Quote:
Originally Posted by ValleyBoxer
What is your personal preference?
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I prefer not to say. As you can see what one member highly recommends-another member highly condemns.
It is a brutal profession and over the decade that I contracted sausage, jerky and Charcuterie services to a busy shop-I would say that only 4 of 10 animals should have been even allowed through the door.
Yet 10 out of 10 of those hunters would claim that their animal was spotless and pristine.
Butchers are highly underpaid and should really charge at least 4x more just to begin to put up with the horrors they encounter every day.
Personally I am shocked that any still provide this service.
They are held to the highest standards of what they deliver in finished product yet few are willing to alienate their customers by only accepting the highest quality of animals thru their doors.
So go look in the cooler of any wild game shop and see what they are dealing with. It will blow your mind and give a new appreciation for these unsung heroes.
I used to regularly refuse to accept animals and would have guys waiting after hours to fight because they felt I had insulted their manhood.
If you are man enough to pull the trigger then you are man enough to learn field care. No exceptions.
I have seen a whole frozen unskinned moose that had campfires built in the chest cavity with bottle caps pressed into the flesh along the cut lines. Meat turning green as it unthawed left on the parking lot to rot after I refused it.
They just drove away after screaming at me to stop being such a a-hole. Leaving a frozen rotting moose on our parking lot. Somehow all MY fault.
Without prejudice
Instead of all the negative hearsay that is posted about butchers-I would like to see butchers push back and post pics and names of the horrors that come thru their doors. Shine a light back at the cockroaches that grace their doors every day and then slag them online.IMHO