OWNER OF www.rjmeats.comIN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS AND GREAT HUMOR. HE HAS BOUGHT 5 NEW MEMBERS TO THE CLUB, HAS BEEN VERY HELPFUL IN ADVANCING THE CLUB, HE HAS GAVE A LOT OF HIS TIME TO THE SITE, HAS BEEN A MEMBER SINCE SEPT.13th 2011 AND IS A VETERAN MEMBER ALREADY WITH 79 POSTS OR COMMENTS.
Congratulaations Rick! I had a look at your website and was amazed to see you cut up field killed Venison. In Australia your store would be closed with a large fine for any species not slaughtered in an accredited meat works being found on the premisis.
Wild game processing has to be seperated by time or space. We elect to seperate by time. All wild game is cut after we have finished processing inspected meats for the day. Then our shop is cleaned and sanitized before any inspected meats are processed. We see our inspectors daily, and work well with them to ensure our inspected meats are not compromised.
It makes for long days this time of year, but our customers appreciate our efforts. Minnesota gun season opened yesterday (5th) and we have had numerous calls from succesful hunters. I'll be busy processing and probably wont be around here much until the end of the month when things slow down.
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I'm not a vegetarian, but have eaten many animals that were.
i do the same thing RJ. i get customers asking me to grind their venison. i tell them not tell the end of the day it has to be the last thing i do and they have to pay cash at the meat counter when they pick it up. it doesn't go to the register. but I don't process it .. just grind it. so i am not nearly as busy in that area as you are.