ORIGINAL: sandilands
By the way I can skin bone and wrap a deer in 1.5 hrs. The more you do it the easier it is. I'm in the process of renovating my garage. Once I get it finished I plan on doing a step by step tutorial. With pics to post on HNI.
I also find I get a better quality meat with boning it out. I can get more fat out from b/w the muscles.
Not trying to hijack your thread Rick but I've got a question here for Robert here being were on the butchering subject. Being you know your **** with butchering what percentage of the dressed weight of the deer should one have for meat when done butchering? I butchered up my deer tonight and weighed my trimmings and steaks and It was 20% of what the dressed weight of the deer was. Seems light to me and I always take every little bit and piece of meat that I can find.
And Rick, I wouldn't touch a skill saw while butchering!! Sounds way to dangerous.