Deer processing in Western WA

[Tr33ofLif3]

Does anyone know of a good place/person that can process a deer in Western WA? Preferably King county or near King county.

[Skyvalhunter]

Kelso's Snohomish

[JakeLand]

Kelso's Snohomish

yes but has to be de-boned

[Brotherman]

For years I used a place out by Enumclaw, until my son in Law and I both had issues with the cuts we got and the quantity we got back. Switched to Lind's Custom Meats in Covington. Could not be happier, and their pepperoni is to die for. We now do our own processing, but would recommend them every time!

[birddogdad]

for what you would pay, get your own vacuum sealer rig and learn yourself... its really not that difficult! i bet someone near you would have a grinder if you needed it too....options include canning meats, again, not that expensive to get into it.

[Widgeondeke]

Silvana Meats will take wild game, if they have room.
Before I started doing my own, they were a good option. You have a better chance if it at least quartered, then it doesn't take up a hook space and can be put in bins 

[Jakobv]

Del fox or Silvana, used to use kelso’s but on multiple occasions have had personal experience and heard from friends of them not giving you your own meat things could have change but have not used them in 6 years


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[h20hunter]

I would never take meat to those two mentioned.  I'm confident that it is an absolute that you get God knows who's meat back. 100% not just your animal.

Really,  it's not hard with YouTube and a knife.  Go for it yourself,  you will ve glad you did.

[Dan-o]

Linds custom meats in east kent is excellent. 

It must be clean an hair free.    Hair free. 

Did I mention hair free?

[fishngamereaper]

No recommendations other than if you take the money you spend paying someone to process your deer and buy some equipment to do it yourself you'll be ahead already. Its rewarding, and you have control of your game meat.

I've heard tons of stories of meat switch issues and witnessed it myself a few years ago at a shop I wont name. ( As far as I know they addressed the problem).

But you never know.

I've added to my butcher shop toys over the years and now have friends that I help process their game.

[Tr33ofLif3]

If I can get a late season deer I thibk ill process it, but I'm going to get the gear to do it myself for next time. Thanks all.

[tbrady]

Golden Steer meats is in Bellevue near the Microsoft campus.  I assume/hope they still butcher meat, have used them for elk before.

https://www.cldesign.co/goldensteer/contact.htm

[shootem]

Another vote for Lind's in Kent/Covingtn area.

[81husky]

I'd highly recommend you do it yourself. All it takes is a knife. No it won't look like store bought meat, but it will not have bone debris from a band saw, and you'll know exactly what you have. In my opinion, band saws and venison do not mix. The deer I've cut myself have been delicious. The ones I've tasted from a butcher, not so much. Coincidence? Maybe, but I won't take that chance on my deer.

[KP-Skagit]

John Tuss, TNT Meats on Camano Island does a good job and will do as much or as little of the work you want. I have only ever brought him processed meat to be made into sausage though. He does some great smoked sausages which are beyond my capabilities at home. 

As others have said, butchering is a fun rewarding experience. Even if I get the deer solo I can't keep my dad away when it comes to cutting it up.
Really hardly anything more to it than taking it apart the way it was put together and trimming it up.

Youtube will help you learn what to call everything when you are done if you don't already know.

[stlusn30-06]

Fischer Meats in Issaquah: https://www.fischermeatsnw.com/

[Igor]

John Tuss, TNT Meats on Camano Island does a good job and will do as much or as little of the work you want. I have only ever brought him processed meat to be made into sausage though. He does some great smoked sausages which are beyond my capabilities at home. 

As others have said, butchering is a fun rewarding experience. Even if I get the deer solo I can't keep my dad away when it comes to cutting it up.
Really hardly anything more to it than taking it apart the way it was put together and trimming it up.

Youtube will help you learn what to call everything when you are done if you don't already know.

Over the years I have taken deer/elk to many processors in Snohomish county.  John Tuss has been the best, by far.  He is not the cheapest, but he is the best. BUT, the animal had better be clean......no hair, no dirt, etc.  I have seen him turn hunters away if their animal was not up to his cleanliness standards.

[The Marquis]

I invested less than the cost to have a butcher process a single deer on my own equipment, which has more than paid off.  I've got the works, dehydrator, grinder, sausage stuffer, etc.  Spices aren't too expensive. Probably the biggest recurring expense is sausage casings, and that's still not too much.  It's worth learning for SURE. 

[Skyvalhunter]

never heard of John where is he at

[h20hunter]

Don't tell! 

John is the best......worst kept secret!

[Skyvalhunter]

OMG that is too funny!!!

[GASoline71]

I invested less than the cost to have a butcher process a single deer on my own equipment, which has more than paid off.  I've got the works, dehydrator, grinder, sausage stuffer, etc.  Spices aren't too expensive. Probably the biggest recurring expense is sausage casings, and that's still not too much.  It's worth learning for SURE.

I learned from my uncle about 25 years ago on how to do it myself.  Best thing I've ever learned, and it's actually pretty simple.  Best part is knowing its all your meat and its cut and packaged the way you want it. 

Gary

[screedler]

I would never take meat to those two mentioned.  I'm confident that it is an absolute that you get God knows who's meat back. 100% not just your animal.

Really,  it's not hard with YouTube and a knife.  Go for it yourself,  you will ve glad you did.

This is my biggest concern taking something to a meat processor, not getting back the exact meat I brought in... I don't wanna pay to get a portion of gut shot deer someone else brought in!!

[Gearhead1940]

Do it yourself. It can be intimidating but it's actually not that bad. I processed my own deer this year and used the Meat Eater book to walk me through it. It took some time but I was still done even before I could have gotten my deer into a local butcher. I also have the satisfaction of doing the job and learning a new skill and saved some $$$ in the process. Looking forward to doing another one next year (fingers crossed).

[lastmk8]

If I can get a late season deer I thibk ill process it, but I'm going to get the gear to do it myself for next time. Thanks all.

I'm telling you now, this is the best decision you have made all week.  Processing your own meat is as pure as it gets.  You can and will get by with simple "tools" and you will have YOUR KILL in the freezer.  From here on out though, that is where it gets tough, well not really tough, but you can spend some money.  Over the past few years I pretty much have a full butcher shop now and it started out for one reason, not happy with the quality from the butcher.  Now a days, it is nothing to process a deer or elk, lots of fun and lots of enjoyment knowing we will not be the first ones to go when the "crap" hits the fan.  For a first piece of gear I would recommend a "quality grinder', yes one you will spend about $300 on.  Don't go cheap here and you will have years of quality use from the grinder.  Rule number one when learning to process an animal:  "what if we mess up cutting that steak or roast?"..... throw it in the grind pile, NO WASTE!!!  Seriously though, you will have fun learning this trade and confidence grows each year.  For us in the off year also, I haven't bought ground meat of any kind in ten years, and i could talk for days about the quality of my ground products compared to what you buy in the store, again, just more practice, because even wrapping takes practice. 

Welcome to the club "butcher".  Watch those You Tube videos and make sure to come back and tell us all about it, and it didn't happen if no pics...!!

[UpperleftPNW]

I was on the fence whether I should do it myself when I got my deer (First deer) this year. I am really happy I ended up doing it myself. I figure the worst that would happen is I have way more trimmings then steaks which isn't the end of the world to me. I did end up with a bunch of steaks I just labelled "Petite steak" and "Rump roast" in the freezer because i didn't do a very good job of separating everything out once de-boned and it all got mixed up and I had no idea what was what at the end. Again, really not a big deal for me.

I spent many hours at the range, many day in the woods, many miles hiked etc to get my first deer. Now if I pay someone some cash to process it they don't really care about any of that. They make their money by processing as efficiently as possible, that's just a fact of business.

I appreciated being the only person to handle the meat from taking the shot all the way to the freezer.

I also didn't have any special tools or equipment, put out a sturdy folding table, covered the floor of the garage and the table with some plastic painters drop cloth, pulled out 2 large cutting boards from the kitchen, and went to town. Wrapped everything in clear plastic wrap and then again in white butcher paper. All the trimming got packaged up and I am expecting a meat grinder for Christmas so sausage and snack sticks will be a project for this winter.

[fishngamereaper]

Over the years of trying to be fancy with cuts this is where I've ended up at based on most often eaten and enjoyed.

80 percent goes in the grinder. We eat ground meat 10-1 over other stuff. (burgers, tacos etc)
One or two small roasts maybe.
Backstraps get butterflied for small steaks and thin cut for jerky. Mostly jerky as I often grab a small bag for lunch.
Summer sausage is my go to over pepperoni sticks.
Used to do allot of pepperoni but always grabbed the summer sausage from the freezer so now I make accordingly.
Summer sausage favorites include roasted red pepper/Mozella cheese, and jalapeno/sharp cheddar.

You don't have to study or learn all kinds of different cuts to be successful at processing your own deer. Find out what you like and run with it.

[Stein]

Get a 5 or 6" boning knife for $20, a roll of freezer paper, a roll of plastic wrap, a roll of freezer tape and a sharpie.  That is literally all you need to get started.  A grinder helps for sure, I started with the Kitchenaid attachment, if you don't have one of those there is a good chance someone on here would loan you a grinder.

[WapitiTalk1]

Get a 5 or 6" boning knife for $20, a roll of freezer paper, a roll of plastic wrap, a roll of freezer tape and a sharpie.  That is literally all you need to get started.  A grinder helps for sure, I started with the Kitchenaid attachment, if you don't have one of those there is a good chance someone on here would loan you a grinder.

Yup 

[builtfordtough]

FISHCER MEATS, in Issaquah. Do not and I repeat do not use them.  I hadn't been to a butcher in over 18 yrs. Last yr killed my big bull. long story short had zero help and weather was warm so I was in a bind.  Never ever will I go to a butcher again. 

[Tbob]

I was always overwhelmed to do my own. About 3 years ago I decided to finally learn how to do it myself. I got a vacuum sealer and a meat grinder and off to the races. I now just love processing all my own! I watched a bunch of YouTube videos and read a few articles and all good now. What i like most is I can take all the time and care with it and make sure it’s all top notch quality before if gets vacuum sealed and frozen. It’s really quite rewarding! I like in the Seattle Metro area, if anyone ever needs a hand just Pm me and let’s get it done. I can even bring over my grinder. 

[stickbuck]

If I can get a late season deer I thibk ill process it, but I'm going to get the gear to do it myself for next time. Thanks all.

If you get a late season deer, PM me and I will butcher it with you. You will be amazed at how simple and fun it is once you do one. I have a 1hp grinder, stuffer, and mixer and can cut and wrap a deer in pretty short time if you’re interested. Let me know!


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[jamesfromseattle]

I’ll be a broken record and agree with the folks who are suggesting to give it a go on your own. I learned via the internet. It’s far more forgiving than it seems. Cut the meat off the bone and if you screw up, just toss it in the grind pile.

I use the same fillet knife I use for fish and sharpen it once or twice mid deer. No need for anything fancy.

[85yota]

Self butchering is the way to go.. That is for sure.. On the butcher note..my family and friends have taken 3 deer to golden steer in the last 2 years and have been pretty impressed.. Your getting what they cut up, and how they want.. But the impression they gave on making sure each deer was separated for each customer and seeing about 5 elk and 5 moose hanging kinda sold us even though it is Bellevue.. But they have been around forever..

[85yota]

Pre china virus a friend would luckily shoot deer in random small towns around idaho/walla area just exploring and would go to local bars to find someone to help butcher it ( for a nominal free) .. And he always said that was the best way to learn.. Never took another deer to the butcher again..

[bobcat]

Lots of great advice and I agree it's way better to do it yourself, even though all your steaks might not look perfect. It doesn't matter.

What I'll add is that if you're without a grinder, what you can do is debone it and cut all the steaks you want. Or whatever else (roasts, stew meat, etc.)

The remainder, that you want for ground meat, throw it in the freezer in zip lock bags, or a garbage bag, or however you want to do it. Wait until maybe January and then take it in to your nearest meat processor and have them grind it. Some will grind it while you wait, just be sure to call first. You can then take it home and wrap it yourself. Or if you don't mind paying just have them wrap it also.

But this way you can be pretty sure you're getting your meat back and not someone else's. And you know it's clean because you did that part yourself.

[Tbob]

That’s great advise bobcat! I did that exact thing my first year before I purchased a grinder.