Post by: blackhorn on August 06, 2011, 01:25:35 PM
Post by: shedcrazy on August 06, 2011, 01:43:55 PM
Post by: Bean Counter on August 06, 2011, 01:48:25 PM
Post by: blackhorn on August 06, 2011, 02:11:15 PM
Post by: BLKBEARKLR on August 06, 2011, 02:26:20 PM
I do everything myself so have no recommendations for you but it might help if people know what you are looking to get done.
Joe
Post by: willipa on August 06, 2011, 02:57:31 PM
Post by: blackhorn on August 06, 2011, 04:20:48 PM
Willipa, I have been to Butcher Boys and you are right they are pretty decent. I had two minor issues with them last season during archery, one they weren't open Sunday or Monday when I needed them and they had no drop off abilities and two they raised their prices. I still might use them as a secondary but am looking for another.
Post by: jechicdr on August 06, 2011, 05:25:26 PM
Post by: DoubleJ on August 06, 2011, 05:28:27 PM
Post by: DoubleJ on August 06, 2011, 05:30:45 PM
Post by: BOWHUNTER45 on August 06, 2011, 05:48:39 PM
Post by: ORCA_SIX on August 06, 2011, 05:54:24 PM
Post by: Huntbear on August 06, 2011, 06:34:38 PM
Post by: marty on August 06, 2011, 07:38:19 PM
Post by: Michelle_Nelson on August 06, 2011, 08:35:43 PM
Post by: JimmyHoffa on August 06, 2011, 08:53:43 PM
Post by: norsepeak on August 06, 2011, 09:13:48 PM
Post by: bench beast on August 06, 2011, 09:20:05 PM
butcher boys is the only way to go!! they are in vancovermy hunting partner and I cut and wrap all the steaks and we grind our own burger.
I have Butcher Boy's make any sausage or pepperoni.
Post by: Chris on August 06, 2011, 09:33:53 PM
Post by: Huntbear on August 06, 2011, 09:36:33 PM
butcher boys is the only way to go!! they are in vancovermy hunting partner and I cut and wrap all the steaks and we grind our own burger.
I have Butcher Boy's make any sausage or pepperoni.
I would not give Butcher Boys in Vancouver 1 ounce of meat to grind or make into sausage and pepperoni.. the one time we did, we got about half our meat back..
Post by: firedog on August 07, 2011, 02:14:13 AM
Post by: Deep Forks on August 07, 2011, 04:21:40 AM
Post by: calawahsteelie on August 07, 2011, 09:08:11 AM
Me, Myself and I.......
:yeah: I like to know what I'm eating. My family looks like a Ford assembly line during butchering time.
Post by: NWBREW on August 07, 2011, 09:16:58 AM
Post by: xd2005 on August 07, 2011, 09:18:32 AM
Just an FYI about del fox........If your due back 100 pounds of deer meat you will get back 100 pounds of deer meat, but it won't be just the deer you brought in. It will be mixed up with all the deer everyone else brought in too, and some people don't care how clean a deer is. I will never go there again. Nice people but I want to eat what I cleaned....not the crap someone else brought in. :twocents:
I want to say Butcher Boys is the same, I could be wrong though. Is that just typical for the trade?
Post by: NWBREW on August 07, 2011, 09:24:22 AM
Post by: colockumelk on August 07, 2011, 12:15:05 PM
Cabelas 3/4 hp meat grinder + Tila Food Saver :IBCOOL:
:yeah:
Post by: MuleySniper on August 07, 2011, 12:38:50 PM
MS
Post by: mtbeav on August 07, 2011, 01:38:29 PM
Nile Velley Meats....hands down the best I've used in 25+ years of killin stuff.
:yeah:
I second that. Larry and Barbra do one hell of a job, and at a resonable price. The pepperoni an jerky are the best you will ever taste bar none.
Post by: RightPlace-RightTime on August 07, 2011, 02:01:41 PM
jalepeno chedder, yum
Post by: Jason on August 07, 2011, 02:11:24 PM
butcher boys is the only way to go!! they are in vancovermy hunting partner and I cut and wrap all the steaks and we grind our own burger.
I have Butcher Boy's make any sausage or pepperoni.
I would not give Butcher Boys in Vancouver 1 ounce of meat to grind or make into sausage and pepperoni.. the one time we did, we got about half our meat back..
I have never had a problem with Butcher Boy's :tup:, we used to use Mayers Meats but seemed to always get shorted there.
Post by: unluckyjohn on August 07, 2011, 04:43:57 PM
Post by: Slamadoo on August 07, 2011, 05:00:55 PM
Post by: MuleySniper on August 07, 2011, 05:16:35 PM
Owen's Meats in Cle Elum is a can't miss.
That place has awesome cheese stuffed pep! :drool:
MS
Post by: Rick on August 07, 2011, 05:37:58 PM
Nile Velley Meats....hands down the best I've used in 25+ years of killin stuff.
My buddies always gave me crap for taking my deer and elk to NVM. They never could figure out why I didn't take it home and drop it off to someone on the westside.
Last year my buddies tasted some of the pepperoni,jerky,and various sausages I had NVM make me.
Its funny how my buddies have changed their tune and are planning on taking their animals to NVM now.
Post by: Cascade on August 07, 2011, 05:43:47 PM
Post by: elkontherun on August 08, 2011, 01:54:46 AM
Post by: Wake1 on August 08, 2011, 06:32:26 AM
Post by: AKBowman on August 08, 2011, 09:15:26 AM
B&E MEATS IN DESMOINES. cant go wrong, my neighbor is head butcher. lol. good deals.
jalepeno chedder, yum
B & E is the best! Great prices for all their grinds and their sausage grind is really good. I bet were the only two on this site from Des Moines, I live right behind the giant castle thing.
Post by: vandeman17 on August 08, 2011, 09:18:50 AM
B&E MEATS IN DESMOINES. cant go wrong, my neighbor is head butcher. lol. good deals.
jalepeno chedder, yum
B & E is the best! Great prices for all their grinds and their sausage grind is really good. I bet were the only two on this site from Des Moines, I live right behind the giant castle thing.
:yeah:
Post by: et1702 on August 08, 2011, 09:25:12 AM
Post by: BigTines on August 08, 2011, 11:35:31 AM
Post by: Elkrunner on August 08, 2011, 12:33:12 PM
Post by: SniperDanWA on August 08, 2011, 02:35:03 PM
B&E MEATS IN DESMOINES. cant go wrong, my neighbor is head butcher. lol. good deals.
jalepeno chedder, yum
B & E is the best! Great prices for all their grinds and their sausage grind is really good. I bet were the only two on this site from Des Moines, I live right behind the giant castle thing.
Your not the only ones. I also buy some great meat there too. They have fabulous natural turkeys, lamb etc.
Post by: Tony on August 08, 2011, 02:52:33 PM
Nile Velley Meats....hands down the best I've used in 25+ years of killin stuff.
I agree. They did mine a few years back and my cousins last year.
Post by: SkookumHntr on August 08, 2011, 03:40:23 PM
Post by: Pathfinder101 on August 08, 2011, 03:47:09 PM
We have an old hand-crank grinder. PathfinderJR and I clamp it to the kitchen counter, crack open a couple of cokes and have at it. He takes a lot of pride in the fact that he not only provides meat for the family but that he helps process it too.
Post by: NRA4LIFE on August 08, 2011, 03:52:21 PM
I'll tell you one place to avoid and that is Linds (sp?) just North of Covington. He ripped me off and the pepperoni was not very good.
Post by: RadSav on August 08, 2011, 04:46:24 PM
Post by: hawksfan75 on August 08, 2011, 09:59:49 PM
Also, @NRA4LIFE: Thanks for the tip on Doug's. I've driven by there a few times, but it's always closed, so I haven't been able to buy anything there yet.
Post by: bowhunter74 on August 08, 2011, 10:12:57 PM
Post by: bloodhound on August 08, 2011, 11:07:52 PM
Post by: Clownbuster on August 08, 2011, 11:59:53 PM
Post by: PolarBear on August 09, 2011, 12:02:24 AM
Post by: PA BEN on August 09, 2011, 06:22:30 AM
Post by: Hyde on August 09, 2011, 07:52:12 AM
One note, if you take a nasty dirty hair infested pile of meat to any butcher, that's what you'll get back.
Post by: Elkrunner on August 09, 2011, 08:57:45 AM
I can vouch for Doug's in Kent. He does an excellent job on sausage/pepperoni too. I cut my own meat for years, but as a business owner, time can be an issue. I don't hesitate to take my game to him.:yeah:
One note, if you take a nasty dirty hair infested pile of meat to any butcher, that's what you'll get back.
Post by: Elkrunner on August 09, 2011, 08:59:34 AM
Post by: BuckHunter23 on August 09, 2011, 09:12:08 AM
B&E MEATS IN DESMOINES. cant go wrong, my neighbor is head butcher. lol. good deals.
jalepeno chedder, yum
:yeah: Though, I would suggest deboning your animal before taking it in, saves you $100 processing fee. Great jerky and love the jalapeno cheddar pepperoni sticks :tup: Does anyone know if they process game meat at their Federal Way location?
Post by: PolarBear on August 09, 2011, 10:28:38 AM
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.
Post by: Elkrunner on August 09, 2011, 01:12:36 PM
Right there with ya...if we do get them in the early season, we are hauling some serious butt to a meat locker.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.
Post by: dscubame on August 09, 2011, 01:20:00 PM
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.
Post by: 6x6in6 on August 09, 2011, 01:38:12 PM
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.
Post by: Fish4Fun on August 09, 2011, 02:23:56 PM
Post by: bearkautz on August 09, 2011, 02:56:06 PM
Post by: Pathfinder101 on August 09, 2011, 10:19:35 PM
Smokey Ridge meats S. of Chewelah off 395. :tup:
Had some of their peperoni last week at my sister's in KF. They did a good job :twocents:
Post by: wsucowboy on August 09, 2011, 10:28:41 PM
Post by: Kowsrule30 on August 09, 2011, 10:57:14 PM
Post by: brianb231 on August 11, 2011, 10:47:01 AM
Post by: YoterHunter on August 11, 2011, 10:50:05 AM
Butcher Boys on South Hill Puyallup does a good job. THey are a little spendy but the quality is good. My :twocents:
[/ :yeah:quote]
Post by: KillBilly on August 11, 2011, 11:00:02 AM
Post by: Alchase on August 11, 2011, 11:24:55 AM
Butcher Boys on South Hill Puyallup does a good job. THey are a little spendy but the quality is good. My :twocents:
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.
Post by: NRA4LIFE on August 11, 2011, 12:12:42 PM
Post by: Elkrunner on August 11, 2011, 12:13:01 PM
Post by: Elkrunner on August 11, 2011, 12:13:54 PM
Post by: Pathfinder101 on August 11, 2011, 12:58:17 PM
All of this talk is making me want to learn to cut my own..
It's not as hard as you think. Cut off the quarter and take a look at it. God put it together in chunks (muscle groups). Just start taking them apart by separating one muscle group from another and cutting them off the bone. If you want a roast, wrap the muscle group as one big chunk. If you want steaks, lay the muscle group on a cutting board and slice to desired thickness. All the "extra" slivers and chunks go into a bowl to be later ground into burger or packaged and frozen by the handful for stew meat or fajitas.
Hand grinders are not expensive. Get some beef or pork fat (I like using bacon ends). Run it once through the grinder. Run your deer/elk meat once through the grinder. Mix them together in a bowl, then run it through the grinder 1 or two times together. Viola! Burger.
Want breakfast sausage? Add some sausage spices to the bowl before you grind the meat and the fat together and mix real well. It's not a bad way to spend an afternoon...
:twocents:
Post by: iRem on August 11, 2011, 01:06:09 PM
Post by: Elkrunner on August 11, 2011, 02:18:16 PM
I may have to try it out sometime. I know my dad and them did it when I was younger. I have always took my deer into twisp because of the weather. But this year I ended up picking up a marine 162 that I can fit a deer in. I might just have to give it a shot.All of this talk is making me want to learn to cut my own..
It's not as hard as you think. Cut off the quarter and take a look at it. God put it together in chunks (muscle groups). Just start taking them apart by separating one muscle group from another and cutting them off the bone. If you want a roast, wrap the muscle group as one big chunk. If you want steaks, lay the muscle group on a cutting board and slice to desired thickness. All the "extra" slivers and chunks go into a bowl to be later ground into burger or packaged and frozen by the handful for stew meat or fajitas.
Hand grinders are not expensive. Get some beef or pork fat (I like using bacon ends). Run it once through the grinder. Run your deer/elk meat once through the grinder. Mix them together in a bowl, then run it through the grinder 1 or two times together. Viola! Burger.
Want breakfast sausage? Add some sausage spices to the bowl before you grind the meat and the fat together and mix real well. It's not a bad way to spend an afternoon...
:twocents:
Post by: KopperBuck on August 11, 2011, 02:18:41 PM
All of this talk is making me want to learn to cut my own..
It's not as hard as you think. Cut off the quarter and take a look at it. God put it together in chunks (muscle groups). Just start taking them apart by separating one muscle group from another and cutting them off the bone. If you want a roast, wrap the muscle group as one big chunk. If you want steaks, lay the muscle group on a cutting board and slice to desired thickness.
And a lot of this doesn't necessarily require a knife even, depending on the condition - I've worked on some that were half froze :o Just use your fingers to separate the muscles, couple little cuts and you're golden.
Post by: Pathfinder101 on August 11, 2011, 02:22:26 PM
All of this talk is making me want to learn to cut my own..
It's not as hard as you think. Cut off the quarter and take a look at it. God put it together in chunks (muscle groups). Just start taking them apart by separating one muscle group from another and cutting them off the bone. If you want a roast, wrap the muscle group as one big chunk. If you want steaks, lay the muscle group on a cutting board and slice to desired thickness.
And a lot of this doesn't necessarily require a knife even, depending on the condition - I've worked on some that were half froze :o Just use your fingers to separate the muscles, couple little cuts and you're golden.
:yeah: Still need a knife to get it off the bone.
Post by: Elkrunner on August 11, 2011, 02:23:10 PM
What are you all doing with the meat on the early archery season if you get one? Are you putting it in coolers?
Post by: Elkrunner on August 11, 2011, 02:33:40 PM
Post by: Bean Counter on August 11, 2011, 03:13:49 PM
Cut up as much into steaks, roasts, and stirfry/stew chunks as you can. Take all the excess scrap and save that. If everything goes well this year and you want to do it again, you can always get another animal next year, and grind up whatever you save from this year. That way you haven't dropped $500 on a grinder and a food saver.
Who plops the money down for such a grinder is a thread in and of itself. I bought all the stuff I let my hunting party use. They buy all the Food Saver bags and made up for the costs by driving a few years and/or providing hunting access.
The key to those scraps (as well as all the rest) lasting a year+ in the freezer is for no air contact against the meat whilst frozen. Pack that meat into the bag and smash out as much air with your hands from the ziplock bag. Then wrap it in freezer foil or butcher paper (my favorite). write the date on the paper and toss it in the freezer.
I just thawed and ground up some meat in the back of the freezer that was killed in the fall of 2008. It was packaged well and I couldn't taste a difference from anything frozen six months ago.
Post by: elkslayer99 on August 11, 2011, 05:29:46 PM
Post by: jechicdr on August 11, 2011, 06:27:36 PM