With all due Respect to your meat processor, you would be better off washing down the carcass, than burning it.
I bone out the meat, putting it in pots, pans, and crocks, and filling the refrigerator with the meat. Without the bones, its not too much to store. I drain the blood, and wash off the meat, pulling off any hairs I still find, or grit and debris that just seems to get in everywhere no matter how much care is used. I then dry the meat with paper towels, wash and dry the pots, and put the meat back in, rotated, and turned, so that it can age, being rotated and cleaned every 12 hours, for one week. I cut away all white parts, including sinew,which has to be peeled off the loins, tendons, and connecting tissues. All contain enzymes that continue to destroy the taste of the meat and make it tough. The fat is the main culpret, and it goes in the trash ASAP.
At the end of a week, I cut the large muscles into steaks or roast, wrap them in plastic wrap, and then put them in a ziplock bag for freezing. The Forelegs muscles are cut into 1 inch chunks, for stroganoff, or chilli, and the rest of the smaller muscles are added to the rib scraps and anything else to be ground into venison burger, or to make venison sausage. I typically get about 5 lbs. of cubed, lean, meat for venison stroganoff, or chilli, so it goes a long way. 15 plus pounds of ground venison is the norm, and I will make sausage of it if I have a choice. I add beef suet for a binder, about 30 % by volume, which I buy at my local IGA. My recipe does not require a sausage press, or pigs intestines. It uses liquid smoke, and curing salt to chemically cook the meat and spices, while wrapped in plastic wrap to form the sausage to size. Then its cooked at low heat in foil, cooled cleaned of grease and fat, and is ready to eat, or to be stored. Anything you can do with Beef, you can do with venison, with the exception of cooking venison at most medicum rare, and no harder. Venison does not have the fat in the muscles- marbling- that beef does, and it will not stay tender if you over cook it. I use wet recipes to cook the venison so its fork tender to cut. The liver, heart, and tongue are eaten as soon as possible, when they are still sweet. If we were all smart, we would gut the animal only AFTER starting a fire, and getting a couple of skillets heated. Then we would cut the liver into steaks, dredge them in flour, and fry them in hot bacon grease with bacon and onions sweating in the second skillet to put on top of the fresh liver after it is turned over in the frying pan. Cooked fresh, liver has the texture and sweetness of Prime Beef Rib Roast. It is that good. The onions and bacon make a terrific garnish.
Meat processors use bandsaws and other power equipment to cut up carcases, Those saws leave bits of bone rubbed into the meat, which introduces bacteria, and the bacteria spoils the meat. I don't want to store something I can't eat, and that includes bones. Processors want to give you the bones, so you recognize the cuts of meat as being somewhat similar to the same cuts of beef they sell. I don't need it. And I don't want anyone with a saw going anywhere near my venison. I have been treated to a rack of ribs cooked over an open fire, while being frequently basted with beer, and it was delicious. If I were going to prepare venison ribs right away, I would leave the rib meat on the bones, cut them out, baste them, and cook them. There is just not enough meat on the ribs of a deer to make all that worth the time. I prefer beef, or pork ribs, anyway. The rib meat gets cut away, and goes into the grinder.
Good eating.
