Meat processing?

[DesertBull]

How confident are you that you get the same meat back from the processor as what you brought in?

 

The steaks, roasts, chops, etc are probably your own meat, but what things like burger and sausages? Do you think the processors "batch" process those items and just give you back a mixture of several different animals?

 

Ther reason I ask is, I recently took a wild hog in for processing and ordered 10 lbs of sausage. The cuts I got back were legit wild hog. You can tell the difference from regular pork just by looking at it. The sausage however looks just like regular pork sausage. The meat in the sausage is very lite colored like commercial pork, where as wild hog meat is very red, almost like beef.

 

I was just curious as to what others opinions on this is. I have a call into the processor, but they have not returned it yet.

[Kaffer62]

I dont know.. I had a really bad experience with a processer. When I got my elk back the meat tasted really bad, I eneded up throwing it all away, I hate to waste an animal but I didnt have a choice, later I found out that the guy that owned it was shut down for running a meth lab in his shop... I then decided to butcher all of my own animals, I have a sausage maker and meat grinder and its a little bit of work but I feel that it is worth it..... And then you dont have to wait on the butcher.

[PRED8R]

Bought a meat grinder about 6 years ago and never looked back. I must get about 10% or more meat in the freezer, not a hair in the meat, nor bone marrow smeared on my steaks. In a weak moment I took my son's cow elk from his youth hunt to processor about two years ago.... worst tasteing animal I ever had, and it was killed and cared for the best way you can. For what I spent on that "butchering" alone I could have bought at least two moe really nice meat grinders! There probably are some processors that do a great job, but I sure haven't run into any. There has to be people on this forum who know who does the best work in their area. As far as the processor batching their work together; lord only knows what happens after you have dropped off that animal you just spent so much time, energy, effort, and money on. To me it is worth my time and energy and sometimes getting a little help on bigger animals and just do it myself.

[mikep35]

I took my elk in to Coconino Meats in Flagstaff this year and I had it back in two weeks and he did a great job as far as I can tell.

[kphunter]

I've used Millers Southwestern Processing, and I'm happy with them.

 

KP

[coues4x4]

I use Charlie Valencia out of Globe or Roy Baldenegro at Gilbert high school,they are both awesome and very reasonable.

[AZbowhntr]

I will second Millers Southwestern Processing. I have used them for everything that I have ever had processed and have never had a problem.

[bobbyo]

Desertbull I think that it is common practice with meat processors to batch meat for hamburger and sausage. They usually give you back a ratio compared to the weight of your animal. It is much easier for them to do it this way when they have alot of animals. Of coarse they should be up front with this.

Bob

[DesertBull]

Desertbull I think that it is common practice with meat processors to batch meat for hamburger and sausage. They usually give you back a ratio compared to the weight of your animal. It is much easier for them to do it this way when they have alot of animals. Of coarse they should be up front with this.

Bob

 

 

2 problems with that.

 

1) I gave them WILD meat, they gave me back farm raised.

 

2) You have no idea the condition of the meat that is being mixed in with yours.

 

 

This processor is in Queen Creek.

There is no "problem" with the meat, per se, it's just not mine.

[Diamondbackaz]

Learn to butcher your own animals it's not that difficult. Use the money saved to buy a meat grinder and sausage stuffer, and if you do a lot, a bandsaw. A good animal to start off with is a Javi.

[BowNut]

Desertbull I think that it is common practice with meat processors to batch meat for hamburger and sausage. They usually give you back a ratio compared to the weight of your animal. It is much easier for them to do it this way when they have alot of animals. Of coarse they should be up front with this.

Bob

 

 

2 problems with that.

 

1) I gave them WILD meat, they gave me back farm raised.

 

2) You have no idea the condition of the meat that is being mixed in with yours.

 

 

This processor is in Queen Creek.

There is no "problem" with the meat, per se, it's just not mine.

I would ask the processor how he does his sausage. I think that most add farm raised (fat and or meat) to most wild meat for sausage. You have to do this or your sausage will have no taste and will be as dry as sawdust. Not sure how much they add % wise you should ask them. Also when they make sausage they do not make your 10# order of sausage they make a number of orders at one time. It is not logical time wise to make 20 batches for 20 different customers. I have had other processors tell me this. I'm sure that is how most work.