Meat processing

[B&C Blacktails]

Who has had a bad experience with meat processing?

I always butcher my meat myself, but this last year after I hunted Utah muleys my buddy and I did not want to bring meat and horns into Colorado to guide elk for some youth hunters so we thought we'd bite the bullet and pay someone to do it.

Both of our deer were fully mature weighing 200lbs +. When we went to pick up our meat we both realized we were short a drastic amount of meat. We probably got 25lbs each back. We were expecting 70-80. I also did not receive any backstrap! We were on our way back to California so we didn't say anything to the processers. I was going to call and complain but what good would that do I am all the way in California. But as I unthaw some meat for dinner tonight I find the meat is freezer burnt and was only wrapped in butchers paper no plastic wrapped over the meat. Also there was for some reason sheets of paper in-between the steaks which is a nightmare to clean. I always have extremely clean meat and nothing was spoiled.

So my question is it worth calling the owner and letting him know my extreme disappointment? I've learned my lesson and will never do that again!

 

[JimP]

I would definitely call the owner and tell him what happened. What did your receipt say that you got, and did they weigh the meat when you brought it to them?

I have never had a problem with a game processor. But then I have only taken a few to them just because of a time frame that I needed to meet. But each time I took meat into them they weighted it even with the bones in it and wrote it down on my copy of the receipt and then when I went in to pick it up they had the finished weight listed and if I would of had any questions I could of asked right then. But then when you only get around 25lbs or so each I would think that you would of said something then instead of waiting 3 months.

 

[Gr8bawana]

I would definitely call and ask some questions because 25lbs is way to little meat, but it seem kind of late now.

I do have some questions for you though. How do you know those deer weight 200+ lbs? Did you weigh them? Did you look at them and say those must weigh at least 200lbs? I find the most people over-estimate the weight.
Did you not have them weigh it at drop off time? Most reputable shops will weight it and write it down on your work order.
There are several calculators on-line to help you figure out the approximate meat yeild you should have after subtracting the entrails, head, hide, legs and bones.
This is from one of those calculators.
Here is an estimate of meat yields:



Live Weight Field Dressed yield of meat


100 80 45



150 125 68


200 160 84

 

[njdoxie]

I've started getting my elk processed, and I've had deer processed on and off over the years, so far no issues, but I've heard my fair share of bad stories

 

[CrimsonArrow]

Yeah, you got screwed and the processor knows it. Wouldn't do any good to complain to a crooked operator. I've processed a lot of deer and using a scale, have found that an average deer will produce 40% of its dressed weight in clean meat. So, even a 100# deer will have 40# of good meat. Just consider it a lesson learned.

 

[B&C Blacktails]

I have an intimate knowledge of how much deer weigh.

Since I have never had meat professionally wrapped I did not know the professional side of the business. When I guided hunters and processed meat I cut and wrapped. Never did I think to weigh skinned or quartered animals I just did my job. Whoever harvested an animal is entitled to it's yield. I'm lead to believe just because I'm from CA I don't know how much I should receive in return based on the stigma Californians receive.

 

[JimP]

If you don't mind I'd like to know the processor and what town he was in. You can PM me his name if you like.

 

[480/277]

Used processors all over the country.
Fairbanks Alaska-great
Silver City NM- if you can't say anything nice......
Jackson hole Wy- Awesome tied with Ak for best
Montana Yellowstone river- good no complaints
Buffalo Wy- mixed:
Used one that burnt down- terrible
Used the one remaining- first time great
Second time- terrible
Third time- start doing myself (and will continue to)
Newfoundland Canada- super great 3way tie....

 

[DRUSS]

It would be nice to where just as a place to stay away from in the future

 

[missjordan]

Several years ago we took two full deer already boned out to a processor to have the usual steaks and ground burger done, had them throw in very minimal summer sausage and a couple snack sticks and the entire bill was over $450. I was so mad!!! For years after we processed our own game and just this year took some meat to a different processor for some specialty items and was very happy in the quantity of meat we got back and the price was more than fair. My brother also had his entire elk done with the usual steaks/burger and had 20lbs of hot dogs thrown in and he paid $180 for everything.


Sent from my iPhone using Tapatalk

 

[B&C Blacktails]

The processor I used was Chuck's meat's in Duchesne Utah. It was a really fantastic eating deer too. Too bad I only received a 1/3 of what I should've gotten.

 

[bigmoose]

That really sucks that you did not get all your meat. Sometimes you have to wonder if you are even getting your own meat back too.

The best butcher shop I've found is Dan's Meat Shop in Casper. Processed like I would do it.
The worst was in Silt Colorado. Did not trim the fat off or bone it out and they ran the saw right through the fat and meat and bone...ect.

 

[JimP]

The last deer that I had processed a couple of years ago I asked for them to leave the bone in on the chops and they said that they won't do it that way.

When I do it myself I always leave the bone in the chop cut which is the backstrap along the ribs. Those bones add a lot of flavor to the meat.

Each person has a different way that they want their animal cut up and finding the butcher that does it the way that you like is a long hunt and process to find them.

 

[shootbrownelk]

That really sucks that you did not get all your meat. Sometimes you have to wonder if you are even getting your own meat back too.

The best butcher shop I've found is Dan's Meat Shop in Casper. Processed like I would do it.
The worst was in Silt Colorado. Did not trim the fat off or bone it out and they ran the saw right through the fat and meat and bone...ect.

Moose....Dan's meat is in Evansville, Wyoming. Right next door to Casper.

 

[Conrad8899]

I process most of my meat... But this year... My wife and I both shot our elk... Out of the same heard. Two elk down on Saturday. And back to work on Monday... We took both of them to Dan's Meat in Evansville.... He does good work.... Would use him again...

 

[shootbrownelk]

I process most of my meat... But this year... My wife and I both shot our elk... Out of the same heard. Two elk down on Saturday. And back to work on Monday... We took both of them to Dan's Meat in Evansville.... He does good work.... Would use him again...

Dan indeed does good work. His sausage/jerky and just about anything else Dan does with game meat is exceptional. No, I'm not Dan!

 

[Gr8bawana]

The proccessor I use has a specific work order when you drop off an animal. The first thing they do is weigh it in front of you and note the weight. If you bring in quarters they note that and whether you brought in the backstrap or not. Boneless or not?
Do you want all steaks or roasts or half and half? Any by-products like brats, Ital sausage, chorizo, links, salami, burger, any beef or pork fat added, and how much of each? What size packages do you want?
There is zero mystery about what I'm going to get when I pick it up. Then again maybe that's why they have been in business since 1954.