I recently had a buck processed by T & D in Swartswood and he seemed to have done a nice job. However, the areas that he processes the meat are not clean and I question his efforts to rid his workplace of bacteria after a days work of butchering deer. Will I go back to him? No way! Is there a butcher anywhere that keeps his processing area totally clean and doesn't work out of his garage like T&D? I would gladly pay more to a butcher who is more professional. Because of what I experienced at T&D, I am considering buying my own meat grinder and learning how to butch my own deer. Has anyone ever had any problems with e-coli or any other nasty bacteria? You can bet I will cook all this meat well done........