Meat Process

**Black-ops** · 04-06-2013, 17:02

Originally Posted by HawkI

Its not the westrand butcher...

Ok. But that does sound very expensive also how do you only get 9.5KG of fillets biltong and drywors from one decent size Impala? Sounds like the kept some of the meat for themselves.

I think it is well worth doing biltong and meat cuts yourself and asking butcher to do boerewors, drywors, salami or cabanossi from meat you have already cut off the bone.

**HawkI** · 04-06-2013, 17:58

Just got home and weighed my portion:

1 med/large warthog - i got 17.2kg of Cabanosi
1 med/ large Impala ewe and 1 large Ram - 4kg fillets, 7.2kg of droewors (dry weight), 5kg of biltong (dry weight)

**HawkI** · 04-06-2013, 18:03

Well you live and learn, i thought the previous butcher was dishonest but this guy has taken it to a new level.

I am not gonna name the butcher cos its a friend of a friend...

So any recommendation on a reasonable butcher in the jhb north area?

**Neef** · 04-06-2013, 19:16

Originally Posted by HawkI

I am not gonna name the butcher cos its a friend of a friend...

Friends do not do this to friends

Anyway , I went to my butcher. Using their spices
R 17.00 p/kg Springbok, Impala etc
R 20.00 p/kg for Warthog

**ady** · 04-06-2013, 20:01

I always supply my own spices and casings and i try get extra beef and fat to add to the mix. The only thing the butcher really has to charge me for is labour otherwise they rip you off.

I once gave a butcher 12Kg deboned venison and 8kg beef brisket, plus casings and spices and i only got 12kg sausage back. You learn the hard way.

**Neef** · 04-06-2013, 20:44

Best you know your butcher and ask pre-hand , before hunting what they offer and charge, just to prepare yourself
But I will not use a friend like Hawk1,s friend

**Maroelas** · 04-06-2013, 20:51

Originally Posted by HawkI

Just got home and weighed my portion:1 med/large warthog - i got 17.2kg of Cabanosi1 med/ large Impala ewe and 1 large Ram - 4kg fillets, 7.2kg of droewors (dry weight), 5kg of biltong (dry weight)

Hang on. Is this after the meat was hanged and dried? Because you do lose 2/3 of the weight (moisture) through the drying process. And then your weights aren't that far off.

**HawkI** · 05-06-2013, 01:43

Originally Posted by rboshoff

Hang on. Is this after the meat was hanged and dried? Because you do lose 2/3 of the weight (moisture) through the drying process. And then your weights aren't that far off.

Yes this was the weight after it hung...

**treeman** · 05-06-2013, 06:26

If you not willing to say why mention it ?. Stand by your insinuations or statements or keep quite, I personally hate these suggestive but not willing to stand up posts. Jpoe"s Butchery charged me R300p/kg to make steaks - fact - statement - unless you lying what you scared ashamed worried about. Not aimed at this particular poster, but what's the point of a non useable post. Its like the person that say's "pppsssst did you hear about ....," "no I have not" " er no I cants say, should not have said anything".

**Chamastar** · 05-06-2013, 06:55

I believe that was a RIP off, im not familiar with the prices in the westrand as i do all the processing of my own meat but know that the price u mentioned i quite steep, but i must agree with treeman name and shame, we are on this forum for advice to get the best suitable advice and the lowest possible prices