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<blockquote data-quote="BSK" data-source="post: 5771689" data-attributes="member: 17"><p>Another reason we do our own.</p><p></p><p>But then I'm lucky with family. When it's "butchering day," everyone shows up and we handle it is an assembly line. I do the skinning and removal of major sections (hams, shoulders, backstraps, etc.) and other family members specialized in disassembling these large pieces, removing fat and silver-skin, while other do the grinding, final cuts for steaks/roasts, and then another does packaging/labelling for the freezer.</p><p></p><p>We average an hour per deer. Three deer, three hours work start to finish and clean kitchen.</p></blockquote><p></p>
[QUOTE="BSK, post: 5771689, member: 17"] Another reason we do our own. But then I'm lucky with family. When it's "butchering day," everyone shows up and we handle it is an assembly line. I do the skinning and removal of major sections (hams, shoulders, backstraps, etc.) and other family members specialized in disassembling these large pieces, removing fat and silver-skin, while other do the grinding, final cuts for steaks/roasts, and then another does packaging/labelling for the freezer. We average an hour per deer. Three deer, three hours work start to finish and clean kitchen. [/QUOTE]
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