WILDGAME
These photos are just to show why you may feel that all your meat did not come back to you.
EACH WILDGAME ANIMAL THAT IS BROUGHT IN IS PROCESSED AS IS, ONLY ONE ANIMAL IS PROCESSED AT A TIME.
YOUR ANIMAL WILL NEVER BE PROCESSED WITH ANOTHER ANIMAL.
OUR STAFF ARE PAID WELL ENOUGH TO AFFORD THEIR OWN FOOD, THEY DO NOT HAVE THE NEED TO TAKE ANY OF YOUR MEAT HOME.
AS HUNTERS YOU UNDERSTAND YOU ARE KILLING AN ANIMAL IN A DIRTY HAZARDOUS ENVIROMENT, WHEN YOUR ANIMAL DROPS TO THE GROUND, OR ROLLS DOWN A MOUTAIN SIDE, THE ANIMAL WILL DEVELOP BRUISING JUST AS YOU OR I WOULD.
IF YOU SHOOT YOUR ANIMAL SEVERAL TIMES IN ALL AREAS OF THE BODY, IT WILL AFFECT THE AMOUT OF MEAT AVAILABLE FOR CONSUMPTION.
IF YOU SKIN, GUT AND HANG YOUR ANIMAL IN THE WILDNESS THERE IS A HIGH CHANCE OF DIRT, BONE SOUR, DEBRIS, FECES AND GUT CONTENT, BULLET FRAGMENTS, ABCESSES, TUMORS ON YOUR ANIMAL THAT WILL BE NOT BE EDIBLE.
WE ARE NOT A BARBER SHOP AND WILL NOT CUT OR CLEAN THE HAIR FROM YOUR ANIMAL.
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THE AMOUNT OF MEAT THAT YOU PICK UP FROM OUR SHOP IS ALL THE MEAT THAT COULD BE SALVAGED.
AS OUR OWNER SAYS: YOU GET WHAT YOU GET, IF YOU DON’T LIKE IT DO IT YOURSELF
HERE ARE SOME REFERENCE GUIDES FOR THE BEST POSSIBLE OUTCOME:
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Field Dressing your Animal:
https://www.westcanyonranch.com/elk-hunting/how-to-field-dress-an-elk/
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Bleeding out your Animal:
If you don't properly bleed out wild game meat, the primary effect is a significantly poorer taste and quality due to the presence of blood, which can result in a metallic flavor, darker meat color, and a shorter shelf life, as the blood can accelerate spoilage; additionally, not bleeding out can also be considered less humane as the animal may not die quickly enough. [1, 2, 3]
Key points about not bleeding out wild game: [2, 3, 4]
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Taste: The most noticeable effect is a strong, unpleasant "gamey" taste from the blood left in the meat. [2, 3, 4]
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Appearance: Meat may appear darker in color with visible blood spots due to the retained blood. [2, 3]
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Texture: Some hunters report a slightly tougher texture in meat that hasn't been properly bled. [2, 4]
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Shelf life: Blood can promote bacterial growth, leading to faster spoilage of the meat. [2, 3]
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Ethical considerations: While a well-placed shot should quickly kill the animal, not bleeding it out can prolong suffering. [1, 2, 5]
How to properly bleed out wild game: [1, 2, 4]
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Immediate action: After a kill, quickly access the major blood vessels in the neck area and make a cut to allow the blood to drain. [1, 2, 4]
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Field dressing: Once the animal is bled out, proceed with field dressing to remove the organs promptly. [4, 5, 6]
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[1] https://www.hsa.org.uk/bleeding/bleeding-1
[2] https://www.themeateater.com/cook/butchering-and-processing/do-you-need-to-bleed-deer
[3] https://www.quora.com/Does-meat-that-does-not-have-its-blood-drained-taste-different
[4] https://forums.bowhunting.com/threads/to-bleed-or-not-bleed-your-deer-kill.79273/
[5] https://extension.psu.edu/proper-field-dressing-and-handling-of-wild-game-and-fish
WHAT CAN BE DONE WITH THE MEAT?
​​STANDARD CUT AND WRAP INCLUDES:
BACKSTRAP CUT INTO BUTTERFLY STEAKS 4 TO A PACKAGE, TENDERLOIN LEFT WHOLE AND PACKAGED, CHOICE ROASTS AVERAGE 3LBS PER ROAST, BURGER WILL BE MADE WITH THE REMAINING TRIM 1LB PACKAGE.​
MODIFICATIONS:
NO ROAST CUT WANTED WILL GAIN MORE BURGER PACKAGES.
​CHOICE ROAST OPTIONS CAN BE PUT TOWARD JERKY.​
18LBS OF GRIND CAN BE PUT TOWARD 1 BATCH OF PEPPERSTICK OR SUMMER SAUSAGE.
SMOKED PRODUCTS
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REGULAR PEPPERSTICK-----25LB MINIMUM BATCH
$200.00 FOR MINIMUM BATCH
TERIYAKI PEPPERSTICK-----25LB MINIMUM BATCH
$200.00 FOR MINIMUM BATCH
JALAPENO PEPPERSTICK-----25LB MINIMUM BATCH
$200.00 FOR MINIMUM BATCH
REGULAR SUMMER SAUSAGE-----25LB MINIMUM BATCH
$200.00 FOR MINIMUM BATCH
GERMAN SAUSAGE-----10LB MINIMUM BATCH
$80.00 FOR MINIMUM BATCH
($8.00/LB FOR EACH POUND AFTER 10LB)
REGULAR JERKY----10LB MINIMUM BATCH
$80.00 FOR MINIMUM BATCH
($8.00/LB FOR EACH POUND AFTER 10LB)
PEPPERED JERKY----10LB MINIMUM BATCH​
$80.00 FOR MINIMUM BATCH
($8.00/LB FOR EACH POUND AFTER 10LB)
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When smoking meat, you can typically expect a weight loss of around 30-40% from the initial fresh weight, meaning that for every 10 pounds of raw meat, you might end up with only 6-7 pounds of cooked, smoked meat after trimming and cooking
You do not have to have Billy Bob's Butcher Shop process your Wildgame to enjoy the amazing Smoked Products. Bring us your deboned meat fresh or frozen and we can turn it into your favorite Smoked Product.
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Keep in mind when you are bringing frozen meat to be thawed and made into another product, there will be loss of weight from frozen to thawed as there will be blood that releases as it thaws.
This weight loss will be in addition to the above statement of standard loss of weight in final product.