I have been butchering all my deer for the last 20 years. I can't stand the cuts that you get from the processor not to mention the meat seems to be gameyer. I think they probably don't keep their walk in coolers cold enough to hang deer. Should be just above freezing and no warmer. I do back strips, tenderloin, shoulders, neck, roasts, and burger. The shoulders and neck get smoked and turned into bambique. For back strips and tenderloins, whatever you can do with beef tenderloin, I can do with venison back strips and tenderloins. This last year, I smoked some roasts for a couple of hours until medium rare, let cool, sliced in a deli slicer, and made sandwiches. Put it on a crunchy roll with horseradish sauce and its freakin awesome.
