Butchering

[nenmrancher]

How many of you out there still do their own butchering and processing? We use a local packer to do a kill and chill for us and then we do our own processing. Spent the day yesterday getting one in the freezer.

 

[certherfbeef]

The best part is hanging one that has put their nose in your back pocket once. Juicey, melt in your mouth revenge.

 

[Aero]

how much do local packers charge to process a carcass?

 

[frenchie]

We still do our own butchering .. we usually do 3 or 4 head at a crack.

 

[nenmrancher]

The guy we deal with charges us so much a pound to kill and chill, I think we paid around $70 for this to be done.

 

[Beef11]

25 buck kill fee plus .40 pre lb. is pretty standard around here. I'm picky though and not all custom slaughter plants are created equally. I need a place to hang and process my cattle and i'd do it myself.

 

[certherfbeef]

We do our own. Usually grab a neighbor and do a couple at a time.
Catch is it has to stay cold enough long enough. Hasn't done that this year. Deer, beef and hogs all hang in the shop.

 

[CattleAnnie]

I do the kill and basic butchering on wild game, but with the beef I prefer to send the carcass to a local butcher once I've gotten the "innards out" as I don't have a cooler to let the carcass hang and age in (funny as now my Honey's folks have had me do the basics for them now too).

Take care.

 

[mwj]

We let the locker do the kill and age then we process. I prefer the choce on size of cuts and what goes in each pkg. Also I am a little more selective on the burger. With all the smaller mom and pop grocerys that are going out of buisness, coolers are not hard to come by. Set them up in the corner of a building on a concrete floor and you are good to go. The plus is that you have a very dry secure storage area whenever it is not in use 8)

 

[Susie David]

Our processor charges $45 for the slaughter and 35 cents a pound hanging for the cut & wrap. Same price no matter how many head we process and hasn't raised his prices for us in years as he does all our work. It's worth the $45 for me not to get rid of the guts and I have no ready outlet for the hide.

With my keen eye and steady hand we would end up with more ground meat than anything else.
DMc

 

[mwj]

Nothing in the world wrong with plenty of good burger 8) I have been known to drop in enough sirloins to make people cry! I like a few good steaks good roasts from the chuck a few cubed steaks from the round and a lot of high quality burger made from good beef :heart:

 

[Gliderider]

We are going to raise highlands, and when we take them to the butcher I was wondering if they would save us the hides and heads. The heads with the horns sell well, and the hides when they are tanned go for a very pretty penny. Has anyone had the butcher/processer save these parts? Also, can they kill without putting a hole in the skull? The heads sell better without bullet holes.