Question about my deer back from the butchers

WaterSkeeter · #1 10-29-2010, 06:17 PM

So I tried a new place to get my deer butchered this year, I got it back a week and a half later, so far that the longest its taken to get a deer done, then when I opened up some steaks tonight I noticed they left the skin on (from hanging) Is that normal for them to leave it on? once I cut it off the steak were not that big as there was allot of skin. When I got it done last year at the usual place they never gave me any back with the black skin on.

BANG · #2 10-29-2010, 06:45 PM

i have never got game back like that sounds like a **** poor butcher shop you should let us know who done it so we can avoid the same service.

BANG · #3 10-29-2010, 06:46 PM

it edited urine? w.t.f?
how very liberal

WaterSkeeter · #4 10-29-2010, 06:51 PM

Yukon Sausage, Hinton couldn't get it in last year at all as they were fully booked, now im the only one this year whos brought in game....so much for helping out a small business, the rest of the animals I get this year are going back to the usual place.

fordtruckin · #5 10-29-2010, 09:50 PM

perhaps their less than stellar service is wy you were the only one this year. After last year maybe everyone learned and you just didn't get the memo! All I know is in my families dealings with butchers you have to be very careful. Most time you don't get all your animal back, get someone elses animal back, or they just throw mostly pork in with your ground. At least this has been my experience. Do it yourself!

Redfrog · #6 10-29-2010, 10:30 PM

Did you call the butcher and ask him?

WaterSkeeter · #7 10-29-2010, 11:51 PM

Quote:

Originally Posted by Redfrog

Did you call the butcher and ask him?

They were closed by the time I opened my steaks for dinner, ill call tommorow

Redfrog · #8 10-30-2010, 09:42 AM

That's where I would start. Was it skinned when he got it. How long from kill to bringing it in?

WaterSkeeter · #9 10-31-2010, 07:31 PM

Quote:

Originally Posted by Redfrog

That's where I would start. Was it skinned when he got it. How long from kill to bringing it in?

Yup skinned, all the fat trimmed off, no hair at all on it, very clean as always, cheese clothe on it. I took it in, he said, "we have no game meat yet this year so do you want it done asap"..I said sure that would be nice as I never really hang my deer. Now if you saw the lair of the dried, black skin they left on it would disgust you, its real thick and was starting to do real dark under that lair. I pay for him to butcher it properly. Im going back to my old butcher, always quick and clean. Just thought id help the newer business but now I see why no one went back this year.

omega50 · #10 11-01-2010, 09:33 AM

once I cut it off the steak were not that big as there was allot of skin. When I got it done last year at the usual place they never gave me any back with the black skin on.

Trimming that skin would have likely resulted in an additional yield loss of near 25%. That would have impacted his profitability as well as cost him 50% more labour. Sorry you got stung , but it highlights the need to discuss what you are getting for your money especially when going somewhere new and assuming they will do the same quality of work as another shop.

He may have saved money and labour on your animal, but now it will cost him your business and word of mouth.

25 years ago I received my deer back from a butcher exactly as you describe with the additional of hair that was not there when I dropped it off. Just slid the deer on the band saw and cut and wrapped-bullet channel wound and all. The following year I learned how to do it myself.

Redfrog · #11 11-01-2010, 09:53 AM

Sounds like it dried out a lot in that week and a half.

WaterSkeeter · #12 11-01-2010, 10:02 AM

Quote:

Originally Posted by Redfrog

Sounds like it dried out a lot in that week and a half.

It must have as I brought it in real fresh, clean and with cheese cloth on, no idea what they did.

honda450 · #13 11-01-2010, 10:41 AM

Possibility ya got someone elses deer Skeeter.

walking buffalo · #14 11-01-2010, 10:57 AM

Another example of of why it is good to learn to butcher your own game.

It is not hard, and you really can't go wrong doing it yourself. Plus there is an additional measure of satisfaction to complete the circle from field to plate.

WaterSkeeter · #15 11-01-2010, 11:18 AM

Quote:

Originally Posted by walking buffalo

Another example of of why it is good to learn to butcher your own game.

It is not hard, and you really can't go wrong doing it yourself. Plus there is an additional measure of satisfaction to complete the circle from field to plate.

yeah after this year I will learn to do my own. Just don't have the room at the moment.

270WIN · #16 11-01-2010, 02:25 PM

Quote:

Originally Posted by walking buffalo

Another example of of why it is good to learn to butcher your own game.

It is not hard, and you really can't go wrong doing it yourself. Plus there is an additional measure of satisfaction to complete the circle from field to plate.

X2. Bone it all out and trim all the fat off and you'll wind up with venison that is superior to anything a commercial butcher will produce.

TheClash · #17 11-01-2010, 02:27 PM

how long do you guys hang yours before de-boning/butchering?? do you hang it in cheese cloth?? bare??

SonnyJ · #18 11-01-2010, 03:12 PM

Quote:

Originally Posted by WaterSkeeter

Yukon Sausage, Hinton couldn't get it in last year at all as they were fully booked, now im the only one this year whos brought in game....so much for helping out a small business, the rest of the animals I get this year are going back to the usual place.

The IGA on the hyway did a good job on our deer and moose,try them sometime.

dmckay · #19 11-01-2010, 03:29 PM

Quote:

Originally Posted by walking buffalo

Another example of of why it is good to learn to butcher your own game.

It is not hard, and you really can't go wrong doing it yourself. Plus there is an additional measure of satisfaction to complete the circle from field to plate.

X2 Last year I took mine to a butcher as we were in the middle of moving into our house (took a break for hunting...lol) This year, my second season, I learned to do it myself and will never go back. I get exactly what I want out of the animal.

WaterSkeeter · #20 11-01-2010, 03:48 PM

Quote:

Originally Posted by SonnyJ

The IGA on the hyway did a good job on our deer and moose,try them sometime.

Yup thats where I usually go

Mountain Guy · #21 11-01-2010, 05:56 PM

If the butcher had it for 10-11 days then yes it would have dried out to the point of being dark on the outside.
And no, he didn't profit anymore, or should I say charge you anymore as they weigh the animal when you bring it in.
He did save on labor as he would have had to trim that dried out layer off if you requested.
I've seen it both ways.
YOu say the steaks were small after you trimmed the dried layer off, but it would be no different if he had skinned them before packaging.

Next time consider hanging your deer with the hide on as this will prevent it from drying out. Although many butchers won't allow them in their coolers with the hide on.

For what its worth, the best moose I ever eat had aged for 14 days and had probably 1/2'' of dried out ''leather'' that had to be trimmed.

270WIN · #22 11-02-2010, 01:39 PM

Quote:

Originally Posted by TheClash

how long do you guys hang yours before de-boning/butchering?? do you hang it in cheese cloth?? bare??

I don't think there can be any hard and fast rule on how long to hang game meat unless you have a cooler available to you where you can control the temperature. I see there is a thread started under the Hunting Discussion dealing with this. You may want to have a look at that.
As for whether to hang it bare or not, that's the way I do it as long as there are no flies around. If flies are present, you want to cover it with game bags.

moosemad · #23 11-02-2010, 04:00 PM

Quote:

Originally Posted by WaterSkeeter

Yup thats where I usually go

There's a good one in Edson, forget the name right now and about .20 cents a lb cheaper than IGA. Maybe not worth the drive if it's only a deer though.