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Post by parrothead on Oct 8, 2007 6:20:33 GMT -5
I pulled into Big Valley Sat to drop off a doe. No trucks and nothing inside. I went up to Cross Plains store and they said he was having water issues and would not be open. THey said there was a processor in Cannan. It was a joke. They charged $3 extra if you did not cut out the a-=hole They chareged $5 if you did not cut out the esphogus. I want it all in burger to make sausage out of. $5 extra. I am surprised he didnt charge me for the water to clean out my truck. Oh and the charge to do one is $75. I had to leave it, it was 90 degress and I had been driving for 2 hours. I wont go back there.
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Post by birddog on Oct 8, 2007 7:18:00 GMT -5
Bummer....really...did you find out how long he'll be shutdown?
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Post by parrothead on Oct 8, 2007 7:26:49 GMT -5
The ladies at the store did not know anything. I did stay to ask. I was already PO'd They were working on 129 by moorefield. So I had to go around and did not know where I was going. I left the place I hunt at 7:30 and got back at 11. I was not happy. I use to be able to make it there and back in less than a hour.
It is going to be tough to find a place to take your deer this year. Schaffers and I heard of a place over by Verasallies
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Post by birddog on Oct 8, 2007 7:37:27 GMT -5
Actually the Milan Food locker has been doing all of mine and they do an excellent job,just tell them what you want or need and they'll do it for you,only thing is you have to take the deer someplace else to get it tagged as they don't do that..or didn't last year.
I've got a couple guys checking on the Big Valley issue,should know something in a day or so......
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Post by parrothead on Oct 8, 2007 7:46:40 GMT -5
The thing about Bob was he was there late which was great. Thanks for checking
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Post by danf on Oct 8, 2007 20:07:59 GMT -5
They charged $3 extra if you did not cut out the a-=hole They chareged $5 if you did not cut out the esphogus. Hate to ask, but why would you not cut them out? I've never *not* done it, and I don't think I've ever seen one that hadn't had them cut out... |
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Post by parrothead on Oct 9, 2007 6:22:08 GMT -5
I am just the the opposite I have never seen anyone cut the esphogus out. Now I am talking about from the base of the neck up to the breast bone on the outside of the body. Not the esphogus inside the body. I always reach up as far as I can an pull and cut.
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Post by raporter on Oct 9, 2007 11:59:33 GMT -5
I am just the the opposite I have never seen anyone cut the esphogus out. Now I am talking about from the base of the neck up to the breast bone on the outside of the body. Not the esphogus inside the body. I always reach up as far as I can an pull and cut. That's what I do too. Is there another way of doing it? |
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Post by parrothead on Oct 9, 2007 12:44:56 GMT -5
At the place I took it they cut from the breast bone to the base of the jaw. Peeled back the fur and cut it out. I ask why he said to see if there is blood in there. I ask what that mattered and he did not answer.
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Post by danf on Oct 9, 2007 19:42:59 GMT -5
I've never done that, don't know as I've heard of anyone that does it either. If it's hanging either way, the blood should drain out...
When I gut a deer, the esphagus comes out up to the point where I can get a knife into the base of the neck, like you described. I look at it as the easy way to remove everything inside; once the deer has been opened up and the windpipe cut, stick a finger in the windepipe and pull. Generally everything comes with it. Can't see the point of opening up the neck to remove the whole thing....
The anus, I can understand wanting/needing that out. The windpipe that is left in the neck, no. Think the guy is just trying to get a couple extra $$ out of everyone that comes in the door....
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Post by parrothead on Oct 10, 2007 6:57:42 GMT -5
I agree. I wont go back. He did seem very nice. I took a picture of the doe after he cut the wind pipe out if someone wants to post it so they know what I am talking about.
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Post by chicobrownbear on Oct 10, 2007 7:26:01 GMT -5
What a crock. I reach up as far as I can and pull and cut. I ALWAYS cut the rear end out. My processer has 24 hour drop off and they only charge extra for summer sausage, jerky, or cutting off antlers.
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Post by greenhunter5364 on Oct 10, 2007 19:54:53 GMT -5
Bob Schwagmeier at Big Valley processing charged everyone $5 if they did not cut out the  before dropping off the deer. But that stuff about cutting out the esophagus completely is a new one on me. I personally think $75 is a bit high to process a deer. I doubt if I will go to Cannan to have my deer butchered. |
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Post by greenhunter5364 on Oct 10, 2007 19:57:53 GMT -5
I think I'm gonna buy me a meat grinder and slicer and start doing my own deer. It doesn't take that long to do it. It won't take too many deer before those two items have paid for themselves! Besides I really want only burger and jerky strips anymore.
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Post by birddog on Oct 11, 2007 7:03:42 GMT -5
As to the cost of processing a deer..just what do you think a fair price would be to do this?
First they've got to wash it all down then skin it,then it has got to be cut up into what ever the guy what's,then seasoned the way we want it done,then it has to be wrapped and the frozen.,then you got to figure in the cost that they have to pay their help.so I bet there's not a guy out there that can do all of this figuring in his time needed to do it all for that kind of money.
Evidently butchering is like everything else,we want the cheapest cost for the best product and don't want to pay to have it done that way!!!!
I've butchered I'd say over 250-300 deer and there's no way I'll do it again..I'll pay to have it done...no problem!!!!
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Post by hornharvester on Oct 12, 2007 10:43:29 GMT -5
I think I'm gonna buy me a meat grinder and slicer and start doing my own deer. It doesn't take that long to do it. It won't take too many deer before those two items have paid for themselves! Besides I really want only burger and jerky strips anymore. Smart move! you will never regret doing this. h.h. |
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Post by parrothead on Oct 12, 2007 11:43:04 GMT -5
If you want to make your own salami, bologona and stuff it is very easy and cheap. LEM Products is where I get all the spices.
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Post by greenhunter5364 on Oct 16, 2007 22:58:25 GMT -5
Bob Schwagmeier used to charge $55 for a regular cut on deer. I liked that price. Then he built his new place and charged $75. Well I can understand him needing to pay for the new building and all. I may go back to having a butcher cut up my deer. But for now, I think I'll do it myself then I don't get surprised if someone says "that will be another $5 cuz you didn't out the deer's esophagus.
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Post by Mockingbird on Oct 27, 2007 17:53:23 GMT -5
There is a new place between 129 and 421 south of Versailles. I don't remember what it was called and I haven't heard if they are open this year. Wayne's meats has a good rep and they also take donated deer. I do my own usually 2-6 a year but I take my scraps to Wayne for him to make summer sausage out of and it is great everytime.
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Post by parrothead on Oct 29, 2007 11:45:36 GMT -5
I was talking to the guy at Schaffers in Madison. He said that he heard it was going to cast Bob $30,000 to get water to his new place out there. Ouch.
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