How much should you pay to get the animal processed?
#11
Alsation pretty much nailed it all for you. As a side note, in the rear quarters (Ham) you can visually see the separation of the muscle groups. Little white lines separating them. Run a blade into these spots and then you can run your fingers into them to separate out perfectly sized roasts. I skin mine differently. Basically I skin a deer from the tail down but I cheat. I have an electric wench hooked up to my shop ceiling and an anchor in the floor that I screw in a loop bolt. I hook a small cable up to that and affix it to a slit in the flap I made by cutting the skin from the rear section and away from the rear legs. I then slowly start the wench which pretty much lifts the deer right out of its skin TADAAAAA If it starts pulling at the meat I just run the knife lightly between skin and meat. Makes life MUCH easier. ESPECIALLY when it's cold.
#12
At the very least learn how to skin the animal and take the cuts you don't want ground then take the rest in boneless to be ground and packaged. I do all of mine myself but I know a lot of people that do it that way and it is pretty cost effective
#13
Spike
Join Date: Aug 2012
Location: northern va & western nc
Posts: 19
This is what I did for MANY years. My butcher charges by the piece. Shoulder is a certain price, ham, etc. I like them but it was getting pretty expensive. Plus they're 50 miles away! So this year I've decided to process my own. I got the vacuum sealer late last winter and my grinder just came today!:-). I plan to buy some chuck just to play/practice before the season. I'm really looking forward to it. I may be on the lookout for a cheap slicer for my jerky and steaks.
#14
aafadca , You can go out and buy 5/4" pc of poplar, router out what ever depth you prefer(one on each side of diff. thickness) coat with butcher block/mineral oil and Voila, you have a gauge for slicing jerky. just place the meat in, hold down with another board and slice through using a long knife. I used to do this yrs ago before buying a commercial slicer.
#17
We carry all the equipment anyone would need to process there own game and make sausages and jerky etc. I teach a couple class's a year if your near Omaha. If you need some direction check out our site and if you have questions you can call me 800 762 6689 ask for mike
#19
Spike
Join Date: Aug 2018
Location: Washington...state not DC!
Posts: 1
I pay $80 dollars to have the deer cut into steaks, roasts, and burger. I have even gone all burger or even just plain de-boned. When you start buying their sausage and other conconctions they make, which are usually tasty, you start paying more. $7 for 3lb. sausages for example. With proper time and room, making your own jerkey and sausage is cheaper in the long run, as well as processing your own deer.