1. Welcome to Taxidermy.net, Guest!
    We have put together a brief tutorial to help you with the site, click here to access it.

Butcher question

Discussion in 'Deer and Gameheads' started by DaneBisel, Dec 15, 2016.

  1. DaneBisel

    DaneBisel Member

    45
    1
    I have a butcher in my area tha leaves THE ENTIRE neck in whitails when they skin them. They also leave the entire skin attached. About 90% of the time the butcher freezes the entire skin. This causes a space issue, time issue and increases the risk of a slipped cape due to the time required for thawing.... not to mention the extra time and weight when it comes to disposal. My question is: do I charge a surcharge for capes from this butcher or just spend more time and make less money on deer brought from them? All opinions are welcome!
     
  2. 3bears

    3bears Well-Known Member

    5,665
    1,124
    MN
    It's the norm here, I don't charge extra and am happy that all is there, instead of the opposite. The bitch of it is the butcher charges folks $50 for that service. It don't take long to cut off the back end.
     

  3. verne

    verne Well-Known Member

    Take some pictures when caped to show your customer all the meat he didn't get. Call the processers and tell him you don't need the whole neck .
     
  4. I think they are just being careful not to ruin the cape which is good, however, I think the neck could be skinned out further and not damage the cape.
     
  5. Denton Shearin

    Denton Shearin 2009-Breakthrough Award, McKenzie Award,

    Go to the butcher and offer to show him how you prefer the deer to be skinned. Offer to help him on a few until he and his crew get the hang of how you want it done.
     
  6. Trophy Specialist

    Trophy Specialist Active Member

    I prefer to get the frozen. Its the ones that come in unfrozen that I sometimes have slippage issues with. I have gotten deer in from dozens of different processors. Most of them leave a lot of neck and the whole hide. Sure I would rather have them skin it all the way down to the skull and then cut it off saving me the time in doing it but some processors are either too lazy to do it, don't want to make cuts, or believe that taxidermists want that neck meat for measurements. I always point out to my clients that there is a lot of neck meat waste, but most don't seem too concerned. I bone out all that neck meat and feed it to my dog, so there is some benefit.
     
  7. mopsrdrawer67

    mopsrdrawer67 Member

    174
    2
    I worked at a deer processor for a couple years, and I would probably believe that they are cutting the whole neck and cape to save them time. They do not benefit from doing a great job for you. I always cut the hanging deer all the way around the center of the body for capes and cut far up in the neck, but it is faster for them to just give you the whole skin, that way they don't have to dispose of it either. Trust me, it is probably out of laziness.
    But the deer processing shops are a gold mine for work if you need it. There is absolutely no way to better get your name out there and pick up business if you are just starting out, than to work at a deer processing shop.
     
  8. Big Tine

    Big Tine have a great day

    A great processor should take the neck all the way up to were it meets the skull.more meat for the customer and better for us ! It is easy to do. People can just be lazy.
     
  9. ANDY

    ANDY Well-Known Member

    1,133
    34
    Ohio
    If I was you I would go and show him how to skin a mount. Its not about laziness its about the time spent. The butcher shop I go to skins all the mounts first
    and then does the others. A 4 man crew will spend 1 1/2 hour skinning 10 mounts and skin 60 in the same amount of time that aren't mounts. These mounts
    are skinned clear to the chin and flawless. They always leave the hole hide for the taxi to cut off that way there not getting complaints for being to short. Its
    not about them having to throw it away because they sell the hides. Also alot of taxidermists complained that they were skinned clear to the chin because they
    couldn't get a neck measurement. (imagine that)
     
  10. 3bears

    3bears Well-Known Member

    5,665
    1,124
    MN
    It is a money thing here folks, many meat processors are swarmed during deer season, they hire temporary help to knock these deer down and get them into cold storage as quick as possible. Their sole concern is the meat not the cape. Many charge a set fee for processing of a deer regardless of size, so that added time to skin that neck to the axis joint, just doesn't pay. Around here many charge a caping fee to do exactly what this thread describes and to me that is insane.
     
  11. ANDY

    ANDY Well-Known Member

    1,133
    34
    Ohio
    Exactly what I was saying, time is money. It costs an extra $20-25 to skin for a mount, but here its skinned to the base of the head. None mounts
    are split to the chin and done with very little time spent. Deer season is what keeps most butcher shops open.
     
  12. gab

    gab Active Member

    you're better off just dealing with it.every solution posted is just going to make enemies.They'll just send work to taxidermists who don't whine.not saying it's right just saying that's the way it is
     
  13. Trophy Specialist

    Trophy Specialist Active Member

    You got that right.
     
  14. I ask my clients to leave me 1/3rd of the neck. Gets me all my measurements and I salvage what meat I can for my Danes. It's a win, win and win situation.
     
  15. I used to get them that way, too. Skinned them out, fed the necks to the dogs. Worked for me.
     
  16. JL

    JL Taxidermist for 64 years

    I butcher deer ($150 any size) and if the customer wants to have someone else mount the deer I charge him $50 to cape the deer and include all the measurements for his taxidermist.Most change their minds and have me do the mount and save the cost.
     
  17. Matt

    Matt Active Member

    10,837
    1
    I've delt with this to in the past and time is money. I would call the butcher and try to be as polite as you can, they love when we tell them how to do their job.lol
     
  18. Go ahead and charge, its your business. well was yours.