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Jorge & Sons Moving?

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I saw on facebook someone mentioned that Jorge & Sons is moving to South Carolina as of September 1st....Any truth to this?

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Disappointing if true. He is the only butcher whose work I like.  It doesn't say anything about moving on his web site.

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Really disappointing. He is an awesome butcher and his facility is top notch.

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The time is right for Jersey Jay to get in the business. :up:
I gave it some serious consideration bit I refuse to give up my deer season.
I told George the butcher from kearny to buy it from him but he said jorge wont sell it to him he was taking all hisnbutchering stuff to SC with him. He wouldn't sell it to George out of "principal"
Too bad because George from kearny would have done exceptional up here in Sussex.
I'm surprised after all the effort he put into his new shop not too long ago that he is packing it in. I'd consider opening a butcher shop, but I would just want to own it and run it- not work it. A guy needs to hunt, not skin and chop 1000 deer a season. That would ruin my hunting career. I barely get out enough now just doing taxidermy :/

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Posted (edited)

Learn to do yourself.   It's really not hard..  you know you're getting your meat back and you know it was properly cared for with out a doubt..  if someone wants to learn basics I can show you..  I'm in Tom's river area..  i have a grinder a slicer and vacuume sealer..  so I can show basic stakes roasts chops do chop meat and chip steak.   You buy the bags

Edited by vdep217
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George the butcher. If you are on here, have someone buy the shop for you and then buy it from them lol. I haven’t gone to this place yet, but when I moved here that was my plan. Now where?

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13 minutes ago, vdep217 said:

Learn to do yourself.   It's really not hard..  you know you're getting your meat back and you know it was properly cared for with out a doubt..  if someone wants to learn basics I can show you..  I'm in Tom's river area..  i have a grinder a slicer and vacuume sealer..  so I can show basic stakes roasts chops do chop meat and chip steak.   You buy the bags

I got to disagree. Anyone can butcher a deer... BUT, to do it neatly w little waste is a different story. For me, one of the reasons I would go to a butcher is the walk in cooler. 

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6 hours ago, JerseyJaysTaxidermy said:

I gave it some serious consideration bit I refuse to give up my deer season.
I told George the butcher from kearny to buy it from him but he said jorge wont sell it to him he was taking all hisnbutchering stuff to SC with him. He wouldn't sell it to George out of "principal"
Too bad because George from kearny would have done exceptional up here in Sussex.
I'm surprised after all the effort he put into his new shop not too long ago that he is packing it in. I'd consider opening a butcher shop, but I would just want to own it and run it- not work it. A guy needs to hunt, not skin and chop 1000 deer a season. That would ruin my hunting career. I barely get out enough now just doing taxidermy :/

Sent from my SM-G955U using Tapatalk
 

Not sure what this principal is. But maybe he should consider his customers and leave on a good note by letting someone else purchase his facility and continue to serve the area. 

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Posted (edited)
16 minutes ago, nmc02 said:

I got to disagree. Anyone can butcher a deer... BUT, to do it neatly w little waste is a different story. For me, one of the reasons I would go to a butcher is the walk in cooler. 

Agreed about the cooler.   But I quarter and pt in my refrigerator and do it in my kitchen..  when I'm done there is very very little to no waste..  i take my time..  again its not hard once you get the hang of it..  i do agree with your statement most people can "butcher" and that's usually what ends up happening a hack job because they don't take there time and follow muscle and bone while cutting.. as I said I'd be willing to show someone who is interested.. all said n d done i can completely process  a deer in about 4 hours but I  age in my fridge for about 5 day's before doing. 

Edited by vdep217
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Posted (edited)
33 minutes ago, vdep217 said:

Learn to do yourself.   It's really not hard..  you know you're getting your meat back and you know it was properly cared for with out a doubt..  if someone wants to learn basics I can show you..  I'm in Tom's river area..  i have a grinder a slicer and vacuume sealer..  so I can show basic stakes roasts chops do chop meat and chip steak.   You buy the bags

Not hard to do and I will do one or two but as little as you pay, it isn't worth the time for me. 
On top most people don't have the proper set up and equipment and then it becomes a pain in the ass and not necessary cared for properly meat.
Not getting your meat? Never had a problem, why would there be a problem with that?

Edited by Lunatic

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3 minutes ago, Lunatic said:

Not hard to do and I will do one or two but as little as you pay, it isn't worth the time for me. 
On top most people don't have the proper set up and equipment and then it becomes a pain in the ass and not necessary cared for properly.
Not getting your meat? Never had a problem, why would there be a problem with that?

There are butchers that batch grind so your not getting your meat in that aspect.. also with jerkey and specialty meats..  but not all butchers operate like that..  you really don't need a whole lot of equipment.   I started doing it myself with just knives.   I did have a lot of stew meat than edith no ability to grind..  place to hang I use an old swing set or a tree in my yard

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Posted (edited)
14 minutes ago, vdep217 said:

There are butchers that batch grind so your not getting your meat in that aspect.. also with jerkey and specialty meats..  but not all butchers operate like that..  you really don't need a whole lot of equipment.   I started doing it myself with just knives.   I did have a lot of stew meat than edith no ability to grind..  place to hang I use an old swing set or a tree in my yard

I worked as a butcher in my 20s so I know the business. Yes you can do it and you can do it well but with limitations because you don't have the equipment and/or facility. For example the vac pack machines most people have does not compare to what my butcher uses.
Anyway that's great you do your own, I get ambitious sometimes and do 1 or 2 but it takes too much time for me. You say 4 hrs and maybe more to skin. After all day in the woods it is nice just to drop it off and forget it. That's me, everyone is different.

You should know your butcher and how he operates. I now use one who grinds individually but I used one in Warren county who batch grinded and his ground meat was much better. It was not a problem form me.
 

Edited by Lunatic

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I agree  it's not for all but as I said if someone is interested I'll help

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So what are our best options for Sussex and Northern Warren county now besides "DIY".   I can DIY and have done plenty but I prefer walk in chillers and someone to package.   Jimmy Young in Blairstown?  Used him once - don't' recall if there is a chiller there?

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Someone that does quality work and ran a clean shop would definatly have success up in the Sussex county area. Anyone know what he is asking for the whole ball of wax. Or is he taking all the equipment with him??

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1 minute ago, Joeybeets said:

Someone that does quality work and ran a clean shop would definatly have success up in the Sussex county area. Anyone know what he is asking for the whole ball of wax. Or is he taking all the equipment with him??

Jay said he is taking equipment with him which suggests he is going to do the same down south. Not sure how cost-effective it is to move a giant walk in chiller and equal size walk in freezer though?

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jimmy out in pittstown is great... he has a clean shop. Nice walk in boxes. Tom Washington as well but hes going to be going once he sells.

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I have heard good things about Brian Laube in North Haledon. I guess I will be going with him in the future.

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5 hours ago, JHbowhunter said:

So what are our best options for Sussex and Northern Warren county now besides "DIY".   I can DIY and have done plenty but I prefer walk in chillers and someone to package.   Jimmy Young in Blairstown?  Used him once - don't' recall if there is a chiller there?

Frank's Processing in Montague off of 206. He has a big walk in cooler. Loves his Teriyaki deer sticks..

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Jimmy at Hunterdon Deer Butcher is the best I've ever used and would recommend to everyone! His place is super clean, he has a walk in cooler and is very quick.

 

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