Originally Posted by
BarnesX.308
All the butcher shops I know would kick you in the nuts and then charge you double if you brought them a deer with the guts still in it. What are they going to do with all the guts? Especially on opening day of gun season when there could be 100 deer in front of yours. It may sit there with the guts in it for 24 hours or more.
I don't mind gutting as long as I keep the smell to a minimum. As mentioned before, get upwind of it.
Coyotes smell worse.
If our processor sees 100 deer on opening day, he'll probably retire. It's no extra charge around here at any processor that I know of.
Last deer I took up there went like this.....Hook it through the ligament in the leg whole in the truck. Lift and weight it, pull out the truck and hose it out. Roll it into the 42 degree skinning room where the it's split and innards fall into a 55gallon trashcan. Head and bottom of the legs are removed and it's hooked up and skinned by using a winch.
This process took less time than it took me to type this response. Last two deer I killed took roughly 20 minutes from the point I started dragging to hanging in a cooler. Again, why bother when I don't have to?