Help! Where to take meat. Arlington Area

[Lady Grouse hunter]

its advisable to Hang a deer/butcherd for at least 5-7 days to age the meat! Its soo sweet after 6 days aged in a cooler/locker.
Then have it cut to your prefferances. Say Burger, Sausage's, Back straps, steaks.
Arlington has an Olde' school Butcher there just Google Meat butchers Arlington, Wa.

[swanderek]

Thanks everyone!
I called TNT and will take it there.
Everyone like Del fox and Silvana meats only do farm animals right now.

[7mmfan]

Del fox in stanwood

Del fox doesn't do wild game anymore, and the OP said he called them to confirm that.

 I'd 2nd TNT, John does excellent work. I cut all my own but take my scrap to him for summer sausage and landjaeger. If I wasn't out of town I'd help you cut it. Take up the guys who are offering. Learning to cut it yourself will save you time money, and headaches down the road.

[Igor]

Both the summer sausage and landjaeger from TNT are awesome !!

[Tball77]

Really easy to cut a deer.  The tricks are.  Get all the hair off and that includes the legs and head.  Rinse it off inside and out but only to remove hair and any dirt.  Let it dry for an hour.  Inspect it for any hair and use a small propane torch to clear any remaining hairs.  This of course in a cold environment.  Start by cutting the back straps.  If you cut at the spine you can use your fingers to loosen the meat at the ribs.  Only cut when needed.  Once the straps are off cut the front shoulders free as tight to the ribs as possible.  Once done strip the rib and neck meat for grind.  Once the meat is stripped take the tenderloins out of the cavity.  Then cut the spine to get rid of the hanging weight.  Start at the tail bone to get to the femur ball and socket.  Once free you will repeat the process for the other side.  Now you should have 4 bone in quarters, 2 back straps, 2 tenderloins.  Package the loins and straps.  Lay each front shoulder out and cut all meat from the bones.  You can use the meat above the hamstrings for steaks but I usually grind it.  Cut the hine quarters free from the bone starting on the inside but follow the bone down to the knee.  Everything above the knee is steaks.  Rounds, sirloin and chuck.  Use the silver skin as a guide.  Always cut against the grain, and remove all fat and as much silver skin prior to grinding.  Try it once.  It’s easy, and if you can do it!  You can save a bunch of energy getting an animal out on a backcountry trip.  Hope this was helpful

[ghosthunter]

There is a good wild game cutter out on Camano Isl. Not Del Fox. Way out. Can’t remember his name.

[Scruffy]

Sounds like you have a plan on where to take it.  I have a commercial refrigerator (dbl door stainless) to keep the meat in.  I would be willing to help you out scheduling is just the issue.  I am not a pro with all the fancy cuts but I can debone and cut it up.  I mostly make Summer sausage, snack sticks, jerky.....

[ghosthunter]

https://www.bing.com/maps?&ty=18&q=T-N-T%20Custom%20Wild%20Game%20John%20%26%20Mary%20Tuss%20Camano%20Island%20WA&ss=ypid.YN873x10892583545006448333&ppois=48.1694221496582_-122.52513122558594_T-N-T%20Custom%20Wild%20Game%20John%20%26%20Mary%20Tuss_YN873x10892583545006448333~&cp=48.169422~-122.525131&v=2&sV=1


Here take. Several to him excellent job.

[Igor]

There is a good wild game cutter out on Camano Isl. Not Del Fox. Way out. Can’t remember his name.

Pretty sure you are talking about John Tuss at TNT Custom Wild Game.

One thing I would add is that if you take an animal to John make sure it is clean.  We were there one year dropping off a deer, and a guy brought one in that was skinned, but had LOTS of hair and dirt on it.  John would not accept it for processing.

[7mmfan]

There is a good wild game cutter out on Camano Isl. Not Del Fox. Way out. Can’t remember his name.

One thing I would add is that if you take an animal to John make sure it is clean.  We were there one year dropping off a deer, and a guy brought one in that was skinned, but had LOTS of hair and dirt on it.  John would not accept it for processing.

That's a fact! He is passionate about making a premium product and that's starts with a premium product. Make sure it's clean of hair and dirt or he will scold you.

[Booner]

Good press for John @ TNT.  We will not go anywhere else for specialty meats.

But...there goes the "hidden gem" LOL


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[ghosthunter]

There is a good wild game cutter out on Camano Isl. Not Del Fox. Way out. Can’t remember his name.

Pretty sure you are talking about John Tuss at TNT Custom Wild Game.

One thing I would add is that if you take an animal to John make sure it is clean.  We were there one year dropping off a deer, and a guy brought one in that was skinned, but had LOTS of hair and dirt on it.  John would not accept it for processing.

Yep nice folks, but don’t go there with your ego. He will comment on your shooting or anything else that effects the meat. I took a 400 pound cow elk to him from a quality hunt in Birdsveiw. Had to cut in half to move it by myself. He spent 15 minutes showing how he wanted next time. I always show up with ice bags in my animals. He likes that. And clean.

[ghosthunter]

And he is a hunter.

[knighttime25]

Can't go wrong with TNT 

[Boss .300 winmag]

Sounds like Boss300 is offering to help. If you’ve done it your whole life it definitely is easy. Or if you have somebody with experience show you how a time or two it can be done. It’s a lot different than cutting beef or pork. Hopefully you can find somewhere to take it or somebody close by to give you a hand and teach you how.

Sorry I’m booked this weekend.😉