I once worked with a young man who’s father was a meat cutter for Kroger’s, who ran a side business cutting up deer during the season…had a helluva set up, nice house in town on a hill, big deck in back over the bottom story, meat hooks under the deck all around, freezers/coolers all over the bottom story/garages, deer hung all over even when all the freezers/coolers were filled.Yeah the sharpfinger - I think that is it (I have CRSS). I had one years ago and lost it carring game out the woods and really missed it after that. I'm not sure if they still make it or not. I spied one laying in the bottom of an old display case at an old backwoods country store a few months ago so quickly grabbed it up. It still had the 1980s price tag of 20$ on it. I was a happy camper.
It is again my favorite skinning knife - if I can get my lazy backside out the house and go hunting I may get to use it. Its supposed to be bellow 40 here for the next week so this evening and tomorrow will be my window of opportunity.
If you are in a warmer region, check around your area to see if a business or similar near you has a meet locker you can store your kill in for a week or so - it helps to age it a bit before freezing it. 40 degs is all thats needed. You can also use an old fridge to store quartered game in to age it - check for used ones that can be picked up for near nothing. It still better to hang it upside down if possible though so the fluids drain better.
(BTW, where I found out while you WILL get back the exact poundage you should get after weighing it in and figuring the percentage of meat you SHOULD get back…all the similar meat parts get thrown into big containers and while you WILL get back the right amount of steaks, backstraps, roasts, ground, etc., some of it MAY be from your 125 pound tender doe but some may be from that old buck that rode around in the back of a pickup in the sunshine for a week or so for bragging rights until it was “processed…”😉)
But one year we had unseasonably warm (80 degrees😳) weather forecast for the next week and I got my buck Sunday night and had to go out of town and wouldn’t be back to deal with it until Friday night…
The meat cutters advice…leave the skin ON to keep the flies off. Wash out the cavity well, then tie a large bag of ice inside the cavity tightly with string or rope and let it hang, shaded, should last a week. When you skin it and cut it up he said you MAY see a thin layer of meat that is discolored on the outside, cut that off and discard or feed it to your dogs.
It works!😉. Lost very little discolored meat, more than half of the ice was still ice after 5 days of 80 degree weather, most of the meat was nicely cooled and it tasted as good as any😉