Butchering deer for xtra cash?
11-06-2009, 01:31 PM
#4
Boone & Crockett
Join Date: Feb 2003
Location: Ponce de Leon Florida USA
Posts: 10,079
I was using a business in south Bama for a long time, but it seems every year the price gets higher. If you go for smoked sausage it really gets high, something like $125 a deer. They do good work tho, I think last year they processed around 2100 deer.
11-06-2009, 02:41 PM
#5
Nontypical Buck
Thread Starter
Join Date: Oct 2008
Location: Orange county, NY
Posts: 2,949
im gonna charge 50$ skinned,quartered, w/ backstraps and scrap meat boned out. 100$ completely boned out, bagged and labeled, and 50$ for scraps ground into burger, what do you think? most places around here get 125$ just boned out meat w/ basic cuts. some even requrie it pre skinned and the turn around is a couple weeks. any deer I take is gonna be back in 2 days.
Last edited by DeerandbearhoG; 11-06-2009 at 02:43 PM.
11-06-2009, 03:39 PM
#6
Banned
Join Date: Nov 2007
Posts: 824
im gonna charge 50$ skinned,quartered, w/ backstraps and scrap meat boned out. 100$ completely boned out, bagged and labeled, and 50$ for scraps ground into burger, what do you think? most places around here get 125$ just boned out meat w/ basic cuts. some even requrie it pre skinned and the turn around is a couple weeks. any deer I take is gonna be back in 2 days.
It's a shame that most posts are about the best caliber and scores rather than the real reason for hunting.
11-06-2009, 03:44 PM
#7
Fork Horn
Join Date: Sep 2005
Location: Blacksburg, SC
Posts: 129
turn around at my local is about 7 days... and costs me 85 bucks for basic cuts (50 if you skin and gut it yourself) (steak,burger,cube steak and roast) sausage is 30 bucks for aprox 20 pounds.
he hangs them 5 days in the cooler before cutting them up , then packages them in freezer paper , labels them and then puts it in a meat box and in the freezer for a day , so when i go get it it's solid froze..
i do process them myself when i have time , but sometimes i'm just out of time and have to bring them away..
he hangs them 5 days in the cooler before cutting them up , then packages them in freezer paper , labels them and then puts it in a meat box and in the freezer for a day , so when i go get it it's solid froze..
i do process them myself when i have time , but sometimes i'm just out of time and have to bring them away..
11-06-2009, 04:27 PM
#8
Typical Buck
Join Date: Nov 2008
Posts: 564
What does "Cash" have to do with it. The butcher still has to report it on his taxes unless he wants to be a crook. I have always laughed at the whole "Cash" argument as an excuse for tax evasion.
11-06-2009, 04:57 PM
#9
Nontypical Buck
Join Date: Feb 2003
Location: Coralville, IA. USA
Posts: 3,802
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.
Mike
11-06-2009, 05:28 PM
#10
Fork Horn
Join Date: Sep 2007
Location: kc mo
Posts: 101
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.