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No need to be a tease.
HOLY SHIT3 hrs field dressed to finished cuts. Clockwise right to left: blackstrap, roasts, steaks, doboned rear hocks, grind pile, bone-in fore hocks, shoulders, tenderloin, neck/brisket.
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Fawn goes pretty quick because there is very little tallow to remove (calories go to body growth rather than fat reserves), the hide is easy to pull off, and meat between the ribs is so thin you can see thru it, and it’s not worth bothering with. The doe took quite a bit longer.HOLY SHIT
That is moving.