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I haven't used them but Killer's Kitchen seems to have a excellent reputation among NJ hunters from this website.
 
Processing deer does not fall into the same same category as beef butchers , there fore are not inspected. However a beef butcher will be inspected and cannot have deer in the same area as the other meats
I'd agree from what I've read so far, seems like deer-only butchers aren't inspected (regularly if at all). The only exception I've seen is for the HHH program where they require it.
 
Discussion starter · #24 ·
It seems to me that this should be regulated for health reasons alone. I guess that these guys make an honest effort to clean their work stations because I have never heard of problems with e-coli. At least not yet anyway......
 
I love the posts that start off with "real _______" Who the F*** do you people think you are to lay judgment on someone else.

Just maybe the guy that doesn't butcher his own deer would rather pay someone to do it so they don't waste any meat or save something they shouldn't. Maybe, they just don't have the resources or time to to do it.

And as already stated, game butchers are not regulated. PERIOD. And they shouldn't be, I'm about sick and tired of having the goverment making decisions. Especially "for the children" bullshit decisions!

Who wants the soapbox now? :)
 
Discussion starter · #26 ·
I disagree with you Jerseybuck. If I am going to pay someone to butcher my harvest then I believe it is not unreasonable to ask that the Butcher submits to periodic inspections for health safety reasons. If they are going to process 20-30 deer a season then I don't care about them because I won't use them. However, if they advertise their services and process 100+ deer a season I think that goes beyond being just a hobby and should be regulated.

I wouldn't mind a little government intervention here if the end result is a safe end product.
 
Once you you have done a couple you realize the time you spent driving your deer around could have been spent cutting and you would be done, have peace of mind, and buy a good bottle of wine with what you would have spent[up][up] Basically the hindquarters separate according to there natural "segments" if thats the right term. Trim out the silverskin, cut out the straps and the front shoulders are easy and your about done. Save the neck if you like, grind away or take meat to a deli for specialties etc..
 
I disagree with you Jerseybuck. If I am going to pay someone to butcher my harvest then I believe it is not unreasonable to ask that the Butcher submits to periodic inspections for health safety reasons.
See that's how it's supposed to work. You regulate them yourself. If they want the work they do a better job. No need to bring the goverment into another phase of our existence. Good ole Supply and Demand. If the guy has a better place and does a better job, he gets more business and the others have to keep up or get out. That's how it's supposed to work.

And I thank you for your response. Someone who can discuss something without a personal attack, now that's refreshing.
 
Hi Guys,

Lutz Pork Store is a full service butcher shop in Union, NJ and we are regualated, monitored and inspected by the local Health Inspector annually. We run a very clean and reputable shop. We make very tradionally venison items such as: sausage (fresh, dried or Smoked) Hot Dogs, Kielbasy, Filets, snack sticks, Kabanosy and just about anything else you would want.

Check out our website (www.germanvalleyfoods.com) for a game processing coupon. I guarantee you won't be disappointed with our service or our products.

All the best,
Pat S. Owner
 
I would say most of the "garage butchers" don't even have tax id's so who is going to inspect them.. I have only ever had a problem with one place.. He no longer cuts deer so he will remain nameless but lets just say for a few years everyone I knew was getting the shits from eating deer butchered there. It was cheap 40 bucks so nobody wanted to admit it was from that.. If you are doing basic cuts, it really is not a big deal to do it yourself.. The extras require some equipment and some old family recipes to get it right.. We used to cut em up in the basement growing up.. Now that I pay my own taxes and mortgage I am not allowed to do that due to a wife.. Go figure.. Garage or butcher.. [wallmad]
 
I don't know what the laws are on garage shop butchers, but I can tell you that I've seen Wayne Tinc get inspected by local health official in Mount Olive Twp. when he was in business until a couple of years ago. I know he never had any problems because he did it right. I live a few doors away and would often sit around BSing while he butchered my deer or others' deer. I don't know if others were also inspected around the state, maybe it is a highly localized health department issue, don't know...
 
i recently used eds deer service iin forked river, he was extremely reasonably priced, his shop was SPOTLESS!!!
 
Reason butchers arent inspected is because there providing a service and not selling the meat to the public, Thats why y cant sell deer meat,

If you want quality meat do your own, just make sure , the deer gets cooled down properly, and you freeze the meat at 10 degrees for at least 10 days this will kill any bacterias the meat might have,
 
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