Well, sounds like you should have plenty of help! I grew up cutting meat on the countertops and table, and then about 10 years ago I built a butcher shop with tables, grinder, bandsaw, sausage stuffer, and a cooler in the back big enough to hang 4 beef in, sure beats the countertop method! But it's a pretty good drive from Edmonton. Otherwise I'd throw my offer in as well, come on over and we'll get'r'done!
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