I grew up in the grocery business and learned to cut meat when I was a teenager (40 years ago). SInce that time, I have made use of those skills to save some serious money. I live in Iowa and hunt the bow season, shotgun (w/ slugs) and muzzleloader. We can also get antlerless tags for each season and I have 4 members of my family that hunt with me. Last season we took 15 deer--mostly does--and processed them all ourselves. There were three of us working most of the time and a couple others in and out...we worked all day Monday and finished Tuesday about 4 PM. We like doing it all ourselves because we always know that the meat is handled well, that all that is possible is used, and we know the quality of any other meats we combine with it (whole hog sausage in with the ground meat--as well as for our dry cured summer sausage). We eat the meat year round and are really thankful that we do not have to pay the processing fees for this many animals.
Like others have mentioned..a good I-beam through my basement to hang them from to skin out and break down, sharp knives and grinder blades, a boning table at the right height, a good vacuum sealer, and tons of freezer space all make it possible.
I now remember why I always process my own deer
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swiowaxbowhunter
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Do it yourself is the Only Way
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