Anyone get a cow butchered in Eastern Ontario this year?
If you did what's it costing these days and what Butcher are you using?
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Anyone get a cow butchered in Eastern Ontario this year?
If you did what's it costing these days and what Butcher are you using?
I do not know about pricing, but I feel I have always ben treated well at Greg's Meats in Winchester.
They do not slaughter though right, just cut up.Quote:
Originally Posted by Hardluck
There was a fire east of Ottawa and with covid you now have to essentially book in your animal before they are born, can be a 2 year wait on beef.
Last year we took lambs in, each one cost us almost $200 with fees, taxes, disposal, etc, this year I slaughtered and butchered on the farm for our use a 6 month old 450lb holstein steer and 4 8 month old goats, I spent $200 on knives and maybe $60 on block and tackles, that was it.
I think the booking backlog for beef is at least a year at most small slaughterhouses.Quote:
Originally Posted by Fox
Does Marcel still run the Russell slaughterhouse?
Here north of the gta, I inquired about getting some beef and pork from local farms. They also told me there are significant backlogs to have meat butchered.
As a cost comparison to your own, I have this price list from a local organic beef place by me.
Attachment 43121
Those prices are insane. We haven't bought red meat (other than bacon) in 20 years. Enough hunters and tags and good properties it has not been needed. I always figured we weren't saving any money between gear, licenses, tags, travel etc. Looks like maybe we actually are saving money now as no new gear has been bought in 5 or 6 years now. Put 3 deer in the freezer this year and 4 deer and 3 bears last year. Adding up the butchered weights that's like 5K based on those prices. Insane.Quote:
Originally Posted by Birdbuff
You are eating a whole lot healthier meat. Good for you!Quote:
Originally Posted by Species8472
Great place eh!! ..he does our version up every year. Good family business!!Quote:
Originally Posted by Hardluck
I have always butchered my deer because I always wanted the fat trimmed off so the family would like it - sometimes the fat is what can have a wild taste to it - I guess butchering a steer or pig is something different but I guess with the proper equipment one can do it - there are a lot of videos on you tube how it is done - probably the hardest part is shooting the animal that you know and raised - the prices for meat is really going up - like everything else
The other thing that you need to take care of when you have your freezer filled with expensive meat is to have a way of keeping the freezer working when the power goes out for a long time - that could happen
It closed, few years ago
Quote:
Originally Posted by werner.reiche