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.Quality sky rockets when you butcher yourself.
This is a new innovation that I will be incorporating with my next kill...
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.
How often do you sharpen the knife? the plate?Myself.
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.
QFT, We eat'em the day of the kill almost always.I always eat the tenderloins fresh.
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.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.