Thread: Venison yield?
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Old 11-26-2007, 08:30 PM
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BruceBruce1959 BruceBruce1959 is offline
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I hate having to link folks to other locations for the answers but sometimes it's too technical to try and explain,
sometimes it's better to read it from the experts and I really think Diesel needed to read it from the expert postings.
It's expensive to have Deer professionally processed by a butcher, sure isn't right when they charge you then steal some of your meat too...
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Last edited by buckfever; 11-27-2007 at 12:54 AM.
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