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
200lbs of beef for over $2100, makes raising that 6 month old red veal that much more appealing in future years.Quote:
Originally Posted by Birdbuff
I think that one burned down, hence why it is so hard to get in around here.Quote:
Originally Posted by greatwhite
Wow 2000 for 200 pounds. I can buy a 1000 pound cow for about 750 from one of my friends.
Getting a cow is not the problem.
I wonder if Hendersons is booked up? I guess I could clean out the Garage and butcher it there but hanging it for 3 weeks would be quite annoying.
When I located here 25 yds ago there were at least 6 butchers within a 30 minute drive....thru the years, one by one they closed down due to changing health regs that would have costs $100,000's to upgrade to requirements from the Ontario Ministry of Agriculture, Food and Rural Affairs ( OMAFRA ).
Now there are few within an hours drive and they are all drowning with business.
The Ministry never looked kindly on small scale butchers...they wanted better control over the meat supply in Ontario.
Last I heard it was months..they had a fire there in Mar 2020..but were open for at least Wild game processing this year.Quote:
Originally Posted by greatwhite
But you realize you'll pay over double the price of the cow to have him butcher it. His fees are exorbitant.
Looks like Desormeaux Meats in Chrysler is still in Business.
Legally am I allowed to Butcher my own cow?
Well - that's Toronto, and it's "organic".Quote:
Originally Posted by Birdbuff
If you look in some of the facebook groups (Ontario Beef Cattle for example), guys are selling beef sides for about $5.50 lb and up cut and wrapped.
This is for good 18-24 month old beef. If you look through discussions there, there is quite a variance on price.
A 1000 lb (live steer) at 2.00/lb should come in about 600 lb on the rail - so about 3.30/lb. Add about 1.25 for cutting and wrapping puts it a 4.55. Then there's trucking and a fee for killing. That will get you up above $5/lb in a hurry.
A $750 2000 pound cow is a bit tough to understand.
The bottom end price of the cow market is around 0.70 - so it should be worth about $1400.
And that sort of cow is hamburger only beef.
https://www.ontariobeef.com/markets/...frew-tues.aspx
You can self slaughter but it cannot be given away, leave your property or fed to anyone not living there. You have to also kill it on your own property.Quote:
Originally Posted by greatwhite
I did not think Hendersons had a fire, that was the place up near the 417.Quote:
Originally Posted by MikePal
Hendersons was bought by Ottawa Valley Meats now.
These are Dairy Cross I have purchased a few over the years and were quite good. Although I don't know if my friend has any ready and not spoken for.
Quote:
Originally Posted by werner.reiche
Your right I accidentally was looking at Henerson's Meat.. in Montana..they had a fire ... Haha...Quote:
Originally Posted by Fox
Silly I can butcher a deer at home and share it but I cannot butcher live stock and share it.
Most likely nobody in my area would rat but I know in Carlsbad Spring a farmer and a neighbor butchered a pig and another neighbor rated and they got thousands in fines.
The guy in Carlsbad Springs was friend of mine - Mark Tijjsen. He beat the MNRF and sued them. But it would have been a 10k or so fine if he'd lost. Not only did the neighbour rat on him, he also allowed the MNRF to set up a sting operation in his kids treehouse overlooking Mark's yard. MNRF also trespassed when he was at work to take pictures for evidence - no warrant.Quote:
Originally Posted by greatwhite
The difference with a deer is that no one would make a business out of it. Instead of drawing the line around what's a business and what is sharing with friends, the MNRF draws the line between wild and domestic animals, as well as the rule about meat leaving the property. I think the letter of the law is actually 20kg limit, not that none can leave.
My thoughts are that the laws are not that unreasonable, but the enforcement is *always* completely botched by MNRF people with some sort of Napoleon complex. These regulations are supposed to be based on voluntary compliance, not criminal charges being laid, except where there is refusal to comply. That's how they work with the big meat plants - if inspectors find something non-compliant, they work with the business to resolve the issue. With individuals, the first approach is to lay charges.
The MNRF has nothing to do with domestic livestock and there is no weight allowed. There is no amount that you can legally have leave your property in on a self slaughtered animal, period.Quote:
Originally Posted by werner.reiche
There was a guy who let people slaughter lambs on his property north west of Ottawa, he got nailed.
It is illegal to slaughter a rabbit, a chicken, a quail, etc, without a government inspection, that is all.
Quote:
Originally Posted by Fox
Seriously even a rabbit? I know people that raise meat rabbits for family or friends. I never thought it was illegal.
So, now you see the picture on government over reach?Quote:
Originally Posted by Birdbuff
Prime rib was on sale for 6.99 a pound during the holidays,could of gotten 200 pounds for about 1400. We pick up a bunch left some roasts and cut up a bunch of steaks.
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There must be a logical explanation for the level of red tape. I’m not in the know, but maybe it’s like alcohol. You can make moonshine at home but can’t sell it. Possibly because you can’t always trust the source or quality. Just a guess.Quote:
Originally Posted by impact
Fox - you've got a few things wrong there. MNRF does the enforcement work for OMFRA.Quote:
Originally Posted by Fox
http://www.omafra.gov.on.ca/english/...nforcement.htm
"[COLOR=#000000]In Ontario, the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA[COLOR=#000000]) shares responsibilities for enforcement and compliance of its regulations with the Ministry of Natural Resources (MNR). The legislation is administered by OMAFRA[COLOR=#000000] and enforced by MNR through a team of expert compliance officers and investigators. To ensure successful enforcement, sharp distinctions are drawn between inspectors who monitor for compliance, and investigators who gather evidence for prosecution."
Also, you can slaughter just about anything on your property for your own use on that property, without government inspection.
I believe there is a limit that can be removed - I think this is what Tijjsen beat the charges with.
You can slaughter a rabbit but it cannot leave your property, you cannot sell or give away any non-inspected domestic meat. If you shoot a wild rabbit you can give it away but not sell it, if you raise it you cannot give it away or sell it unless slaughtered at a licensed facility.Quote:
Originally Posted by Birdbuff
Right here in bold letters, this is all covered under the OMAFRA, if the MNRF is involved it may be because they need a LEO and they are not using the police, or there is some tie to wildlife but this is under the juristiction of the OMAFRA.Quote:
Originally Posted by werner.reiche
http://www.omafra.gov.on.ca/english/...under-meat.htm
We have a resource page for this that may prove useful:Quote:
Originally Posted by greatwhite
https://oodmag.com/game-processors-a...rs-in-ontario/
You do know not all butchers slaughter rightQuote:
Originally Posted by MeghanOOD
Cows are not considered game, they are livestock. You can have one inspected and slaughtered at a specific facility and then shipped to your butcher of choice I do not think you would be allowed to bring an uninspected domestic and self slaughtered carcass into a legit butcher shop.Quote:
Originally Posted by MeghanOOD
First part of inspection is the animal has to walk into slaughter house it’s first inspected on the hoofQuote:
Originally Posted by Fox
now I’ve had vet give emergency permission to slaughter then rushed to butcher broken leg
Dat be true..I had a pig break his hind hip about a month before his kill date. I called the butcher, he said to bring it in, as long as he walks the ramp into the butcher shop, he would slaughter it.Quote:
Originally Posted by js4fn
Yes, I know how it works, the vet things was new to me but I just read it.Quote:
Originally Posted by js4fn
I know someone who has his beef slaughtered at one placed and cold shipped to his personal butcher to be cut, I also know of beef that have been killed and given back to the customer whole as they did not have the time to be able to cut it.
I chose this year to just do it myself, all for my family but well worth it when you consider all the costs.
Have you make sure the inspector is ok with it, the butcher probably would not care, ha ha. I know the inspectors are individuals, just like building inspectors.Quote:
Originally Posted by MikePal
If I remember correctly, he only confirmed if it was for my own consumption..Quote:
Originally Posted by Fox
Yup several butchers can farm out for a slaughterhouseQuote:
Originally Posted by Fox
I know one guys butcher was so busy he just bugered a whole beef imagine going to pick up your meat and it’s. 800lbs of burger
Now that is something else-showing up for meat,and get 800 lbs of burger.:scream:Quote:
Originally Posted by js4fn
What the butcher was thinking anyway?:D:ninja:
I think you may have told me that before, good to know he got off. But I still find it disturbing that the neighbour was a rat, none of his business it was food.
Quote:
Originally Posted by werner.reiche
I don't know if that would fly anymore, anything that goes through the doors has to be inspected and approved.Quote:
Originally Posted by MikePal
Most butcher shops now have to fully close to be able to take in wild game, no contamination and in some areas (back home) the butcher we had used would no longer do anything that contained a single wild game bone due to contamination, they would only grind and make sausage.
The butcher will do whatever they were told. I know someone who decided to turn a whole side into ground, I offered to trade the ground off my half and the round steaks and roast into ground as well but they refused. They literally turned rib eye steaks and filets into ground beef because that is all the ate.Quote:
Originally Posted by gbk
Not sure if the regs have changed in the last 40 years regarding "emergency kills".Quote:
Originally Posted by js4fn
Where I worked in the early '80s in high school, the vet at the farm could "inspect" the animal, and then the farmer could truck it to the slaughterhouse. If it was on our regular kill day, the inspector would have a look at it too. If it wasn't on our regular kill day, we'd process it, hang it in the cooler and the inspector would have a look at the sides on the next kill day and stamp them. The vet would give the farmer a sheet of paper which we would attach the the beef in the cooler. The inspector would keep that paper when he stamped them . For the vet approved emergency kills, if the animal couldn't walk, we'd shoot it on the truck and winch it inside. You could never get an emergency kill for an animal that looked sick or emaciated. It had to be some sort of physical injury.