Guest Posted May 12, 2016 Report Share Posted May 12, 2016 Aside from selling shot game to game dealers, has anyone ever paid a butcher to prepare shot game for them? As in you've shot a deer but don't want to butcher it yourself so pay the butcher to do it for you? Quote Link to comment Share on other sites More sharing options...
Fuddster Posted May 12, 2016 Report Share Posted May 12, 2016 i asked the very question to my local village butcher-got an absolute no way-any meat not ear tagged could be seen as source of infection and a risk to his business. shame as i wanted it hung for a couple of weeks to mature before cutting up. f. Quote Link to comment Share on other sites More sharing options...
Guest Posted May 12, 2016 Report Share Posted May 12, 2016 That's a shame. I'd imagine many people don't have the skills to take apart an animal the size of a deer. What a waste Quote Link to comment Share on other sites More sharing options...
Fuddster Posted May 12, 2016 Report Share Posted May 12, 2016 that said, i went to an open day at the local agri collage and watched a butcher take a whole lamb to bits in minutes, cut by cut, explaining each one. very interesting, there are videos on line to guide you. hth f. Quote Link to comment Share on other sites More sharing options...
Guest Posted May 12, 2016 Report Share Posted May 12, 2016 Yeah, don't really have the space and facilities though. Can't carry it across the road from my car in the middle of the street and take it apart on the kitchen floor really. Ha! Quote Link to comment Share on other sites More sharing options...
greenergp Posted May 12, 2016 Report Share Posted May 12, 2016 I have taken a couple of Roe into my local butcher and he cut them up and gave them back to me all bagged and labeled, and even made sausages from some of the meat all for the grand sum of £10. Quote Link to comment Share on other sites More sharing options...
saddler Posted May 12, 2016 Report Share Posted May 12, 2016 Many a thriving business do little else in New Zealand. All sorts of options available re the off cut portions....burgers, sausages, etc. of different flavors & a wide choice of spices, etc. Very good prices & fast turnaround time. Pity more butchers here don't offer a similar sideline. Quote Link to comment Share on other sites More sharing options...
WGD Posted May 12, 2016 Report Share Posted May 12, 2016 Yes I've had deer butchered. Shoot a cull stag in July and if you don't have a chill to hang it, it'll be wasted. I have paid £150 to have a stag properly hung and butchered. Roe deer are easier to do yourself, but expect to pay £50 - £60 for s proper job. Quote Link to comment Share on other sites More sharing options...
robbiep Posted May 12, 2016 Report Share Posted May 12, 2016 The BDS do run butchery and lardering days. There was one up at Rhug estate here in north Wales a couple of months ago. Very good too. Quote Link to comment Share on other sites More sharing options...
activeviii Posted May 12, 2016 Report Share Posted May 12, 2016 Had a large fallow buck jointed down for me as I couldn't even move the thing. Cost be 12 rabbits. That's the only time I have asked the butcher. Most of the time I can drop them down into major joint groups while they hang and then in winter I can finish them on the chopping table in the garden of just take them out the house in bits and finish on the kitchen work top. In all truth, most of the time I quick stop and Wacker them in the mincer for burgers or sausages now days. Only Christmas do I joined out a few roe and vac PAC for farmers. By a few it's normally 5 roe. Quote Link to comment Share on other sites More sharing options...
scotslad Posted May 12, 2016 Report Share Posted May 12, 2016 Yeah, don't really have the space and facilities though. Can't carry it across the road from my car in the middle of the street and take it apart on the kitchen floor really. Ha! Why not? It really doesnae take much room. my mate used to hang deer of his kids swing wrapped in muslin/hessian or i have some game bag things to keep flies off. I've seen his kids playingaway on swings with deer hanging of it. He butchers the deer there as well. And he lives smack bang in the middle of town with plenty of houses looking on to him. It really doesnae take much room. Any tree in garden or peice of timber to put a hook in, even take it out to woods to do. A lot of other countries butcher them on the deck and use the inside of skin as a sterile work surface. At a basic level really not that hard to butcher a deer. It really is just like a big rabbit. There is a fair bit of skill involved to do it well but doing it for urself is mainly common sense. Anything Roe size or smaller u will really just be taking the 4 legs off, ur tender loins (inside spine on gut side) and ur back straps/loins outside along spine. I'm pretty much self taught originally and picked up a few things from training days mates etc. On the bigger deer i usually split the haunch but even that is fairly easy as u are just seperating different muscles and all are encased in there own sinew? type stuff so they just really peel away and u hardly need a knife. I've showed a few folk the basics but make it clear to them there is far better/more skilled/experienced folk than me to learn off. But its 1 of them skills the more u do it u get better each time and are as well just getting stuck in about it. Like i said not rocket science at a basic level. Quote Link to comment Share on other sites More sharing options...
Cosd Posted May 13, 2016 Report Share Posted May 13, 2016 (edited) The have been some butchery nights organised here on the forum where demonstrations are given for anything we shoot. It's been a little while since I've seen one being held. Collin......your que Edited May 13, 2016 by Cosd Quote Link to comment Share on other sites More sharing options...
Archie-fox Posted May 13, 2016 Report Share Posted May 13, 2016 I took 2 roe bucks into my local butcher, Skinned,jointed up in to all the main joints, few burgers and diced bags for £20 Quote Link to comment Share on other sites More sharing options...
Hamster Posted May 13, 2016 Report Share Posted May 13, 2016 Unless there are regulations forbidding it I personally wouldn't hesitate in having a go myself, how hard can it be, who is going to criticise if you make a couple of errors. Quote Link to comment Share on other sites More sharing options...
Graham M Posted May 13, 2016 Report Share Posted May 13, 2016 Quote Link to comment Share on other sites More sharing options...
toontastic Posted May 13, 2016 Report Share Posted May 13, 2016 If anybody in Northumberland wants to borrow a couple of deer butchery dvds I can help you out. Quote Link to comment Share on other sites More sharing options...
Vince Green Posted May 13, 2016 Report Share Posted May 13, 2016 Show me a butcher round here that even knows how to! The old style butchers are a page in history these days. Quote Link to comment Share on other sites More sharing options...
scotslad Posted May 13, 2016 Report Share Posted May 13, 2016 I took 2 roe bucks into my local butcher, Skinned,jointed up in to all the main joints, few burgers and diced bags for £20 Must admit at that money i would probably take my deer there too. Thats good value. Only thing about watching clips on utube there will be some shockers (not watched that 1 thou) seen some skinning deer with pick up trucks and a new gralloching tool the gut shark i think it was called, most ridiculus invention i've ever seen, green/p**s and **** all over the inside of carcass Usually at game fairs or the stalking fair up in kelso, as well as best practice days etc do butchery demo's. Only prob is if u havnae got a beast to do shortly after it u forget all the top tips, plus those boys make it look so easy. Best way is just to get stuck into 1 or get a mate to tell u but let u do it, thats generaly wot i do when doing a deer for someone just supervise and let them do it. Snh do (did) a really good bes practice guide a really think folder with all best practice advise including gralloching and butchery, was only10 quid or something, really cheap. Think the DI might do something similar too Quote Link to comment Share on other sites More sharing options...
owain Posted May 14, 2016 Report Share Posted May 14, 2016 I do most of my butchery myself on the back garden. I actually find it quite relaxing lol. Quote Link to comment Share on other sites More sharing options...
Graham M Posted May 14, 2016 Report Share Posted May 14, 2016 Love the ladders; brilliant idea. Where do you hang them Owain? As for selling them to the general public; you to have a Hygiene Certificate before anything could be passed into the food chain. http://www.lincolnshiredeergroup.co.uk/game-meat-legislation/ Used to cost £80 but is now @ £100 - £120 if you go through one of our illustrious shooting organisations. And they wonder why so few of us bother. G Quote Link to comment Share on other sites More sharing options...
owain Posted May 14, 2016 Report Share Posted May 14, 2016 Cheers Graham, me and my mate have a big industrial fridge in his garage that we hang our game in. There was a couple of butchers round here that used to do them, but one closed down and the other wanted £40 to butcher them and it was a 80 mile round trip. Quote Link to comment Share on other sites More sharing options...
scotslad Posted May 15, 2016 Report Share Posted May 15, 2016 (edited) My 1 piece of advice is fairly obvious who ever butchers it. But for years i never bothered, my chest freezer used to be a lucky dip wot dead animal u came out with Date and label everything u stick in freezer, and write it on the bags. Just empited and moved my chest freezer yest and a load of paper labels have fell off voarious bags of random frozem meat. Also quite nice when u pull a bag of meat out nd u can see date and remember the days u shot/stalked into the deer, or even with a pheasant or duck u might remember that day for a good bird or something else happened. i think it is quite a nice attachment to the meat, sort of completes the circle, esp if u butchered it (and potentially reared it if a pheasant) Ps if u have room add 'where' too as u will remember the day as u pull it out freezer and again while cooking/eating it Edited May 15, 2016 by scotslad Quote Link to comment Share on other sites More sharing options...
Fisheruk Posted May 15, 2016 Report Share Posted May 15, 2016 (edited) The BDS do run butchery and lardering days. There was one up at Rhug estate here in north Wales a couple of months ago. Very good too.Yes, I went that NGO and BDS demo at Rhug, really good and bought some of the butchered venison at great price. It really isn't that difficult to do it yourself. Very useful tips from the butcher which apply to most carcasses. The stories of humane dispatch of the Buffalo were also interesting. Edited May 15, 2016 by Fisheruk Quote Link to comment Share on other sites More sharing options...
rabbiter Posted May 15, 2016 Report Share Posted May 15, 2016 id be happy to show anyone in my area how to do it,FOR FREE,i held a butchery demo at my work,the boss gave me the run of the place for the guys off here who came to it,went down a treat aswell.............. Quote Link to comment Share on other sites More sharing options...
kent Posted May 16, 2016 Report Share Posted May 16, 2016 If you can do the health checks worth a jot you can certainly make the carcass into food If you can't do the heath checks correctly - there is yours gamble. Not surprised some butchers won't let them on thier premises. That's a good butcher! Quote Link to comment Share on other sites More sharing options...
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