Where do you take your meat?

[oddsix]

Hey, so where do you guys all take your game? I have heard many stories of different butcher shops. We have been going to Sumas Meats for the longest time but i have heard that there are other really good shops.

[srupp]

Hmmm to my garage??I butcher all my own game..saves a bundle..i took a college course 25 years ago..and for the past 10 years been making my own sandwich meat, smokies, dinner sausage, breakfast sausage,peperoni..etc etc..

Steven

[Marc]

So take it to Steve's place.^^ :mrgreen:

[3kills]

my uncles garage cuz i dont have one LOL...would be foolish to pay for some one to cut it for me since i m a butcher LOL

[Steeleco]

It was Sumas meats that made me learn to do my own. The quality was fine the guys an A**

[c.r.hunter]

It was Sumas meats that made me learn to do my own. The quality was fine the guys an A**

Old Kurt Crack? He's alright, makes the best garlic & beer sausage this side of Germany!!! I will sometimes pack my trim on my way up country(live on the island) and pick it up on my way back through. Often times I'll catch the 9:00 and he'll wait up for me. Good guy IMO. I do all my own cutting, grinding & dinner sausages.

[Bow Walker]

I've got my own private cutter. He's good 'cause I trained him myself. He hangs his hat in the Duncan Butcher Shoppe. Just ask for the head pooch pounder!

[rishu_pepper]

My first and only time, the deer went to Ye Ol Butcher in Maple Ridge, Dennis is a real nice guy, and the price is pretty reasonable. Makes a fantastic sausage too!

I'll probably bring my spring bear to him (once I get it :biggrin:)

[hunter1947]

In cranbrook I take my meat to Ricks custom butchering. In Victoria i take my game meat to heather ,she does great meat cutting ,her shop is off rocky point road in metchosin.

[plumbob]

I take it to my shop and do all my own cutting and grinding,same with smokies salami ect..

[oddsix]

Wow interesting that lots of you guys cut your own game. I should try it once...


Hey Rishu i heard about that guy in Maple Ridge. My dads buddy says he is really good, and we will probably be taking our there this year.

[tomahawk]

Hmmm to my garage??I butcher all my own game..saves a bundle..i took a college course 25 years ago..and for the past 10 years been making my own sandwich meat, smokies, dinner sausage, breakfast sausage,peperoni..etc etc..

Steven

Exactly, only I take it to my shed to hang first. Do all my own custom cuts, got tired of asking the butcher for certain size roasts and burger and they would end up monsterous. Do my own grinding, sausage, fresh and smoked. Not only do I get it just as I want I really enjoy doing it and save a bundle.

[newhunterette]

we do our own because the meatman we went to didnt give us back our own meat - he would lump it all together with others - if we brought in 500 lb of meat we would get back 500 lbs but it wasnt 500 lbs of our meat if was 500 lbs of meat(500 lb of everybody's moose that was taken in)

if we dont have time to make sausage then I always go to Stoeltings Deli in Aldergrove - very reasonable and always a great job

[MichelD]

I take it home.

[Bow Walker]

In cranbrook I take my meat to Ricks custom butchering. In Victoria i take my game meat to heather ,she does great meat cutting ,her shop is off rocky point road in metchosin.
Hey Wayne...
Heather has moved and set up again on her own property off Kemp Lake Rd. She did it over this past winter.:-D

[huntwriter]

I take my meat home and process it myself, including making my own sausages. It pays for me having received proper training and schooling as a butcher.:smile:
Before someone asks. Due to new meat processing regulations I cannot process any other than my own game.:(

[brotherjack]

Wow interesting that lots of you guys cut your own game. I should try it once...

Yeah, it ain't real hard - just a bit time consuming until you've done 3 or 4 animals and start getting a feel for it. I was intimidated the first time, but the lady that showed The Wife(tm) and I how said something that has always stuck with me. It was something to the effect of: "Don't be scared, it's just a great big piece of meat shaped like a deer. We're going to cut into smaller pieces shaped like steaks and eat it." And for the most part, it really is that simple.

Basically, hindquarters and back straps get cut into roasts and steaks (big chunks are roasts, little chunks are steaks). The leg shanks, flank meat, and anything else that feels kinda tough when handling it goes in the burger grinder, and anything that doesn't fit those two categories becomes stew and/or stir-fry depending on how tender it feels to the touch.

Once you're done with that, all that ground burger goes into sausage, pepperoni sticks, and (of course) hamburgers.


Viola - done. A properly trained butcher could probably do a bit prettier job than The Wife(tm) and I do, but we do a good enough job that my waistline suffers because of it. :)

[Phoneguy]

Is there any classes in the lower mainland for do it yourself meat cutting and processing? I am thinking continuing education or the type.

James

[TIKA 300]

we do our own because the meatman we went to didnt give us back our own meat - he would lump it all together with others - if we brought in 500 lb of meat we would get back 500 lbs but it wasnt 500 lbs of our meat if was 500 lbs of meat(500 lb of everybody's moose that was taken in)

if we dont have time to make sausage then I always go to Stoeltings Deli in Aldergrove - very reasonable and always a great job


That place is still open in the Grove??? I grew up there (i'll be 44 this year)and my mom bought meat there all the time,it was great then also ...... TK

[srupp]

tomahawk..I hang moose..however deer gets cut up pretty fast one or two days...

Steven

[pikey]

Is there any classes in the lower mainland for do it yourself meat cutting and processing? I am thinking continuing education or the type.

James



x2, where would you go if you wanted to take a course?

[newhunterette]

Is there any classes in the lower mainland for do it yourself meat cutting and processing? I am thinking continuing education or the type.

James

James,
there is a section in the HBC cookbook which has a graph and description of how to cut big game animals
Alison

[3kills]

x2, where would you go if you wanted to take a course?
ubc use to do the retail meat cutting course as far as i know but they dont do i there any more u can take the retail meat cutting course in kamloops at TRU...but its not just for doing it urself deer cutting its the whole thing..i dont know of anyone else that teaches a course anywhere else

[huntwriter]

Is there any classes in the lower mainland for do it yourself meat cutting and processing? I am thinking continuing education or the type.

James

There are courses all over British Columbia and Canada for butchers and meat cutters. Be aware though that most of these courses are quite expensive.

A good place to find information about the meat trrade is the new Canadian website Canadian Meat Specialists (http://www.meatspecialists.ca/index.php).

[tomahawk]

tomahawk..I hang moose..however deer gets cut up pretty fast one or two days...

Steven

Steven

For me it really depends on what the temp is like in the shed but I usually leave all animal's hang for as long as the weather permits and then cut it when my schedule works best.

Tom

[rishu_pepper]

Wow interesting that lots of you guys cut your own game. I should try it once...


Hey Rishu i heard about that guy in Maple Ridge. My dads buddy says he is really good, and we will probably be taking our there this year.

I wouldn't mind cutting my own but I don't have the wherewithal to do so (no room at home, no tools, etc.).

Yup Dennis is a stand-up dude, he's open 7 days a week, that makes it even better!

[srupp]

rishu...doesnt take much room...a couple of small boning knifes, a butcher knife some butcher twin and brown paper and a black marking pen and some freezer tape...

Steven

[moosinaround]

In the interior I use A&B in chilako, I have never had issues with him and I always get my meat back hair free and cut the way I ask. They are flexible with the hours for me too. I have used hunnifords which was good, chilako the cutting was good but the chick in the back was a bit bitchy. I had a few private guys cut for me too, it was good but they never had saws so no T bones. I am in the process of getting myself set up to cut my own, have all the knives and saws, finally have a good bench, now I'm looking for a grinding setup. Oh and someone to show me how! I have a good shed for hanging I just have to get everyone's junk out of it so I can use it! Moosin

[srupp]

If someone is up here during deer season..and makes PRIOR arrangements i would certainly demonstrate HOW TO debone a deer and cut various steaks roasts etc etc..I have done this for others in the past few years ... it is very helpful to bring a good video camera and I can talk you through it and demo... and you have the tape for future refernce...

Cheers

Steven

[hunter1947]

I can cut up my own meat ,if you shoot something at the beginning of your trip and it is 25c out then you have to find somewhere to hang it in a cooler. I'm not going to pay $40.00 a day to store it in a butchers cooler ,It would be cheaper to get the butcher to butcher up the meat rather then pay 5 days to have it hung in there cooler. We have cut up meat two days after we have shot game ,then put it in the deep freeze we brought with us as for a generator. I still will talk to a CO in the next while and ask him what his thoughts are about us butchering our meat up and putting it in the freezer ,I know you could get busted if they came into your camp and found what you did ,but really how much of a grey area is it ???. How many hunters have you heard that got nailed for butchering your meat in camp and freezing it ???? I have not heard of one person in my hunting days???. http://www.huntingbc.ca/forum/images/icons/icon7.gif

[srupp]

hmmmm I am "pretty sure " you can not butcher it in the field away from your residence..a licensed butcher can becaus he can certify how much of what you brought in...

Steven

[Trapper]

When we go north hunting early we take freezers and a gen.with us, we don't butcher our meat there, but we use it to keep the meat nice and cold ,we don't let it freeze.we run the gen. during the warmer part of the day,once you have got the meat cold it doesn't take much to keep it that way. and we do our own butchering at home

[ruger#1]

Sumas Meats , I wouldn't even take a skunk there, they would probably screw that up to. Oh , and i do my own.

[bsa30-06]

Sumas Meats , I wouldn't even take a skunk there, they would probably screw that up to. Oh , and i do my own.

I'm going to take mine to ruger#1 house, assuming i actually shoot something.

[Benthos]

i know it is ideal to let your game hang as long as possible before butchering. but, if you get it early in the season, will butchering it right away and storing it in a fridge covered with plastic wrap have the same effect??

cheers

benthos

[Comshel]

I take mine to Beltrames' in langley, of the few I've tried they do exactly what you ask for. From reading all the other posts here I think I'm going to try it myself this year if I get a deer, I wouldn't want to ruin a moose so I'll take that back to Beltrame.

[Comshel]

we do our own because the meatman we went to didnt give us back our own meat - he would lump it all together with others - if we brought in 500 lb of meat we would get back 500 lbs but it wasnt 500 lbs of our meat if was 500 lbs of meat(500 lb of everybody's moose that was taken in)

if we dont have time to make sausage then I always go to Stoeltings Deli in Aldergrove - very reasonable and always a great job
Was that Aldergrove game meats, I wasn't impressed either but they're gone now.

[hunter1947]

hmmmm I am "pretty sure " you can not butcher it in the field away from your residence..a licensed butcher can becaus he can certify how much of what you brought in...

Steven
I will ask the CO if If I brought the hole elk out and had it inspected if then I could butcher it up in the bush and put it in the freezer ????. :?.

[huntwriter]

i know it is ideal to let your game hang as long as possible before butchering. but, if you get it early in the season, will butchering it right away and storing it in a fridge covered with plastic wrap have the same effect??

cheers

benthos

Tests have shown that hanging game meat has no positive affect on the meat quality whatsoever. It’s an old tradition and nobody seems to know anymore the reason for it or where it originated.

Hanging (aging) meat influences the quality of domesticated beef. All other meats such as veal, lamb, pork, poultry and game are not suitable for aging.

Hanging meat as long as possible. Not really! Aging takes place under strict temperature and humidity control lasting from between 7 days to maximum 25 days.

Game meat should be processed at the earliest convenient time, preferably within 48 hours depending on temperature, and then stored appropriately in the cooler or freezer.