Deer processing

[robster31316]

I used to process my own meat but when the butcher shop down the street would do it all for $55, after I quartered it. I figured what the hell saves me the afternoon. This summer he closed up shop and now the only Butcher in town wants $85. I'm afraid to ask him how much he wants for just some fat. What y'all paying up north?

 

[Realtor]

I used to process my own meat but when the butcher shop down the street would do it all for $55, after I quartered it. I figured what the hell saves me the afternoon. This summer he closed up shop and now the only Butcher in town wants $85. I'm afraid to ask him how much he wants for just some fat. What y'all paying up north?

Damn might as well just leave the damn thing and go buy filet mignons at that price

 

[benjamin]

Apple Valley in Jefferson, commerce area does excellendt, scrinked in plastic, giutted and complete $75, best yu can get done here.

 

[Bradshaw]

Like benjamin said 70/75.00 seems to be the going rate. I'll pay the 3.00 for a bag of ice and off to my cooler it goes.

 

[Psilloh1]

We pay a lot more near $140.. but we get some stellar link and patty sausage that is phenomenal

 

[gh1950]

You shouldn't be using fat anyway, so the cost is irrelevant.

 

[Psilloh1]

You shouldn't be using fat anyway, so the cost is irrelevant.

Can’t make sausage without it!

 

[gh1950]

Can’t make sausage without it!

You will have better sausage if you wait until shoulder/boston butt goes on sale, and use venison/pork 2:1.

You will have even better sausage if you take the time to put a fine grind on the port and a coarse grind on the deer.

 

[Psilloh1]

You will have better sausage if you wait until shoulder/boston butt goes on sale, and use venison/pork 2:1.

You will have even better sausage if you take the time to put a fine grind on the port and a coarse grind on the deer.

I don’t have the time.. I pay someone..

 

[mfoster]

I pay 45,00 quartered in cooler at Hudson’s in Macon