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Short of processing your own animals, how do you guys assure you are getting your meat at a commercial processor? JOIN SCI! | ||
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40 North & 105 West puts you in the Denver Metro area. Try Steve's Meats in Arvada. They have a website. I process my own but have used them for years for specialty meats. Not cheap--but as good as it gets for commercial. Don't let so much reality into your life that there's no room left for dreaming. | |||
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Yep, I'm in Douglas County. I found a guy who cuts meat for Costco that processes wild game out of his garage. According to a friend of mine he has a pretty cool setup, professional operation all the way. He processes less than 50 carcasses a season, so I think I solved this problem. I still would like to know how to identify your own carcasses though. JOIN SCI! | |||
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You can't. Ted Kennedy's car has killed more people than my guns | |||
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Really there is not a SURE way. I have gotten to the point of having mine done buy a pro proccesser. Tired of the clean up after doing it at home. I have a local guy who prommises you get your own animal back. His team does one animal at a time. MM http://www.youtube.com/watch?v.../watch?v=qVQc386js7g www.setfreesoldiers.com www.soldiermade.com Montana Maddness Set Free Ministries MT. 7 days with out meat makes one Weak! | |||
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I got a question... Why is it you think you aren't getting your own animal back? Every butcher I have ever taken an animal to has genuinely seemed like an honest and and quite frankly really nice guy. Mike Legistine actu quod scripsi? Never under estimate the internet community's ability to reply to your post with their personal rant about their tangentially related, single occurrence issue.  What I have learned on AR, since 2001: 1. The proper answer to: Where is the best place in town to get a steak dinner? is…You should go to Mel's Diner and get the fried chicken. 2. Big game animals can tell the difference between .015 of an inch in diameter, 15 grains of bullet weight, and 150 fps. 3. There is a difference in the performance of two identical projectiles launched at the same velocity if they came from different cartridges. 4. While a double rifle is the perfect DGR, every 375HH bolt gun needs to be modified to carry at least 5 down. 5. While a floor plate and detachable box magazine both use a mechanical latch, only the floor plate latch is reliable. Disregard the fact that every modern military rifle uses a detachable box magazine. 6. The Remington 700 is unreliable regardless of the fact it is the basis of the USMC M40 sniper rifle for 40+ years with no changes to the receiver or extractor and is the choice of more military and law enforcement sniper units than any other rifle. 7. PF actions are not suitable for a DGR and it is irrelevant that the M1, M14, M16, & AK47 which were designed for hunting men that can shoot back are all PF actions. 8. 95 deg F in Africa is different than 95 deg F in TX or CA and that is why you must worry about ammunition temperature in Africa (even though most safaris take place in winter) but not in TX or in CA. 9. The size of a ding in a gun's finish doesn't matter, what matters is whether it’s a safe ding or not. 10. 1 in a row is a trend, 2 in a row is statistically significant, and 3 in a row is an irrefutable fact. 11. Never buy a WSM or RCM cartridge for a safari rifle or your go to rifle in the USA because if they lose your ammo you can't find replacement ammo but don't worry 280 Rem, 338-06, 35 Whelen, and all Weatherby cartridges abound in Africa and back country stores. 12. A well hit animal can run 75 yds. in the open and suddenly drop with no initial blood trail, but the one I shot from 200 yds. away that ran 10 yds. and disappeared into a thicket and was not found was lost because the bullet penciled thru. I am 100% certain of this even though I have no physical evidence. 13. A 300 Win Mag is a 500 yard elk cartridge but a 308 Win is not a 300 yard elk cartridge even though the same bullet is travelling at the same velocity at those respective distances. | |||
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The local meat man does hundreds of deer in a 7 day time he will tell you out front that you will not get your deer. He even has a chart in the store that tells you what you will get back as to what your skinned deer weighed. ________________________________________________ Maker of The Frankenstud Sling Keeper Proudly made in the USA Acepting all forms of payment | |||
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I sent a big fat Mulie to a processor and had some sausage made along with steaks etc. When I went to pick it up, my bill was almost $500. I should have asked about the prices before, I assumed it would be like most processors, so, it is my fault for not asking. When I questioned the guy on the bill, he explained that it was correct. So, I asked the guy if there was anything we could do about the bill, he started removing sticks of sausage until the price was down to $250 or so. You can not sell game meat in Texas. Now, you tell me. Where did that sausage go? You know he didn't throw it away. Other processors tell you flat out, if you do not order 25 lbs. of a certain sausage, your deer will be mixed with others to get the 25 lb. batch limit and then divided accordingly. | |||
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You can't and you won't! The wild game processors are in the same league as taxidermists. Best bet is to do it yourself. You can buy everything you need for what one elk costs to make burger and steaks out of. | |||
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Hi Mike, I didn't say that I thought I wasn't getting my own animal, just want to know if anybody has a method to assure that it is indeed their meat. Food borne illness sucks, I am a pain in the ass about clean meat. JOIN SCI! | |||
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Yup....DIY has it's advantages for sure.....I've been doing my own for over 20 years now and it's actually a fun time.
simply ask the processor and he will tell you! I've never been lied to that I know of....but I still do my own as the cost is way too much and it's not at all hard to do. /////////////////////////////////////////////////////////////////////////// "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery." Winston Churchill | |||
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I haven't had any problems with any game processors in CO or AZ.I've seen too many hunters not properly care for their animals and when they took them to the processor we watched them throw the unskinned spoiled carcasses in the dumpsters.I gave up trying to convince hunters from other states to skin out their animals in hot weather and get them off of the warm ground in CO . | |||
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+1 for Steve's Meat Market in Arvada, I try to take my game to him when I can. If thats not possible, I often take animals to Berfields in Gunnison...not my preffered method however. If you think every possible niche has been filled already, thank a wildcatter! | |||
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Yes, and an excellent biology and mechanics class for the children. My daughter recently told in her biology class about the intestines and her finding a worm finn in the liver of a roe deer we gutted together. This made one of the supposedly "big guys" in her class (now 8th grade) faint. They all had a good laugh at him, including the teacher. | |||
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Hey Vemo, Sometimes it is best to process the meat yourself. And sometimes you Kill enough that you get to know the processor's crew real well. A bottle or two of Liquid Corn or a few cases of Blue Ribbon left in the crew's cars gives me confidence that I get mine back. Once you all become friends, they go way out of their way to take good care of you. The Owner has little to do with it except take the money if it is a good size processor. Good Hunting and clean 1-shot Kills. | |||
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I am confident of my guy in Kansas, not so much in Missouri. The fellow in KS made a mistake last year with mine and forgot to process the sausage. When I picked it up, he admitted the error and offered me some of HIS beef sausage instead since he "wouldn't trade people's meat around". The guy in north MO, gives me my cuts back, (I can usually tell because if I bring in a small deer, the cuts are from a small deer)but I am sure the sausage and such is mixed. Larry "Peace is that brief glorious moment in history, when everybody stands around reloading" -- Thomas Jefferson | |||
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I have been doing my own since the late 70's got tired of never getting mine or them skimming meat or both. | |||
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I go to a guy who cuts meat in his spare time. He hangs it for up to a week in his homemade cooler and he cuts it up while the hunter vacuum seals the meat cuts. Last Years cow elk cost $90.00 na d a bottle of Crown Royal, which we drank 1/4 of after the processing party. | |||
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 Lienenkugels maybe....but not that rot gut. /////////////////////////////////////////////////////////////////////////// "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery." Winston Churchill | |||
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DNA testing. http://www.dnasolutionsusa.com/animal/animal_overview.asp The only way to be sure if you don't DIY. Hunting: Exercising dominion over creation at 2800 fps. | |||
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Isn't that Iranian transmission degreaser?  | |||
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I don't have an Iranian transmission.....I don't know. /////////////////////////////////////////////////////////////////////////// "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery." Winston Churchill | |||
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I do my own because I am so hard to please....not to mention the cost of butchering 8 to 10 animals would be emence....I do however get sausage and meat sticks made the trick I use to get better meat or mabee my own is I dont turn it in to my local meat man untill months after deer season is over. ________________________________________________ Maker of The Frankenstud Sling Keeper Proudly made in the USA Acepting all forms of payment | |||
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Ted you do it same as I do. I cut up all the premium cuts (steaks, tenderloin, backstrap) as well as stew meats and roasts then I freeze anything that is not mentioned above and I take it to my sausage guy well after all the seasons are over, I now know that it is my stuff. | |||
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I guess one thing different for me is there is so little hunting where I live my pig/deer is probably the only one the butcher sees in a week. Mike Legistine actu quod scripsi? Never under estimate the internet community's ability to reply to your post with their personal rant about their tangentially related, single occurrence issue. What I have learned on AR, since 2001: 1. The proper answer to: Where is the best place in town to get a steak dinner? is…You should go to Mel's Diner and get the fried chicken. 2. Big game animals can tell the difference between .015 of an inch in diameter, 15 grains of bullet weight, and 150 fps. 3. There is a difference in the performance of two identical projectiles launched at the same velocity if they came from different cartridges. 4. While a double rifle is the perfect DGR, every 375HH bolt gun needs to be modified to carry at least 5 down. 5. While a floor plate and detachable box magazine both use a mechanical latch, only the floor plate latch is reliable. Disregard the fact that every modern military rifle uses a detachable box magazine. 6. The Remington 700 is unreliable regardless of the fact it is the basis of the USMC M40 sniper rifle for 40+ years with no changes to the receiver or extractor and is the choice of more military and law enforcement sniper units than any other rifle. 7. PF actions are not suitable for a DGR and it is irrelevant that the M1, M14, M16, & AK47 which were designed for hunting men that can shoot back are all PF actions. 8. 95 deg F in Africa is different than 95 deg F in TX or CA and that is why you must worry about ammunition temperature in Africa (even though most safaris take place in winter) but not in TX or in CA. 9. The size of a ding in a gun's finish doesn't matter, what matters is whether it’s a safe ding or not. 10. 1 in a row is a trend, 2 in a row is statistically significant, and 3 in a row is an irrefutable fact. 11. Never buy a WSM or RCM cartridge for a safari rifle or your go to rifle in the USA because if they lose your ammo you can't find replacement ammo but don't worry 280 Rem, 338-06, 35 Whelen, and all Weatherby cartridges abound in Africa and back country stores. 12. A well hit animal can run 75 yds. in the open and suddenly drop with no initial blood trail, but the one I shot from 200 yds. away that ran 10 yds. and disappeared into a thicket and was not found was lost because the bullet penciled thru. I am 100% certain of this even though I have no physical evidence. 13. A 300 Win Mag is a 500 yard elk cartridge but a 308 Win is not a 300 yard elk cartridge even though the same bullet is travelling at the same velocity at those respective distances. | |||
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100% my way as well. ________________________________________________ Maker of The Frankenstud Sling Keeper Proudly made in the USA Acepting all forms of payment | |||
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Last deer I took in was already boned out, and they just ground it while we visited. Took about 10 minutes to grind and package the ground venison. cost $23.00. But I would rather they have the carcase in the cooler for 6-7 days, then the usual cuts and burger without any sausage. Steve "He wins the most, who honour saves. Success is not the test." Ryan "Those who vote decide nothing. Those who count the vote decide everything." Stalin Tanzania 06 Argentina08 Argentina Australia06 Argentina 07 Namibia Arnhemland10 Belize2011 Moz04 Moz 09 | |||
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This is what I've seen from processors. They will either guarantee you that you will be getting your meat or they will tell you up front that you won't. Ken.... "The trouble with our liberal friends is not that they are ignorant, but that they know so much that isn't so. " - Ronald Reagan | |||
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I've had 3 animals procesed out of over 100 taken. I prefer and actually enjoy it, and consider it an integral part of the whole hunt. Also, I'm CHEAP and we do quite a few every year. Processing costs would quickly add up. Everyone helps out:kids love to help skin, and crank the grinder, stuff sausage,etc .Wife (who kills PLENTY of deer) cuts and wraps. And I'm very picky and prefer to do everything by myself! | |||
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I don't remember how many processing parties I have been in on. My Dad and I usually do it in his garage, and we have got fast enough to trim fat, cut and wrap two deer in about 2.5-3 hours, I think. After doing over 20 in the last 6 years, we always know what is our meat, we know exactly what we are eating, and both of us work at keeping the meat super clean from gutting to table. It works for us. It also helps that Dad worked for a few years as a meat cutter in College. Good Hunting, Graham | |||
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Many processors are very honest, some aren't. I've had sausage made at the processor and there are some places I will not go to again. There is one guy I use for making dried sausage. I take him boned out, trimmed meat in gallon ziploc bags. He lets me pick the pork shoulders he will mix with the meat and his sons start cutting while I'm standing there. With that said. I do the rest myself. That way it is clean and I get exactly what I want. Alan But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security.-Thomas Jefferson | |||
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You have to ask them, then trust what they say. Or do DNA testing. I do all of my own processing and grew up doing just that. Not a big deal, just time and effort. | |||
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There's really no way I know of to know for sure unless you watch them do it. I just tak mine to a very well known outfit and haven't been let down. They weren't open last week when I got back from WY with our 3 antelope, so I called the guy that did our cows this year and he's doing them for me. Another well known outfit. If they have a good rep, you will most likely get your meat back and not someone else's. The only time I've really wondered was when getting smoked links because the place had large smokers with tons of links hanging in them. Good Luck Reloader | |||
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We process all of our own game, enough so that a few years back I bought us an electric grinder from Cabela's that can handle a lot of meat in a reasonably short time. We have got to the point that all the meat we give away to family and friends is ground meat. I got tiresd of having people complain about the steaks and roasts coming out dry and tough. JMO, but cooking game meat well done, unless you know what your doing, is a recipe for disaster. Not many folks can screw up ground meat. Even the rocks don't last forever. | |||
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Venison roasts and such are difficult to cook "by eye". They become very easy to cook and delectable to eat when a meat thermometer is employed. I over cooked the last roast I did because I did not use a thermometer. It was still good but would have been better if I hadn't been lazy. Alan But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security.-Thomas Jefferson | |||
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