Remember: YOU GET WHAT YOU PAY FOR !
You may get it Cheaper But NOT BETTER !!
You put a lot into your hunt. Here’s how to make the most
out of your successful season.
Many hunters use a game processor to handle the butchering of everything from deer and boar to elk, moose, and even bear. Even DIY types will hire a processor’s services rather than involving themselves in what can be a very big and messy job.
A professional processor like RICH THE BUTCHER has several advantages over the average hunter, primarily, a dedicated facility for butchering the animal. While many DIY hunters make do with a table in the garage, With the dog barking, the wife yelling about the mess, and the kids wanting your attention. But a professional processor will have plenty of table space, and specialized equipment to make the job easier. Not only do they break the carcass down into steaks, roasts, stew, cutlets and ground meat, many offer options such as turning your meat into corned beef or pastrami style meats and a variety of different sausages.
If you are lacking in the facilities & or desire to butcher your game animal yourself,
You can have Rich do it for you, Professional – Neat & Clean, ready for the table
At a very reasonable cost. How much is your time worth?
Start with a Referral
RICH THE BUTCHER has many referrals that you can check with. Please call Rich at C 917 294-1055 H 845-628-9022
What to Look for in a Processor
See It for Yourself
Ideally, visit the facility in person LONG BEFORE you set off on your hunt. You’ll want to reassure yourself that you’re dealing with a clean, reputable place. While you are there, you can discuss drop off hours, processing options, and cost.
Drop Off Convenience
Find out what their drop off hours are. Some places might not have very convenient hours, making it necessary to ice down your animal to keep it cool until the processor is able to take it. Rich is available and very flexible during the season and will make a time that is amicable to both you and him for both drop-off & pick-up. Most times you will be able to pick up your finished box of meat within a couple hours. We pride ourselves in our Quick Turnaround Time! Rich is available 9 am -9 pm Except Thanksgiving & Christmas.
The Packaging
Your meat is wrapped in the same manner as any commercial supermarket and individually labeled so its never a guess “whats for dinner?” This is the traditional way of storing meat in the freezer and is perfectly fine as long as the packaging protects the meat from air contact. He also has a commercial machine that can vacuum seal your meat for a small additional charge. Vacuum sealing will maintain your meat’s quality much longer than traditional wrapping.
Variety
Some processors will only grind the trim meat for you, but Rich can offer a variety of options including several different kinds of fresh sausages, salami, bologna, and snack sticks. This can be a handy option for a portion of your meat as it’ll be ready for serving as soon as its thawed.
Your Meat Stays Yours NO MIXING ! Each Animal is Individually Processed
A good processor will only grind each hunter’s catch separately. Others will combine all of the trim meat from the same species and grind it together to save time. This makes it easy for them, but it might not be very good for you. You know if your animal was properly harvested, cooled, and handled, but you can’t say that for everyone else. You Get Back YOUR MEAT and ONLY YOUR MEAT !
Storage Fees
Finally, once the animal has been processed you will already know a predetermined mutual time to pick it up. Refrigerator space is at a premium your cooperation for pickup is Greatly Appreciated.
Cool It Down
You should know how to properly field dress and cool the animal immediately after it is harvested and tagged. Your number one priority is to get the carcass cleaned and cooled ASAP to prevent spoilage, Human body temp is 98.6 a deer is about 104 degrees just assure that the temp of the meat is going down and never up. A deer’s hair is hollow during the season so a frozen milk jug inside the cavity will keep it cool from inside out. HOWEVER if you hang it overnight and the meat temp drops to 40 degrees and the next day the air temp will rise to 70 degrees then get it to your processor as soon as possible. Your processor cant “Turn Water Into Wine” they can only deal with what they are given, so make sure to give them the best. You put a lot of effort into your hunt, don’t let it all go to waste by letting your prize spoil before you can get it in for processing. A reputable place won’t process a spoiled carcass.
If I wouldn’t eat it myself or feed it to my family then Why Would I
Expect You to Feed it to Yours ?
Happy Hunting and PLEASE – BE SAFE ! Beware of your target and whats beyond.
There is ABSOLUTELY No Deer or bear that is worth having an accident over!
Keep these tips in mind when arranging for your processing services to get the most out of this season’s game. With a freezer full of top quality meat, you will keep your family well fed for quite a while!
REMEMBER JUST CALL RICH THE BUTCHER for advice.
Cell # 917 294-1055 or 845-628-9022
