Elk butchering costs

[WVridgewalker]

I'll be in SW colorado for first rifle elk this year and was wondering what I can expect as far as butchering costs if we need to go that route while there. Also if anyone has any recommendations for a butcher in or around Grand Junction it's always nice to hear first hand experiences. Thanks yall!

 

[BRTreedogs]

Are you just wanting a basic cut up and freeze?
Or burger etc? $200-450 depending on what you have made.
Are you driving?
I'd suggest just taking coolers/chest freezer. Deboning in the field and drive it home.
Cutting your own animal is intimidating at 1st but watch some videos. Mest eater had a good episode on it.
A small table, a couple of filet knives, paper and saran wrap. You can probably have it done in the time it takes to drive to town and back.

Just start separating at the seams and it becomes obvious fast what is steaks, stew/stirfry, grind and garbage.
Then when you get home it pretty cheap to drop your cooler of grind off and get burger done.

 

[WVridgewalker]

We will be driving from West Virginia, about 24 hours. I do all my own white tail so doing it myself isn't so much of a concern. There will be 3 of us backpack hunting and if someone shoots one early and temps are up we were thinking we may just pack it out, have it done, and not have to worry about potential spoilage. Just like to know my options more than anything. Doing the whole hunt on the cheap more or less, but if I have to pay to keep meat fresh then so be it.

 

[Felix40]

It should be fine in a cooler full of ice for at least a week. If you have nice coolers and park in the shade I wouldnt be surprised if you could go a lot longer.

I had one done in 2011 in Hotchkiss and they charged me $1.50 just to grind deboned meat. Sausage and stuff was anywhere from $5 to $8 a pound. It adds up crazy fast when you have 150 to 200 pounds of meat.

 

[Wrench]

Agreed. Once you get it cool....it'll keep quite a while.

Cutting and wrapping without aging is a sin.

 

[WVridgewalker]

It should be fine in a cooler full of ice for at least a week. If you have nice coolers and park in the shade I wouldnt be surprised if you could go a lot longer.

I had one done in 2011 in Hotchkiss and they charged me $1.50 just to grind deboned meat. Sausage and stuff was anywhere from $5 to $8 a pound. It adds up crazy fast when you have 150 to 200 pounds of meat.

Ouch. Yea, that's pretty steep for sure. I've never had anything butchered except a pig once, so I'm not real up on prices. Lol plan A is to take the cooler route for sure. Part of me hopes it will be cool enough to hang at spike camp until last day/pack out camp time, but I'm not putting all my eggs in that basket.

 

[WVridgewalker]

Cutting and wrapping without aging is a sin.

I agree! Losing meat to spoilage is the greater sin though.

 

[BRTreedogs]

Alot of place in west will hang for about $15 a week.
Cause they may not have it done before you go home.
Call around for butcher/coolers. Even a bar.
Or maybe even a member of the forum that will let you plug in your chest freezer while your out.

 

[BRTreedogs]

And by Sept 23 my local butch was to full to even except game meat.
So I wouldn't rely to much on anyone but yourselfs.
And I sure after packing out your 1st Elk your legs wont mind sitting at the cutting tables for a couple hours.

 

[Wrench]

I agree! Losing meat to spoilage is the greater sin though.

I sweated the first few august elk I killed. I've never lost an ounce of meat due to temp. Get it cool.....especially anything close to bone and keep the number of cuts as few as possible.

You'll be fine. Open air all night, cover it with everything you can in the heat of the day in the shadiest spot you have.

That will get you by for several days.

 

[WVridgewalker]

Thanks guys! Points well received!

 

[gabowhuntnfool]

We used mountain meats in fruita just outside grand junction. i had my bear processed they did a great job. Both of my buddies had their elk processed there also and did a great job. 100$ for my bear. 300$ for elk

 

[WVridgewalker]

We used mountain meats in fruita just outside grand junction. i had my bear processed they did a great job. Both of my buddies had their elk processed there also and did a great job. 100$ for my bear. 300$ for elk

Thanks I'll check them out!

 

[Holocene]

$300-400 for an elk. Lower end if just cuts, higher if you get fancy sausages and snack sticks.

For hanging, high volume locations will be less of course. A random butcher might charge $50 or more or flat out refuse because of the inconvenience and novelty.

Definitely call ahead and arrange a place in the area you intend to hunt.

 

[Laelkhunter]

Not sure where Grand Junction is in relation to Antonito or Pagosa Springs, but Hometown Market does an excellent job. Costs about $250 for an Elk. When you pick it up, it is frozen solid, then pack some dry ice on top, and seal the ice chests with duct tape. Mine stays frozen until I make it home 48 hours later, and still have some dry ice left in the ice chests when I open them.

 

[elkstabber]

I'll go ahead and answer some questions that you didn't ask.

Since you do your own butchering I think you have three choices:

1. If the temps are reasonable (and they should be during 1st rifle) then you should be able to hang the meat for at least a week.
2. You could pay a butcher to store the quarters in their refrigerator. I've found that they are about $10/day.
3. You could debone all of the meat and vacuum pack in large bags, and keep them in a cooler. This is the least desirable way to do it because you won't get to dry age the meat but it is the cheapest option for sure.

Be aware that in most states it is illegal to transport bones, heads, etc unless they are taxidermed due to CWD concerns. I've heard about game wardens in Arkansas sitting on overpasses of I-40 looking for elk heads/parts. They are looking down into eastbound pickup trucks. They can seize the head/parts and ticket you. So be careful to leave bones in CO and clean up the skull cap. By the law you would have to have the skull taxidermed in CO if you wanted a European mount.

 

[Pro953]

“Be aware that in most states it is illegal to transport bones, heads, etc unless they are taxidermed due to CWD concerns. I've heard about game wardens in Arkansas sitting on overpasses of I-40 looking for elk heads/parts.”

Interesting. I did not know any states outright banned bone in meat. My understanding was skull and spinal column. What language do the use for the regulation.




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[Poser]

“Be aware that in most states it is illegal to transport bones, heads, etc unless they are taxidermed due to CWD concerns. I've heard about game wardens in Arkansas sitting on overpasses of I-40 looking for elk heads/parts.”

Interesting. I did not know any states outright banned bone in meat. My understanding was skull and spinal column. What language do the use for the regulation.




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With the spread of CWD, it’s become pretty common. As mentioned above, AR prohibits the transfer and, as of recently, TN does as well. I would count on taking only deboned meat back and, if you want a mount and plan on taking it back, learn how to cape and skin the head out.

I haven’t used commercial processing in years, though I have observed that one of the few processors around Durango does not accept boned out meat for processing. Just an FYI.

 

[Pro953]

Wow, interesting. I will have to read up a bit more on that. I was under the impression that CWD spread though the brain tissue and spinal area. Did not think hind and front quarters being bone in would be a problem. Will have to revisit my local regs and make sure I did not miss a change. Thanks.


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[WVridgewalker]

I'll go ahead and answer some questions that you didn't ask.

Since you do your own butchering I think you have three choices:

1. If the temps are reasonable (and they should be during 1st rifle) then you should be able to hang the meat for at least a week.
2. You could pay a butcher to store the quarters in their refrigerator. I've found that they are about $10/day.
3. You could debone all of the meat and vacuum pack in large bags, and keep them in a cooler. This is the least desirable way to do it because you won't get to dry age the meat but it is the cheapest option for sure.

Be aware that in most states it is illegal to transport bones, heads, etc unless they are taxidermed due to CWD concerns. I've heard about game wardens in Arkansas sitting on overpasses of I-40 looking for elk heads/parts. They are looking down into eastbound pickup trucks. They can seize the head/parts and ticket you. So be careful to leave bones in CO and clean up the skull cap. By the law you would have to have the skull taxidermed in CO if you wanted a European mount.

Wow that's crazy. Good to know though, thanks!