See this exact reason right here is why i like how our buisness runs. I have processed deer with my grandfather for 6-7 years now and the buisness will be mine next year( he has been doing it for 30 years and was a butcher for 50 years ). we do about 100-150 deer a year and this is how we do ours. The customer is there to watch the entire thing , they see what is thrown away , what is kept , and if something is bad and needs to be thrown away we show it to them and let them decide for themselves if they want to keep it. It is also helpfull to them that if they are there they can stop us immediately if there is somehing they want done differently then when they told us when they first got there , plus there is no way we could grind up someone's whole deer if they didn't want it ground with them there.

We are done the whole deer in 30 minutes , (we schedule them 30 minutes apart ) debone everything , if wanted , stew meat , cube steaks , sausage , burger , pull loins or loin chops , deboned steaks or bone in steaks. $25 ! we put everything in individual bags and the customers go home and wrap it to their liking !