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| Posted: 15 Oct 2007 12:12 PM | ||
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Hey all....just wanted to get some input on what they're paying to get a deer butchered? I am picking up my doe tonight, she was a good size (not a monster, but not a pup either) and it's costing $65. What is your experience? __________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 15 Oct 2007 12:14 PM | ||
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| i have paid from $55-$105... $65 is fair.... thats about avg.. | ||
| Posted: 15 Oct 2007 12:17 PM | ||
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| $65.00 is right on target. | ||
| Posted: 15 Oct 2007 12:19 PM | ||
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What have you requested from the butcher for $65 bucks?
My experience is the price can usually vary depending on what type of cuts you request or any inparticulars like sausage etc.. __________________ UBNJ Sussex County Rep
NJDEP Hunter Education Instructor Field/Sales Rep:Outfitters Association of America, www.outfitterstv.com, Outfitter Tuff Brand Clothing |
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| Posted: 15 Oct 2007 12:23 PM | ||
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I have always paid right around 65$ __________________ Visit my store at http://www.PatsOutdoorStore.com/ If you don't see an item you want, just call or email me and I will get it. Pat@PatsOutdoorStore.com
http://www.ubnj.org/ http://www.nra.org/ http://www.njoutdooralliance.org/ |
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| Posted: 15 Oct 2007 12:29 PM | ||
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Thanks everyone...it's nothing "Special" like sausage, hotdogs, etc...just your basic cuts...the only different item is seasoned chopmeat. __________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 15 Oct 2007 12:45 PM | ||
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| right on target my last doe cost $75 i wasn't feeling so good . but I know I like what Killers kitchen Does for you! | ||
| Posted: 15 Oct 2007 12:48 PM | ||
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average is around $70 so youre right in the ball park,,,, __________________  Git-R-Done
FREE RUGGIE     [spy ] |
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| Posted: 15 Oct 2007 12:59 PM | ||
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I pay $40 no matter how big or same sauage or no sauage only thing is i gotta skin it before i take it there but thats only takes 10 minutes __________________ PROUD NRA LIFE MEMBER
PROUD UBNJ LIFE MEMBER |
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| Posted: 15 Oct 2007 1:03 PM | ||
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For what you are asking for, that's about right. When I ask for steaks, roasts, etc., it's about $65-75. If I ask for my extra scraps to be made into sausages, then the price goes up.
However, most often I end up butchering my own when the weather cooperates and I have time. I only use the butcher when I am lazy or it's unseasonably warm and I don't have the time. |
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| Posted: 15 Oct 2007 1:03 PM | ||
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Cool...thanks all. __________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 15 Oct 2007 1:14 PM | ||
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| If you dont like paying .You can butcher it yourself ,like I did for 30 years!!!!!!! | ||
| Posted: 15 Oct 2007 1:16 PM | ||
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Keahunter,
The price you quote is about average for a regular cut but I haveto ask what are you getting forthat is the meat CLEAN and free of dirt hair ect? How is it wrapped with paper or vacume sealed and labeled or something inbetween? Sure the temperature is a factor in should I cut up my deer or not (So is LAZY) but also if I can get a better job done than Ido for myself than I will pay what ever. __________________ The biggest thing I have learned of late is that many legislators will side with us if we patently and intelegently explain to them where we are coming from and where we are going.
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| Posted: 15 Oct 2007 2:30 PM Last Edited By: telefante | ||
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Quote: This is one case when size doesn't matter. No matter the size of the deer you still have the same cuts etc. Granted, a huge buck vs. a spotty fawn is different but everything from a November fawn to and average buck is all the same. I butcher with a friend. $70 gets you all whole muscle cuts double wrapped with no air and labeled (top round, sirloin, top sirloin, eyeround, rump). Cuts are boneless and free of facia - aka silver skin - and no saws are involved...it is all knife work. (Whole muscles freeze better and you can cut the steaks)Stew meat is chunked. Backstraps are cut in threes and wrapped in twos. Chopped meat is laced with 7-10% beef fat and double ground into 1.5 lb bags and double wrapped - airless. And, if you are a nice guy, we cut you in when we make sausage.she was a good size (not a monster, but not a pup either) and it's costing $65 __________________ Helping deer go up the food chain since 1979. 
REFORMED....PRO-SNAKER |
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| Posted: 15 Oct 2007 3:59 PM | ||
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Quote: If I had the room, time, know-how I would do it that way as well. I don't have anyplace that I could even try to do this...other than outside.
If you dont like paying .You can butcher it yourself ,like I did for 30 years Quote: And, if you are a nice guy, we cut you in when we make sausage Thanks!! This guy does a pretty nice job for me and he's really super convenient. I get the meat back frozen, wrapped and labled with butcher's wrap on trays. I appreciate all the responses to this.__________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 15 Oct 2007 4:52 PM | ||
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Posts: 76 Fawn:  Join Date: Dec 2006 |
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| Butchering yourself isn't that hard. I've killed 45 deer and only paid to have one butchered. The only reason I did was to ve sausage made. This year I bought a sausage attachment for my kitchen aid and did it myself. Turned out great. To do it yourself all you need is a place to hang and quarter your, then the rest can be done on your kitchen table or counter top. Read a book or go to a web site and you'll be proficient at it in no time. It's also enjoyable to be involved in every step of the process. Good luck. | ||
| Posted: 15 Oct 2007 4:56 PM | ||
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| I use a couple differnt guys $60-70 for stnadard cuts, usually more if your get sausage or Kilbasa. | ||
| Posted: 15 Oct 2007 5:19 PM | ||
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My cousin and I have done our first deer by ourselves and it's not too bad. We watched the video on this site (a few times) and went in the yard and cut it up. Just need a good sharp knife (fillet knife worked great). I already had a vacuum sealer then wash the meat off good and wrap it up. I can't see spending that much money on a butcher after all the other costs of hunting. Just my opinion. Give it a try. What's the worst that can happen (alot of chop meat.) LOL
Dave __________________ Bear Instict
65lbs. Whisker Biscuit rest 100gr. Muzzy broadheads 3 blade UBNJ member |
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| Posted: 15 Oct 2007 5:42 PM | ||
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or come to me and get a discount for being on NJH,price cut on small deer, all cryo-vaced, no hair,your' deer and you get it back in a day or so( jerky a little longer) 7 flavors of jerky,cured,smoked and cryo-vaced so you can keep it for a while. __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
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| Posted: 27 Oct 2007 1:34 PM | ||
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| I use two separate guys right over the border in PA. Both charge $60, and vacuum seal. | ||
| Posted: 27 Oct 2007 3:15 PM | ||
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Killers kitchen is the place to go, my customers love chucks work and they get there deer back, not like another guy who used to post on here. __________________ Wildlife Taxidermy By Richard G. Santomauro
1732 Hgy # 71 Wall NJ 07719 Phone 732-449-5950 Web pages http://www.rgswildlifetaxidermy.com http://www.VELVET-ANTLERS.COM E-Mail rgswildlife@yahoo.com Life member - NRA & NJFSC: Standard Member UBNJ, NTA, GSTA, New Jersey Outdoor Alliance. |
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| Posted: 27 Oct 2007 3:31 PM | ||
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 thanks Rich __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
Killers' Pro Staff |
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| Posted: 27 Oct 2007 4:29 PM Last Edited By: buckhunterschick | ||
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Posts: 2650 Monster Buck: Join Date: Dec 2006 |
we picked up our goods from killers last night awesome job and delicious just a fantastic job all around__________________ remember...when you point a finger at someone there is always three pointing right back at you!!!
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| Posted: 27 Oct 2007 4:56 PM | ||
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thank you, very kind ms. 'chick __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !!
Killers' Pro Staff |
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| Posted: 05 Dec 2007 5:47 AM | ||
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We do butchering at the Chumbucket in West Creek, $50 for less than 50lb, $60 over 50lb. If we skin it its $10 more. Deer are butchered separatley so you always get your deer back. We also give all your scraps back. Sausage is negotiable, cuts are what you request. Freezer paper wrapped, vaccum packing takes time, and the bags are more expensive. __________________ |
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| Posted: 09 Dec 2007 10:28 PM | ||
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| i just paid 150 at hometown butcher my my doe that i shot in PA, 10 dollars more because its out of state...SOOO FRIGGAN WHAT, like state makes a difference and i got about 15 pounds of meat back,,, i will never go back to him...sumthin was fishy | ||
| Posted: 09 Dec 2007 10:31 PM | ||
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just paid $ 140 for my buck but had alot of sausage and he also charges for the caping. his regular cut is $ 70 __________________ ProStaffer Just because i said so....Stupid....I use to many items to list them all..Just ask me about them i am an Expert.. Honest i am
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| Posted: 09 Dec 2007 10:40 PM | ||
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150.00, basic cut?? 10.00 more for pa deer?? That sounds ridiculous. 65 is average on basic. Per lb price extra for bologna, sausage, etc etc.. That is what jacks it up. I like when they use vacume pack. I sometimes get loins out and the rest ground for 55 bucks.. I do my own about half the time. It is like jakes said, outside temp, time available etc.. Not taht hard to do a basic cut. __________________ "from my cold dead hands"
"to all those in harms way, SEMPER FI" |
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| Posted: 09 Dec 2007 10:48 PM | ||
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Posts: 3621 Monster Buck: Join Date: Dec 2005 |
| 87lbs deer 97.50.... Totls bone out reg cut 5 pounds of snack sticks, 1 roast, no pork. | ||
| Posted: 09 Dec 2007 11:13 PM | ||
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go to killers __________________ Visit my store at http://www.PatsOutdoorStore.com/ If you don't see an item you want, just call or email me and I will get it. Pat@PatsOutdoorStore.com
http://www.ubnj.org/ http://www.nra.org/ http://www.njoutdooralliance.org/ |
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