Do you tip your game processor?

[S-3 ranch]

I just tipped for the 2nd time to have some antler skull plates cut off
But I tipped the guy on the loading dock because he did me a huge service
And I slipped him a dime ( $10) when I shook his hand
The owner no way , only the guys on the dock who J me up letting me know when it’s not busy or whatever helps me with time management or something

 

[AKDoc]

Nope, I've never tipped my game processor.

I spend well over a thousand dollars every year with them, and I've been a loyal and very thankful customer for over thirty-years.

 

[butcherboy]

Big commercial processors I have not tipped because I know it’s not going straight to the butcher. I’m just dealing with a girl at the counter.

But I picked my deer up today from a guy that’s been doing it for me for a couple years, two man operation, him and his son. So I always tip them 10 to 20%. Does what he says, returns phone calls, and lets me age them a couple of weeks. Of course I pay a little extra for that too. I know for sure I’m getting my meat and I want to encourage him to stay in business. Hard to find guys like that.

This is how I got started. Just me, my dad, and an older brother. Converted one half of our garage into a small cutting room. We cut and wrapped everything in that little room until 1998. Added a separate wrapping room, rail system, and a bigger cooler and freezer. Did that till we built a large commercial processing/slaughter facility in 2006. Added on again in 2007, 2014, and 2016. Was going to add on again in 2019 but that fell through as well as building a new 10,000 sq ft facility in 2019/2020. Stopped processing WG commercially in 2020 but still do a few for friends for cash on the side. Including myself we have 7-8 employees on a regular basis and a few more part timers during the fall. I would really love to add on and remodel and get our state or USDA inspection. I have a huge line of sausages, jerky, cured and smoked meats I would love to be able to sell to the public. Right now, I can only make them from someone’s animal they bring in.

I never expect tips but appreciate them tremendously when someone feels like I went above and beyond for them. I said earlier that I work side by side with my employees and run the plant as well. That’s the truth.

 

[Pharmseller]

and reflect on the hunt!

A big reason why I process my own game. It’s part of the tradition.





P

 

[krisschmied]

A case of beer goes a long ways.

 

[robby denning]

This is how I got started. Just me, my dad, and an older brother. Converted one half of our garage into a small cutting room. We cut and wrapped everything in that little room until 1998. Added a separate wrapping room, rail system, and a bigger cooler and freezer. Did that till we built a large commercial processing/slaughter facility in 2006. Added on again in 2007, 2014, and 2016. Was going to add on again in 2019 but that fell through as well as building a new 10,000 sq ft facility in 2019/2020. Stopped processing WG commercially in 2020 but still do a few for friends for cash on the side. Including myself we have 7-8 employees on a regular basis and a few more part timers during the fall. I would really love to add on and remodel and get our state or USDA inspection. I have a huge line of sausages, jerky, cured and smoked meats I would love to be able to sell to the public. Right now, I can only make them from someone’s animal they bring in.

I never expect tips but appreciate them tremendously when someone feels like I went above and beyond for them. I said earlier that I work side by side with my employees and run the plant as well. That’s the truth.

You’d be really busy here with an operation like that. The guy I mentioned I use this year only advertised a little bit and he took in 51 animals in just a few weeks and he had to cut it off because he couldn’t keep up.

 

[robby denning]

Just loaded my bottom 1/4 of our freezer with this years bucks. Love the sight of that! Should have a little bit more yield, but I shot the one buck too far forward and lost the bottom half both shoulders. My bad.

A big reason why I process my own game. It’s part of the tradition.

I do not disagree and enjoyed that very much when I had more time. Not quite the same when using a processor

 

[butcherboy]

You’d be really busy here with an operation like that. The guy I mentioned I use this year only advertised a little bit and he took in 51 animals in just a few weeks and he had to cut it off because he couldn’t keep up.

We used to process around 800 WG animals during the season. Now add in the domestic at the same time. When Covid hit we did so many domestic animals we had no room for WG. Which was a hard decision to make after 30 years but we certainly don’t miss the mess and smell. in the fall and winter we usually process 4-5 beef a day for 3-4 days then around 10-20 pigs for the week. Sometimes more beef and sometimes more pigs. Just depending on the schedule.

On a side note, I cured
and smoked a bunch of thanksgiving turkey’s this past week. I use the same cure for all the hams I do and it tastes amazing in a turkey!