Butcher

[GilpinGuy]

I was enjoying some tasty elk hamburger helper with the kids last night when I bit into something hard. I spit it out and it was a shard of copper - obv from a bullet.

The thing is that I shot this bull through the neck, the bullet passed straight through, and I didn't even take any neck meat to the butcher.

I always wondered if I you get your actual animal back after processing. Now I know and it kinda pisses me off. But maybe I was just being naive. I'll be learning how to do it myself now. Always wanted to know how anyway.

[blm28]

Where did yoy have it processed?

[Robb]

Where did you have it processed?

I would like to know also. I've talked to the people at Steve's Meats in Arvada and they have assured me I get my animal back, but who can really say for sure?
I also should learn to butcher my own, I'm sad to say I don't know how.

[blm28]

I take mine to Steve's also. I used to butcher my own all the time. I have found where some animals have old wounds that have healed. I don't recall finding any old bullets in animals, but it would not suprise me if I ran across one.

[davsel]

Butchering your own is fairly simple, but very time consuming. Took me six hours to debone and trim a large Muley last week.
Just work to separate the muscles from each other and from the bones. Trim off all the fat and as much silver skin as you can.
Once the muscle is trimmed up, either bag it whole for a roast or steaks, slice it thin for jerky, cube it for stew, or if it is from the neck, ribs, or lower legs, bag it for grinding. Then separate the next muscle.
I use a fish fillet knife - easy to sharpen often, and can easily use it to separate the silver skin just like removing the fish skin from a fillet.

You get quicker with practice, but it still takes a lot of time to minimize waste and maximize yield.
It's one job that adding workers to will speed the process - two butchers = half the time.


My father taught me when I was young. He went to a processor once when he was invited on a hunt and the guys he was with always used a processor and did not have the time or skills to do it themselves. He said they weighed his deer and then put it onto a pile of other deer. They assured him he would be getting his deer back, but he didn't believe them. I've heard of other processors who will assure you that the steaks and roasts will be from your animal, but the ground and sausage all goes into a community batch with everyone else's - they weigh out what you should get, but it's not all from yours.

I'm certain there are youtube videos available for instruction. It ain't that hard.

[GilpinGuy]

I went to Steve's in Arvada.

I really don't mean to bash the place here. Maybe I just got a few pounds from the elk before me that was left in the grinder? I kinda doubt it though. Like davsel wrote, I bet they just grind everyone's burger up and dole it out according to your weight.

[Robb]

Well, I'm sorry to hear that Steve's Meats was involved. I like the place. All the more reason to start learning how to butcher your own animal.

[CO Hugh]

Every few years the newspaper/magazines run articles making sure to emphasize you get your back. It is hard to say for sure. Our butcher comes to the house and about 2.5 hrs per animal. Then you know not mixed.

[Robb]

Our butcher comes to the house and about 2.5 hrs per animal. Then you know not mixed.

You should inquire and see if your butcher is looking for more customers. If so, post up his contact info. There may be more than a few here who may be interested in giving him some additional business if he wants to take it on.

[CO Hugh]

Our butcher comes to the house and about 2.5 hrs per animal. Then you know not mixed.

You should inquire and see if your butcher is looking for more customers. If so, post up his contact info. There may be more than a few here who may be interested in giving him some additional business if he wants to take it on.

I could check with him, as to how far he is willing to go. He is licensed and lives down south Centennial I think.