naden 130 Report post Posted October 12, 2010 Im looking for a place to take our moose. I would prefer if it was deboned and cut instead of run through a band saw with the bone in. I like the meat cutting that north country does and vacuum wrapping but their sausages are not my favourite. European has good sausages and pepperettes but last time i had an animal there it was cut with the bone in and just wrapped in paper. Ive had some commissary sausages that were good but dont know anything about their meat cutting? What are your opinions? Thanks Quote Share this post Link to post Share on other sites
crisop 65 Report post Posted October 12, 2010 just ask for bone out when you bring it in. we bring ours to north country and have never had troubles with it. we get sausages and pepperttes at north country too, we have also tried simpson street deli for sausages as well Quote 2017 Dog Lake Open Champion Line Cutter Fishy AF Share this post Link to post Share on other sites
Thefishleclair 174 Report post Posted October 12, 2010 Im looking for a place to take our moose. I would prefer if it was deboned and cut instead of run through a band saw with the bone in. I like the meat cutting that north country does and vacuum wrapping but their sausages are not my favourite. European has good sausages and pepperettes but last time i had an animal there it was cut with the bone in and just wrapped in paper. Ive had some commissary sausages that were good but dont know anything about their meat cutting? What are your opinions? Thanks Simpson Street meats for sausage, Im not sure but European meats made the sausage with everyones moose that was brought in, They took how many pounds you brought in then gave you the according poundage back, Made one big batch out of yours, his and his and his moose. IMO it should be just your moose that you get back. My bro butchers moose out of his garage, He will cut it to whatever way you want,You wrap your own meat though. Quote Grumpas' Baits Check it out on FB Share this post Link to post Share on other sites
naden 130 Report post Posted October 12, 2010 Just talked to north country they are not accepting moose untill next monday. It is too warm to hang untill then I will have to find somewhere else or get someone to do it in my garage. I have also heard that about european meats. They are not accepting moose untill thursday or friday as well. Quote Share this post Link to post Share on other sites
Travis Schallock 28 Report post Posted October 12, 2010 I've got other people's 'wild' meat from European before and will not go back. I take the time to dress and clean my meat properly and I would expect to get my properly cleaned meat back. I was suspicious of the meat when I first ate it, then got a bullet fragment in a sausage when I had an archery taken deer. That was it for me. Quote Travis Schallock Nakina Fish and Game Club - President Share this post Link to post Share on other sites
PRO V 26 Report post Posted October 12, 2010 I have allways done my own cutting, and vacuum packing theres no reason to take it in to get it done, It's all part of the hunt. tlock is right you get out what you put into it, theres always the guys who don't look after thier kill drag the moose behind the quad, truck etc, it gets full of dirt & sh%t they wash it off a bit then kick off at the butchers. My wife likes moose, deer, and boo so i debone everything and take the extra time to clean it properly just so i don't turn her off of it. Besides i get to hang out in the garage that much longer I will usually wait untill february to have the pepperettes, smokies, cabasa made that way i will get my meat back. A friend of mine got some cabasa made at the place on simpson might be the best yet. Quote Share this post Link to post Share on other sites
naden 130 Report post Posted October 12, 2010 We have done our own animals before but because of our different work schedules this year it is hard to get everyone together to butcher and wrap. Sounds like tonight we might be able to do it though so I think everything will work out. Thanks for everyones help. I have heard good things about the place on simpson for sausages etc. Also the commissary so I might try one of these this year. Any opinions on the best sausages, pepperettes or calbasa? Quote Share this post Link to post Share on other sites
Snotrocket 4 Report post Posted October 13, 2010 Myself, why pay someone to clean it. Make time Quote Share this post Link to post Share on other sites
Guest Matt M Report post Posted October 16, 2010 I had some deer pepperettes done at European Meats and I was not happy with them. Since then I have got my pepperettes and sausages done at Sunrise Meat & Sausage in Barwick. My moose go to Kent Ogden, I think thats how you spell his name, its the old Cloverleaf grocery store in Emo, he does a great job and the prices are very reasonable. I know it's kinda far from Thunder Bay but they are both great places that I deal with every year. Quote Share this post Link to post Share on other sites
Guest borealboy Report post Posted November 3, 2010 Just talked to north country they are not accepting moose untill next monday. It is too warm to hang untill then I will have to find somewhere else or get someone to do it in my garage. I have also heard that about european meats. They are not accepting moose untill thursday or friday as well. Franks deli on lithium dr (next door to tbay tel) will hang your moose in his cold storage for as long as you wish. He will also butcher it or you can take it home and do it yourself. Have not seen his butchering results yet but the cold storage option is very handy for early season kills. Commissary in the East End makes great cheese smokeys. They are my first choice for sausages. Quote Share this post Link to post Share on other sites
Guest Potshot21 Report post Posted November 3, 2010 I bring all my meat to Dave Saunders in Red Rock to be butchered. He does absolutly great work! Even better is that it is a little cheaper if you bring you animals to him and wrap all your own meat. I like doing this cause I get to see him in action and find out where all the different cuts come from. Quote Share this post Link to post Share on other sites
FishOrDie 1 Report post Posted November 8, 2010 I bring all my meat to Dave Saunders in Red Rock to be butchered. He does absolutly great work! Even better is that it is a little cheaper if you bring you animals to him and wrap all your own meat. I like doing this cause I get to see him in action and find out where all the different cuts come from. Do you have his phone # Quote Share this post Link to post Share on other sites
Guest fishinmagician Report post Posted November 9, 2010 We always clean and debone our animals ourselves...if you wouldn't want to eat it, you get rid of it. For a great batch of smokies, pepperoni or pepperettes, we always use Strawberry Creek out in Kam - guaranteed to get YOUR meat back. They do individual batches spiced the way you want - no big mixed batches with whatever the next guy left. Prices are reasonable too. European does great smoking of the roasts though. Quote Share this post Link to post Share on other sites
Jayfishin 63 Report post Posted November 9, 2010 Diane at Strawberry Creek has done us well for the last few years as well. Stay away from Tim's Meats. Went there once and will never go back! European is decent but is it your meat? North Country was decent. Jay Quote Share this post Link to post Share on other sites
naden 130 Report post Posted November 9, 2010 We got our meat done at the commissary this year. The smokies, pepperettes, hamburger, and garlic ring are all very good, better than what ive had from european meats and north country. I think next I will try the strawberry creek next year Quote Share this post Link to post Share on other sites