rIrs roost
Sir Crows A lot
That's terrible. My ten year old boy does a much better job then that. I can't believe that place is in business. I do my on. Vacuum seal and all. I've done many for people and the only time I sent it with some one in a bag was at their request because the were cooking it then. And yours still had bits of bone? That's ridiculous. I quit getting mine processed because no matter who done it, I'd always have to trim a lot of silver skin off. When I do it, the only thing the person has to do us cook it. I do my own So I know it's done the way I want it. And the people I've done them for always like mine better. A professional may get a little more meat then I can but they leave a lot of stuff on them that I don't want to eat like silver skin. I may not be the best at it but I like ny way the best. And everyone that I've helped or done them for always calls me when they get one. It does take me longer to do it though. I'd be ashamed if I was the one that done yours like that.Red: a "professional" place. They do beef and hogs, too. You should've seen the "steaks."
DH ended up with a cutting board moving all the meat from the bony bits. He put the bones in a bag for me (going to try soup or stock) and put the rest through the grinder. Even the ground meat didn't feel right, like it had been finely chopped instead of ground. Only about a third of the steaks we kept.
e so I feel motivated to get out in the house and yard. 
