Bambikiller, I concur. When I use to take my game to a butcher for processing, I would see some nasty looking animals(deer that looked like they hung in a garage for weeks(skinned and dark red), loads of fat and hairs still on the carcass, some had guts, esophagus or scat on the meat...just gross) What I did then and still do is first off, field dress it properly and quickly. Make sure that no waste comes in contact with the meat, if it does, I remove it and leave it for the yotes to chew on. Since we usually have snow I will pack the deer with fresh snow...not dirty snow and then drag and dump...cools and cleans. I always carry clean water and place the animal on the tail gate and pour the H20 into the cavity and let it drain. I cut of the skin flaps around the brisket to allow further cooling. I always skin it as soon as possible, when I skin it I remove all the excess fat and wipe down with clothes to remove hair from skinning process. Finally I flush the body cavity thoroughly with water and let drain. Then to the butchering table and freezer.

My butcher used to marvel at how immaculate my deer carcass were when I arrived, I would rap them in a no scent game bag to make sure no dust etc would get on the meat in transit. He always stated many guys don't get that the field dress and skinning process is what will result in poor quality meat. Also mentioned how the deer arrives is how it gets processed!!!!! So if you let a butcher do all your work, make sure the animals is ready for the way you want it packaged, it will go a long way in the taste department. If your butcher skins, take in consideration they work on time and time is money so they won't, nor are as picky as you might be.