Do you tip your game processor?

[Ross]

No

 

[ThreeOhSeven]

I normally cut my own, but was pressed for time last year so took my bear to a local processor. 16 lbs yield off of 46 lbs of clean, skinned quarters…. No way I’m tipping.

I totally get that! That's rough.

 

[mlevimadden]

Yup totally get that, just curious to guage what most people tip.
I knew I'd get majority "I obviously butcher my own meat" replies. But unfortunately living in a small apartment, that's out of the question.
If my wife came home to elk quarters hanging over a tarp in our living room I'd be the one getting cut up.

My wife (girlfriend at the time) and I shared a 1 bedroom 600 sq ft apartment at the end of college. I think I processed 3 whitetails in that kitchen. It would be a lot tougher if you’re bringing home a moose but deer and smaller are very doable in a small kitchen by yourself.

 

[ThreeOhSeven]

I don't want to hijack your thread, but what are you paying to get your game processed? I think that would strongly influence my decision to tip or not. If I'm paying a premium, I don't usually feel compelled to add even more to the total cost.

I'm paying 400 flat for a full cow.
How much I yeild will ultimately determine how much I tip. I've shopped around and for my area, where there is only a few processor options, it seems average.

 

[BowBaboon]

I'm paying 400 flat for a full cow.
How much I yeild will ultimately determine how much I tip. I've shopped around and for my area, where there is only a few processor options, it seems average.

Assuming you’re in WY, what part of the state are you in? It’s like a game processor desert in Laramie.

Also is this for simple breakdown? Steaks, roast, grind? Or are you ordering sausage and such with that price?

 

[TaperPin]

The processor I worked for as a skinner in college, made ridiculously good money during the season, and they never mentioned or expected any kind of tip. Picking up game promptly is greatly appreciated since freezer space is often at a premium. Everyone likes donuts when working late.

 

[ThreeOhSeven]

Assuming you’re in WY, what part of the state are you in? It’s like a game processor desert in Laramie.

Also is this for simple breakdown? Steaks, roast, grind? Or are you ordering sausage and such with that price?

The processor is in Jackson, I am south of there.
$400 for steaks and grind (I opted out of roasts).
I've heard from friends who went to UW there isn't a good processor in Laramie but that was a few years back.

 

[TxLite]

I might be looking at it wrong because I DIY, but if they expected/needed a tip wouldn’t it just be reflected in their pricing? I don’t think I’d feel obliged to tip when they set the price

 

[ThreeOhSeven]

I might be looking at it wrong because I DIY, but if they expected/needed a tip wouldn’t it just be reflected in their pricing? I don’t think I’d feel obliged to tip when they set the price

I don't think tipping a processor is expected. Tipping, in my opinion, is always optional and I definitely don't feel obligated to tip.
It's pretty clear with most of the replies that the majority of people don't tip their processor.
I have in the past and plan on continuing to do so if I receive a good product. Mainly because I believe it is a pretty personal service and I believe it is beneficial to have good rapport with my butcher.

 

[Broomd]

Yes, and it gets expensive, but never regret it! He's actually our local grocery store butcher so he knows a carcass!

 

[Pharmseller]

My wife tips the processor with foot rubs and a little slap and tickle.











It’s a tough job but he’s worth it.





P

 

[TaperPin]

If I remember right, the meat cutters split the money 50/50 with the guy who owned the property, coolers and equipment. Two of them were spitting out 50 to 60 deer and/or antelope a day working as many hours as they could. Not horrible money while the season lasted.

About half those animals needed to be skinned, so during the peak of the season I’d make $10 per antelope, $15 per deer and $25 per elk. As the season winded down, the meat cutters would skin their own stuff. For a 21 year old kid who thought it was fun, that was a good experience.

 

[DenimChicken]

I have in the past and plan on continuing to do so if I receive a good product. Mainly because I believe it is a pretty personal service and I believe it is beneficial to have good rapport with my butcher.

If you're going to the same guy, giving him regular business and he's consistently giving you a good product, I'd certainly be more prone to tipping. As you already mentioned, it can secure future good service, and becomes a little more transactional in nature than giving a dollar or two to a random barista.

 

[Bigred323]

No I don’t tip my processor. Have never even thought of it. But we do take multiple animals to him every year and I try to steer people asking me his way so I feel like giving him more business is good enough.

 

[wyosam]

I generally give him a couple beers when he’s done. Not sure it counts as a tip when it’s your meat and your beer though.


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[WildBoose]

I do my own...But when I used processors I always tipped the "workers". The owners sets the prices, the workforce is usually doing the hard labor. $20 and a case of beer mean a lot more to someone making $10hr cash than the owner.

 

[Tod osier]

My tip is that the wife should be helping in the processing.

 

[butcherboy]

I’ve been tipped a few times but never ever expect it. It was usually when I checked in an animal at 10 pm and had it cut, wrapped and frozen by the next day. I’m an owner and set the prices but I’m also the top cutter as well and stand shoulder to shoulder with my employees everyday cutting and butchering.

 

[Yoder]

We butcher everything ourselves. I only take meat in to get sausage, pepperoni or whatever else. I never even thought about tipping. I spent over $300 last time I dropped off 100lbs of meat. That was a pretty good tip.

 

[tradman]

No