Browning'sCustomMeat

Hello All! This year I will be offering the 10% discount to all CW.com members sporting and sticker, hat, shirt etc. If you have any questions about pricing, delivery, meat care etc. Please do not hesitate to call. Good Luck and Happy Hunting! -Jeremy Browning-

#1 Antelope #2 Caribou #3 Moose #4 Coues #5 Elk

Nice Fix.

My oldest boy and I got drawn for the late archery deer hunt on the Navajo. The first week in January. Got 5 days to pull it off and hope we can make it happen. Units 1-4 & 5b. If anyone would like to share any experiences up there, that would be greatly appreciated. -Jeremy-

Sweet Video....thanks for sharing. Gets the blood pumping

My sons is looking for a 20g, preferably an 870 but up for options. He wants to get his girlfriend shooting with him and hopes to find one by Christmas...... Let me know if any of you have one to get rid of. Thanks, -Jeremy-

I shoot a .270wsm. Sold my .300 so I could get it. have no regrets on the decision either. Wouldn't hesitate to use it on elk.

Focus on the Rincons....

My paps is selling a Savage .300 Mag, brand new in plastic and in box $500.00 Swarovski Spotting Scope, 20x60 ATS 65 Great condition $1650.00 Call John Browning if interested. 928-978-3229 Ill post pics a lil later this evening. Thanks for looking.... -Jeremy-

plastic bags are the devil for meat while packing out. bags holds in the heat and will spoil it within a few hours. look at a post i created in "The Campfire" called "Processing FAQ's" it'll clear up with pillow cases and frozen bottles of water.

Our Lady of Guadalupe Catholic Church, Holbrook AZ

Crazy!! Ive seen them on a herd of antelope, separate a doe and almost get it down. A couple of bucks came to the rescue and got the doe back with the herd. Wish i had a camera...

You are out scouting for an upcoming bull hunt ( last night ), and find yourself passing right over the elk looking for coues!! -Jeremy-

Was thinking today....oh boy! lol Maybe someone knows and can tell me real quick. Hunt licenses are good for 365 days, rather than a calendar year. So when putting in for spring hunts we would use the license we have now and purchase new one when current one expired, evidently. But would we have to keep old license on hand while hunting if lucky enough to be drawn because old license number would be on tag and not the current one? -Jeremy-

Congrats!!

Spectacular!! Way to get it done

Sweet!

Thanks, Ill be in contact with you soon. Been busy being "Super Dad". School, Work and my boys keep me busy. -Jeremy-

Theres elk, deer, antelope, bighorn, bear, lion and turkey up there. just put in for deer and sheep tho

Need a glassed more than anything. Ill get a hold of you when it gets closer. Hunt date is Jan 2 thru 6

Ifn you plan on coming up, Ill make sure to have them. Besides we could use some extra eyes and a cook.

Thanks murfys69law, unfortunately i am no longer open. I moved from Payson and have not opened another shop yet. If you ever plan on giving a processor a shot, message me and ill give you a name or two. -Jeremy-

I would first like to thank all that have given my the opportunity to cut and package your animals. I hope you enjoy and are pleased with the outcome and I look forward to doing more business with you in the future. Secondly, I have been asked a few questions more than once and have heard certain comments made, not necessarily about me, but meat processors in general. So I would like to give my side and to clarify, I am not speaking for any other meat processor or shop, just me, myself and I. Question #1: Hanging Weight vs. Take Home? I tend to say that 30-40% of your hanging weight on an animal is "bone weight". Sure you pay by the pound per hanging weight and bone is part if this. So if you have a 100lb deer you can consider 60lbs of meat is left....THEN, I have to peel/skin the whole thing over again because the outside has dried and is hard, you prolly won't want to eat it, plus I don't want it going through my grinder and that goes in the the barrel. We'll say that may be 10% respectfully. So you are down to 50lbs or 50% of total weight of what was there. Ex: 400lb elk: 200lbs respectfully goes into your freezer usually more....from Browning's Custom Meat Processing Also keep in mind bones are a good thing....when you bring your animal in whole there is less waste and more meat is saved. Meat that is boned out tends to get dirt in some funny places plus there is more surface area to dry out hence creating more waste and leading to this question in the first place. Question #2: Why suet? We use beef suet in your grind IF YOU would like, I ask up front, I just don't put it in. No, it does not cover up the flavor of the animal...believe sometimes a cover up is needed! hahaha! I tend to use a mix of 90/10...10% being beef fat. What it does really, is gives a little moisture when cooking in a pan or keeps your burgers together while on the grill. Nothing can make you more mad than trying to flip a burger and just watching it crumble through grill into the flames Thats a bummer. Oh... and we don't add it just to make a filler and supplement the weight... Question #3: Whole or Quartered? I prefer a whole animal and weather permitting with the skin on. At times its so hot that the skin should be removed ASAP! But if you are just around the corner ( figuratively speaking ) by all means leave it on. We have to equipment to skin your game and it keeps the meat a whole lot cleaner skinning at the shop. Why whole animals? Well, it goes back to question one, there is less waste on a whole animal, plain and simple. I'll split the animal and quarter it at the shop so you, the customer, get all the meat possible back into your freezer. Question #4: Well not really a question....But I hear or read every so often accusations of a meat processor possibly stealing meat for themselves. And I believe I speak for most when I say we wouldn't want to eat half the stuff thats brought in. Plus cutting several hundred stinking elk a year puts a bad taste in your mouth. Blehhh! So anyways, I don't steal your meat, I don't really like elk meat so you should have no worries about this issue with me. Okay, now I know certain times calls for certain measures and a whole animal cannot be brought in and boning out an animal is necessary. Just keep your meat as clean as possible. And DO NOT use trash bags!! They hold in the heat and moisture and does your meat no good. Pillow cases are great game bags...just don't tell the wife you're taking them! hahaha! I hope this helps, answers a few of you and gives a little more insight from my end. To all HAPPY HUNTING-GOOD LUCK and hope to see you come through my doors! Here are some pictures of my work from whats brought in to what goes on your plate! ENJOY!! These are your "backstraps" aka Ribeyes and New Yorks as a whole... These are what they look like butterflied into steaks and ready for grilling! Here is a typical shoulder....which can be made into roasts! This is the same shoulder that has been pealed and ready to be boned out... The same shoulder boned out, rolled and ready for tying! Her she is all nice a pretty ready for the dutch oven or slow cooker! Thanks for reading everyone and any questions please do not hesitate to ask! Have a wonderful day! -Jeremy-

Gonna sit on the couch, drink beer, get fat and watch baseball and wait for the outcome of the next draw :-)