On Tue, 4 May 2021 09:32:39 -0400, Dave Smith
> wrote:

>On 2021-05-03 11:48 p.m., US Janet wrote:
>> On Mon, 3 May 2021 22:23:37 -0400, Dave Smith
>
>>>> I would not want to mess this up regardless, but it gives alot more weight
>>>> for me personally that he's dying of cancer. He was making room in his
>>>> game freezers for a few elk that he killed last season.
>>>>
>>>> I've had the meat now for about a month but it seems high time to pull
>>>> some out to grill.
>>>>
>>>
>>> He killed the elk last season and he is just making room for them in the
>>> freezer now? I think I would pass on the free meat.
>>
>> An elk is a heck of a lot of meat.
>
>It is indeed. It just seemed odd that he was just making room for it in
>his freezer now if it was from last season.

As I recall, I have come across a couple of game dressing places that
provide freezer storage.

Of course, you'd never know if it is really your game you're getting
back....this can be a problem with any place that does custom, small
scale slaughter or dressing. The guy from Milk Street- Chris Kimball,
raised some heritage breed Berkshire pigs and the place he used for
prep sent him back non-heritage. You'd think if a place were going to
cheat on something like that, they'd would not take on a famous person
connected to cooking shows. Kimball had the resources to get it all
lab tested when he was surprised there was no difference in looks and
taste from regular pork. I've had Berkshire- it looks and tastes
different than run-of-the-mill store pork.