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Advice on shopping for a butcher
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<blockquote data-quote="chillycow" data-source="post: 791908" data-attributes="member: 14740"><p>Hey guys, I've been lurking for quite a while, but this will be my first post. Thanks for all the valuable information that has been posted over the years, it has really helped me out.</p><p></p><p>So to my questions. I'm getting ready to take my first bull out to the butcher and I'm looking for tips and tricks on selecting the processor. I have searched the old posts and know the standard line is to talk to the locals and see what they suggest. But as I ask around it seems like the responses are all over the map. One guy swears butcher x steals the meat, and the other guy swears butcher y does the same. So, does anyone have any advice other than word of mouth as to how to pick a good shop?</p><p></p><p>For example, should I try to negotiate a price based on package weight instead of hanging weight? That will take incentive away from the processor to skimp on the deboning. </p><p>Is it common for a shop to let you in to do an inspection?</p><p></p><p>One other concern is that this is the busy time of the year for the processors due to deer season and fall culls. Does quality suffer as the processors may be overworked in the late fall? Does it pay to wait a few more weeks until demand slacks off?</p><p></p><p>Also, I'm in the south central Indiana area if you want to post a recommendation =)</p><p>Any additional help will be appreciated.</p><p></p><p>Thanks,</p></blockquote><p></p>
[QUOTE="chillycow, post: 791908, member: 14740"] Hey guys, I've been lurking for quite a while, but this will be my first post. Thanks for all the valuable information that has been posted over the years, it has really helped me out. So to my questions. I'm getting ready to take my first bull out to the butcher and I'm looking for tips and tricks on selecting the processor. I have searched the old posts and know the standard line is to talk to the locals and see what they suggest. But as I ask around it seems like the responses are all over the map. One guy swears butcher x steals the meat, and the other guy swears butcher y does the same. So, does anyone have any advice other than word of mouth as to how to pick a good shop? For example, should I try to negotiate a price based on package weight instead of hanging weight? That will take incentive away from the processor to skimp on the deboning. Is it common for a shop to let you in to do an inspection? One other concern is that this is the busy time of the year for the processors due to deer season and fall culls. Does quality suffer as the processors may be overworked in the late fall? Does it pay to wait a few more weeks until demand slacks off? Also, I'm in the south central Indiana area if you want to post a recommendation =) Any additional help will be appreciated. Thanks, [/QUOTE]
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