Butchers

[Taylor31]

Hey this is my first post on this board I have viewed it a few times but never posted. I was just woundering how much the average butcher is charging to cut a pig. I have been shooting a bunch of depravation hogs, and took one to a butcher, he quoted me $120-$130 then after cuting said it wound be $160 this was for roasts and sausage and did not include smoking, the hog weighed about 80 on the rail so that comes out to about $2.00 a pound. This is alot since when I go to the butcher by my partens it costs $65-$80. I just want to know if $120-160 is a fare price.

 

[Bishop]

60-80 dollars sounds more reasonable with the butcher I use in my area. It costs more for sausage and smoked hams, but I've never paid more then $100, for pigs up to 100# .

 

[Rancho Loco]

Welcome to Jesse's..

My two local places (Freedom Meat Locker and Corralitos Market) charge $60 minimum to cut and wrap up to 80 lbs on the hook. Over 80lb.s, 85 cents per pound.
Link sausage is between 2.15 and 2.50 a pound (20 lbs minimum). Bulk is between .75 to .95 cents a pound, no minimum.
Domestic pork added to sausage is around 2 bucks a pound. Domestic fat added is free.
Smoked meat like ham is 80 cents a pound...


It's all on the order tag I fill out when I bring in the pig....Did you get a breakdown?

 

[Backcountry]

Those depravation hogs can corrupt your morals (like a drunk/dirty/eager fat chick), be careful.

To be safe, I stick to depredation hogs.

Backcountry

 

[New Pig Hunter]

Bruce's Prime Cuts in Lompoc charged me $45 to turn my 100-lb skinned piggie into little white packages.

Cheers,

Carl

 

[BDB]

Much of the cost depends on the location I have found. I live in San Francisco and using a butcher close to home tends to be more pricey than smaller towns. Also depends on amount of sausage since they charge more per pound due to filler and stuffing etc.

My last good sixed hog was over 200# live and was 100# on the hook ready to process. Cost me about $160. Back quarters were cured and smoked then center cut to give 4 hams at 4-5 pounds each and 6 ham steaks, the backstraps and loins were vacuum sealed, one roast from the front quarters and the rest into 2 types of sausage. Ribs were cut and packaged. I do every hog in this manner. I am going to start doing it myself though once I get my grinder.

 

[sidepass]

The Question is do you need help shooting those pigs? Our nieghborhood butcher charges a flat 100.00 be it 80 lbs or 200 lbs .Thats roasts,chops,ribs and bulk sausage. Links,hams,smoking extra.

 

[Taylor31]

Thanks for the repiles
It looks like I am going to have to shop around for a different butcher and soon since I saw a group of fifteen hogs last night

. BDB I grew up in Pacifica and I sometimes take hogs to Save More Meats on Maner Drive they charge $65, but dont have a smoke house, if nothing else that is where Ill have to bring my next hogs. Either that or cut it myself.

 

[BDB]

Taylor, thanks for the tip on the meat cutting, I'll give them a try sometime soon (I hope). I have been using Ralph's Custom Smoke house in San Jose and they do amazing quality work. Looks like it came from from the supermarket, vacuum sealed and labeled. The sausages and some of the best I have ever had, but you pay for it !!!

 

[sidepass]

Bobby Lee's in Hayward does a good job. Vacuum packed ,great sausage,but once again you pay for it.

 

[Shot]

Have you guys ever vacuumed packed yourselves? If so, what type of vacuum would you guys recommend for the do-it-yourselfers?

(sorry for high-jacking your post, just thought it would be good to ask here)

 

[Corinthian]

Any of you guys heard of, or used, Los Gatos Meats and Smokehouse??

http://www.losgatosmeats.com/

They advertise Wild Game processing.

I was thinking of taking anything that i was lucky enough to kill down to Corralitos Smokehouse, but Los Gatos is a lot closer.

 

[BDB]

Bubba has used them and says they are great. I am pretty sure it is the same place anyway.

 

[Arrowslinger]

In Sac, i've been paying $65-80 per hog...i usually get chops, loins, then 1/2 ground into spicy sausage, the other half into regular ground pork......seems to be the same price if it's 35#'s or 125#'s hanging.

 

[Taylor31]

Where do you go in Sac Arrowslinger?

 

[Arrowslinger]

Roseville Meat Company

 

[BlackMax]

Shot, Black and Decker makes a vacuum sealer that goes for about $65 - worked fine for me. I decided I didn't want to pay $100 per hog and bought a couple of butchering books off Amazon, as well as the vacuum sealer, and butchered it myself.

 

[outdoorplay]

It most have been awhile, because I saw the post and at first I thought it said,

Bicthes
How much do they cost?

just about spit on my self

Had to take a second look