Butcher Price Eastern Ontario

[greatwhite]

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?

[Hardluck]

I do not know about pricing, but I feel I have always ben treated well at Greg's Meats in Winchester.

[Fox]

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.

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.

[werner.reiche]

They do not slaughter though right, just cut up.

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.
Does Marcel still run the Russell slaughterhouse?

[Birdbuff]

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.

63CF4206-3A9C-480E-974C-09A3A50E600E.jpeg

[Species8472]

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.

63CF4206-3A9C-480E-974C-09A3A50E600E.jpeg

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.

[impact]

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.

You are eating a whole lot healthier meat. Good for you!

[MikePal]

I do not know about pricing, but I feel I have always ben treated well at Greg's Meats in Winchester.

Great place eh!! ..he does our version up every year. Good family business!!

[JoePa]

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

[greatwhite]

It closed, few years ago

I think the booking backlog for beef is at least a year at most small slaughterhouses.
Does Marcel still run the Russell slaughterhouse?