Trim off the fat?
Hey all,
I'm thinking of doing my own processing this year, to save money and to get the meat the way I want it. Question to those who process their own: Do you trim off all the fat you possibly can? I watched the deer processing video that was available here for a while and saw him peel the fat of one of the cuts. What say you? I need opinions and input, as this will be my first time doing it. Thank you in advance!