Butchering deer for xtra cash?
11-08-2009, 12:39 AM
#31
Fork Horn
Join Date: Feb 2003
Location: moore oklahoma USA,right now in Korea
Posts: 335
my brother and i hunt hard,i butcher my own and he takes his to the butcher
he is just as much of a hunter as i am. he would help me skin, drag, gut or butcher my deer if i ever asked. but then again it must be that irish and german in him.
he is just as much of a hunter as i am. he would help me skin, drag, gut or butcher my deer if i ever asked. but then again it must be that irish and german in him.
11-08-2009, 04:48 AM
#32
Nontypical Buck
Join Date: Feb 2003
Location: Coralville, IA. USA
Posts: 3,802
I would like you explain the relevancy of his heritage to his willingness to butcher deer, though.
Mike
11-08-2009, 05:03 AM
#33
Giant Nontypical
Join Date: Sep 2005
Location: Mont County, Pa
Posts: 7,368
they get $80 on up. They don't shrink wrap it either. Hell, to "donate" a deer it's $15 on up!
11-08-2009, 11:13 AM
#34
Fork Horn
Join Date: Apr 2009
Posts: 155
hmmmmmmmmmmm i butcher for myself and have helped friends ... i never would do it for money . I can butcher a deer in about 2 hours including vacume sealing with my wifes help ... i bought a grinder so i can make my own burger add pork butts for my sausage . I do it because i have seen gut shot deer .... deer hung in trees till black mud dirt and all go on the table and through the grinder one right after another 
.... that said i want my own meat back ... and i want it clean.A deer proccesser will never tare down his equipment and clean it after a gut shot deer They dont trim out all the silver tissue and pick the hairs off,and some wont bone meet they just run it through the band saw .... I dont blame him if he is handling hundreds of deer a day. Im just not interested in sombody out side of my wife or i handling my meat...
.... that said i want my own meat back ... and i want it clean.A deer proccesser will never tare down his equipment and clean it after a gut shot deer They dont trim out all the silver tissue and pick the hairs off,and some wont bone meet they just run it through the band saw .... I dont blame him if he is handling hundreds of deer a day. Im just not interested in sombody out side of my wife or i handling my meat...
11-08-2009, 03:40 PM
#35
Fork Horn
Join Date: Sep 2009
Location: Tug Hill NY
Posts: 420
Be sure you have a perfectly clean and sanitary place to do it, and an appropriate cooler. (The just ok scenario many of us may get by with for a single deer or two a year is a far cry from what we would consider acceptable from someone we are paying to do it). Do you have the means to get rid of the byproducts..legally?
Are you prepared for all the dissatisfied customers you will have? (not questioning your work or honesty, just fact of life in any business).
Are you prepared for all the dissatisfied customers you will have? (not questioning your work or honesty, just fact of life in any business).
11-08-2009, 05:18 PM
#36
Fork Horn
Join Date: Aug 2008
Location: Upstate, NY
Posts: 150
Be sure you have a perfectly clean and sanitary place to do it, and an appropriate cooler. (The just ok scenario many of us may get by with for a single deer or two a year is a far cry from what we would consider acceptable from someone we are paying to do it). Do you have the means to get rid of the byproducts..legally?
Are you prepared for all the dissatisfied customers you will have? (not questioning your work or honesty, just fact of life in any business).
Are you prepared for all the dissatisfied customers you will have? (not questioning your work or honesty, just fact of life in any business).
My opinion is that if your less concerned with the "going rate" and more concerned with the "going quality" you won't have any problem getting customers. What I mean is, if you're going to charge the same price, make sure it's the same quality. I'm not suggesting that you're not good at butchering, it's just something to keep in mind when your competition is a pro.
I butcher my own deer, but would never think about charging somebody to butcher their's. I'm just not good enough at it.
Have fun if you decide to do it.
11-10-2009, 06:46 AM
#37
Nontypical Buck
Join Date: Apr 2005
Location: West Virginia
Posts: 2,414
Yeah it is a bargain but i actually roll my own anyway. Most places just let ya drop it off if it's going to the hunters for Hungry program
11-10-2009, 07:04 AM
#38
Nontypical Buck
Join Date: Apr 2005
Location: West Virginia
Posts: 2,414
Get some Dexter-Russell boning knives. It's what your grocery store butcher uses. Great blades, high carbon, good edge, plus you can get a 6" boning knife for about $15 on ebay. Hats off to a fella taking the dirty work. Quite frankly nothing ticks me off more than a "hunter" (and I mean quote!) that won't learn how to process their own meat. I don't care what the excuse is, hunting is from scouting to the pan. Knuckheads will spend weeks tweaking a stupid load for their rifle, but won't educate themselves on how to make steaks, roasts, and loin. Maybe I'm nuts, but the best part of the hunt is when its all over and I'm sitting at a table with a glass of merlot, a piece of venison, and good company. And for crying out loud, the guys that make jerky out of everything....What??
It's a shame that most posts are about the best caliber and scores rather than the real reason for hunting.
It's a shame that most posts are about the best caliber and scores rather than the real reason for hunting.
HORSE POOP!!!
Quite a few poeple I know (i believe you referred to them as Knuckleheads) live in apartment complexes that have no facility for them to hang the deer and process it themselves.
And yes they are hunters. They don't live up to standards as published by the great Vabyrd but are by any other starndard very good hunters and great guys.
11-10-2009, 07:08 AM
#39
Boone & Crockett
Join Date: Feb 2003
Posts: 19,137
Is it legal to do this at your house?
Get some one sick with Ecoli etc. and your going to loose everything you have.You have a walk in cooler at your house, if the health dept walks in and you just have deer hanging they will put a thermometer in the carcass and if its not where it should be they will make sure you don't use it. I've seen them spray bleach on things before.
They will want you to have stainless steel tables and you'll also need hot and cold running water.
Zoning you zoned residental? One neighbor calls and the town will shut you down.
Last edited by Charlie P; 11-10-2009 at 07:31 AM.
11-10-2009, 09:22 AM
#40
Nontypical Buck
Join Date: Aug 2007
Posts: 1,862
Get some Dexter-Russell boning knives. It's what your grocery store butcher uses. Great blades, high carbon, good edge, plus you can get a 6" boning knife for about $15 on ebay. Hats off to a fella taking the dirty work. Quite frankly nothing ticks me off more than a "hunter" (and I mean quote!) that won't learn how to process their own meat. I don't care what the excuse is, hunting is from scouting to the pan. Knuckheads will spend weeks tweaking a stupid load for their rifle, but won't educate themselves on how to make steaks, roasts, and loin. Maybe I'm nuts, but the best part of the hunt is when its all over and I'm sitting at a table with a glass of merlot, a piece of venison, and good company. And for crying out loud, the guys that make jerky out of everything....What??
It's a shame that most posts are about the best caliber and scores rather than the real reason for hunting.
It's a shame that most posts are about the best caliber and scores rather than the real reason for hunting.
