We have a cold room (and a butchershop), and could hang road kill deer. We let it be known we'd take a not too badly damaged one, but so far, none....
That was quite the job, getting the moose cut up so quickly. We'll be doing a steer this year, probably in November.
Yeah I hear in the states the road kill deer gets destroyed. 💔😢 Such waste.
I hear land owners can take like six deer though. But white tails are so small, and have a lot of fat.
I also hear they are a major pest.
Your lucky you have a room to do it all in. We have the great outdoors, lol!
Yeah I think the reason it went so quickly is the way I butcher. I cut with the meat and sinew, between the natural sections of meat.
The very few deer we've had have not had a lot of fat.
When my husband does the cutting, he cuts the standard things: steaks, roasts, hams, chops, brisket that we eat and the rest goes to stew beef and hamburger/ground pork. We have a Biro meat saw, so that makes it a LOT easier. He did them with a meat saw the first year, but his arthritic shoulders would not take doing it again.
We can do a pig in one day cut and packaged. But a cow takes 2 days for us.