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Post by Jamie Brooks 1John5:13 on Jul 23, 2013 19:38:05 GMT -5
Coyote, You have to dispose of the trimmings from the processor? I've never heard of that. Is it a real small operation or something? Yep.. Kind of a pain to have to mess with. My processor is a one man operation. He's a meat cutter by trade who just does some deer processing on the side. He puts the legs, rib cages, head, hide, and internal trimmings in a box then gives it back to you when you pick up your meat. I always put mine out where I can watch it for coyote bait. Cool, I'll have to tell my predator hunter friend. Sounds like a good idea. Thanks!
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Post by 36fan on Jul 24, 2013 11:03:18 GMT -5
Omega - you've got the names of the cuts confused. The loin - often referred to by deer hunters as "backstraps" - is the long piece of meat that is located along the outside of the spine. The tenderloin is the smaller piece of meat located on the inside of the body cavity along the inside of spine. Do you have your butcher cut your round steaks with the bone in? If not, why don't you just finish the job yourself? It sounds like you do already do the most time consuming part yourself. 36fan, do you process your deer? I do. It's time consuming, but not really difficult. I have a 3/4 hp grinder my Mom bought for me. I was borrowing a relatives whenever I needed it; however, she seemed obsessed with me having my own, so I let her buy it for me with points she saved up her Cabela's Card. She likes to help process and feed the meat into the grinder. I think it reminds her of her youth growing up on a farm down in KY. My Grandpa butchered and processed their livestock, and it was her job to crank the handle on the grinder.
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Post by omegahunter on Jul 29, 2013 10:09:18 GMT -5
I hope for the sake of my bank account that I do not shoot one bigger than the one I put on the wall last season! I am like others and shoot whatever I will be happy with. I also partially butcher my own deer. I cut and grind my own burger meat and package the tenderloins (backstraps) and baby loins (small loins under the spine). I then take the two hind quarters to the processor so he can cut and package the round steaks and grind any extra into burger. He will grind, package, and freeze meat that you bring in for around $0.50/lb. I can't recall right now what he charged last year for the 2 hind quarters. Omega - you've got the names of the cuts confused. The loin - often referred to by deer hunters as "backstraps" - is the long piece of meat that is located along the outside of the spine. The tenderloin is the smaller piece of meat located on the inside of the body cavity along the inside of spine. Do you have your butcher cut your round steaks with the bone in? If not, why don't you just finish the job yourself? It sounds like you do already do the most time consuming part yourself. The names of the cuts are as stated by the butcher, so you can go tell him he is wrong but I will stay out of that conversation. I do have the bone left in the roundsteaks. I tried to debone and cut them once and could not get a nice even cut, so I just leave that to him. Time consuming? Yep! Takes me about 2 hours to process a deer by myself from skinning to fridge. Add to that time to grind and package, but that is quality time with my wife and daughter and it just doesn't seem to be time consuming then.
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