I haven't got the kill numbers most around here have, just over 6 dozen.
Never have I flubbed a field dressing.
Dunno why a knife would touch the hocks.
Even if it did, how could it get into the meat?
I field dressed it, got it on the hauler in cold weather and went to the processor.
he has skinning guys, cutting guys etc. Pretty sizable operation (drive through)
Conveyor to wash and coolers.
Been fine for years (when I didn't cut my own).
Think I just shot a stinker.
I shot this deer and he dropped. No roll, or kick, and he was field dressed a few ft from where he dropped (cleaner area).
Dunno if no run meant more blood in the meat.
Dunno if he'd have stunk no matter what.
Just bums me out to do it all right, and end up with something that brings no enjoyment at the table.
Like I said, I like venison fine without all sorts of prep.
