"Classic country tunes float through the crisp November air on opening day from a white trailer parked in the woods at a Sanford home. Inside, two men work diligently shoulder to shoulder slicing venison. A cut here. A cut there. Cut, slice, cut, slice, cut, slice. They have the rhythm down. “The whole secret is to know where your fingers are at,” one of them says about ensuring that they don’t end up sliced themselves. “Don’t force it.”
The advice comes from Gary Giddings as he cuts up an eight point buck for Rich Hale and his fourteen year old son, Zach, who killed the deer. Giddings, a Midland man, started his business, Mobile Meat Processing, three years ago but he’s been working in the meat industry long before taking his skill to the road. He’s worked as a butcher since the eighth grade and graduated from the National School of Meat Cutting in Toledo, Ohio in 1982.
Giddings is proud of his door to door service. “When I leave it’s in their freezer,” he says. As far as he knows he’s the only mobile processing unit in the state. A few hours later, the meat is packaged and turned over to the Hales and the white trailer rumbles off through the woods. This time of year, they process a lot of deer, but they have upcoming jobs with hogs and goats.
Back at Gary’s home in Midland, he and his business partner, Nick Moeller, clean the knives and spray out the blood from the white interior. Gary outfitted the trailer himself. His wife, Debra, found a trailer with a frame and he went to work putting in the insulation and equipment. After finishing their day jobs, they load up and drive out to wherever meat needs processing."
The advice comes from Gary Giddings as he cuts up an eight point buck for Rich Hale and his fourteen year old son, Zach, who killed the deer. Giddings, a Midland man, started his business, Mobile Meat Processing, three years ago but he’s been working in the meat industry long before taking his skill to the road. He’s worked as a butcher since the eighth grade and graduated from the National School of Meat Cutting in Toledo, Ohio in 1982.
Giddings is proud of his door to door service. “When I leave it’s in their freezer,” he says. As far as he knows he’s the only mobile processing unit in the state. A few hours later, the meat is packaged and turned over to the Hales and the white trailer rumbles off through the woods. This time of year, they process a lot of deer, but they have upcoming jobs with hogs and goats.
Back at Gary’s home in Midland, he and his business partner, Nick Moeller, clean the knives and spray out the blood from the white interior. Gary outfitted the trailer himself. His wife, Debra, found a trailer with a frame and he went to work putting in the insulation and equipment. After finishing their day jobs, they load up and drive out to wherever meat needs processing."
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