Thread: Processing animals

Interested to know who does their own and who doesnt and for what reasons.

Personally its a part of my ethos, for being responsible for that animal. but hey I may be different, i like the whole deal from making sausages to corning the meat ..... we still bottle and preserve fruit too.

I take it to a butcher currently, but once I have built my processing shed I will be happy to do it myself.
I don't have a garage so don't really have anywhere to do it currently.

I do all of the above depending on the situation.

Cut it up myself, depending how far in the bush I am will determine what I carry, back legs and back steaks. And I have on occasion taken a couple of sacks of boned out meat to the butcher to do a run of sausages.

cut it up myself but some is sent away for processing into sausages, salami etc

Usually do myself and debone whilst out to save weight. From the off cuts and front leg meat will go to butchers to be processed, usually into salami or sausages.

Originally Posted by gonetropo

cut it up myself but some is sent away for processing into sausages, salami etc

Ditto

Cut it up myself for steak cuts etc, to the butcher for snags

Depends, deer and sheep I do myself. Will make my own mince, but get the butcher to do sausages if I want any.
I have done my own pigs making hams and tried bacon. Got the butcher to do sausages again. Beef is homekill butcher all the way.

Only butcher job is sausages and salami. I have made cumberland sausage a couple of times but mince is big here. Bacon ham breasola pastrami etc take time and confidence but are worth it. Having access to a chiller or large spare fridge could be a stumbling block for a lot of people.

Got my own chiller, so hang it for about five days. Then take in to the butcher mainly steak/mince mainly.$65ish comes back bagged and labeled.
Young fella from down the road shot one couple weeks ago stuff both front shoulders, so took the back steaks and back legs and gave them to a old guy down the road that can't hunt no longer he was over the moon. Feed the rest to the working dogs.

Got a fallow given to me and i happily processed that for myself, steak'd up everything and trimmings ended up in stewing mix bags.
My Red i got last year I took to my uncle who owns a home kill, he chilled it for me and processed it all at his recommendation. he makes some tasty patties and sausages, would love a good salami.

Almost all myself. I do venison bacon, sausages, mince, schnitzel, stewing and frying. Its all part of the fun of being a hunter. All vacuum packed.

Sometimes send a bit to the butcher for salami and sausages.

I'll go my own sheep with a mate who has a bandsaw for doing chops..... it's a time thing for me with venison, havnt been shooting any meet animals as struggle to find the time to process them..... but freezer is getting low so will prob take the next yearling to the the butcher


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I do most myself, my Father is a butcher so I'd be hung otherwise. Butcher for the rest that I can't do myself.