Big Game Processors

[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!

[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