Hunting and Fishing in NJ - A forum for NJ Hunters and NJ Anglers

I worked for four years in a slaughter house. I have process probably over 300 hundred deer give or take one or two. I have finished setting up my garage with my professional butchering table. I will be getting a new freezer, and hoping to do maybe five or six deer a week.
Just straight cuts. I don't use band saw, it gives the meat a raunchy taste from using the blade across the bone marrow and getting it al over the meat. I bone out the whole deer and will cut to order.
I have never recommended using any part of the intestinal cavity. Its not a control situation when you are out there gutting and all kind of stuff gets in the cavity. Washing the cavity only creates more micro organism.
Fillet should be cut out as soon as you gut the deer and placed in a plastic seal bag.
I take all the fat and grizzle off, if you don't when frozen it will give the meat a bad taste. So there it is in a nut shell. I'm also having a hanging pole put in my back yard that can hold up to four deer.

You got me as a customer fo show if I ever bag me a deer!

I want picadillo, steaks, chops and roasts!!!

Tony, good luck...

Take this advice from some one who butchers deer,make sure you don't leave your' exact address online,use a cell number,not your' home number.There is a certain so called "deer butcher" and his father online who will sign complaints with your' town to try and shut you down,the town codes vary from one to another,they have called on 8 butchers that I know of,getting one in Tinton Falls NJ shut down.