In the garage.
In the garage.
^^^This.
If you're unarmed you are a victim
Yea, not really the subject of the thread as intended by Gunner, but we butcher all of our big game at home and have never used a commercial processor. About 80 deer, elk and pronghorn have been cut and packaged on our kitchen islands, (and once on the pink Maytag washer and dryer in the little two-room house we lived in when building our home).
It's really pretty easy to reduce big pieces of meat into meal-sized portions. Best of all, we can control the cleanliness, the cuts and packaging, and get more yield of both steaks and scraps for sausage. It takes us about 2-3 hours to butcher and package a deer, about 5-6 hours for an elk. When I get an animal I call my wife who empties the backup/garage refrigerator so we can keep an elk properly cold before butchering.
I've toured a few commercial game processors and while their methods are impressive, I'm always appalled by their level of sanitation. We value quality food and for us it's worth the effort and $avings to do it ourselves.
Well I just got terrible news today. My wife and I got a couple bucks yesterday for our antelope season, called up Hudson to make sure they were open for Columbus Day and found out their processor no longer accepts wild game bones so they will only take wild game if it is completely boneless.
So I took them to steves and when I saw the prices I remembered why I stopped going there.
Might try the guy in Erie, if not I'll be shopping for a stainless table and sink for the garage.
After checking prices of local processors, me and the wife just put the money towards a meat grinder from Cabela's from a sale they had going on recently. It will pay for itself after 1 elk.