camomanbg

What shop is putting that on? My family and friends are always looking for shoots, and they are up in NY (Like I wish I was).

Straight from the website! How can I locate Boone and Crockett Club Official Measurers in my area? The fastest and easiest way to find a measurer is to send an email to the Club at [email protected]. Please specify the state in which you are seeking a measurer. A list of measurers can then be sent directly back to you. If you do not have email, please call (406)542-1888.

HAHA, I have to laugh, that guy didn't forget me...........I made quite a racket in there, we had the butcher and the guys son out in the parking lot looking through my packages of meat. The guy was shaking mad at his butcher, and uttering something about how he was glad he took is BP meds that morning. I'm over it for now, at least until I get home and take some meat out for tomorrow night and have to dig past my lonely three packs of loin. I still have about 8 deer loins to cook up before October!

Not at all, I was in Colorado, hunted in Unit 55, and brought my meat to Gunnison! I'll leave it at that. I posted this on the Primos forum as well, and I'm surprised that most guys said to leave it alone. I figured that the ones that hunt in Colorado would at least PM me and ask me so that they didn't make the same mistake, but that hasn't been the case. I am not a malicious person, I don't like being mean, but this really made me mad, and I just wanted to save some of you guys from making the same mistake. Like I probably said in my orignal post, I believe the guy who owns it is a decent guy, I just think he had an incompetant butcher working for him, and slacked on the QC. Oh well, it just sucks because I looked forward to cooking up some backstraps at parties, and now I don't have enough to spread it out, it's going to be a one time thing, and some of my closest friends will inevitably miss out on it. Good luck this season, be careful what you do with your meat if you are travelling, I learned a very valuable lesson.

:mad:Okay, I shot my elk last Tuesday and brought the quarters and other meat down to the nearest butcher. The guy made a good first impression, but when I went to pick up my meat two days later, I was short an entire loin (backstrap). I told him to cut both into 1/3 chunks, but when I was packing my cooler, I only found 3. The guys insisted that they must have mislabeled the packages, but I knew that wasn't the case. I got home and went through every package and I don't have any more loin. He knocked $20 bucks off the $107 butchering price, still charged me for my $40 worth of dry ice and apologized. I am pretty sick over the whole deal, I'm missing half of what I think is the best part to eat. What would you guys do? I've been thinking of writing him a letter asking for loin, since he assured me they don't lose any meat, it should be in the freezer at the end of the season right? Maybe telling him that I will use this forum as well as others to post my story, with the name and address of where I took it. I was at the mercy of this guy, because I'm a non-res and I had to get back. Had I lived there, I would have stayed around and unpacked all my meat and then waited around for him to find it. I'm sure it got wrapped as someone elses and now I am out of a loin, and I'd hate to take someone elses, but I worked **** hard for that backstrap and I want it. Any suggestions or comments?