who butcher's their own meat

[Drawnandpinned]

Just wanted to know how many guys butcher their own meat or if u take it to have someone else do it I prefer doing my own and I cut my meat into the things I know will make great dinners for the family and I know its done the way I want not saying that butcher can't put out some great meat just wandering if ne one else still does

[ishy]

Do my own.

[wawhitey]

do my own too. better product that way.

[elk-n-walleye]

I do too. Saves money. I'm all about the cost savings of elk burger vs. cow burger. I'm fortunate enough to live minutes away from my primary hunting spot so I don't spend a lot of money on my hunts.

[elkaholic]

Definitely do my own.

[SoCo Mark]

I do my own as well. It's the only way to go. It's as much a part of hunting as working out, scouting, preparing, hunting and packing it out. It takes minimal equipment, after getting a grinder, and as stated above, a much better, much cheaper product. And on top of it, it isn't exactly rocket science...

[Lefty]

Ive done mostly my own.
Ive had some elk done by my father-in laws processor, when I was further away.

We had a neighbor move in, he only does wild game. we used him on my daughters moose.
If its warn and Im tired We can call ahead an hour and he will turn down the cooler, just back in and hang any big game,

Spendy but beats loosing meat

[Gselkhunter]

I do my own.

[Trophyhill]

Yes. Is there any other way? Every bite brings gratification, satisfaction and the memory of what goes into a hunt. Then there's the smile from knowing the true meaning of DIY

[under H2O hunter]

My son loves doing it.

[idahoghost]

Always

[Steve G]

I have so far processed all my own game. It is for me as much a part of the adventure as the hunt and packing the game out. However, if I ever take a bear I will have that processed by a professional into sausage.

[ElkNut1]

Yep, we do all our own & have so for many years, here's a couple photos of burgering up the trimmings of an elk!

ElkNut1

[toasty tiger]

do my own -

[NoWiser]

I've never done an elk (I have yet to shoot one) but I've always done my own deer, and have done two moose.

With any luck I'll be doing an elk or two this fall. Do you guys add any pork to the elk burger?

[twinkieman]

Yep, we do all our own & have so for many years, here's a couple photos of burgering up the trimmings of an elk!

ElkNut1

That doesn't look like you are doing your own Paul She looks like your game processer

[twinkieman]

I do my own.

[ElkNut1]

Ha Ha, yep the wife looks a bit grumpy! (grin) This is the 2nd elk & lots of piles of scrap later, she's getting a bit tired I guess!

ElkNut1

[deadeye]

I do my own and help many of my friends each fall.

[LongShot]

I've never done an elk (I have yet to shoot one) but I've always done my own deer, and have done two moose.

With any luck I'll be doing an elk or two this fall. Do you guys add any pork to the elk burger?

I processed most of my one and only elk 10 years ago, and we've been eating ground elk and bison since then. Personally, I add a small amount of fatty pork or beef for elk hamburgers. To me a really good burger needs about 15% fat, and elk is so lean. I love elk green chili stew and a good elk roast, but I want some fat in my burgers.

[Lark Bunting]

Are there any recommended videos, books or other tips for someone that would like to process their own first big game animal?

[BrentLaBere]

Are there any recommended videos, books or other tips for someone that would like to process their own first big game animal?

Just depends on what you are looking to do with the meat.
There is another thread posted up in the deer forum about this subject. There are a few recipes posted for making sausage.
Putting some pork for fat would be a good idea for holding it together and not letting it dry out. Elk meat is very lean. I would recommended doing both and see what you like best. Flavor is the best without it IMO. Very fun process to do and the more you do it the more you can tweak for your own taste and cooking preferences.

[Swede]

I take my deer and elk to the butcher shop, so when I head home it is all cut and wrapped in the cooler(s).

[bloodarrow]

Do my own for sure. Quick question on the 'rib meat'. Does elk rib meat contain that 'stick to the roof of your mouth tallow' like whitetail? Is it worth it, in the field, to take out that meat?

[under H2O hunter]

Is it worth it, in the field, to take out that meat?

The more meat you can take the better in my opinion, however I would only take the meat and not the rib bones as I don't like to carry any more weight then I have to. I also don't cook up ribs all that much, I usually turn the rib meat into hamburger.

[bloodarrow]

Yeah, Im definitely thinking grinder meat there.....

[one_elk]

We have always done our own...

[jmez]

I do my own. Cut steaks and roasts the rest goes into sausage of different types.

[Njdiverdan]

I have always done my own deer. Yet to get an elk, but in the process of building my own walk in cooler in my shop. Hopefully I will arrow an elk this year.

[ferris bugler]

always do my own. It actually bums me out to hear people say that it is too hard and that they will only take it to a butcher. It's really all part of being connected for me.

[Drawnandpinned]

Sweede I'm disappointed lol just wanted to throw that nudge if ya will i have always done my own or helped as I learned always came from a poor kinda say family my self but we came from a big fam and my poor old dad with the over the counter doe tags he did a lotta work Over the years when me n my brothers were young for me few Energy beverages and few late nights After work its packed and in the freezer and ready to eat And Trophyhill i feel the same way im meticulous (probably not spelled right) about the way my meat is cut

[Magic]

Absolutely. Vacuum sealers are a wonderful invention.

[Muleskinner]

We butcher our own deer. But when your a 1000 miles from home on a ten day hunt and kill early in the hunt .
Sometimes you have no choice.
So how do you keep your meat for that long in September? Last couple
Of trips have been tshirt hunts.

[Magic]

We go in with all of our ice chests full of ice. It is better to dump some at the end of the hunt than to need it and not have it.

[Heartwood]

We do our own. A butcher can't be as thorough as we would like and still make money. Had one elk butchered one time, never again. My wife likes to prepare many meals while i butcher (meat loaf, ground with seasoning, smoked jerky, sausage, canned stew etc.). That way most of the work is done when we pull somthing from the freezer or pantry. That said, a large portion of our elk gets ground to go into any number of dishes.

[8upbowhunter]

We butcher our own deer. But when your a 1000 miles from home on a ten day hunt and kill early in the hunt .
Sometimes you have no choice.
So how do you keep your meat for that long in September? Last couple
Of trips have been tshirt hunts.

I butcher my own game also and I am unsure of what we will do if we kill an elk early in our hunt. We will be there for 14 days so I know it wont keep that long on ice. I will probably contact a processor and ask if they would/could just freeze it in the cooler. There is a processor about 50 miles from us so maybe I should call them before we leave to find out what to expect.

[foxvalley]

We butcher our own deer. But when your a 1000 miles from home on a ten day hunt and kill early in the hunt .
Sometimes you have no choice.
So how do you keep your meat for that long in September? Last couple
Of trips have been tshirt hunts.

I butcher my own game also and I am unsure of what we will do if we kill an elk early in our hunt. We will be there for 14 days so I know it wont keep that long on ice. I will probably contact a processor and ask if they would/could just freeze it in the cooler. There is a processor about 50 miles from us so maybe I should call them before we leave to find out what to expect.

It's nice to have a place lined up to go to take your meat to,even if it takes all day to get out of the mtns.especially if it's the first part of the hunt,one less thing to worry about.I have a tiny little grocery,at the nearest town, that has a converted milk truck now used as a meat cooler,they charge per day,but my meat is kept at 38 degrees,and I like to age my meat,so the longer it is in there, the better it is.
Have always cut up our own meat,and last year,purchased a sausage stuffer to make venison "brats" yum.
I like to do the gutless method on my elk, but lots of time I will still gut them after all qtrs. are off,then hack off a side of ribs, and roast over an open fire.It does coat your entire mouth with tallow, but YUM! it's worth it.

[Muleskinner]

We butcher our own deer. But when your a 1000 miles from home on a ten day hunt and kill early in the hunt .
Sometimes you have no choice.
So how do you keep your meat for that long in September? Last couple
Of trips have been tshirt hunts.

I butcher my own game also and I am unsure of what we will do if we kill an elk early in our hunt. We will be there for 14 days so I know it wont keep that long on ice. I will probably contact a processor and ask if they would/could just freeze it in the cooler. There is a processor about 50 miles from us so maybe I should call them before we leave to find out what to expect.

We have found they charge just about as much to hang it as to go ahead and process it. Some don't deal with elk o deer at all. I don't understand that when your in the business of butchering Money is money . Pigs or elk I would think.

[8upbowhunter]

I will have to call and find out all the details for sure but I saw on their web page that they will just freeze it until you pick it up but I don't know if thats cut up in an ice chest or it has to be in quarters to hang it. Either way it's still an option that I don't have right now.

[brun]

I always do my own. No fat in burger. Ribs can be fun, but not worth it if you have a long pack out.

[bullbuck]

I do my own and send scrap meat, for sausage sticks(I have them mix a ratio of pork or beef fat). I had been in the food business for any years close friend owns a custom packing house. Making sausage, and grinding meat can be hazardous. I tell people to grind in the coldest place you have available cold meat is key to perfect grinding it chops the meat into bits instead of grinding it to mush. Cool the grinder parts, clean and sanitize work surfaces etc.

A common sanitzer is bleach water mixed about one CAP-FULL not CUP--Full of bleach to one gallon of water. If you use to much bleach you do kill bacteria but compromise food safety.

Some of my friends due well at this a one not so well. Most hunters enjoy the processing and as several have stated you can make cuts(stew meat, sirloin tips, roasts) the size your circle of people eat. It is truly a great American tradition.

Best Regards

Rob

[blackbruin]

I do 8-10 hogs every year around new years, after rifle deer we do 20-30 deer on Sundays during and after season, 1-2 beef cows, and twice an elk, one was a cow here in pa (lucky guy) and a high fence bull from a game preserve. Have a walk in cooler, big grinder mixer, stuffer, smokehouse, pretty much a butcher shop just not open to public! My plan is to have elk(whenever I get lucky, froze in Colorado and hauled home, should be just about thawed by time I get home!