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Post by Burt on Dec 2, 2008 5:18:24 GMT -5
Guys just got my deer back from the butcher on LI. He did a good job but I am used to the meat boned out, double wrapped and some chop meat mixed in. I usually leave the deer with my brother inlaw and I get all this for about 65 bucks. I payed 80 yesterday and the packages were very big single wrapped and the bones were cut with a saw (no chop meat.) Any cause for concern about the bones in the meat and CWD?? I know there is no evidence of contracting CWD from deer to humans just want your thoughts on the subject.
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Post by zemmer18 on Dec 2, 2008 15:33:33 GMT -5
Burt - I am not sure on the CWD issue but I do know I have tasted venison with the bones cut and the meat will taste different. I believe it has to do with the marrow from inside that gives it a different taste. Maybe wash it off before cooking or marinating just in case any fragments are left behind.
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Post by Burt on Dec 2, 2008 16:18:53 GMT -5
Thanks, last night the meat tasted fine. I guess I am just used to they way its been cut for me for years.
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Post by joel on Dec 2, 2008 16:33:27 GMT -5
its just a quicker way to do it they run em through a band saw to make steaks.the spinal cord is where the cwd would be so dont worry about it ..they saw does create bone dustand marrow so i would rinse them off and eat these cuts first.alot of times they dont make chop meat unless you ask for it.you probably got alot of stew meat instead?
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Post by huntingfreak on Dec 3, 2008 1:22:36 GMT -5
I process my own deer can't see paying that much when I can do it myself and it's done the way I like it and NO BONES.I've got a 3/4 horse grinder and a meat slicer that goes up to 3/4 of an inch for doing steaks.I had 1 and only 1 processed and vowed never to do it again there was bone chips embedded in the meat it wouldn't rinse off and it just flat out sucked.I paid 60 bucks it was extra for burger and sausage.When I do it, it costs me total 25 bucks for paper or vacuum bags and seasoning to make any kind of sausage thats more than one deer.
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Post by Burt on Dec 3, 2008 5:17:53 GMT -5
Thanks guys. Yes joel i heard it was only spinal cord area and yes it was cut with a band saw. HF, in the past when I have had time I would do it myself also. That is great you have all that equipment, you live and learn for me I will make the extra trip up and leave the deer to the guys I trust.
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Post by fasteddie on Dec 3, 2008 8:51:33 GMT -5
A guy that one of my son's works with took his deer to a butcher and paid about $270 .
He had a lot of extra adds done . One of which was a bunch of Slim Jims ..........they were awesome !
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Post by Burt on Dec 3, 2008 11:25:02 GMT -5
I have tried them-great! Yea one year we had hot dogs made-not bad!
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Post by Hollywood on Dec 5, 2008 8:06:35 GMT -5
For those that cut their own- I started doing this on the reccomendation of a customer that had a deer camp & processed 40-50 per year. Bone it out into sections large enough for a meal. DO NOT cut into steaks, chops, stew meat but freeze whole sections- I wrap once in saran wrap to keep all air off then freezer paper- never have freezer burn. When you are ready for a meal- say steaks, take out the section- let it thaw a little then steak it, cube for stew, whatever you want. It cuts easy- even paper thin if you want but most importantly doing it this way it has all it's moisture left. When I used to steak it up first then freeze- by the time it thawed out all the blood/moisture that was in it got thrown out with the package. Make sure all fat is off the meat which ever way you do it. Fat spoils even in the freezer making everything in the package taste like crap within a few months. For ground meat- I put one of those flimsy 1 gallon plastic food storage bags (not the ziplock kind) over the end of the grinder- grind til it's got a pound/ pound & a half in it- squeeze the air out- wrap in freezer paper. Cheap & works great.
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Post by CJ on Dec 5, 2008 10:04:17 GMT -5
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Post by joel on Dec 5, 2008 11:58:16 GMT -5
good info there CJ
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Post by Handcannon on Dec 6, 2008 22:13:16 GMT -5
I got a guy who lives near me who runs a business out of his garage during deer season. He and I both work for the same city gov't. He's got a nice little assembly line process, with his two sons and a couple of his buddies all working together. I don't order anything fancy, usually rear steaks, cube steaks, burger, stew meat, and he butterfly's the backstraps, or leaves them whole, upon request. He usually charges me about $40 a deer. My cousin and I butchered my first deer, it took 4 hours and I had a bad back from bending over the table. Never Again! He has a large grinder/caser, so I use a recipe I found on the internet to make sausage and link them in cases. They are wonderful on the grill with onions and mustard.
Seeing as how blessed I was this year, I took a whole bunch of burger to a different processor, for special stuff. Jerky, hotdogs, maple flavored breakfast sausage, and pepperoni. He charges like $70 for basic butchering, and it is a lot farther away, so it's a no brainer to take it to Tony's.
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Post by Burt on Dec 7, 2008 10:23:37 GMT -5
The way it ought to be Haqndcannon. Thanks! Cj- good info that will be archived.
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