Deer Meat

Discussion in 'Northwest Hunting' started by 2506, Dec 21, 2013.

  1. 2506

    2506
    Seattle
    Well-Known Member

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    Fellas- just got my deer back from Owens Meats in Cle Elum. Hamburger, summer sausage, pepperoni, and German sausage. It is all awesome and I can't stop eating it. Can't say enough about how squared away, honest, and really good at what do Owens Meats is.
     
  2. scubadvr

    scubadvr
    Carnation, WA
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    Glad to hear. I am looking for good place for next year.
     
  3. sheepdip

    sheepdip
    Redland
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    had a couple deer processed at sportsmans in carver, a little on the spendy side but they did a top notch job.
     
  4. ZigZagZeke

    ZigZagZeke
    Eugene
    Curmudgeon Silver Supporter 2015 Volunteer

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    I was not happy with Shy-Ann this year. Looking elsewhere for next year.
     
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  5. kenboy

    kenboy
    salem, oregon
    GOD BLESS AMERICA Bronze Supporter

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    I've always been happy with Vogets in Hubbard doing my game processing.
     
  6. DieselScout

    DieselScout
    S Clackamas County
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    I have been very happy with Otto's in Portland. Kinda fun driving into a trendy neighborhood and pulling a bloody carcass out of the back of the pickup. I usually drop off the deer and have a sausage if they are grilling. Great meats too.
     
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  7. salmonriverjohn

    salmonriverjohn
    N.W Oregon coast, Gods country
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    I've never found anything to complain about with the meat I've processed. I know just what muscle groups I like to cut and in the manner I like them. Over the years the wife and I have cut and wrapped literally hundreds of Deer, Elk, Bear, cattle, pigs and numerous other types of meat for our self's, family members and friends. Depending on the beer intake ratio;), We have it down to a routine that will take a full sized hanging Elk, to a cut and wrapped product in about two hours. I can't imagine the cost savings over the years, and we always seem to have a good time doing so. We now have those that we used to cut for doing their own cutting at the meat cutting station we have set up, this year they cut and wrapped four nice bulls in about eight hours, and all Mama and I had to do was give pointers now and then, twist tops off beers and pass them around.
     
  8. orygun

    orygun
    West Linn
    Bronze Supporter Bronze Supporter

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    I spend too much money hunting, it seems, to pay for butchering. We've done them all here. It's a fair amount of work, but the only cost involved is the rolls for the Foodsaver. We cut it how we want and vacuum pack it. I try not to waste anything, then take the scraps to Shy-Ann for jerky, sausage and pepperoni.

    If you've never done it and don't have someone to show you how, buy one of the videos and get to it!
     
  9. Jamie6.5

    Jamie6.5
    Western OR
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    Does it make you fart?
    I've always loved the jerky and especially the pepperoni, but man, a tent full of guys eating venison pepperoni at elk camp was pretty tough to take.
     
  10. clambo

    clambo
    Vancouver, Wa.
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    I am in favor of learning how to cut your own meat. Not only does it save money but it makes you less dependant on smene else for one less thing. It also adds to the experience. Its nice to know you did everything from buying the tag to shutting the freezer door yourself.
     
  11. Fish rite

    Fish rite
    Oregon
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    Sportmans meat, Carver. Mike is a stand up guy! Opened his door AGAIN for me this year when i arrived back late (well after closeing) with three bulls that needed hanging. I cut my own meat but he makes my sausage & pepperoni and its always Great. Most important i know the meat is from MY animal and not someone elses.
     
  12. Caveman Jim

    Caveman Jim
    West of Oly
    Springer Slayer 2016 Volunteer 2017 Volunteer

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    I had my first blacktail buck butchered but have done the last12 myself. Since I have a big shop to hang & package it without the wife having to move it in the garage to get her car out....
     
  13. YukonPedro

    YukonPedro
    Oregon
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    Jacobsmuhlens in Cornelius is a good place for anyone in the Hillsboro/Cornelius/Forest Grove area. That's where we get ours done.
     
  14. mjbskwim

    mjbskwim
    Salmon,Idaho
    Gold Supporter Gold Supporter

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    I heard too many horror stories and decided I needed to start processing my own kills.
    One guy said he took his bear in cause he had never done one before and got 3 tenderloins back???? I guess it's normal to just get back the same weight you brought in and maybe not your stuff at all.
    I need some practice on summer sausage but butchering is just too easy to let someone else do.
    You can buy all the spices you need for all this stuff.Casings and a grinder/ processor ain't that much money at the box stores.
     

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