Believe me, a public deer processer will not go to the extra time and trouble of trimming everything that needs to be trimmed off a deer. They told me they just could not come out wasting all that extra time on each deer. In fact, I have watched a few butchers cutting deer meat and I wouldnt bring that meat home the way it has been handled.

The easiest way I've found for butchering is to put the quarters and back straps into a cold refrigerator for a couple of days and let the meat get near freezing before cutting. All of the membranes become firm and are alot easier to trim off. Once I have all of the meat off the bone and trimmed out I carry the meat to the cannery and have fulkl access to all grinders, cubers, etc. at a price of 10 cents per pound. Wrapping is another 10 cents per lb. so a whole deer runs you around 5-6 bucks and your time.

GB

Smack 'em where it hurts!