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Deer-butchering business good as hunters bag many animals

Jeff Forbes cuts a deer haunch into steaks Wednesday in his seasonal processing shop in the town of Florida.
Jeff Forbes cuts a deer haunch into steaks Wednesday in his seasonal processing shop in the town of Florida.
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According to Eric Forbes, it’s really not that hard to skin a deer. “You have to free the Achilles tendon first,” he said, demonstrating with an expertly sharpened knife, before lifting the carcass to the rafters of his father’s garage with a block and tackle. “Once it’s vertical, most of the work’s done.” Every deer season, Eric, friend Mike Sweetman and Eric’s father, Jeff, a veteran butcher, gather at the Forbes home in the town ...

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