ORIGINAL: MOTOWNHONKEY
That's why I don't take my deer to the butcher. I take the time to gut mine and keep it as clean as a whistle. You take it to the butcher and he throws it in the pile with 50 other deer. Some gutted, some not. You don't know how long those other deer were left on the ground or what. Some claim you get your deer but it isn't true. They grind them up all together. Forget that I'll do my own. Ever notice when you cut out a back strap it's about 10 inches around and 2 feet long. How come when the butcher does it, it suddenly shrinks?
I can't speak for all butchers everywhere BUT I can tell you that I mentioned that old wives tale to a friend of mine who has been a butcher in a big hunting area for 40 years. His face instantly got red and he said that that stupid old theory was just a slap in the face to guys like him because they were PAINSTAKINGLY careful to keep everyone's meat seperate and make sure that everybody's meat was everybody's meat.
Not trying to pick on you, I just can't help but think how offended he was (this butcher in particular) at how ungrateful hunters were to him and his trade.
FYI, for anyone in the area this guy is retired but the place he bragged about was the most popular butcher (can't remember the name right now) in Troy, IL. Right across the river (about 10 miles) from ST. Louis.
Sorry, not trying to hijack your thread, just needed to post this. Might start another thread...