Butchered my first deer by myself. Wife finally let me hang it in my shed after 13 years. When I was young, saw my dad do it a couple times—at least parts of it. Wish I had known to pay closer attention then. I made out pretty good separating meat without hacking the best pieces up. Question is... Why so many deer hairs, what do you do with all the little hairs that get on the meat? Or did I just do a bad job keeping the area clean? I got almost all off the steaks and larger pieces but I wasn’t up for the task of combing through all the pieces that will be ground. Should I? Will it make a difference? Open to any suggestions.