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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.
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051862
11/16/20 01:35 PM
11/16/20 01:35 PM
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Joined: Dec 2014
Posts: 2,478 Tug Hill, NY
Squash
trapper
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trapper
Joined: Dec 2014
Posts: 2,478
Tug Hill, NY
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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.
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Re: Do all the meat packers do it like this
[Re: Dirty D]
#7051943
11/16/20 03:08 PM
11/16/20 03:08 PM
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Joined: Mar 2010
Posts: 5,948 2A Sanctuaries-W. OK & N. NM
Blaine County
trapper
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trapper
Joined: Mar 2010
Posts: 5,948
2A Sanctuaries-W. OK & N. NM
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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. Great point. We actually filmed him last year doing one for that reason.
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Re: Do all the meat packers do it like this
[Re: Squash]
#7051976
11/16/20 04:09 PM
11/16/20 04:09 PM
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Joined: Dec 2006
Posts: 2,154 Tug Hill, NY
Redknot
trapper
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trapper
Joined: Dec 2006
Posts: 2,154
Tug Hill, NY
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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~
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Re: Do all the meat packers do it like this
[Re: Canvasback2]
#7051983
11/16/20 04:17 PM
11/16/20 04:17 PM
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Oh Snap
Unregistered
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Oh Snap
Unregistered
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Gee I never heard of such a thing........LOL
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