Game processors?

[theGinsue]

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.

[TennVol]

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).

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!

[Bad Dog]

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.

[Bad Dog]

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.

[theGinsue]

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!

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).

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).

[MarkCO]

Anybody know a good processor anywhere from Colorado Springs to Divide?

Me, and maybe you.

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???