Just got back from the MODERN HOMESTEADING CONFERENCE in Idaho. The wild meat processor down there, I spoke to said that they will not work on any deer that has been split. The backbone must be intact to avoid any possible contamination of CWD. Moose and Elk can be split although they debone the whole carcass while it is hanging on the hook. They did a side of a small beef and the side was deboned in 25 minutes. Quite a process. HANGING OR AGEING wild meat is a total waste of time and all it does is dry out your meat. The carcass is deboned as soon as the meat is chilled from 35 to 40 degrees F. Never to late to learn something new.
Remember your club shooting meets Wednesday night and Saturday morning. See you there—-Joe