Meat processing- salt lake city and surrounding area

[darcytribe]

Any recommendation?

 

[One-shot]

Have you tried cutting it up yourself and buying a grinder for burger? We STRONGLY recommend this for a few reasons: 1) Greater overall satisfaction from the hunt; 2) You know everywhere the meat has been, and how it’s been handled, how long with/without refrigeration, and what has/hasn’t been mixed with it. 3) Save $.

We bought a mid-sized grinder for burger and chili grind. Then we use neck meat and shank portions for stew meat or burger grind.
Brisket - make into 1 or 2 excellent roasts - leave whole or cut in half
HQs - eye of round roast, rump roast, steaks, scraps can be stew meat or burger grind or breakfast steaks if tender.
FQs - steaks, stew meat, burger
Neck - stew and burger
Backstraps - all steaks or leave 12 inch portion for roast (excellent roasts)
Tenderloins - steaks

You can also use burger grind to make elk chorizo (don’t add pork), breakfast sausage, Italian sausage, and cured salami/summer sausage.
We do all of the above depending on what we yield for the year.
Not hard to cut up meat, just take a 1/4 at a time and separate the muscle groups. You’ll need a boning knife and a larger, what meat cutters call a “steak knife” a 10” or longer curved blade for slicing.

 

[KineKilla]

I used to use these guys. They are close to Salt Lake and do a decent job.

Meiers Game Processing
(801) 572-5039

Meiers Game Processing - Google Search

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[spacemonkey]

I've used Meier's in the past and have been happy with their service. Heads-up they only accept bone-in meat.