Big Game Processors

[Colt1991]

Can anyone give me some names of processors that are up in the Northglenn Thornton Area?

[theGinsue]

I'd love it if someone would post the same information for a decent processor in Colo Spr.

I used Andy's Meat Market for a deer a few years back and I got less meat back than I would have expected from a poodle.
Two years ago I used a place (out of a womans garage) that I found in a card @ WalMart's Sporting Goods counter. These folks cut my elk the way they wanted to cut it - completely contrary to my instructions (and made my haul away the waste to boot).

[cowboykjohnson]

Arapaho meats, in erie, is the best place i know of anywhere on the nothern front range it was cheap, fast, and they did nice work, got almost 100lbs out of a mid sized buck. They make good jerky pretty cheap to.

[HunterCO]

I feel for you guys since I have had a fellow hunter who has been a meat cutter for 30 years teach me how to butcher my own kill. He moved to michigan a few years back.

I will never be as good as he was by a long shot but I cut my own and have no complaints. I atleast know the different cuts and know how to butcher it like I want it.

[GANDER]

Yeap I would go with Arapahoe also. they have done my meats for several year and as stated before hey are cheap fast and do a fine job.

[Colorado Osprey]

I'd love it if someone would post the same information for a decent processor in Colo Spr.

I used Andy's Meat Market for a deer a few years back and I got less meat back than I would have expected from a poodle.
Two years ago I used a place (out of a womans garage) that I found in a card @ WalMart's Sporting Goods counter. These folks cut my elk the way they wanted to cut it - completely contrary to my instructions (and made my haul away the waste to boot).


Both are in the Peyton area:
Ted Baker off of Peyton Highway
Randy Kershaw N of 24 around Ellicott Highway
Both are USDA inspected butchers

Don't really care for Spoto near Volmer in southern Black Forest

[theGinsue]

Thanks for the info Osprey.

If I even get anything this year, I hope to get it early enough in the season to be able to have the meat processed in Del Norte (close to where I hunt) and I'll pick it up when I break camp, but...

If I harvest something late in the season I'll need to have it processed around town and it's always good to have options.

[sniper7]

take it to steves meats on I-70 and wadsworth. great place and pretty decent prices. I have taken my elk there the last 2 years and they make some of the best sausage and burgers I have ever had. if you can afford it, get some of their jerky! holy crap that stuff is good!

I might get a left over deer tag just to get some more meat in the freezer! Who knows what will happen with this economy!

[sniper_tim]

I processed my own, but will take 16lbs to Steves and try their sampler pack. That way I can get the best of both worlds (I Know that I'm getting the good steaks/roasts etc, but don't have to spend a lot of time making sausage, etc). I will make some of my own jerky. After calling today, they are now accepting piece meal work instead of whole carcases (which is usually not until Jan 15th). Also thinking of sending a sampler to family. I'll let you know.

I called Arapahoe Meats to find out if they have a sampler or do piece meal work too, but they didn't answer the phone.

Cheers

[sniper_tim]

**UPDATE**

Steve's variety or sampler pack is highly recomended, sausage and sticks are excellent! I like my jerkey a little softer though and will attempt some on my own. Had a sampler done for my extended family too, handed out at christmas (well shipped out).

Cheers

[pierce33]

Steves meats does do an excellent job. I used to take it there many years ago before i began butchering my own. They always did a good job and kept me coming back.

[wolffo]

I know this thread is ancient
but I hear steve's is THE place to go
and apparently they are the only people to actually vaccum bag their stuff, not butcher paper

[Eyespeck]

Steve's is great!

[VDW]

What is Steve's price for standard butchering, ie. steaks/roasts and ground?

I have used Meat Cleaver on Tennyson for the past 5 or 6 years. They charge something like .79 per lb. hung weight for basic butchering. They've done a pretty good job, but the steaks are thin. This year we took in a decent sized cow (275lbs or so hung weight) and got very little back. Only 2 roasts, very few steaks, and the rest in ground. We hadn't even quarted it, so there shouldn't have been much meat loss. I think we got 2 1/2 boxes total (including the ground), and usually get about 5 boxes. I'm thinking of going elsewhere this year.

I wish I knew enough to butcher my own so I could get the cuts the right size.

[Eyespeck]

Only two roasts, a few steaks and the rest ground?

I don't know the facts but that sounds like you got hosed.
One time I took down a buck and I didn't get much meat back. Why? The butcher I was using then, never took the time to work out the front quarter near the exit wound. So by the time he finally got around to it, the meat was bad. The animal was skinned so it wasn't like he couldn't see it. We talked about the hunt. He just never got to work on my animal.

What's my point? Quality butcher vs. price. I can't tell you how much Steve charges per lb but I'll never go anywhere else again.

You drive your truck into his building. They roll out meat hooks and lift your animal out right there. It rides the rails into the cooler for weighing. Steve is right there. You tell him how you want it cut, he gives you a rough price and that's it. He'll be done in a day or two.

Just don't fart around on pick up day. He will charge you cooler time.

[sniper7]

I have only been using steves meats and they do excellent work.

I always quarter out my elk. total usually ends up between $300-350
and about 200 lbs of meat.

but that includes sausage (breakfast and summer) as well as some of the jalapeno cheddar cheese logs (yummy!)
these really add to the total cost.

I am guessing but when it is all said on done for a basic processing you are probably looking at about $1 a lb.

[VDW]

Thanks. I don't know what happened this year, but needless to say, I was very disappointed. Past years, I have gotten quite a bit of meat back, and it has always been good. We did drag this one for about a mile and a half between 3 of us, so the neck was dirty, but we got it to the butcher the next morning. I cut off the bulk of the dirt before taking it to the butcher. I think usually I end up paying between $175 and $250, depending on the hung weight.

Thanks for the heads up. I think I will give Steve's a try this year.

[Colorado Luckydog]

We took 4 elk to Steve's this year. The cost was about $1500. The steaks are already getting freezer burn due to poor packaging. The workers they had at the check in were smart ass. Their hours suck. I can't remmber the name of the place we used for years and years before this year but I will post it tomorrow. We will never even think about going Steve's again. They are way over priced, bad packaging, smart ass employees, and very bad hours. Don't waiste your money, your time, or your meat there.

[VDW]

I still have steaks from 3 or 4 years ago and they are fine in the paper wrap from Meat Cleaver. This year even though we didn't get much meat, we did get the meat vacuum packed, which should hold up even better.
No complaints about how the meat holds up in the freezer.

[GunTroll]

Why not just do the butchering yourselves?

[jackmode9316]

is it really that difficult?

[sniper7]

I am not sure.

I just don't have the machines to make the burger, or the beef fat to make the burger taste a bit better (they add it in so it isn't super lean). I really don't have the space and cutting table to keep the meat super clean and not get contaminated while cutting it into pieces.

I have access to a vacuum packer but nothing like they have. and the packages for the burgers are an art in themselves to get the burger in there.

The only thing I do on my own is take the backstraps, cut them into steaks of thickness I like, clean it and vacuum pack it. That works great. it is all the rest I don't know about.

[Colorado Luckydog]

Why not just do the butchering yourselves?
We are going to try it this year. The cost is just getting stupid.

[GunTroll]

Here you on the cost. I got a buck in MO this year on the in-laws farm and paid to have it processed only because I was out of state. What a rip. Even though the job was well done and the owner was cool. I would never take my game to one unless out of state. Too hard to transport whole or quartered.

CO LUCKYDOG....get some good knives and a good grinder. It'll make it all worth it![Beer]

[DeadElephant]

I've heard rumors of someone in Parker that was good but I can't track down a name. Anyone know?

[91RR]

I used to use Steve's for years in the past but their quality has gone down hill over the past few years. In fact your lucky if you even get your own meat back. If you get any ground they will even tell you its not you own meat. I work too hard to take care of my game in the field not to get my own back.

The last couple of years I have used http://www.rockymountainmeats.com/ They do a great job and everything is vacuum sealed and prices are fair.

[Mtn.man]

I am not sure.

I just don't have the machines to make the burger, or the beef fat to make the burger taste a bit better (they add it in so it isn't super lean). I really don't have the space and cutting table to keep the meat super clean and not get contaminated while cutting it into pieces.

I have access to a vacuum packer but nothing like they have. and the packages for the burgers are an art in themselves to get the burger in there.

The only thing I do on my own is take the backstraps, cut them into steaks of thickness I like, clean it and vacuum pack it. That works great. it is all the rest I don't know about.


You can rent a meat grinder at most rental outlets. cabelas sells them and so do may other places as well.
Never use meat fat, makes the meat taste like shit.
We make our own italian sausage and breakfast sausage.
Lots of work but a few family members and freinds a few beers and the TV on some sports we are good to go.

[theGinsue]

Never use meat fat, makes the meat taste like shit.

I'm confused. Did you mean "Never use beef fat"?

I've heard of professionals using both beef and pork fats but the pork is the only one that tastes decent.

[Mtn.man]

Pork fat is better. Beef fat sux. Mostly don't use anything, can add bagon later for moisture.

[wolffo]

I have no first hand experience here, but
I've heard steve's is the only way to go
I've heard steve's is the only one to vaccum bag?
but you need to have your $hit together and you may have to wait in line

[Ah Pook]

Hudson Lockers, in Hudson, does good work. They also have freezer lockers for rent. We have lamb in the freezer that is going on three years old with no freezer burn.

[StagLefty]

We have lamb in the freezer that is going on three years old with no freezer burn.

Left the wool on ?[ROFL1]

[Ah Pook]

Left the wool on ?[ROFL1]
That was baaaaaad. http://i227.photobucket.com/albums/dd66/mkfarkus/Emoticons/sheep.gif

[djjames]

Bump to get this at the top again for people who don't know where to go like myself. Pretty much anywhere from Parker to Lakewood would work for me and my hunting partner. Let me know what you think nowadays.

FYI, don't ever go to Sir Loins in Aurora. They told me I never dropped a deer off a couple years back. Horrible attitudes and service

Would love to do it myself but apts don't usually care too much for having an animal hung upside down inside a garage. Though, I've been tempted to before.

Thanks,

DJ

[Colorado Osprey]

Pork fat is better. Beef fat sux. Mostly don't use anything, can add bagon later for moisture.

Pork fat rules but most game processors have to buy it and it is the same price as ground pork.
They pass this costs on when they use it and by adding it it can almost double your processing costs.

Personally I like mine without anything added and if I need to make burgers I just add margarine or butter.

[Mtn.man]

Pork fat rules but most game processors have to buy it and it is the same price as ground pork.
They pass this costs on when they use it and by adding it it can almost double your processing costs.

Personally I like mine without anything added and if I need to make burgers I just add margarine or butter.


Now theres a Natural additive [ROFL1] 1 step away from plastic.

[DeadElephant]

I went to Steve's in Arvada last year.
Partially convenience he was still open when I came down the hill.
A little pricey I suppose. He made some of the best sausage and brats I've probably ever had.
If it wasn't so expensive I'd have a bunch more sausage made.

Good Luck.

[soldier-of-the-apocalypse]

Hudson Lockers, in Hudson, does good work. They also have freezer lockers for rent. We have lamb in the freezer that is going on three years old with no freezer burn.


where is this place located i had a buddy who sent a cow there and he gave me a bag of jerky and it was the best damn jerky ive ever had i my life and ive had alot of damn good jerky if you have a phone number that would be awesome

[van7559]

who in the hell do I use in gunnison????

[Great-Kazoo]

Arapaho meats, in erie, is the best place i know of anywhere on the nothern front range it was cheap, fast, and they did nice work, got almost 100lbs out of a mid sized buck. They make good jerky pretty cheap to.

+1 ask for Dustin and let him know Jim from up north referred you.

[snave58]

another +1 for Dustin at Arapahoe meats, very nice folks and affordable and a great product. Steves is way over priced.