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Way to go, key is SHARP KNIVES!

Over the years the US has sent many of its fine young men & women into great peril to fight for freedom beyond our borders. The only amount of land we have ever asked for in return, is enough to bury those that did not return. COLIN POWELL





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Congrats on the deer , butchering is not rocket science but is time consuming . Like mentioned , quarter it and refrigerate, cut it chilled it’s much easier on you and  your knives , end product will also be better. 

Better to be Hated for You Who You Are , Then Liked for Who Your Not .....

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Congrats on the deer and the butchering. I watched my Dad butcher many deer and assisted him when I was young. I butcher deer when I have the time and the temperatures are right. The hardest part of butchering, in my opinion, is the skinning and keeping the meat free of hairs. The rest is just knowing the different cuts. Enjoy!

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