The annual other than Kipps for deer processing. They are crazy priced. Is their anybody near Pittsburgh that isn`t crazy high priced? $125 is crazy. Thank you.
Deer Processor other than Kipps??
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octagon
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He does thousands of deer during the season. Most guys add product as well so even if you make it $150 average, the guy is doing quite well. I would like to know how many he does a year. When I asked a few years ago all they would say was "thousands"............For $125/deer I might have to start a business
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Steve shuba, just off Meadowlands rd in Canonsburg.
Fritz's deer processing, 303 Chestnut Ridge Rd, Washington, PA 15301
Lenniks, 204 Nicholas Ln, Finleyville, PA 15332
You won't find anyone better than kips, he gives military discounts, his prices are competitive, deer processing isn't cheap. When you go to kips look around at it, extremely professional and clean, then go to the other places........
Fritz's deer processing, 303 Chestnut Ridge Rd, Washington, PA 15301
Lenniks, 204 Nicholas Ln, Finleyville, PA 15332
You won't find anyone better than kips, he gives military discounts, his prices are competitive, deer processing isn't cheap. When you go to kips look around at it, extremely professional and clean, then go to the other places........
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6,200 Posts
This is true. He runs a very professional operation. That being said, if I didn't have a job that pays very well. I'd do my own. When I retire I probably will do just that.
I was just kind of wondering where you people work and how much you make an hour?
Maybe I will start another post and ask the same question.
I would guess if it gets warm and they have to turn on the cooler, it costs them more to store the deer until it has to be skinned and cut up.
Ive been to places that charged $25 just to skin a deer and I have had times where it would have been worth $25 for someone else to skin it.
And everyone has their own idea of what "Cut Up" means to them.
Some people with a pocket full of tags and no brains will take the very best meat - two hind legs and the backstraps - which they mistakenly call the Tenderloins and the rest goes in the garbage.
I skin my deer right up to the ears and I cut all the meat off the bone minus the ribs and it takes me somewhere around 8 hours to cut up one deer by hand - no electric saw.
And I pay a butcher $20 to grind my meat, and it might take me 4 hours just to cut up the pork and the pork fat.
And if I make rope sausage - you are looking at another 6 hours to put it in the casings and wrap the meat.
Then there is the wrapping fee.
If I was like some of you and just whittled the best meat off the carcass and threw it in a banana box in a garbage bag and called that butchered - then I guess you are not too hard to please.
Even when I am done, I still have another 2 hours just to scrub all the boards, the pots and pans and the floor and wash the carpets etc.
And all my butcher equipment is cleaned every 15 minutes when I cut meat.
My cousin is a federal meat inspector and he even claims that I cut the best deer meat he ever saw and make the most delicious sausage you ever ate..
And have you checked the price of spices this year? That stuff has gone thru the roof!
I think you guys are being a little hard on old Mr. Kipp
Everyone wants at least $15 a hour - which is now considered minimum wage to the Generation X people - most butchers will not work for less than $25 a hour.
I guess there is a big difference between someone with a electric bandsaw that freezes the meat and just goes zip, zip, zip and you have a stack of steaks with bone shavings and gristle all thru the meat and what I do with a 18 inch butcher knife by hand.
$120 sounds reasonable if it was cut by hand, deboned, made into sausage, and wrapped and quick frozen.
The Amish people I deal with, as long as you don't shoot it full of holes, they debone everything and all that gets thrown away is the bones and the hide.
Maybe I will start another post and ask the same question.
I would guess if it gets warm and they have to turn on the cooler, it costs them more to store the deer until it has to be skinned and cut up.
Ive been to places that charged $25 just to skin a deer and I have had times where it would have been worth $25 for someone else to skin it.
And everyone has their own idea of what "Cut Up" means to them.
Some people with a pocket full of tags and no brains will take the very best meat - two hind legs and the backstraps - which they mistakenly call the Tenderloins and the rest goes in the garbage.
I skin my deer right up to the ears and I cut all the meat off the bone minus the ribs and it takes me somewhere around 8 hours to cut up one deer by hand - no electric saw.
And I pay a butcher $20 to grind my meat, and it might take me 4 hours just to cut up the pork and the pork fat.
And if I make rope sausage - you are looking at another 6 hours to put it in the casings and wrap the meat.
Then there is the wrapping fee.
If I was like some of you and just whittled the best meat off the carcass and threw it in a banana box in a garbage bag and called that butchered - then I guess you are not too hard to please.
Even when I am done, I still have another 2 hours just to scrub all the boards, the pots and pans and the floor and wash the carpets etc.
And all my butcher equipment is cleaned every 15 minutes when I cut meat.
My cousin is a federal meat inspector and he even claims that I cut the best deer meat he ever saw and make the most delicious sausage you ever ate..
And have you checked the price of spices this year? That stuff has gone thru the roof!
I think you guys are being a little hard on old Mr. Kipp
Everyone wants at least $15 a hour - which is now considered minimum wage to the Generation X people - most butchers will not work for less than $25 a hour.
I guess there is a big difference between someone with a electric bandsaw that freezes the meat and just goes zip, zip, zip and you have a stack of steaks with bone shavings and gristle all thru the meat and what I do with a 18 inch butcher knife by hand.
$120 sounds reasonable if it was cut by hand, deboned, made into sausage, and wrapped and quick frozen.
The Amish people I deal with, as long as you don't shoot it full of holes, they debone everything and all that gets thrown away is the bones and the hide.
It usually costs me $160 for one deer to be made into pepper sticks and bologna - after I debone the deer myself - that is about 50 lbs of chunked meat.
Jerky - I wouldn't waste my backstraps making jerky and I wouldn't feed it to my dog - if I had one! Its a total waste..
I think a lot of guys on here do a much better job than what you think. A lot of them can process a deer clean and all the meat petty quick. And I bet a lot of guys on here will pay the money to have one processed if they don't have the time to do it themselves because they don't want to waste the meat. I don't think a lot of guys on here waste a deer after the time they put in hunting. Never had to wash a carpet after I processed a deer.
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I'm no where near Pittsburgh, but my local guy does a straight cut for $80 in archery and $90 in rifle. I have him put steaks in large bags, backstraps in another and ground by itself. I vacuum seal it and since he doesn't have to put it on styrofoam and wrap it he gives me a nice discount.
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2,570 Posts
Doing it myself every year, I hunt wv every year all season long last year I killed 4 deer down there. You have to remove the spine and head before. Ringing across the Stateline. I cut and quarter in the field and pack the deer out. Even when I go that far I'm take it to kips to finish because having three kids in sports and more tags to fill and a busy work schedule I just don't have time to do do it all myself anymore.
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757 Posts
I'll start by saying that I'm a little fussy. I normally cut up my own deer and when doing so I have often wondered how do these processors make any money. I would have to charge $200 just to break even. Lol
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