RE: Processing Deer
I cut the backstraps into 1 1/4" mini Filet Mingons, and take the tenderloins out whole. I then cut the neck into 2 roasts, 1 large and 1 small. 1 shoulder roast from each side (2). The hams I seperate into the indivudual muscles and steak them out. When the muscle becomes too small for a decent steak I toss it aside for grind. Some of the individual muscles in the hams are too small right from the start.....so they are set aside for grind as well. The meat from the shanks (lower legs) is painstakingly trimmed to be devoid of connective tissue and tossed into the grind pile. I've never had much luck with the ribs b/c I usually take off the "flank" meat, also sometimes called the skirt, and use it for grind as well.
When I grind my burger I add about 5% beef suet. I've tried pork fat and beef suet in varying amounts and have found that the beef suet adds enough moisture without unduly flavoring the venison. I've also heard that pork fat spoils faster,...even in the freezer.
IT'S ALL GOOD
Edited by - 8mm/06 on 09/13/2002 20:20:05