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Post by theprocessor on Feb 5, 2006 2:21:52 GMT -5
As a processor, I am currious as to what some of you fellow hunters are paying and what you would pay to have a deer processed from a competent butcher with a good reputation. Completely deboned and cut to your specifications, including burger. Wrapped in freezer paper, and placed in a box, frozen ready for your pickup?
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Post by camoham on Feb 6, 2006 8:17:49 GMT -5
the year before.......................
i think i paid around $65-75..........................
the difficult task is finding someone COMPETENT and FRIENDLY anywhere close !
in previous years.............friendliness and not comming off as................"your'e bugging us now.........we have too many deer" was important.
i butcher my own now...........but if i were to return, good 'ole customer service would reign supreme.
camoham
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Post by duff on Feb 6, 2006 10:22:04 GMT -5
I agree with camoham, I have used several places over the years. I stopped when i got a ham that was rotten in the center. I was paying around $50-70 per deer for standard cut. I started doing my own, then I found a place this season that was $50 per deer. I was going to drop one of two deer from opening weekend. I was going to butcher my own and give the other away so wanted it wrapped good. This guy begged me for the other deer, so I let them do both. I then called a few times and everytime I called to see if they had tried to get ahold of me he berated me and complained how busy he was and about the customers being deadbeats. I politely listened and finally got my deer back 3 or 4 weeks after I dropped them off. Needless to say I won't be using his services anymore.
A good product, good attidude, customer service goes a long way. I know you guys (deer butchers in general) get slammed for about 3 weeks but don't treat your customers like garbage and expect them to come back.
If it were not for the rotten ham I'd still be paying $65+, if it were not for a bad attidude I would be paying $50/deer.
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Post by Woody Williams on Feb 6, 2006 10:55:09 GMT -5
I have all my deer cut up as follows:
Loins and backstraps into bacon wrapped steaks.
The rest is ground into hamburger.
Most of the burger goes to my church's food pantry.
The processor charges me $50.
The deer is skinned when I take it to him.
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Post by jstalljon on Feb 6, 2006 11:08:10 GMT -5
A guy and his son close to me charges $75 for standard boneless processing anyway you want it, including burger. He's honest, straight forward, runs a VERY clean outfit, and everything is packaged very well.
His turn around in early bow is usually less than a week. Come gun season he gets backed up a bit, but he WON'T take deer unless he has the freezer space.
That being said, I processed my own on my second deer this year. No reflection on him, just wanted to try it myself.
If you're in the Elkhart area....and looking for a processor, email me and I'll give you his information.
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Post by chicobrownbear on Feb 6, 2006 14:34:06 GMT -5
I pay $60 at a place about 5 miles from my house. I get loins (belly and backstrap) and steaks. All the rest is put into hamburger.
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Post by DEERTRACKS on Feb 6, 2006 15:28:26 GMT -5
Ditto camoham.
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Post by pbr on Feb 6, 2006 21:24:26 GMT -5
$70.
Anyway I want it except summer sausage.
That is extra.
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Post by smokepole72 on Feb 10, 2006 13:48:53 GMT -5
we usually do them ourselves ( i honestly think our sausage is the best) nothing against any processres(sp) But I did take on in this year because of it being so warm out and our cooler was down this year. the guy charged my $30 more saying it wasnt field dressed properly which was wrong I have done many deer and always take my time doing it and do it right. The buck was a small 8 pointer and he asked me if i wanted the rack i said i did well that was another $8 for simply cutting off the rack. I did basic processing on this one and it ended up costing $108 ...... needless to say the cooler will be fixed next year
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Post by John on Feb 15, 2006 18:05:52 GMT -5
In Ontario, Can. You can no longer take them to a Butcher, or Processor. So we now do it ourselves, or find a butcher who will do it at home or your own place.
By watching in the past others do it, and the videos placed on here and other sites on Processing, I managed very well this year with one bear and Two Deer to do. Everything turned out perfect! Only thing left to do is get a Grinder and Learn how to do burger.
However that said your prices of $50. to $70. dollars sounds about right.
john
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Post by cday on Feb 19, 2006 1:59:28 GMT -5
Being a processor myself I charge $60.00 for a whole deer already skinned, skinning and quartering is additional $20.00 or $12.00 per quarter since I get alot of 4 quarters in a cooler which is $48.00. This is all boneless cuts how ever you want it and vaccuum sealed and labeled. Now Jerky is $2.50 per wet lb extra, summer sausage is $2.00 per lb extra stuffed weight, Bratwurst and Italian Sausage is $2.00 per lb. stuffed weight, bologana is $2.00 per lb stuffed weight and breakfest sausage is .75 cents extra per lb. My turn around is usually 4 weeks. I requre deer being processed into jerky and/or summer sausge to be frozen at a minimum of two weeks before being processed.
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Post by greenhunter5364 on Sept 19, 2006 23:21:18 GMT -5
My processor charges me $50 to cut, debone, package, and freeze the meat.
$5 extra to take the hide off.
$5 extra if you don't cut out the bung hole (thats just plain lazy to bring it in like that)
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Post by Decatur on Sept 20, 2006 6:46:57 GMT -5
We always butcher all of our own. That, to me, is a major part of the hunting experience. You guys are missing out. Plus, I like knowing my meat is clean, safe, and actually MY deer!
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Post by firstwd on Sept 27, 2006 16:17:46 GMT -5
It runs about $75 for the basic here. After the opening weekend of gun season it is a coin toss if the shops have room.
I have done my own for about 12 years now and do my hunting partners as well. It's pretty nice having extra hands, especially when the heat is on. I'm in the market for my 3rd vacuum sealer. They make packaging easier and faster. I agree with Decatur. I like to know how the meat is treated and that it is MY deer. The flavor of deer on the table absolutely starts with how it is treated in the field. If I get someone else's deer, then I don't know how it was treated. Beside, being a single Dad with my kids every other weekend, I have some strange packaging requirements.
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