I remember being intimidated about butchery when I first started hunting. I would marvel at my Uncle's meat shop complete with band saws and mixers and grinders and hanging rails. Those types of setups are expensive and complicated. Along with the machinery involved, how exactly do I take a whole carcass and make it into parcels of food for the freezer? Even now, the idea of it is a little daunting...and I have a post-secondary certificate in retail meat cutting! But here's