They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.

They do a good job for the most part but I've noticed over the last few years that the best cuts of my deer seem to to be "too damaged" and somehow get thrown out. I'm bragging a little here, but when I kill a deer I shoot it through the chest. I've gutted my own and I see the damage done. There is no reason for the backstrap to be "too damaged to process". This last year I showed it to them to make sure I would get it. When we thawed it out to cook it looked like (whatever piece of meat it was) was carved with a dull axe. I'm going to give them one more chance. They package the meat well, neat and clean and I got lots of compliments on the cajun and regular sausage. Usually a quick job too.......One more chance on the backstrap.