Stay Away! From Butcher Boys (Puyallup, Wa)

[T Pearce]

Quality costs $$.  Doesn't matter what line of work your in.  If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. 

I worked 4 seasons at a processor that did 90% game meat durring the season.  I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.

[Taco280AI]

At least you guys aren't having to wait 3-5 years to get your meat back after putting a deposit down 

[huntingfool7]

Quality costs $$.  Doesn't matter what line of work your in.  If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. 

I worked 4 seasons at a processor that did 90% game meat durring the season.  I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.

GIGO
I don't see how you can defend this based on pricing.  (BTW- I also worked at a butcher shop just out of school)
I told them at drop off that there was a shotgun slug somewhere in the front shoulder.  I talked to the guy that cut and wrapped that deer on pickup about my slug.  He said that it wasn't in there.  Six months later, I popped a package of band saw cut steaks out of the fridge.  There is an obviously large plug of hair sticking out of the middle of a large blood clot.  As a guy, I had to stick my finger in it and out pops a 12 gauge foster slug. 
I ask you, oblivious or just didn't care?
As to the gravel, that did not come from my deer.  I had never seen gravel ground into meat before.  What do you think that poor creature...that had been dragged down the road looked like on drop off?
Dirt?  Gravel?  And that ended up in my burger!  I'll ask you again, oblivious or just didn't care?

[DRENALINJUNKIE]

Had some similar issues with some hog that we had done and my uncle with beef. Won't ever go back!

[Gobble]

I started butchering my own game several years ago. That way you know for sure that you are getting your own meat back. Alot of butchers will wait until they have several deer or elk before processing them then process them together, esp burger, because of the teardown required for processing wild game. I take very special care of my animals after shooting them, I skin the animal right away and bone out and place in a cooler of ice typically within an hour or two. Plus you never know if someone else has gut shot their animal and taken the proper steps to clean the meat. This year for the first time I took 20lbs of venison to Olsons Meats in Enumclaw to make into pepperoni, theirs is phenominal. I can't wait to get that back. 

[birddogdad]

So many stories of this nature over the years to even accused theft of game meat (butcher keeps his cuts) that keep me processing my own game. Really, its not that expensive nor rocket science. Gaining the tools is the expense, which, IMO is paid for after first season of use. There is everything needed for all forms of processing from grinders to band saws to smokers.

I just cant see giving someone money to cut and wrap stuff....

most every part of your game is able to be "processed" in some very tasty edible form. Grinder and canner work great for the "stuff" you probably threw out or trim off, you would be surprised what a butcher actually grinds for your burger in stores.. as I used to say "ill take a pound of lips and a**holes". I even saws-all the bones into manageable sizes and boil down in a deep fryer turkey pot in the yard, removing bones as I go, adding water and more bones, ultimately condensing enough to can a couple cases of this wonderful soup stock or crock pot starter. All that meat that is between ribs, along spine, neck ect will boil off and is easily recovered into the stock jars. If you don't like grind look into corning game as well. Ever have Corn Elk and cabbage?
Pickled heart? Tongue? If you see it in a butchers window from a cut of cow, you can do exactly the same with any elk....
 

as the commercial states - "you got this!"

[Stein]

Sorry to hear that, it sounds like it puts a sour note on the season which is a real bummer.  For me, the hunt really lives on every time I pull a white package out of the freezer.

I would echo several other guys, do it yourself.  It is much less expensive, and I guarantee you will do a better job the first time than any commercial butcher.  They simply cannot take the time to do everything exactly like you want and all of the detailed trimming and processing.

I consider it part of the hunt, DIY start to plate.

[Michelle_Nelson]

Quality costs $$.  Doesn't matter what line of work your in.  If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. 

I worked 4 seasons at a processor that did 90% game meat durring the season.  I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.

GIGO
I don't see how you can defend this based on pricing.  (BTW- I also worked at a butcher shop just out of school)
I told them at drop off that there was a shotgun slug somewhere in the front shoulder.  I talked to the guy that cut and wrapped that deer on pickup about my slug.  He said that it wasn't in there.  Six months later, I popped a package of band saw cut steaks out of the fridge.  There is an obviously large plug of hair sticking out of the middle of a large blood clot.  As a guy, I had to stick my finger in it and out pops a 12 gauge foster slug. 
I ask you, oblivious or just didn't care?
As to the gravel, that did not come from my deer.  I had never seen gravel ground into meat before.  What do you think that poor creature...that had been dragged down the road looked like on drop off?
Dirt?  Gravel?  And that ended up in my burger!  I'll ask you again, oblivious or just didn't care?

I'm not sure what went on with your animal.  It could have been over looked or it could have been that the butcher didn't care.  I wasn't there when they cut and wrapped it.

I butcher my own.  Always have.  I have taken only 2 animals to butchers in my 17 years of hunting.  One deer about 15 years ago and last year I had a beef butchered.  They went to 2 different butchers and I was happy with both.  I used Littlerock Meats down south of me, I believe exit 62.  The owners name is Mike. 

Every year there is another butcher or 2 being bashed on here.  Usually about the same thing, over priced, dirty meat, claims it's someone elses meat, shorting of meat, etc, etc

[superdown]

The last butcher i used several years ago washttp://www.lindsmeats.com/ linds custom meats in kent/covinton area absolutely the best experience i have had.They have a shed where you can clean your own carcass and they flat out say leave only the amount of dirt and hair your willing to eat on it.I would highly recommend them very Delicious jalapeno cheese venison pepperoni sticks they are not cheap but worth it. I process my own so i don't use a butcher anymore but if i did this would be the first place i would take my game to.

[YoterHunter]

Sorry to here about there mistake. I've been useing them for 19 years  and have only had a few mistakes made but they make it up to me . And for meat what I take in I get back through the years I've figger you get back around 60-65 percent of what you take in I have every thing deboned. I'm waiting for them to call and pic up my sons deer.Bobs son took over the buesnes 3 years ago.

[huntingfool7]

Quality costs $$.  Doesn't matter what line of work your in.  If you don't want to pay what a butcher would need to charge to clean his equipment every time he changed animals I would recomend learning to butcher your own. 

I worked 4 seasons at a processor that did 90% game meat durring the season.  I've see how long it takes to butcher animals, the *censored*ty field care, the customers that bring in 150lbs deer and expect 145lbs of meat back.

GIGO
I don't see how you can defend this based on pricing.  (BTW- I also worked at a butcher shop just out of school)
I told them at drop off that there was a shotgun slug somewhere in the front shoulder.  I talked to the guy that cut and wrapped that deer on pickup about my slug.  He said that it wasn't in there.  Six months later, I popped a package of band saw cut steaks out of the fridge.  There is an obviously large plug of hair sticking out of the middle of a large blood clot.  As a guy, I had to stick my finger in it and out pops a 12 gauge foster slug. 
I ask you, oblivious or just didn't care?
As to the gravel, that did not come from my deer.  I had never seen gravel ground into meat before.  What do you think that poor creature...that had been dragged down the road looked like on drop off?
Dirt?  Gravel?  And that ended up in my burger!  I'll ask you again, oblivious or just didn't care?

I'm not sure what went on with your animal.  It could have been over looked or it could have been that the butcher didn't care.  I wasn't there when they cut and wrapped it.

I butcher my own.  Always have.  I have taken only 2 animals to butchers in my 17 years of hunting.  One deer about 15 years ago and last year I had a beef butchered.  They went to 2 different butchers and I was happy with both.  I used Littlerock Meats down south of me, I believe exit 62.  The owners name is Mike. 

Every year there is another butcher or 2 being bashed on here.  Usually about the same thing, over priced, dirty meat, claims it's someone elses meat, shorting of meat, etc, etc

Every year there is a thread about this.  I know this isn't the first thread about Butcher Boys.  As I previously stated, it's another annual BB thread.

I take issue with your implication that cheap (or not) pricing reflects the quality of the work received.  Should they offer the option of added gravel?  A little pea gravel with the added fat is going to cost you.  That doesn't sound ridiculous to you?  As a meat cutter, they have the option to decline work.  A good clean shop should decline soiled or stinky meat.  There are health code rules in place about how often grinding/cutting equipment is to be cleaned and about grinding contaminated foods.  Should a customer pay an upcharge for that?

It's been a long time since they processed that deer.  It shouldn't still piss me off like it does. 

To the OP, get a grinder, a good knife and a cutting table.  It's like learning to gut, just jump in there and get your paws dirty.  It's not tough but be prepared to spend a long night knocking it out.  Cut your helpers a fair share.  Lose the hunting partners that don't help process. 

[elkhunter1978]

I personally have sent all of my animals to Butcher Boys since I started hunting. I have refered multiple friends to them also and NEVER had an issue. I have also camped out talking with Bob and John watching them work. I did this as I was wondering how it was done. So I can actually say HOW they do it. They are a very honest shop, clean and tighty. I am sorry that some have had bad experiences with them. However, there is always two sides to the story.
John and Bob have always been forth coming and honest with me. I have never had missing meat. They don't lose meat (at least for me) and they have always stepped to the plate when I have asked a question about my return product. If you don't bone the meat before dropping it off there is a loss of weight. period, thats how it works. If you think you can do better, go by the machines and step up. There is no need to bash the butcher on this forum, but it keeps getting done year after year. I can tell you this.... If I have a question or a complaint I would take it to the man that took my animal in, the same one that I shook hands with the day I dropped it off and no one else. If there wasn't a hand shake, well there was no deal period. thats how I roll. What I do see on this thread is a lot of talking to the wrong people or not talking to the owners if there is an issue. Next time someone has an issue hell talk to the guy next door. I'm sure he'll have an answer too.

[h20hunter]

Sounds like there is plenty of first hand experience to bash the butcher.

[T Pearce]

The quality money thing..... if I spend a lot, I expect a lot.

[trophyhunt]

I just want to say, it is illegal for meat stores to sell wild game unless it's bought from a licensed wild game farm.  They get inspected all the time, so I think the rumor of butchers taking or skimming game meat is just bs. Why would they take that chance, especially when they buy much better beef all the time.  John, the owner is an honest man,  elk hunter1978 made some great points! Talk to john about your issues when it happens, don't talk to anyone else, just john.