From the cutting table, the meat makes its way into a bus tub, typically two for a deer and five for an elk. The manila tag follows on top of the meat. On the weekends, Koby Richins, Buzz's son-in-law, works the steak table, making clean chunks of meat into chops, steaks, or burger trim. During the week, his wife and cutting room manager, Jackie Jones, works the cutting table. She's been working here since they opened. Their seven-year-old daughter, Sahara, was practically pitching in by the time she could walk.