fter a successful deer hunt, proper processing of the carcass is an important step toward enjoying high quality venison on the dinner table. Proper shot placement, clean and complete field dressing, appropriate chilling and aging of the carcass are all important contributors to meat quality, and all of these have been discussed in previous issues of DDH. To complete the conversion of the carcass to edible meat, cutting and fabrication by a butcher-processor is the final step. Utilizing an experienced, reputable butcher-processor, whether a commercial plant or a neighbor down the road, can provide final assurance of satisfying
