Originally Posted by
Bocajnala
It depends. It seems like I do with it whatever way time allows. I make alot of canned meat,sausage, bologna, jerky, and deer sticks. So when Im able to I try and cut everything down to bone. But so far this year I've only been cutting good stuff. If I get a doe over my christmas break tho I'll have time to cut it down nice.
-Jake
This is me too. If I have plenty of time while butchering, it generally means I didn't do well hunting because I don't have much venison to cut. In that case I'll likely even shave the ribs. Typically I don't go that far.
Since I hunt for the meat, I target small to mid sized doe and will only shoot a buck if he's not with a doe. The bucks all get quartered and sent to the Amish to make into trail meat (we're going to start making our own). The straps become jerky. I'll keep the inner loins for steaks, and that's it. I spend a LOT of time on the does.