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<blockquote data-quote="KDM" data-source="post: 496066" data-attributes="member: 314"><p>IMO, fear is the driving factor as to why on farm processing has been diminishing year over year.&nbsp; The buyer is afraid of getting tainted meat.&nbsp; The producer is afraid of getting sued.&nbsp; The govt. is afraid of losing control. However, most people have no fear of processing their own deer/elk that was gutted on dirt, in the grass, dragged to the truck with an open body cavity and exposed meat, flung in the back of the truck without covering, driven home exposed to wind, dirt, and exhaust, hung by a steel gambrel (probably not cleaned from last year), left there for a day or two while the cat chewed on the brisket.&nbsp; Then the skin is removed where hair gets on much of the meat.&nbsp; After which, quite likely, the carcass is quartered up with a sawzall blade last used to cut the hydraulic hoses and a rusty piece of conduit.&nbsp; This whole process is finished up by placing the quarters on an unsterilized table/countertop where the smaller pieces are removed and placed into unsealable ziplock bags and chucked into the freezer.&nbsp; Where exactly does &quot;food safety&quot; fall into this process?&nbsp; Fear is overrated and greatly influenced by context.</p></blockquote><p></p>

[QUOTE="KDM, post: 496066, member: 314"] IMO, fear is the driving factor as to why on farm processing has been diminishing year over year. The buyer is afraid of getting tainted meat. The producer is afraid of getting sued. The govt. is afraid of losing control. However, most people have no fear of processing their own deer/elk that was gutted on dirt, in the grass, dragged to the truck with an open body cavity and exposed meat, flung in the back of the truck without covering, driven home exposed to wind, dirt, and exhaust, hung by a steel gambrel (probably not cleaned from last year), left there for a day or two while the cat chewed on the brisket. Then the skin is removed where hair gets on much of the meat. After which, quite likely, the carcass is quartered up with a sawzall blade last used to cut the hydraulic hoses and a rusty piece of conduit. This whole process is finished up by placing the quarters on an unsterilized table/countertop where the smaller pieces are removed and placed into unsealable ziplock bags and chucked into the freezer. Where exactly does "food safety" fall into this process? Fear is overrated and greatly influenced by context. [/QUOTE]

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