I agree on the quality control issue. I had never been happy with what came back from the processors place. Most of it tasted terrible. They used saws and didn't trim the meat.

I bone all of my whitetail meat and trim all of the tallow and sinew. It makes a world of difference.

I stopped taking mine to the processors about 20 years ago and have never looked back.

The only time I will take an animal in now is when I shoot a Texas exotic and it is too hot to get to it right away. I have a processor in town I trust and it is pretty hard to mess up an exotic since the fat on an exotic doesn't render a gamey taste like it does with a whitetail.

Jeff
Mountain Home, TX