Originally Posted by bigcountry

Last year, I killed a monster at 7AM. We are 2 hours from home and buddy wanted to keep hunting the evening. It got up to 65F or so, so I pulled to the shade, and stuck 4 bags of ice on him. So needless to say I didn't get home until 9PM, and decided to treat myself to get a butcher to handle the deer.

Well $65 later, I remembered why I have done my own for 10 years. burger tasted like I just ate a candle. About 30% white with fat/silverskin. And I specifically told him, "if you have to waste meat, its ok, I don't like a bunch of fat, and cartledge".

I realize for him to turn a profit, he has to have it processed in 2 hours, but I agree, its better to waste meat than to turn off people. I think thats the reason venison gets such a bad wrap sometimes. Just processed by someone who throws everything in thier grinder.