Processing, do it yourself or send it out?
10-13-2008, 08:03 PM
#21
Nontypical Buck
Join Date: Feb 2003
Location: Altmar New York USA
Posts: 1,247
RE: Processing, do it yourself or send it out?
I always butcher my own. My reasons why.
1- I can cut the steaks out how I want them. Size, portion, and style.
2- package it how I wantfor serving.
3- know I'm getting my own meat.
4-I can take the time to remove all talo & grizzle
5- I had a deer butchered 1x, and I was shocked how little I got back. I know I should'vegotten more.
6-Cost saving. Butchers charge around $75just to debone, on top anything else you want made.1 deer I had done cost me $120, sausage, slim jims, burger!!
7-I can get to it faster than takes most butchers with other deer hanging to getmine done. Thats scary if butcher doesn't have a hanging walk in cooler & its warm outside!
8- I can see the damage my shot made once skinned down. I find this interesting on archery shots. I've seen some odd arrow movement a few times.
9- It teaches you alot about deer anatomy when you see the insides for yourself.
10-Overall I just feel alot better when done it myself.
1- I can cut the steaks out how I want them. Size, portion, and style.
2- package it how I wantfor serving.
3- know I'm getting my own meat.
4-I can take the time to remove all talo & grizzle
5- I had a deer butchered 1x, and I was shocked how little I got back. I know I should'vegotten more.
6-Cost saving. Butchers charge around $75just to debone, on top anything else you want made.1 deer I had done cost me $120, sausage, slim jims, burger!!
7-I can get to it faster than takes most butchers with other deer hanging to getmine done. Thats scary if butcher doesn't have a hanging walk in cooler & its warm outside!
8- I can see the damage my shot made once skinned down. I find this interesting on archery shots. I've seen some odd arrow movement a few times.
9- It teaches you alot about deer anatomy when you see the insides for yourself.
10-Overall I just feel alot better when done it myself.
10-13-2008, 09:56 PM
#22
Spike
Join Date: Dec 2007
Location: Des Moines,Ia
Posts: 28
RE: Processing, do it yourself or send it out?
ORIGINAL: DeerandbearhoG
Ive done every one of the 30 or so Ive killed ,even when I lived in small apt. in NYC! Completly self taught. I find it more rewarding and even enjoyable. Get yourself two good knives, a saw and a 100$ grinder and you're good to go.
Ive done every one of the 30 or so Ive killed ,even when I lived in small apt. in NYC! Completly self taught. I find it more rewarding and even enjoyable. Get yourself two good knives, a saw and a 100$ grinder and you're good to go.
10-13-2008, 10:05 PM
#23
Nontypical Buck
Join Date: Oct 2008
Location: Orange county, NY
Posts: 2,949
RE: Processing, do it yourself or send it out?
ORIGINAL: IowaBoy01
You butchered in your NYC apartment? I find that funny in a good way. I can just see it. You walking up your stairs with a human sized deer wrapped up in a tarp on your shoulders saying to your neighbors "don't mind me" while they gave you funny looks. lol
ORIGINAL: DeerandbearhoG
Ive done every one of the 30 or so Ive killed ,even when I lived in small apt. in NYC! Completly self taught. I find it more rewarding and even enjoyable. Get yourself two good knives, a saw and a 100$ grinder and you're good to go.
Ive done every one of the 30 or so Ive killed ,even when I lived in small apt. in NYC! Completly self taught. I find it more rewarding and even enjoyable. Get yourself two good knives, a saw and a 100$ grinder and you're good to go.
10-14-2008, 10:20 AM
#25
Fork Horn
Join Date: Dec 2007
Location:
Posts: 216
RE: Processing, do it yourself or send it out?
DYI here, about 4 a year for the last9 years. SHAARRPPP knife is the key. You don't have to let them hang at all, or if its cold you can let them hang a few days, but I recomend skinning ASAP while the skin is still warm. If its cold, one of my neighbors lets it hang for about 3-4 weeks until there is a quarter inch black layer that gets cut off, gross i think
10-14-2008, 10:44 AM
#26
Typical Buck
Join Date: Feb 2003
Posts: 575
RE: Processing, do it yourself or send it out?
Unless my processor ups his price this year, i can drop off an unskinned Deer anda couple of weeks laterpick up a couple of boxes of wrapped, frozen Venison for $55. At that price, i see no reason to mess with it myself! 
10-14-2008, 10:46 AM
#27
Nontypical Buck
Join Date: Nov 2006
Location: Chicago, IL
Posts: 1,462
RE: Processing, do it yourself or send it out?
ORIGINAL: DeerandbearhoG
Ive done every one of the 30 or so Ive killed ,even when I lived in small apt. in NYC! Completly self taught. I find it more rewarding and even enjoyable. Get yourself two good knives, a saw and a 100$ grinder and you're good to go.
Ive done every one of the 30 or so Ive killed ,even when I lived in small apt. in NYC! Completly self taught. I find it more rewarding and even enjoyable. Get yourself two good knives, a saw and a 100$ grinder and you're good to go.
The majority of the time I butcher my deer myself. I skin and quarter, My dad cuts them up. Works out pretty well. If I do get them butchered, its about $65 for a basic butchering
That a great how to post that JohnnyBravoputup. Perfect for a first timer.
10-14-2008, 11:10 AM
#28
Nontypical Buck
Join Date: Jan 2006
Location: North Louisiana
Posts: 3,050
RE: Processing, do it yourself or send it out?
ORIGINAL: BuckAlley
I always butcher my own. My reasons why.
1- I can cut the steaks out how I want them. Size, portion, and style.
2- package it how I wantfor serving.
3- know I'm getting my own meat.
4-I can take the time to remove all talo & grizzle
6-Cost saving.
7-I can get to it faster than takes most butchers with other deer hanging to getmine done. Thats scary if butcher doesn't have a hanging walk in cooler & its warm outside!
I always butcher my own. My reasons why.
1- I can cut the steaks out how I want them. Size, portion, and style.
2- package it how I wantfor serving.
3- know I'm getting my own meat.
4-I can take the time to remove all talo & grizzle
6-Cost saving.
7-I can get to it faster than takes most butchers with other deer hanging to getmine done. Thats scary if butcher doesn't have a hanging walk in cooler & its warm outside!
10-14-2008, 02:51 PM
#29
Nontypical Buck
Join Date: Oct 2008
Location: Orange county, NY
Posts: 2,949
RE: Processing, do it yourself or send it out?
ORIGINAL: moss50012
how long should you let the deer hang before you start to process it?
how long should you let the deer hang before you start to process it?
