IE we could very well pay to have the meat hung, cut and wrapped but, I think that place (local) does not hang it long enough because, maybe they have too much business for how much space they have? ( who knows)
we have um shoot that solid surface stuff for counters, a commercial meat saw, and a walk in freezer hanging room ( cement so you can hose off the walls) in the barn. and we know how to do it so, we just do. its just a really long weekend once a year. ( and I know what that animal ate so, I'm more willing to eat it) and a commercial vacuum sealer machine with bags for it ( from Cabela's ) the ones made for home use do not hold up and get too hot trying to do that much meat at once.
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