Thank yall! Got the pelt up at the taxidermist now for a rug and just got the meat back. I also kept the fat. Looking forward to rendering it down and cooking with it this year.

I process the deer I take but was unsure of the best way to do a bear so had the processor do it. Backstraps sliced thin, kept 1 roast then ground the rest, had it split between ground, brats and Jalapeno and cheddar summer sausage.