he could be overloaded...he could be sick...he could have other priorities. i know once gun season starts, a butcher working a small shop by him self or with a family crew is doing a whole bunch of taking in deer, filling out the meat cut lists etc..hanging deer etc etc...not enough time in the day to skin them, quarter them and get them cut....but once the season slows, they will get to it.

i know even our small butcher shops can get 100 deer a day....most of them turn guys down after they get so many...

the butcher just gotta know how his shop can be run...

12 days aint long...exspecially if theres a gun season open.

probably MUCH more time efficient for the butcher if he does them all in the same steps...skins them all...quarters them all...then starts cutting them all...they would run around like chickens with their heads chopped off skinning 1..quartering it...then taking it to the saws and slicers...then packing...then making the phone call that its done...

specialty meats take time as well...no sense in firing up a smoker for 10lbs of kielbasa...

just depends on the butcher shop and time of season....my early season archery kill was done in about a week last year....some of my rifle kills take 2-3-4 weeks...i started taking mine skinned and quartered and it seems to speed the process...they tag the quarters and hang them till they are ready to get to them...