RE: Hey guys, read this and give opinion.....
Like Dick Cress, I think proper field care is key. Each deer is cooled quickley. If gut shot, it is washed out and then dried. I'll usually have it skinned and deboned within a few hours of being shot.
I also always process my own deer. I've heard horror stories about some commercial processors. If you go to the right one, I'm sure your meat will be okay, but I prefer the attention to detail I can take, that no one else is going to give my deer meat. I always completely debone the meat and all muscle membrane and fat is cut away. Double wrapped, vacumn sealed bags, seals the deal for the best tasting venison you can get. It's worth the few hours it takes to do it right.