I have worked as a meat cutter and butcher for a number of years and I now process deer for a select number of people. I disagree with the statement NOT to let the meat hang. What happens is while the meat hangs, the enzymes in the muscles and meat begin to break down. As this happens, the meat becomes more tender. It also gives the meat time to let the blood and other fluids drip out the meat. I also disagree with NOT using a saw because “you get pieces of bone in the meat”. If you find a processor that cares about what he or she is doing and about turning out a good product, then you should find no pieces of bone in the meat. When was the last time you found pieces of bone in your steak or hamburger that you bought from the grocery store? There are things that one can do to insure a good product and I think all processors or anyone else should always turn out a good product. I agree with about everything else above and especially the care of the meat before it arrives at the butcher. You wouldn’t believe some of the things I have seen arrive at my door! Thanks!! CDH