Toytaco

In 30 years of deer hunting I' ve never had a deer commercially processed. I always do my own. Quarter them out and filet out the back straps and tenderloins. Don' t forget to cut the meat off the neck for grinding up into chili meat. If you can, put these in a fridge for a few days and it will be alot easier to work with. Then, debone the quarters. Fronts will be mostly for ginding but some good quality meat for chunking into stew meat. Rear quarters can be cut into steaks,roasts, or stew meat. Don' t be afraid of it. The more you do the better you' ll get. Besides, you' ll know exactly how your venison was handled from field to freezer. Good luck.