Old Outdoorsman Posted November 7, 2017 Report Share Posted November 7, 2017 My friend shot his first deer yesterday. A massive beauty. It's skinned and hanging in his garage. Anyone have a name and number for a butcher in or around Fonthill? Thanks. Link to comment Share on other sites More sharing options...
teedee Posted November 7, 2017 Report Share Posted November 7, 2017 I don't know of any butcher shops in Fonthill other then klagers meat market . u could try country meat mARKET . or Niagara sausage in welland . td Link to comment Share on other sites More sharing options...
kgm Posted November 7, 2017 Report Share Posted November 7, 2017 I used this guy last year. Great job. Good sausages. Link to comment Share on other sites More sharing options...
genec Posted November 7, 2017 Report Share Posted November 7, 2017 KGM, where is he located? I'll need one if I get one this week. Link to comment Share on other sites More sharing options...
kgm Posted November 7, 2017 Report Share Posted November 7, 2017 3 hours ago, genec said: KGM, where is he located? I'll need one if I get one this week. If I remember correctly he was in port colborne. Did an excellent job. Link to comment Share on other sites More sharing options...
Chrisb Posted November 7, 2017 Report Share Posted November 7, 2017 If you google the phone number is comes up Bodners Market in Gasline. https://www.facebook.com/Bodners-Market-389901111396573/ Link to comment Share on other sites More sharing options...
coyotehunter Posted November 8, 2017 Report Share Posted November 8, 2017 I'm probably too picky but I like wild game too much so I butcher them myself. The last meat I got from a butcher was as part of a group and I was disappointed in the results. It was all bone in and a significant amount of fat was left. The meat surface appeared grey from the smeared fat and bone dust from the bandsaw. In my experience most of the gamey flavor people associate with wild meat can be attributed to the fat and bone marrow left on the meat. I debone everything and remove all fat and connective tissue. I find that the fat doesn't keep well after several months in the freezer. I am fanatical about removing all bloodshot, hair and washing the meat thoroughly. I also vacuum seal rather than use butcher paper. I have a deer I got today that I will butcher up and make roasts, chops, burger and maybe some sausage. When my brothers and I go up for bear in august we butcher them all up there. Not a problem and a lot of good eating. Don't get me wrong, if you don't have the time or a place to cut up the animal by all means go to a butcher. I just feel that I get meat the way I like it and find it a satisfying part of the ritual of being a hunter. Link to comment Share on other sites More sharing options...
canadianfcat Posted November 15, 2017 Report Share Posted November 15, 2017 If you're going to Bodner's better pick up some Gas Line Broils while your there.. It's their version of London Broils .Top of my list for Niagara area ! Bob and his sons are good people . Link to comment Share on other sites More sharing options...
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