My dad's good friend does it for a second income during season. So we get the hook up.

We do all the butchering ourselves. The only thing we don't do is grind the burger- we just take it to the local meat packing plant and pay them a small fee to have it done with a commercial grinder.

Both the butts and hinds need to be cut along the grain and you can pull the tendons and fibers right out. The meat from these cuts can be pretty good for grilling. A sharp grinder will take care of them, but it just adds junk to your grind. I like to clean up thegrind somewhat and I onlkygrind what can't be grilled - generally about ~ 30% ofthe meat weight.

I get r done by someone else.



TP

I butcher all of mine myself. It really does not take very long to get it de-boned and put on ice. I let it set in the cooler for a few days and drain the water off every day. The meat is clean and easier to package.

For some reason I invision my meat getting rolled around with guts and hair from someone else's deer when I think about taking it to a butcher....[:'(]

have some1 do it about 30 miles away....mmmmmm mmmmmmm good

we normally process our own but my cousin and his family send it off. i may get one processed just to get sausage and stuff like that.

My father in-law and I process our own deer. I see no reason to wast money on something I can do my self. and pluse it gives you a sense of pride once your deer is in the freezer.

Me and my dad and a couple of buddys get together in a big garage after deer season and we grind all the meat and putsome seasoning on it and put it in a smokehouse for bout 2 months and man is it good.

This year I'm doing it myself for the 1st time. I've watched a butchering tape (Venison Processing the E-Z Way) at least 100 times. I am ready and I can't wait!