Without question, butcher it yourself.
You can't go wrong. The worst case is that the cuts are not what they could be, but the meat will still be good. With practice you will learn from your "mistakes".
If needed, take in your "burger" cuts for grinding. Other than that, all can be done in your kitchen with just a knife and a countertop....
Cut out the fat on ungulates, and the glands on all animals.
DON'T worry about the Silverskin.
This DOES NOT !!!! effect the taste.
Silverskin in composed of collagen, which is a major component of ALL muscle tissue. It is basically flavourless. If Sliverskin tasted bad, then meat would taste bad.
The only reason to remove Silverskin is for the purpose of having a piece of meat that is easier to cut on the plate. In dishes such as burger and stews, the silverskin is a Critical component to achieving the desired texture most of us like.
Pay yourself the $50 bucks an hour plus that a butcher will charge.
You will be glad you did.
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Alberta Fish and Wildlife Outdoor Recreation Policy -
"to identify very rare, scarce or special forms of fish and wildlife outdoor recreation opportunities and to ensure that access to these opportunities continues to be available to all Albertans."
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