ORIGINAL: Rhino259
In the past I would either process my own deer or take it to a local custom meat shop if I was busy. I didn't have time to butcher the doe I shot recently so I brought it to this shop. The way they operate is they give you a sheet to fill out of what cuts you want. I put the typical stuff. Steaks, Tenderloin, Summer Sausage, and told them to grind whatever was leftover. I went to pick it up today and they had ground my entire deer. This really ticks me off becuase I paid in advance with a credit card so I couldn't just refuse the meat because then I would be out my $50.00. So now I'm stuck with a freezer full of ground meat. Which is bad because theres plenty you can do with ground meat it just ticks me off that they can't follow simple instructions. I mean they offered no explanation as to why they ground the whole thing. And they have done a good job in the past so I don't get why this time was different. So to make a long story short I won't be going to that processor any more. More then likely I will give away most of this meat and butcher my next deer myself. Sorry for the long story. I just needed to vent.
Unfortunately there is no test to becoming a butcher.
I would guess that drugs or alcohol played a major role in what they did, along with the chance that someone else came in and got your meat and they had no way of replacing it - so they gathered up all the loose ground meat that they could find to try to make it up to you.
I was in a butchershop one day and some deadbeats came in to pick up their deer and they had a big old box full of meat and they had the balls to ask if they had any beefsticks left over - because they would like to buy some extra.
Now I doubt if they had more than 40 lbs of meat when they deboned the deer that they road huntedin the first place and they had 60 lbs of meat in their box.
The only way the butcher shop would have anything extra is if they cheated someone else.
I hate it when I take a big old 175 lbs mulie and I come back and they try to hand me a 40 lbs box of meat.
I almost burned down the butchershop one time over that one. Ends up they came back and fessed up that they lost my meat and when they found it - they called me back and had me come and pick the rest up.
Their advice was not to skin or quartermy deer before I brought it in to be cut up. I brought them 1 1/2 deer to fill a 1 deer order this year - to make sure that they had enough meat. I just wonder now how much the bill will be when I get there.
$40 just to cut one deer up and I had 10 lbs of beef sticks, jerky, bologna, weiners, and kelbassa made.