deer butchering 101.
#11
I typically leave the inside tender loins whole. I cut the back straps into 3 equal sections on a deer and freeze them that way. Hind quarters I cut into steak, and everything else is ground into burger. I'm not a big fan of roast or stew so that's how I do it. Sometimes I make sausage out of some of the burger.
Good luck.
Good luck.
#12
We usually put 3-5 deer in the freezer each season. I grind most all except the loins and backstraps - they go into chops. Sometimes we save out a roast or such, but we use burger alot.
#13
It depends on what I'm feeling. I typically make a couple roasts and the rest steaks out of the hind quarters... The tenderloin and back straps into steak. The rest is ground, burger sausage etc. Lately I've been making about 25lbs/year of jerky and I make that from hindquarters. Also the last two years I've gotten 25lbs of hotdogs made and that comes from my grind meat. If I have enough steaks and roasts I'll pull the tenderloins and backstraps and grind everything else. I can always use the ground stuff...... In years past I've also canned allot. Just depends on what I'm feeling like and how much time I have.
-Jake
-Jake
#14
#18
Hey all new guy here. I'm getting into butchering my own deer, I've always quartered my deer then droped off at a processor. I'm looking to save money doing it my self. What parts do I use for burger? Can I use shoulder and hams for grind burger? What kinda fat do I add to my burger meat when grinding. Thanks for any
tips.
tips.