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Thread: Cost of butchery

  1. #1

    Cost of butchery

    How much are people paying to have a carcass butchered up?
    My butcher charges 20 for roe and 40 for red. They do a fantastic job, and will make burgers and sausages roll joints and cut steaks.
    I've had six roe done in the last couple of weeks, and they all varied in weight from 20-40lb.
    Is it normally to pay per carcass or per lb?
    I feel I'm getting better valve with a red pricket at 40 compared to a roe kid at 20.

  2. #2
    I pay per kg. Thats for sausage, burgers,steaks and roasts. If i want steak pie or mine pies its a wee bit extra.

    Regards Kev
    History will be kind to me for I intend to write it.

  3. #3
    I give my butcher the 'leftovers' which he turns into dog meat, but then I only ask for the best bits so he probably has quite a bit of 'leftovers'.

  4. #4
    For me part of the whole stalking process and the pleasure thereof is the butchery and producing, in addition to lovely steaks, equally satisfying burgers and snorkers. I would rather put the money saved by not paying someone else towards more squibs or other productive toys.

  5. #5
    you can payto have your deer butchered but you need to pay for
    the time taken. Worth it if a good job made.

    I am a bit picky and reject certain bits and trimmings so I know
    all my meat is good quality and I like to see what goes into my burgers
    and sausage.

  6. #6
    Quote Originally Posted by pinkfoot1 View Post
    For me part of the whole stalking process and the pleasure thereof is the butchery and producing, in addition to lovely steaks, equally satisfying burgers and snorkers. I would rather put the money saved by not paying someone else towards more squibs or other productive toys.

    me too, it's all part of the process, shooting it to me is just 10% of the whole scenario

    stalk it,
    shoot it,
    field dress it,
    butcher it ,
    eat it,

    savour it all after dining, with a nice single malt

    I look forward to each and every part of the process , tis why we do it

    atb

    kjf

  7. #7
    I have only ever paid for a butcher to do it once, it was many years ago and he charged me 15 for a roe.
    If you are paying 40 for him to do a red you are getting a good deal in my opinion.
    I will butcher up to a fallow myself (doing a roe later today) but reds go to the AGHE.
    I did a red once, although with practice you get quicker it just takes me too long.
    The advantage of DIY is you know you get all the available meat, it would worry me how much 'wasted' venison the butcher keeps for themselves.

    Cheers

    Richard

  8. #8
    Quote Originally Posted by North Cornwall Deer View Post
    How much are people paying to have a carcass butchered up?
    My butcher charges 20 for roe and 40 for red. They do a fantastic job, and will make burgers and sausages roll joints and cut steaks.
    I've had six roe done in the last couple of weeks, and they all varied in weight from 20-40lb.
    Is it normally to pay per carcass or per lb?
    I feel I'm getting better valve with a red pricket at 40 compared to a roe kid at 20.
    I was a butcher and butcher all my own carcasses , but if your being charged 20 for roe and 40 for a red , then its a no brainer in my opinion!

    I wouldnt even bother getting my knives out of the draw if i could get it done at that price .

    What you are not factoring into the situation is getting rid of the waste (bones etc) that is not cheap i will tell you!

    Your butcher is cutting your deer up and making very little if any money out of it so if you think you may get better value , have a go yourself and see how far you get, i guarentee you wont be long going back to the butcher !
    Last edited by leec6.5; 07-03-2015 at 12:46.

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  9. #9
    Quote Originally Posted by devon deer stalker View Post
    I have only ever paid for a butcher to do it once, it was many years ago and he charged me 15 for a roe.
    If you are paying 40 for him to do a red you are getting a good deal in my opinion.
    I will butcher up to a fallow myself (doing a roe later today) but reds go to the AGHE.
    I did a red once, although with practice you get quicker it just takes me too long.
    The advantage of DIY is you know you get all the available meat, it would worry me how much 'wasted' venison the butcher keeps for themselves.

    Cheers

    Richard
    Richard ,

    There is actually very little waste from a carcass to be had by the butcher to be honest , maybe 1kg on a roe and maybe 3kg max on a red inc bullet damage and in my opinion figures bot really worth worrying about.

    Discretion assured
    - call us anytime, free on 0800 689 0857

    please visit our web site:
    http://uksha1 or find us on facebook
    Sponsored proudly by Pfanner, Blaser, Clark Forest.

  10. #10

    Cost of butchery

    As kjf
    Above said , do my own , know what's give into them & that wee glow when yer sitting after yer meal with a good coffee or a malt , knowing that was bloody guid & you did it yourself from field fae fork .

    I enjoy the butchery side of it to be honest whereas to others it's a pain in the A. !

    But like home loading .., love it or loath it

    Click image for larger version. 

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