Meat Cutters In Washington & Other States

[Dbax129]

The only other one in kitsap besides farmer george, as far as I know. He is right off of 303, but mapquest and gps gets it wrong ususally, but a little bit.  Call him for directions.

Sweeney's Country Style Meats
9690 Washington 303, Bremerton, WA
(360) 692-8802

[RoyBoy]

I do my own but there is Stewarts in McKenna.

they have been caught mixing up peoples meet before! had multiple cases where we brought our beef to them and werent impressed! the only thing they got going anymore is there jerky and even thats over priced.

[RoyBoy]

The Rainier Taxidermy & meat processing is the place to go i personally know the whole family and trust me when i say you wont be dissapointed in there Pepperoni, breakfast sausage, summer sausage, burger, or my personal favorite there "CRACK PEPPERONI" if you havent tried it you dont know what your missing.

[WSU]

The best thing to do is to cut it yourself.  It is cheaper and you know you won't get someone else's bloodshot deer mixed in.  Almost all butchers mix game when grinding just to be more efficient. 

[Chase 1]

Great list Dale. Talk about a helpful byproduct of hunt-wa membership, better than any form of the yellow pages!  (See page 1, post 1!)

[black hog]

home meat service in shelton does a great job have done hundreds of pigs for me never any problems

[Old Man Yager]

Cutting it yourself is a rewarding part of the harvest process. It's cool when you hunt it, shoot it, cut it, and eat it, and you know without a doubt where it came from. Just don't use your wife's good dishes while you butcher it, she might get ticked like mine did.

[ORCA_SIX]

Been going to Del Fox for quite some time but recently used TnT meats on Camano Island to process all of my goose meat from last year and spring goose hunt. I had them just put it all into pepperoni sticks and the product is great, nice flavor and spice to it. Wife called to go pick it up but they said they were going towards Everett anyways and brought down the meat to her, saving a trip. Very nice of them. Recommend them or Del Fox for sure.

[PolarBear]

Just a note for those who are thinking of or have used Heritage Meats in Rochester.  He is no longer processing wild game.  Since he was USDA certified all he has time for is livestock.  He is still the best cattle and hog butcher around, imo.

[MadHatter]

Patriotic Packing
1640 Larson Rd
Raymond WA 98577
360-942-3054
It's right off hwy 6 just down from Gailey's store.

Little on the pricy side at $100 flat per deer and $2.50/lb on peperoni with a 25lb minimum. The cutting is a little sloppy, which is evident in the very uneven steaks. I don't think I would use them again unless I was in a serious pinch.

We always used Jerry Zumble with Francis Meats for all our beef and game, but he retired a while back. Still makes peperoni that he sells at his shop from what I hear... Best there is... Although get the spicy stuff, he's polish and it's just about right.

Sent from my SAMSUNG-SGH-I747 using Tapatalk 2

[Kc_Kracker]

Re: Re: wtb .243 once fired brass

 

[motg9_6]

3-h Meat Company Goldendale WA

[bearpaw]

There are so many of us that hunt in other states and we are required to bone meat from many states before bringing it back to Washington so I thought we should expand our list to include wild game cutters in other states.

Please add info for any meat cutters in Washington or any other state that you have done business with and would go there again.

[Lucky Buck]

Took my 2011 deer to Todd Crabtree in Custer/Whatcom County.  Good guy and has a lot of choices on his products, you can reach him at 360-366-7450.

[Deepdiver]

In the old days i used J and R meats in Wenatchee(Malaga) they are no longer there. They were always great to me.

The last Elk I harvested I took to Owens in Cle Elum. The store front looked fine but when you go to the Processing place down the street you may be surprised.

Not very clean.  The area outside the hanging room was dirty.  It stunk of old cat piss. There was an old electric skillet with molded over left over food in the office.

The yield was good. The pepperoni was more like a bland meat stick with tough casings. Steaks were more like inconsistant cuts of meat with small pieces thrown in each package. The better way would have been to thick cut a steak and then open it up butterfly style and it looks like a large normal sized steak then. 

The wrapping had been done by some high school girls that left air gaps all over the place. In 6 months I had over 45 lbs of wasted frezzer burnt meat that i had to trim and re package.  Summer sausage was under cooked or somewhat rare and bland as well. Couple of Top Sirloin roasts became dog food.
I spoke with Dan on the phone and he actted like he had never heard of such a thing.  Later the following year I spoke to the owner up on the mountain while snowmobiling and he knew exactly who would have wrapped so poorly and said he would make it right if I ever came back.
Oh..almost forgot.  All the meat that I had to trim the frezzer burn off of from Owens I took to Glondos in Cle Elum.  I now own a commercial vacume packer...Glondo..He doesnt do processing but is one heck of a sausage maker. He does not mix your meat with the tough dirty gamey crap from someone else. It is spotless there and he does his work in view of the public! His spicy Italian sausage was awesome. when I went there with meat for sausage I thought I had about 35 lbs..he called me the next day to let me know that it weighed 48lbs. His Honesty was amazing.

I will try Nile in Naches.