[jungle]

Anyone have a meat processor "lose" their game? Its been 27 days since I dropped my bull elk off, which seems like a long time. When I called and asked they said, "My ticket was not in the completed stack. We have a lot of animals in right now." This is the longest I have ever waited.

I really do not want to mention any names right now, as I may be jumping the gun and I may be acting impatient for some backstraps. Taxidermists are of a little different ilk, "See ya next year!"

What's the longest you have waited for your processed meat?

 

[Vanilla]

That seems like a long time to be waiting for meat, and I'd guess something is up.

 

[DallanC]

Yes. When I called they said they had already given out all the meat they had taken in that year. Apparently they mixed everyones meat together and gave people out X amount of lbs back... except for me and probably a few others, we didn't get anything back. They said they could knock a small amount off some beef if I wanted to buy that.

It was one of the bigger processors in the SLC valley... late 1980s.

I used Carsons in Lehi for years until they got bought out. Now using Heber Valley Meats and they are absolutely fantastic as far as quality. Really happy with them.

-DallanC

 

[3arabians]

27 days is not that long. Before I started processing my own I would usually get my animals back in 4-6 weeks if dropped off in October. Late season cows were much quicker dropped off in December or January at around 2 weeks turn around.


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[taxidermist]

I see why 90% of hunters take their game to a processor. They just don't have the time, space, or knowledge of the job. But after spending lot's of money at the butcher, I said no more and do it all myself. If you purchase GOOD equipment, the pain is over after a couple years and your getting better cuts and a cleaner product I think.

 

[RandomElk16]

I see why 90% of hunters take their game to a processor. They just don't have the time, space, or knowledge of the job. But after spending lot's of money at the butcher, I said no more and do it all myself. If you purchase GOOD equipment, the pain is over after a couple years and your getting better cuts and a cleaner product I think.

If you can get just one person to help, you can knock them out pretty quick.

Folks might hate me, but when you start having multiple harvests in the house each year the idea of throwing an entire deer into a grinder instead of worrying about cuts is pretty intriguing as well. A good grinder and you can knock that out REAL fast.

 

[jungle]

Yes. When I called they said they had already given out all the meat they had taken in that year. Apparently they mixed everyones meat together and gave people out X amount of lbs back... except for me and probably a few others, we didn't get anything back. They said they could knock a small amount off some beef if I wanted to buy that.

It was one of the bigger processors in the SLC valley... late 1980s.

I used Carsons in Lehi for years until they got bought out. Now using Heber Valley Meats and they are absolutely fantastic as far as quality. Really happy with them.

-DallanC

Excellent recommendation! Thank you very much!

 

[BigT]

I wouldn't get too worried yet. But you might find another processor if you need to, or learn how to cut it yourself. I took a larger mature mule deer buck to a local favorite in the Tooele Valley area several years ago. When I dropped off the skinned deer, they took it in their side door, where they'd already taken in others. I watched as 3-4 dudes were cutting up what appeared to be several deer and throwing the meat into a large holding table. I thought it looked bizarre since nothing was separated and I made a mental note of it. Then when I picked up deer two weeks later, I picked up one small box of meat that cost like $125 or something... Needless to say, I've not been back and I wouldn't even buy jerky from those guys anymore.

If you find someone you like, best make friends with them!

 

[Clarq]

If you can get just one person to help, you can knock them out pretty quick.

This. My dad and I had my antelope cut and wrapped in 3.5 hours (starting from quartered), and we're not all that practiced or quick. We did get to warm up with my deer a few weeks prior.

There are some great YouTube videos that can get you most of the way there. The rest is practice.

 

[taxidermist]

Kinda off topic, but....I would spend so much time trying to get the silver skin off the shanks of deer to us in the grind pile. Not anymore. I found that if I put them in the pressure cooker or a slow cooker they are fantastic. Make like a pulled pork taco out of them.

 

[ridgetop]

A friend of mine dropped off his antelope on October 4th and no word about it yet. The guy won't call my friend back either. I took a deer to this same guy a few years ago and it took about 6 weeks to get mine back.

 

[Vanilla]

Is it safe to assume if your animal is taking 6 weeks that you aren’t getting your own meat back? You’re just getting a piece of the overall pie?

The only place I’ve heard taking this long is a place that doesn’t give you back your meat, and I don’t use them anymore. I’ve never had it take more than a couple weeks when I’m getting my own meat back.

 

[RandomElk16]

I never commented on return times. I have never had it take more than 3 weeks. 2 weeks during the busy season is my expected ETA. Most places can only store enough animals for a 2 week turnaround anyways.

 

[DallanC]

Wow... except for the one time I never got back any meat (using one of the bigger processors), I've never had processing take longer than a week. We'll do deer and antelope at home, but anything bigger like elk I'll just have it done.

-DallanC

 

[one4fishing]

Hunsakers used to charge more if you weren’t able to pick up your meat in time. Typically 2 weeks. They didn’t have enough space to store people’s meat for longer than that.

 

[Critter]

4-6 Weeks isn't a overly excessive time depending on how busy the butcher is. The last elk that I dropped off to be cut and wrapped took almost 6 weeks exactly.

One thing when dropping off your deer or elk, get a weight of what you dropped off on your receipt, then you will have something to compare to what you get it back.

As for cutting up your own, I can do a deer or antelope in a evening. A elk will take a good half a day if not a little bit more for 2 people. I can keep one person busy just wrapping while I am cutting. It isn't that hard to learn and if you have the animal broken down in the field you have most of the work already done.

 

[Slap That Quack]

I dropped off a deer at thompsons meat in Erda, utah (near tooele) and they called me the next year to tell me it was ready. This was after I called a billion times to check on it. Needless to say I do it all myself now, the meat quality has been excellent since that time. Also I can butcher a deer seal it up in a couple of hours. Easy peasy.

 

[cdbright]

NEVER leave the back straps-loins with the processor !!!! ever ever ever

 

[TheHunted]

We dropped off a whole deer at Thompsons in Erda in October this year. Then dropped off an elk mid November. Got a call that the elk was ready a week ago. Asked about our deer and they said “what deer, we don’t have record of you dropping off a deer?” Asked to speak with the manager about it and he said “oh it’s probably still in the back and we haven’t gotten to it yet.” Asked if he could go check and he essentially said no, he didn’t have time to go check. I assume our deer is gone and we’ll be lucky to get anything back.

 

[Critter]

When you dropped your deer off did you get a receipt that they had it with what you wanted done with it?

Once again if you don't get a receipt that you dropped it off with the hanging weight how are you going to prove that you even dropped one off?