Meat Processing

[CastleRocker]

We've always done it ourselves.  I won't let anyone else touch my meat.

[Bob33]

I won't let anyone else touch my meat.

I've always followed that principle as well.

[SFD2015]

I have taken 2 animals to Farmer George and will never do it again. Besides the batch processing, I was charged $200 for my BT Deer. When I took my Elk to Mt. View Meats I got out of there with a $380 tab.

My fellow hunters and I are going to start processing our own meat (as the Bat put it, "why the hell are we going to pay someone else to do it? It looks simple enough". Hopefully that means next year we have a few deer to experiment on before we each kill an elk 

[gasman]

I would recomend to start buying now for next year and experiment with beef and pork to learn what you are going to like or dislike 

Huntlakewood did his experimenting with chicken, and if you watch sales, you can get roasts for cheap to experiment with. Practice with beef jerkey also.

Wholesale sports sells lots of supplys for butchering, and making different things with your meat and there is one close to almost all of us now a days.

[HUNTINCOUPLE]

We in Buckley Town hang our meat out back and cut, grind and season all our own meat. For folks that dont do it themselves should learn. IT IS NOT HARD!! Just well spent time with the family and friends!!

[SkookumHntr]

-I had Uncle Jims Smokehouse out of Adna pretty much do my entire elk exept for the Backstraps and TL's into Pepperoni sticks, summer sausage, beerdogs and breakfast sausage. Turned out Killer! They have a website! I highly recommend them!

[thomasmx]

I went to Linds Custom Meats in Kent, Wa and those guys really took care of me!

[AKBowman]

I'd like to do it on my own and will eventually when I have the space. For now I take mine to B&E Meats in Des Moines, WA. They make excellent pepperoni and other specialties (SS, BS, Brats etc) They charge .99 lb for grinds BS and burger.

[thomasmx]

For sure doing it myself next year!

[Prime Time]

-I had Uncle Jims Smokehouse out of Adna pretty much do my entire elk exept for the Backstraps and TL's into Pepperoni sticks, summer sausage, beerdogs and breakfast sausage. Turned out Killer! They have a website! I highly recommend them!

Jim does good work that's for sure.

[Blsum]

I've always butchered my own meat. It really is quite simple. For you guy's who haven't ever done it. I would suggest you find someone who knows what they are doing and have them show you a time or two. I usually make a few roasts and jerky out of the rump. Steaks out of the B.S. and tenderloins. Then the front shoulders, neck and rib meat, plus any other trimmings will go into the burger. I've found we don't eat a lot of pepperoni so I usually just have burger done. This last deer I took to Home meats in Shelton. They only charge .75 to grind or 1.00 to grind wrap and freeze.