I won't say I never poked myself with the knife since I started using the hook but it is a lot less often I get any cut and it is typically me getting tired

also the cheap cotton string gloves with XXL nitrile over the top is helpful working in the cold
you can wash and bleach them and re-use they give some cut resistance

the hook keeps your hand so much warmer because you don't touch the meat and your fingers are not in the way

my limit was 3 deer a night because my hands got so fatigued I couldn't grab anything more.

the hook made that much better

3 was still about the limit for the night but I hurt a lot less and I was less tired.

Get a 22 head 220 v

I used my Milwaukee corded a few times

make sure to take the blade out and really clean out and get oil down in the quick release blade holder , they are a pain to get apart once they rust.
they do sell the parts but you basically have to cut it apart or break the pin to be able to replace the parts

I got the idea from a beaver skinning demo , a big pair of loppers will cut through the cartilage in most deer legs if it doesn't get all the way a second bit or , it can very quickly be finished with a saw.

If it is just the legs I seldom break out the Sawzall any more , it is just a lot more clean up time than it saves

I did cut the legs off some with the chain saw last year to get them loaded in the truck they were all frozen stiff legs out I just go a little below the joint then

Forgot to mention my Hobart has been redone from the electric company to use 110 I had a bearing replaced and they did it and it works great My advice is bigger is better as long as it’s in your budget

Make sure you have good help that is reliable and hard working and be ready to deal with the state inspectors. Nothing worse than having a bunch of meat hanging and help peters out.

A lot of good info, I agree a meat hook is a must, meat lugs are great, a large cutting table, and a wrapping table ,HD meat grinder, scales, and vacuum bagger, especially if doing it for yourself...a walk in cooler is a necessity.

As a business, you'll need to deal with some kind of inspection, you'll want a dedicated room with washable walls and floor with a drain so you can wash down with a hose. game tags for owner info, and a cutting schedule for clients to pick from.

That said...doing your own is simple, as a business you will be dealing with all kinds of people, maybe they'll pick up when called, maybe not, you have enough storage? whoops!, your cooler isn't big enough?

Hobbies are fun, but when doing something for profit it's a job. Make sure you can stand doing the same thing day after day, and long hours during the busy season...You probably won't have time to go hunting.

I wish you luck

I used to do all mine and about an extra 100 every year. I don't do but 10 a year now, mine and the neighbors. This paid for all the Christmas presents back then.
How many do you plan on doing? If your not quick and you take on too much pray the weather stays cold if you don't have a walk in cooler, or you'll find yourself behind the 8 ball quick. Around here 50% of what I did would come opening weekend. Another 25% on Thanksgiving weekend. Besides that deer would trickle in. I would have to turn people away that weren't regulars so I could keep up. Big demand for it most places.

Sawzall very helpful

for my home butchering the folding poly tables and Ikea cutting mats work well I wash and bleach the table

1 1/4 pvc makes leg extensions on most of these folding tables so I am not bending over when it is wash time take the 2 leg extensions off and the table drains well hot soap water then rinse then bleach solution spray down

any time I am cutting down there is a cutting mat under what what I am cutting.

the mats are about 1/16 inch thick but protect the table and are a dollar each 11x14 1/4 inches each they come as a 2 pack for 1.89
food safe easy to wash , don't create an uneven work space because they are so thin.

https://www.ikea.com/us/en/p/finfoerdela-flexible-chopping-board-dark-gray-dark-turquoise-30335898/

I have been to Ikea all of once and bought 20 some 2 packs so I wouldn't have to go back any time soon. a maze you can't easily get out of and self checkout and 500K other things I don't need and too many people.

my wife and daughter went several years ago and I said cheap cutting boards they brought me 3 types I wouldn't have guessed these would be my preference at the time but they are.
so each time they would go I would have them pick me up some.
last year I made the mistake of going with , that is why I bought 20 some sets
they also fit in the kitchen sink and dish washer. some of my previous nice cutting boards didn't fit in the dish washer or sink well , big was nice until washing , transporting it or paying for it were involved.

NVwrangler what horse power is your Hobart sounds like a heck of a deal

The best tip if you’re doing commercial is get a good system for tagging the animals so your customer gets exactly how they want it cut and you know exactly whose deer it goes too. Get a chain or mesh glove, when I was running my operation I used cut resistant gloves that way with a 1/2 dozen I could wash them and always have them ready to go.Are you planning to do any sausage?

Not sure if they changed numbers or not but I think its the 4822 model 1 1/2 hp 110 v

It will dang sure grind as fast as you feed it

Wow nice an it's only 110 yeah sounds like a great deal on this side of the country anyhow

Thanks for the tips guys gloves tubs all that extra stuff I knew I was forgetting ..umm suasge probably not the first year see how it goes test the waters I do have a smoker so maybe work something out there

I picked up that band saw today got it for 2 bills an the thing has a attachment for a meat grinder on the side runs off the same motor thought that was pretty slick now to find the attachment head for it

I’ve butchered a lot of deer with a dexter fillet knife and a hacksaw

What county are you doing this in?

Spare plates and blades for the grinder isn't a bad idea either. Especially if doing commercial work. Learn how to sharpen them too. Bigger is better on the grinder if you are processing any volume of meat. Hobart still offers parts for most any grinder they ever made. If you go with any of the non commercial brands just remember they aren't really made for continious use over a long period of time. The motors will get hot if you push them for long periods of time. 1 1/2 hp or so would be a good starting point from my experience if you want to quickly process 150 lbs or more of meat at a time. Stainless steel sawzall blades are also available too.