Check us out in the paper!

A few very early calls this morning told us that the The Post and Courier Food Section article was on your doorstep! We had a nice visit last week with the Food Editor, Teresa Taylor. So today, there's a great article on Cordray's on the front page of section D. Even Bo and Suzie made the paper! Check it out and let us hear from you.
Michael

Looking for Dr. George?

We moved Dr. George to the blog! That way, we can have several guest writers and give you information on venison, taxidermy, and beef, all in one place! And as an added bonus, it's easy for you to get involved. Post a comment. Ask a question. We'll be here for the next 20 weeks, so let's talk!
Claudia

Follow-up on alligator processing

We've gotten a little more info on the alligator season. The regulations won't have final approval until late next week, so all is subject to change. But this is what we know now. Alligators taken will need to be labeled with the hunter's tag number. All parts that are preserved through taxidermy will also bear those numbers. The meat will be labeled with those numbers throughout the process and clearly marked as Not For Sale. We'll handle it just like we do your deer, keeping your meat separate and packaging it for you. So when you bring in that big gator, be sure to bring in all your paperwork because we won't be able to do taxidermy work or meat processing for you without that info!
Another note, we've talked here about USDA inspected sites for alligators. USDA inspected plants can sell alligator meat. That status won't apply to alligators killed under this new law by hunters. Meat from alligators taken during this new hunting season will not be for sale. It is treated as wild game, just like deer. Will update info here as we know it.