recomendations for a butcher

I always found cut up day one of the best parts of the season. Everybody gets together for butchering,grinding and wrapping, have a few beverages and of course fresh backstraps cooked up after all the work is done.
 
A deer is the easiest to do.
Fillet out the back straps
Bone out the shoulders and grind or cube
Up for stews
Back legs just slowly seperate the muscles
And there is your leg roasts

There should you tube vids on how to do it
 
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