butchering deer

[crackshot]

well guys have done my second deer of the season,(unfortunatly they werent mine) but i have got it down pretty good this year, made some changes 2 the shop and me,.... 2 hrs soup to nuts (thats with clean up) bagged , marked and ready 2 hit the grill! thats pretyy darn good if you ask me!!!! ;D

[whitetaildwn]

Hell yeah!

[mrdlschmidt]

Yeah. Really good time.

[ned]

Last year we took our deer to a new butcher, he did a great job but he was really expensive ($300), so that is why we are looking for a better way to process it. I'm going to call a Meat Cutter friend of mine and see if he wants to make some extra $$ butchering our deer this year.... if not we will take it to the butcher, same as in the past but the problem is we never know if we're getting "our" deer back. We take great care to treat it right after the harvest, and I know that not everyone else treats their kills the same way.

[JD]

Not too shabby of a time!


Hey Ned, have you ever considered doing it yourself? It isn't hard, and once you do a few you can really get it done quick. Especially if you have one or two people helping you. Not only is it done how you want it, but you know it is your deer.

If you are interested, I have a link to a good video (online) of how to do it.

[Deleted]

Processing your deer is part of the experience. Great-GrandFathers, Grandfathers, Sons, Grandsons, Cousins, Uncles, Friends, ect, have been passing this knowledge down for generations. Its a Right of Passage where Im from. It seperates the Men from the Boys. In my house its a family affair. Its a time to rejoice in Our bounty that the good Lord has provided.

When you take it to the shop to be processed, youre missing half of the hunting experience & loosing valuable hunting knowledge by passing it off to someone else.

Just my humble 2 cents fellas.

[Predator]

I agree with Onpoint. I'm no butcher, but I can take a carcass and turn it into meat, and that's what it's all about. I cut steaks out of the backstraps, roasts out of the hams, and grind the rest. Most of it becomes jerky.

[bertman]

That's how you do it.I save around 2,000 a season doing my own.It's not hard.You can't mess up the meat.

[allhunter]

looks like ill be goin to ct

[crackshot]

come on up allhunter!!!!!!!

[oldzimm]

Hey Neb here is some advice you can take or leave. If you want to do your own butchering, If it is cold out let your deer hang a couple days, you will find it will be easier to make your cuts and the meat will taste better from the aging.

[passinthru]

Do it yourself!!! 300 bucks??? Thats insane. Cheaper to buy a cow. Around here They only charge $80 for proccesing. I still wont pay that. 2 hours and its in the freezer and you cut it the way you want and can get all the silver skin off.

[passinthru]

Btw Ned where you at in Ontario. Got some friends there that may be able to help you out.

[ned]

Thanks guys, I'm considering starting to butcher the meat myself. My brother & I are thinking of buying a grinder for the burger, then it will be a done thing.. my wife loses her mind if we don't have burger. There aren't any places around here that will take meat that has already been butchered then grind it into burger for you. We know a guy who does his own but doesn't do burger and he has offered to help us butcher our own. the $$ saved by not taking to the butcher will easily pay for the grinder/sausage maker.

[passinthru]

Get yourself a kitchen aide mixer with the grinder attachment. Then you and the wife will be happy. You get to grind meat and she has a nice mixer for the kitchen.

[Marine]

how well does the kitchen aide grinder work? i (the wifey) has a mixer and I have been trying to justify getting the accessories of it (i.e. the grinder). Just don't want to do it if it is crap

[passinthru]

It works great. Well worth the money. Had mine for over 10 years.