List your Favorite meat processor..

[Elkrunner]

Also, since we are on the subject.  What is everyone's thoughts on getting there game to taste the best.  I personally get the thing field dressed and skinned as quickly as possible.  I have heard that this makes your meat taste better?  I also think it would be a hell of a lot easier to skin.  I have seen people driving through winthrop on a 80 degree day with a deer with the full hide on it and strapped to there hood.

Get the guts out and hide off asap!  I prefer to hunt late archery because of the cold temps.  The faster you can get it to cool completely and the cleaner it is, the better it will taste.

Right there with ya...if we do get them in the early season, we are hauling some serious butt to a meat locker.

[dscubame]

Dunham in Spokane where you get the same meat you brought in lb for lb.  With that said a few years ago much of my backstrap was made into burger which did not make me to happy so I have now bought butchering equipment for the cost of processing three elk and do my own for no $$ but butcher paper.  Stay away from the "popular" butcher/over priced meat shop in Spokane that will give you a mix of peoples meat back. 

Ohhhh and that well known butcher in CleElum beware, a buddy brought in his ML spike from Manastash and got 25% of what he should have back.  Damn elk fit into 2 small boxes after processed, go figure.

[6x6in6]

Me!
It's really not that difficult.  If you think you cut it up wrong based on the grain, just cube that cut up and call it stew/future hamburger/kabob/other meat.
I want every last scrap of meat utilized.  We pick bones for what seems like hours.  It's good for at least another 3-4 beers per person.  Makes for a fun day to "close out the hunt" so to speak.

[Fish4Fun]

Used to go to Doug's Meats in Kent until I moved back to Renton. I went back to Doug's brother Chris, at Fischer Meats in Issaquah. We have used those guys in Issaquah for over 40 years. Chris, in Issaquah runs a pretty good operation. We also take our Ducks and Geese in and have Peperonni made too.

[bearkautz]

t-n-t wild game  . south camano island , john tuss  he is in the phone book . I have used them for 15 years you will not find a better processor for all your game . R.K

[Pathfinder101]

Smokey Ridge meats S. of Chewelah off 395.

Had some of their peperoni last week at my sister's in KF.  They did a good job

[wsucowboy]

Not sure of the name of the place but it's in the back of Roses IGA in Buckley. They do a great job and there pretty cheap. A lot better than Olsen's in Enumclaw. 

[Kowsrule30]

I do all my own..... I like to clean it all and make my own cuts..... I usually make more roast and if need be I can cut it into steaks or grind it up for burger or sausage..... I've been shorted too many times to trust anyone with my kills.... There is one guy I can say treated me the best..... Don't remember names but it's in Natches and he usually turns away boned out meat..... I got the big bull very dirty on a nasty side hill pouring rain..... Had to get it to a butcher... He cleaned it all up very well and I still got 469 pounds of meat off that bad boy...... I was expecting 50 pounds or so of waste.... He got it down to 23.... It was a little tough..... But that was my fault for shooting an old rutter....  If I take my time and go through every scrap it will take me a 1-1 1/2 hours for the average sized deer..... With just my wife and I last year it took us 3 hours to cut and wrap my fat spike.... We are slow but there is no silverskin of fat on anything..... A good butcher will have the average deer done in 20-30 min.... Cut, grinded, and wrapped with 2 people working.... Sometimes less.....

[brianb231]

Butcher Boys on South Hill Puyallup does a good job. THey are a little spendy but the quality is good. My

[YoterHunter]

Butcher Boys on South Hill Puyallup does a good job. THey are a little spendy but the quality is good. My
[/ :yeah:quote]

[KillBilly]

My Hobart grinder...

[Alchase]

Butcher Boys on South Hill Puyallup does a good job. THey are a little spendy but the quality is good. My

WARNING WARNING Will Robinson!!!
 
Do a search for meat processors and you will find a thread with many people with horrible experiences with Butcher Boys on the South Hill. I know a few people who have been shorted and plain ripped off by Butcher Boys. Twice I have tried to use them for special occasions, and both times they blatantly lied and price switched on the day of pick up. I have yet to hear of anyone who was treated fairly by them. I have heard good things about Mountain meats (I think that is what it is called) on 112 th though.

[NRA4LIFE]

That's what happened to me with Linds.  The trimmings I took in were as clean as can be and needed zero additional trimming and I got back exactly half the weight as what brought in.

[Elkrunner]

All of this talk is making me want to learn to cut my own..

[Elkrunner]

Maybe we need to "Get Jesse"!