Meat Processor in ABQ

scubasteven25

Active Member
Messages
141
Does anyone have any information on a good, fair priced meat processor in Albuquerque?

I have been letting the oryx meat I have cure for nearly 2 weeks now and I would like to get it cut up.
 
Hey Steven,

Congrats on the oryx. You going to hang him next to the great pronghorn you got in central NM. You should of left him with Mike Gaines in Carizozo. He does a great job and is very reasonable on the cost. Sorry I don't know of anyone in Albuq. but I might be able to get you another land owner tag for antelope in 2009.

LCHC
 
Green Valley on north 4th street in Los Ranchos.
If it's still whole, they may do a flat rate for you, I think their price per pound is a little steep, though.
Good work, I recommend them to everyone.
 
>Hey Steven,
>
>Congrats on the oryx. You
>going to hang him next
>to the great pronghorn you
>got in central NM.
>You should of left him
>with Mike Gaines in Carizozo.
> He does a great
>job and is very reasonable
>on the cost. Sorry
>I don't know of anyone
>in Albuq. but I might
>be able to get you
>another land owner tag for
>antelope in 2009.
>
>LCHC

Hey Tye,

Thanks for the advice. I wish I would have known that name when I was coming back through Carizozo. I would be interested in another antelope tag, but first I've got to see how the draw goes. She (oryx) will be on the wall right next to the antelope. I would have used your taxidermist again in Las Cruces, but I had a taxidermist friend of my brother do the mount for cost at around $500 and that is a tough deal to beat. I am looking forward to getting the antelope head back soon.
 
>Green Valley on north 4th street
>in Los Ranchos.
>If it's still whole, they may
>do a flat rate for
>you, I think their price
>per pound is a little
>steep, though.
>Good work, I recommend them to
>everyone.

How much is steep?

Only the front legs still have the bone in.

Any more info would be great.
 
Another vote for Green Valley on 4th. They do quality work, and they've got the jerkey, smoking and sausages down to an art.

Red chile smoked jerkey is awesome.

The extras (smoking, etc.) is where the price can really add up.
 
Thanks for the input everyone. I will be going to Green Valley Meats this afternoon. It sounds like they are reasonable on prices so long as you stay away form the specialty meats.
 
The summer sausage is worth every penny. So is the smoked jerky.
I can only imagine how good oryx summer sausage would be. Mmmmm.
 
Yeah, I'm not exactly telling you to stay away from the special services, just that it costs.

You get what you pay for and they have experience with oryx.

Good eating.
 
>Yeah, I'm not exactly telling you to stay away from the
>special services, just that it costs.
>
>You get what you pay for and they have experience with oryx.
>
>Good eating.

I saw the Oryx heads in their office. Unfortunately I got there to late this afternoon to drop off the meat. I called them at around 1:30PM and the lady stated she would stay open a little past 5PM today. I got there at 5:10PM and the lights were off and doors closed. Try again tomorrow.
 
Gina and Mark Chavez still own the business? last time I went and dropped deer few yrs ago and looked at her bighorn sheep that she killed with bow!

vinihunt
 

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