my bet you got only 2/3 of what you were to get....Pa-Guy said:Stay away from Naugles. They were arrested a few years ago for stealing cuts of meat from the customers.
I took a deer there one year, before the thief charges, and they quoted me a price for butchering it. It was a big deer.
When I went to pick it up, they charged me double "because it was a very large deer."
I do it the same way you do. butcher the entire deer with a filet knife. I also section the loins, and remove the silverskin. I read years ago about the bone dust on the meat and tried this method. I found it to be accurate.bob1961 said:i have been working on boneing my deer instead of cutting any bones with a saw, that is where most of the gamey taste comes from....not getting all the bone dust from cutting them....i have my deer process down to 3.5 hours from kill to eating the tenderloins, that is getting the deer out of the field, skinned, boned and in my fridge then cooking up the loins....