Meat processing

Myself.
Grinder $99. vacuum sealer about the same.
My house.
Very pleased with the service and the end product.

I will eventually upgrade the grinder. Silver skin gums up the grinder holes more often than I would like. I buy a bunch of pork shoulders when ey are on sale, and cube and freeze them so I can make sausages out of the venison or elk. Plus, I know I'm getting my own meat back.

My dad pays a guy up in west haven to do his and seems like he does a good job as well. Think it was like 150 bucks for a basic cow elk cut and wrap.

So you grind it with the silver?

Fords in provo. Been very happy. Not sure on the price but I'm sure their competitive with anyone else. Depending on time I will do it myself if I can. Watch a few youtube videos and it's pretty simple. I did a yearling buck this year in abt 2 hours by myself.

Not to be rude but please.
Nobody refer those individuals that are doing it from their homes.
These guys are already way over worked and turning people away.

Dixon meat 95 s Main Street payson. 8014563127
$90 standard cut then .90 cents per pound over 100 pounds.

Quality sky rockets when you butcher yourself.

This is a new innovation that I will be incorporating with my next kill...

https://store.butchersupply.net/wild-game-bag-p2765.aspx

Now if only I could get something on the ground....

When you become a home butcher hunting becomes a way of life. Harvesting game has more meaning and it provides food at an affordable price. It is part of the experience of hunting that a lot of people bypass or skip and it is very rewarding. If you invest a little at a time in a grinder and wrapping materials you will be glad you did. Preparing wild game in the home really needs to be experienced by everyone.

Nambaster said:

Quality sky rockets when you butcher yourself.

This is a new innovation that I will be incorporating with my next kill...

https://store.butchersupply.net/wild-game-bag-p2765.aspx

Now if only I could get something on the ground....

When you become a home butcher hunting becomes a way of life. Harvesting game has more meaning and it provides food at an affordable price. It is part of the experience of hunting that a lot of people bypass or skip and it is very rewarding. If you invest a little at a time in a grinder and wrapping materials you will be glad you did. Preparing wild game in the home really needs to be experienced by everyone.

Click to expand...

I will have to admit that every time that I have had a shop do my butchering for me I have been disappointed in the final results. This last year I had a quick turn around between hunts so I dropped my deer off at a butcher shop. I told them what I wanted and when I opened the first package of burger I saw quite a bit of fat that was mixed into it after I said I didn't want any fat in it, it even said that on my receipt. Their reply when I called them was that they put fat into all the burger. I now have 50 lbs of burger with fat in it.

Never again even if I have to take a extra day between hunts to butcher it myself.

I usually cut all my own. Cut 4 elk this year already. I've got two deer I need cut and not sure if I will have the time to get to it this week. That's why I checking to see who other people use. I have never taken one in to a butcher actually.

I've used Ford's in Provo and Carson Meats in American Fork. I thought both did a great job. This year I tried Meiers in Draper because they vacuum seal where the other two I have used cut and wrap.

Mtn. Runner said:

So you grind it with the silver?

Click to expand...

I trim it as well as I can, then run it through. Any residual just gums it up a little bit.

I always eat the tenderloins fresh. I cut up the back straps and sometimes the rounds myself. Then I take the rest to my butcher because he does an awesome job with roasts and grind.-----SS

Kwalk3 said:

Myself.
Grinder $99.

I will eventually upgrade the grinder. Silver skin gums up the grinder holes more often than I would like. I buy a bunch of pork shoulders when ey are on sale, and cube and freeze them so I can make sausages out of the venison or elk. Plus, I know I'm getting my own meat back.
............................................

Click to expand...

How often do you sharpen the knife? the plate?

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Springville Shooter said:

I always eat the tenderloins fresh.

Click to expand...

QFT, We eat'em the day of the kill almost always.

Deer / Antelope we cutup and vacuum pack ourselves. Elk we almost always have processed as they are just too much work to do at home. This year, we decided to just process our elk at home... We got'er done, but it was a brutal reminder of why I pay to have someone do it.

-DallanC

wyogoob said:

How often do you sharpen the knife? the plate?

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Click to expand...

I'm sure that's a large part of my problem. Doing my cow this year was getting a bit frustrating having to disassemble the grinding apparatus and clean the plate every 5 lbs.

Kwalk3 said:

I'm sure that's a large part of my problem. Doing my cow this year was getting a bit frustrating having to disassemble the grinding apparatus and clean the plate every 5 lbs.

Click to expand...

I found on mine a #32 hand grinder if I use the larger plate for the first grind that everything will go through with no problem. If I use the smaller one it clogs real quick with the senuew. I then switch to the smaller one to do it the second time when I mix in the fat.

My "go to" grinder, Big Bertha:
http://utahwildlife.net/forum/26-recipes/17989-diy-meat-grinder.html

Keep yer blade sharp and yer meat frosty my friends.

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