Thread: Meat grinder, whats everyone use???

Originally Posted by big_foot

Always thought about that an never got around to doing is there a minimum amount or any special conditions attached to taking wild game into a butchery?

I might be to embarrassed for a pro to see the aftermath of my carcass dismantling

find a butcher that does home kills/wild game.
they usually do it one or maybe two days a week as everything needs to be seriously cleaned from wild to farmed meats.
take it in on the day they do stuff making sure its thawed.
they will usually want 20 kilo min to do sausages,patties,salami etc

i usually wait till i have two or three double bagged pack and save bags chocka.

if bulked as above take it out of freezer 30 hours before drop off or it will still be frozen solid.

don't include any tendons, blood or bullet/bone fragments.