Not only know your getting your deer back but also there is a matter of sanitation. Local processors that do game meats are now taking meat that could have been contaminated from others & processing with you meat. I knew a few guys who got off work & processed deer on the side. I wouldn't trust them making a peanut butter sammich!Been doing my own processing for years. I like knowing that the animal I am eating is the one I shot. If you go to a commercial processor you are not getting the animal you shot back in the form of burger. You could be getting Bubba’s deer he gut shot and found the next day when he spotted vultures.
Have a 1.25 HP grinder/sausage maker and I am good with a knife. Also have a vacuum sealer.
Bones/ribs, spine etc are kept to make collagen rich stock to supplement the dogs food as well as all trimmings and fat.View attachment 236963View attachment 236964all non vac sealed bags are bones.
When I first started cutting meat in 1982 most market managers were fine with a guy bring in his game & processing it. He had to do it after hours & the clean the market. As the years went on it totally stopped.
I remember my first Texas goose hunt were temperature were in the high eighties & birds were not touched for hours, nor thrown in coolers with ice. Growing up with snow, geese were gutted & laid out in the snow & cold.