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Old 11-15-2012, 05:57 PM
3212 3212 is offline
B&C 120 Class
Join Date: Sep 2010
Location: Lititz,PA
Posts: 271

I take my deer to a low volume processor who will skin it and age it in a cool room for a week.Rigor mortis sets in the first few days and then relaxes,giving more tender meat.The cutting takes place after the meat is tender.The high volume butchers don't have the room or time to handle deer this way.
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