You know it wasn't too bad cutting him up underwater. Not bad doing it all by feel because of all the blood. It wasn't even bad that the knife was dull because it was the second moose I'd dressed out that day. What was really bad was going back the next morning for the rest of the meat and finding nothing but bear tracks. It was pretty bad flying home with only 300 pounds of boneless meat from TWO moose. Even worse because these were August moose and the meat was top notch.
Am I a professional butcher or do I have you all fooled? I like to think of myself as a fish tech first, butcher second, but maybe it's me who's getting fooled.