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Interested to know who does their own and who doesnt and for what reasons.
Personally its a part of my ethos, for being responsible for that animal. but hey I may be different, i like the whole deal from making sausages to corning the meat ..... we still bottle and preserve fruit too.
I take it to a butcher currently, but once I have built my processing shed I will be happy to do it myself.
I don't have a garage so don't really have anywhere to do it currently.
I do all of the above depending on the situation.
Cut it up myself, depending how far in the bush I am will determine what I carry, back legs and back steaks. And I have on occasion taken a couple of sacks of boned out meat to the butcher to do a run of sausages.
cut it up myself but some is sent away for processing into sausages, salami etc
Usually do myself and debone whilst out to save weight. From the off cuts and front leg meat will go to butchers to be processed, usually into salami or sausages.
DittoQuote:
Originally Posted by gonetropo
Cut it up myself for steak cuts etc, to the butcher for snags
Depends, deer and sheep I do myself. Will make my own mince, but get the butcher to do sausages if I want any.
I have done my own pigs making hams and tried bacon. Got the butcher to do sausages again. Beef is homekill butcher all the way.
Only butcher job is sausages and salami. I have made cumberland sausage a couple of times but mince is big here. Bacon ham breasola pastrami etc take time and confidence but are worth it. Having access to a chiller or large spare fridge could be a stumbling block for a lot of people.
Got my own chiller, so hang it for about five days. Then take in to the butcher mainly steak/mince mainly.$65ish comes back bagged and labeled.
Young fella from down the road shot one couple weeks ago stuff both front shoulders, so took the back steaks and back legs and gave them to a old guy down the road that can't hunt no longer he was over the moon. Feed the rest to the working dogs.
Got a fallow given to me and i happily processed that for myself, steak'd up everything and trimmings ended up in stewing mix bags.
My Red i got last year I took to my uncle who owns a home kill, he chilled it for me and processed it all at his recommendation. he makes some tasty patties and sausages, would love a good salami.
Almost all myself. I do venison bacon, sausages, mince, schnitzel, stewing and frying. Its all part of the fun of being a hunter. All vacuum packed.
Sometimes send a bit to the butcher for salami and sausages.
I'll go my own sheep with a mate who has a bandsaw for doing chops..... it's a time thing for me with venison, havnt been shooting any meet animals as struggle to find the time to process them..... but freezer is getting low so will prob take the next yearling to the the butcher
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I do most myself, my Father is a butcher so I'd be hung otherwise. Butcher for the rest that I can't do myself.
Progressively more and more myself. Last lot I did sausies and mince myself too. Was a right PITA with the hand mincer. Will invest in a good electric number soon I think.
Its a pretty satisfying process doing the whole lot yourself. Will have a crack at salami and jerky next one I shoot.
LegendQuote:
Originally Posted by bigbear
I do deer, pigs and sheep myself (got a fridge full of lamb right now), I grew up on a sheep farm and also did a few months in the meatworks during uni holidays. Homekill guy does the beefies, they are way beyond my knowledge/capabilities.
All small goods to the butcher that stuff is beyond me & mostly don't have the time even if I did no how but I can cut up pigs & sheep (they are the same) deer , cattle ..I got most of the shearers & some of the shedhands onto killing/butchering sheep as its so easy a couple of years ago was trying to help them save a few bucks & buy direct off the farmers so at the end of a shed we would have a slay up ended up quite entertaining especially watching the girls get into it , current prices killed that idea though muttons are around $150 at the mo .
chillier is on the todo list , conclusion I don't no what box to tic
all my game meat I do myself and have done sheep for years...my Mrs currently prefers spending $50-70 to get butcher to bandsaw muttons up...got to admit its plurry nice having all bar hams buzzed into chops when there is only 2 of us at home.even the ham roasts get buzzed down smaller.we had roast on saturday and shepherds pie with left overs tonight,enough left for tomorrow might and still got slices of cold meat for sammies .
For me the whole process is important, do all myself including sausage and salami. Also nearest butcher is an hour plus round trip and not particularly cost effective as far as I see it.
Yeah depends on where and how far you got to lug it out. Usually cut up steaks and get butcher to do schnitzel, snags and mince as it’s cheap as chips to get done properly.
I try to do it myself but I'm hopeless. Just don't get out enough, see them when I'm out and only able to get the odd one when that happens. Perfect shit storm really.
I do cut the lot up myself. It's either stewing steak or steak lol. Missus not a fan, the lad doesn't mind nor the B-in-law. Just as well I don't shoot many, I'd have to give it away.
I wouldn't try a sheep or anything, to worried id bugger up a decent cut of meat.
last one I got 18 months ago, we stuck it in the mates chiller for 3 weeks until I went back to the coast to get it.
very nice.
I take my muttton to the butcher as well. Get the front shoulders band sawn in to chops and just have the to back roast. $20. Just depends on how busy i am at work. The other option is i cut up the rest and freeze the front shoulders and when the wife goes to town she just gets them cut up frozen.Quote:
Originally Posted by Micky Duck
The front legs on a mutton I leave whole and cook as a roast.... beautiful..[emoji106]
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It might be good idea if the odd member on here who get deer regularly do a demo.
I would be quite happy to bring out a whole one and demo cutting it up, mincing, making sausages and packing. It would be a fun half a day.
It takes me about 20 minutes to skin and break one down on the hook, and then another 20 mins to bone it out.
If there are enough people interested in the Wellington area we could combine it with a lunch time bbq or something. So long as everyone buggers off early and no one drinks too much.
PM me if anyone is interested.
sounds good, I'd be keen as it would be a good time to catch up with other locals, as well and see others techniques. judging by you and Craig's reports you get plenty of animals to bring out whole.
Nah. We are just full of shit really.Quote:
Originally Posted by oneshot
:D:D
Mmmmmm might have to move closer to Wgtn :thumbsup:
Darren Meates the Game Butcher has a DVD out about processing game meats. He certainly has a book about it. I know I have the book.Quote:
Originally Posted by berg243
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Love cutting up my own meat and then getting out the kenwood mixer and doing an hour or so of mincing to clean up the offcuts etc.
Snags and patties I’ll get done at the local butcher. Last trip down south with some city mates, showed them all how to skin and break down a deer. They were pros by the 3rd animal, skill they’ll have forever!!
I voted take it to a butcher. I have done it myself in the past and did so with the last one, but the butcher I use does a far better job than I can in a fraction of the time. The cost is fair and I see it as good value for the product I get at the end. The last one I got I did myself and it took me most of a day. (I am no expert....) and most of the front ended up as mince, and the back was steak or casserole chunks. I am better off spending that day out on the hill either hunting or stalking without hunting, and enjoying my limited time off and let the butcher do his thing. That way I get to do what I enjoy more and he gets paid. Its a win win. It is not that I cannot do it, it is more that I want to make the most of what chances I get. I do like to know where my food comes from, and I do know what is involved in doing it.
Same with my mechanic. I am sorting a few oil leaks out on a car and thought I would give it a go. I have learnt a lot and am mostly enjoying it, but I am now at a point where I have to say I know what needs to be done and that it important to do it better than I can so I have asked for help. But stuff I can do myself I will not pay someone to do if it is relatively simple and wont take all day. (Oil changes, minor repairs etc)
I would add that the butcher manages to get more meat off than I can making the most of every carcass, and has a way of disposing of the bones making his efforts even more attractive.Quote:
Originally Posted by timattalon