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 MEAT
PROCESSING For
personal consumption - not for retail.
This
service is for
livestock owners and hunters based in the Lower Mainland of British
Columbia, CanadaNOTICE: This Service Is Currently Not Available. Service
availabilty:Wild
Game:
(Deer,
Elk, Moose and Antelope) from September until the end of January.
Frozen "left over" venison is processed all year around. Livestock: (Beef, Sheep/Goat and Pork) all year around. Custom Slaughtering: Of cattle, pigs and sheep/goats direct on your farm. All year round. Working Methods Some meat processors are proud of how fast they work and process your animal. By others you get no guarantee that the animal carcass you deliver to them is the one you will get back. Still others process meat and make sausages very cheap, but they won't tell you what’s in the sausage. I also know of a few that leave most of the meat on the bone and turn the rest into ground meat. I am very likely not the fastest meat processor, but I am a professional Master Butcher for 30+ years and thus I know that quality needs time and care. I spend an average of 8 to 10 working hours on a deer sized animal and even longer on bigger animals such as beef. But I also average between 55% to 60% yield on boneless meat. I do not peel the meat off the bones but de-bone like professional butcher do. I also offer a wide variety of meat products that are above the average traditional steaks, chops, and roasts plus the usual fare of one or two types of sausages. I only use natural ingredients, spices and seasonings not cheap chemicals, liquid smoke and artificial colouring and flavouring agents. You can be rest assured that I put my professional experience into every single cut and product like I would do it for myself. The animal you deliver is the animal you will get back and finally I put my personal reputation behind all my work. My motto, "I will never give to anybody any meat or meat products that I would not be proud to eat myself." As a Swiss trained Master Butcher I can offer you a quality and variety of meat cuts and meat products not many other meat processors are able to offer let alone do. Should you find that you have to much meat such as roast or steaks and ground I will be happy to turn that surplus into a different meat delicates for you. My working method is based on "CUSTOM". Meaning at your convenience. For this reason I re-instituted an old European butcher tradition which is for want of a better word, a "traveling butcher". What I mean with that is that if it is more convenient for you I will take all my tools and come to you to process the meat and/or slaughter. Custom
Slaughtering:Attention Livestock Owners: I now offer slaughtering of beef and pork on your farm. Farm slaughtering has many advantages for you. - It costs less. - It saves gas and time. - It is at your convenience. - Less stress on the animal means a much better meat quality.
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