The condition of your meat when delivered to us determines the total yield after being processed.  Any bloodshot meat is disposed of because we feel that it isn't edible.  The best way to get a great product back is to keep  your kill free of hair, dirt, leaves and other contaminants.  Unlike beef, bones and deer fat can spoil the flavor of venison.  Therefore, we de-bone all deer meat, cut away the fat and remove the silver skin.  We do not cut your meat using band saws that spread bone particles throughout the meat.  Instead, we cut by hand with knives to ensure your deer is flavorful and bone-free.  When you drop of your deer, your name and tag number stay with your deer throughout the entire process. We process one deer at a time. We reserve the right to trim all damaged meat from your deer.  There is a certain sense of pride with eating a deer that you harvested, so we make sure the meat from the deer you shot is returned to you. If we would not serve it to our family, we won't serve it to yours!