Originally Posted by
Zrabfan26
I don't agree with the butcher just doing his job. If he was a professional he should have made a professional decision and told the guy that shot the deer, that the meat isn't good for consumption. Then if the guy told him to cut it up anyway then he'd just be doing his job.
That is one of the big reasons I cut up and process my own. Now say you were very clean and quick to get your deer prepared for butcher and the guy mixes your good meat in with this other slobby meat, now you get back someone elses crap meat.
Now word spreads and this butcher gets a bad name for this.
I agree and its one reason I process my own deer now.Years ago when we used to take them to the locker {dont know if it still takes place} they were running a couple hundred deer through in a two week period.Everything got done at once and you got back the amount of meat you brought in, but it wasnt neccassarily from the deer you brought in.I seen deer that looked like theyd been drug through the swamp, shot all to hell, still had guts in em, rode around in a truck in the sun all weekend, etc... go in right along with the deer we would take the time to properly dress, hang, and keep cool.You never knew what you were getting back.
This butcher just processed tainted meat on all his equipment, if there was more than one deer being done you can gaurantee everything wasnt cleaned and sterilized between animals.Even if they seperated the meat and everyone got back what they brought in how would you like your deer run through the equipment right behind this guys?