So I've run into a bit of a question... I'm rather new to deer hunting and getting my meat processed... I harvested 2 does this past Saturday, and was called Monday before noon to announce they had both of my deer processed and ready for pickup...

I had them leave the backstraps, tenderloins, and roasts in tact but made sausage out of the rest.

Something that was brought to my attention, by a friend, after I picked up my processed deer is the Processor did not have time to properly bleed out the meat... Is this something I should be concerned with? I've already frozen the meat, but should I thaw the backstrap, tenderloins, and roasts, and do a sort-of bleed out procedure for a day or two? or just find a different processor for my future harvests?

Also on a side note- the processor packed everything on Styrofoam backing and plastic wrap like what you would find at the grocery store... Do I need to re-package to prevent freezer burn? or is this sufficient?

Thanks for your time!