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Post by dabutcher on Nov 1, 2005 18:45:02 GMT -5
finally got a little extra time had to take all new pics and upload them. here is a quick guide to process your own deer all pics are done by me as well as all cutting suggestions please use care and ALWAYS cut away from yourself.......Gene Mills aka DA_BUTCHER O.k. so ya got a deer and have it skinned, and want to process it yourself, first you start with the front leg's cut them off by slicing thru the fat and muscle from the inside of the leg tward the backbone, (if you cut a small slit next to the bone on the shank(bottom of the leg) it makes a great handle) be carefull not to cut into the backstrap as the end of it is right by the blade bone on the top of the leg.   |
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Post by dabutcher on Nov 1, 2005 18:46:51 GMT -5
Now take that piece to your cutting board and at the elbow you cut in toward the bone then down the shoulder bone (flat bone with a ridge of bone down the center) you now have a nice shoulder roast, then cut thru the joint between the leg bone and the shoulder bone. The meat on the leg put in your grinding lug(or pile) the meat on the shoulder bone cut off the fat and dice it up for stew, anyplace you have lean pieces of trim put them in stew if not stew then grind it. Now do the other leg .   |
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Post by dabutcher on Nov 1, 2005 18:48:33 GMT -5
Then go to the inside of the deer to the tenderloins, they are at the back part of the deer cut straight down from where you see the top of the backbone(on the inside)if you have your deer hanging on a gambriel so both legs are even you will cut from the backbone toward the leg right across from the sirloin tip (outside smaller piece of meat on the back leg ) now reach in and pull it out cutting where nessasary to not rip it. Do other tenderloin same way.   |
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Post by dabutcher on Nov 1, 2005 18:50:24 GMT -5
Now for the backstraps, locate the backbone start at about a inch or 2 below where the back legs start cut straight down the backbone on both sides then trim off the side meat between the leg and the first rib watch out as that meat goes to the backstrap cut down along the outside edge of the backstrap coutinue down along the ribs just on the outside edge of the strap now go back and cut from the back bone out (tward where the rib meat you just cut out was) then start working the strap from the backbone out tward the ribs some times you can "pull" the loin after you get it started. Do other side.   |
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Post by dabutcher on Nov 1, 2005 18:51:17 GMT -5
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Post by dabutcher on Nov 1, 2005 18:53:59 GMT -5
Cut rib cage along backbone lay flat on cutting board and just cut meat off by sliding your blade along the ribs, me personally i do not take any meat from between the ribs as this is the low point in the deer as it is brought in from the field and will hold the highest bacteria levels now i would take my saw(hacksaw's work)and go up 3 or 4 ribs from the neck and cut thru the backbone and ribs bone it with any lean going to stew rest hambuger  |
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Post by dabutcher on Nov 1, 2005 18:55:45 GMT -5
Now you should have 2 hind legs and a sirloin left looking from the inside of the deer go to the knee joint and go down about a inch, cut in to the bone then continue cutting down along the femur bone and at the joint cut itdown and tward you a little and you now have the sirloin tip trim it up for a roast or stew or steaks, if for steaks cut across the tip at whatever thickness you like (Three quarters to a inch usally cooks best) Do other tip.   |
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Post by dabutcher on Nov 1, 2005 18:56:37 GMT -5
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Post by dabutcher on Nov 1, 2005 18:59:14 GMT -5
Go to the joint on the bottom of the leg, cut thru it and along the H bone (the bone that you cut the anus and bladder out of) if you are cutting from the inside the bone will curve to the leg meat then back tward the back area just try to stay along the bone, now do other leg the same way you now have the sirloin piece off if you place it down with the backbone facing up you can cut alongthe backbone, just follow the curve of the bone on the front and back(you'll see what i mean).   |
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Post by dabutcher on Nov 1, 2005 19:00:27 GMT -5
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Post by dabutcher on Nov 1, 2005 19:01:59 GMT -5
Now take the back leg place it with bone facing you make a small slit on each side of the bone and then start at the joing and cut back along the bone to the hind shank taking a little shank off too now you can cut roasts or steaks or stew what i usally do is cut across it for a roast then 3 steaks then another roast the rest of the leg i bone out to grind, do other leg.   |
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Post by dabutcher on Nov 1, 2005 19:05:45 GMT -5
 that is pretty much all their is to it, you can seam out those back legs and make top round, bottom round and eye of round steaks, but this is the way i process deer and all cuts are by hand and if you notice i never cut thru a bone (ribs and back) till i have taken the meat from that area first. |
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Post by dabutcher on Nov 2, 2005 22:22:43 GMT -5
i freezer wrap everything but the burger (it goes in wild game freezer bags made just for groung meats i have been testing some packs from 3 years ago still very limited freezer burn) also this year i started plastic wrapping over the freezer wrap.
ANY QUESTIONS PLEASE MAKE A NEW POST SO WE CAN KEEP THIS THREAD AT TOP AND SHORT AS POSSIBLE FOR THE DIAL UP GUYS,
THANKS GENE
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