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Something for DIY Butchers


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skin (dont worry about  couple of cuts in the hide, it ain't worth the  effort anymore), remove the top loin, 1/4 the deer, Debone the deer 1/4's, cut into steaks and roasts, package in individual family portions, grind trim. Break out the beer. I remove all the "white skin", but the choice is yours. If you have a second refigerator, you can chilll the 1/4's for a day or two to finish up.

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