Anybody know a good processor anywhere from Colorado Springs to Divide?
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Anybody know a good processor anywhere from Colorado Springs to Divide?
I don't know anything down south, but up north go to steves meats. I have been taking my animals there and they are great, fast turnaround and seems like good prices. they make some great meats![Beer]
East of Springs around Peyton there are 2 awesome processors:
I've had very positive experiences with both, multiple times. In fact I plan to take my animals to Randy this year.
Randy's Meats:
Randy Kerchal
(719) 347-3204
15250 N Ellicott Hwy
Calhan, CO 80808-9167
SCI Processor (he has animals from all over the country sent to him to be processed- some by the truck load)
Ted Baker
(719) 749-9451
12505 Peyton Hwy
Peyton, CO 80831-8501
Andy's meat market in the Springs. There is another in Cascade, but I dont remember his name. Did you score?
You might want to get some more reviews from Andy's before you recommend them.Quote:
Originally Posted by mx'r
?? I've been using them for 6 years without a problem. What's been happening?
I dropped my deer of with them on the Sept. 14th and got it back yesterday. I thought it was pretty expensive for what I got but I didn't have abywhere else to go. I tried some of the jerky and it was pretty good. I'd go back to them again if I had to, but I'd prefer someplace a little less commercial with better prices.
There have been many a rumor that you don't get your own meat. But I can verify that people have been missing some of their premium cuts from their processed animals... and after this they never go back.
I have used these folks for years and I have been extremely satisfied:
Charlie & Bonnie Hoffman 303-913-0809 (Cell). They are out east in Peyton. You drop your animal off and get it back the same day.
Quote:
Originally Posted by mx'r
Quote:
Originally Posted by Colorado Osprey
I used Andy's one time and will NEVER go back. They charged me the highest prices I've ever been charged (I spent more for a muley there than I spend for an entire elk elsewhere) and I got back so little meat it was pathetic.Quote:
Originally Posted by mx'r
Now, I know what some might say, but I know very well how to field dress an animal and how to protect the meat from drying out and contaminents.
The muley was decent sized but the meat I got back was only enough to have been from a mid-sized german shepard.
It is my opinion (I stress: OPINION) that they are either helping themselves to some of the meat to sell in their store (they do sell deer), or they are just wasteful in how t hey process it.
Just my 0.02 on Andy's.
There is another place that used to put their cards in every WalMart in Colo Spr that I tried with my first elk. Won'r use them again either. They operate out of their garage and are off of either Bell Mtn Dr or Del Paz Dr just off of Vickers & Flintridge.
The wife and wife's mother and father all claim to have worked for a grocery store as butchers for lots of years.
Overall they didn't do too bad of a job and certainly didn't charge too much, but they didn't listen to me when I said to keep my tenderloin in one piece (they cut it all up into chops - definitely NOT what I told them) and I wasn't so thrilled with their packaging.
I know the couple you are referring to and they no longer operate out of their garage in the Springs - too many complaints from tree-hugging neighbors. The wife's mother and father operate out of their home out east of town (see my previous post).Quote:
Originally Posted by theGinsue
They have processed six elk and eight deer for my friends & I and we've never had a problem. They always cut ours up exactly the way we ask. The only downside(?) is you get back all of the animal (hide, bones, head & legs), not just the meat since they don't have a permit to dispose of the waste.
The last elk I had processed (two seasons ago), the meat was put in a plastic bag, then wrapped in butcher paper. I cooked some last weekend, and after two years, no freezer burn anywhere!
Those folk right off of Vickers are the folks I was looking for. I took my elk in there a few years ago as well as a big Mule deer and I thought they did a great job, pretty fair price, and fast too. I sent a friend over there last year and he said they were no longer there. I'm definitely going to use them again if I'm lucky enough to fill my elk tag this year.
Although I thought the processing was expensive I have tried the jerky and the hot summer sausage they made me out of my deer and it was AWESOME! I'll still go elsewhere for butchering but I'll have them do my sausage and jerky for me.
Yup, that's definitely the same couple. Their price was fantastic, but it took some effort for me to figure out where/how to dispose of the waste (after a bit of a discussion with the garbage man [he knew right away what was in the bag], he finally took it).Quote:
Originally Posted by TennVol
I will admit that I still have meat left from the elk they did for me in 2006 and I just ate some of the Hot Italian Summer Sausage ("HISS") they made for me this weekend - still all very fresh. I guess the issue I have with the packaging is that the damned bags remind me of something the newspaper comes in (my problem, not theirs).
Still, I REALLY was looking forward to smoking the tenderloin and I couldn't because they gave it to me in chops. That depressed me more than you could possibly realize and because of that I have avoided using them. Petty to be sure, but it's just how I feel (it was my first elk too so maybe that has something to do with why I feel the way I do).
Me, and maybe you.Quote:
Originally Posted by Bad Dog
Seriously, I did my own for years and then the past two used some "recomended" places, some mentioned herein, and was not impressed. Going back to doing it myself. I got taught by a butcher, and it is really not that hard. If YOU are going to eat it, you will take care of it, someone else???