We’re lucky to live in a region that supports deer and elk in numbers that allow for sustainable seasonal hunting, and we know how delicious and satisfying it can be to have meat on the table sourced from the wild. Finding a shop that takes care of the meat, recognizes a hunter’s effort and respects the animal by reducing waste and ensuring that as much of the game is put to good, tasty use as possible isn’t easy, and we aim to offer the best service in the NW for your hard-won wild game. We’ve focused on providing wild game butchery, processing and packing services since our reopening in 2011. These were some of the core services offered by Steve Crossley and the team that operated the original Meating Place prior to Casey and Annie Miller taking the helm of the butcher shop in its current location on Cornelius Pass.
It’s in Our Origins
When Casey Miller reopened The Meating Place, he started at the basics, offering only seasonal wild game processing services to hunters in the fall. He’d trained with Crossley at The Meating Place starting from his high school years, and understood that skilled wild game processing services were in demand. From this reopening with the basics, The Meating Place quickly grew into the large-scale shop, café, inspection facility and production location it is today, now employing more than 60 people.
Options
In addition to standard cutting and wrapping of deer and elk, we also offer a selection of venison or elk sausages, including breakfast, Italian, regular or jalapeño cheddar beer sausage and summer sausage too. Additionally, we offer regular, spicy, teriyaki or jalapeño cheddar pepperoni and smoked jerky preparations, all prepared in-house by our seasoned Meating Place team who work under our Head Sausage Maker who has been with us now for more than 14 years.
Must-Knows
Due to the variable nature of hunting, we do not take reservations or appointments for processing – all services are first come, first served. However, we accept game across extra hours during peak hunting season. Please see our Hunter Services page for up-to-date info.
We accept whole, halved, quartered or boneless carcasses (your choice), but heads and skin must be removed and animals must be gutted. Your hunter ID tags (either physical or electronic) are also required for our records. Lastly, all out-of-state animals must have their spinal cords removed. Beyond these rules, our team will work through your instructions for cutting and processing when you arrive.
If you have further questions about our wild game butchery or our options for sausage, etc. please reach out here and we’ll be in touch soon!