Re: Fraser Valley whos your butcher?
I cut all my own deer up then take the trimming to dressed to grill in Mission, that guy does good work, always get smokies, pep and burger, good prices as well, he also does full process of game as well, we got two blacktails on the weekend and I’m already pumped to get some jalapeņo smokies made
Re: Fraser Valley whos your butcher?
I used Ennis and later Weymouth over the yrs as well,When they retired i broke down and started doing all my own cutting and wrapping,only thing i dont do is sausage making myself so i always have a ton to stew beef which isnt a bad thing.Custom cut and wrap has gotten stupid expensive since i took the very first moose in way back when.I did however just sample some tastey landjager from another member here recently so will be getting some done this year
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takla
Re: Fraser Valley whos your butcher?
I was just wondering if anyone knows if the old butcher in Aldergrove
off of 264 north of the freeway ever opened shop again
He sure had some good sausage
Re: Fraser Valley whos your butcher?
Quote:
Originally Posted by
Steeleco
No Sir. I long ago gave up on cutters. The good ones quit and the price was too much. I now cut in my shed and have a converted chest freezer to cool the meat while I fit life in. I seem to have a few "regulars" that visit in the fall!!
Start a a thread on your meat cooler build for us?
Re: Fraser Valley whos your butcher?
Near the top of the thread, the pics are gone thx to Photobucket but you'll get the idea.
http://www.huntingbc.ca/forum/showth...light=controls
Re: Fraser Valley whos your butcher?
Quote:
Originally Posted by
Comshel
Beltrame in Langley used to butcher deer and moose for me. Haven't shot anything for a few years now but I had no complaints.
Ha ha Pete the meat Beltrame, funny guy had some good times when we were much younger, had no problems using him :)
Re: Fraser Valley whos your butcher?
Every hunter at some point in his hunting career should bone out / cut up his own deer as they will then understand how much meat is really on one.
This will help with shot placement as a bad shot can take out a big % of your meat, animal choice (no more spikers) and meat care. Plus if you're ever in the backcountry and get an animal you'll have the equipment and knowhow to bone and pack it out.
Backstraps / Ribeyes / tenderloins then chicken wing the hinds and shoulders and you're 80% done. I do this often in late season if i'm just grinding burger or making sausage.
Sorry to hijack - just a few thoughts.