I've processed my own deer my whole life. I also thoroughly enjoy teaching others how to butcher their own. The time is well worth it!
My local butcher does not process deer anymore, but he will grind and wrap the burger for me if I bring that in. I get my own back and he only charges like 50 cents a pound for the service. He's a small town butcher and I've gotten to know him really well.
catphish66, there is only one spot for the tenderloins...unless your butcher was using different terminology for a different cut of meat.
Users browsing this forum: No registered users and 2 guests