Quote:
Originally Posted by covey ridge
I would think to be 100% sure of not being contaminated, they would have to clean their grinders after every deer.
Sorry that you got an infected one.
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I agree, and part of the reason why i chose to go and speak to the owner was to help them have a plan in the future. Unfortunately we cannot rely on everyone to disclose their results voluntarily, so the butcher shop has to have a bulletproof plan in place to protect themselves and their customers.
Thanks, tough pill to go without venison this year.
And this deer was taken in WMU 156... for those that asked.