HuntingNet.com Forums - View Single Post - Butcher your own or pay?

12-28-2011 | 08:53 AM

#10

Semisane

Boone & Crockett

Joined: Apr 2007

Posts: 10,918

Likes: 1

From: River Ridge, LA (Suburb of New Orleans)

I've always butchered my own. Haven't sent one to a butcher yet.

This is the yield from a 110 lb. doe. (All boneless except neck.)

Loins & Tenderloins

Roasts from rear legs

Chunks & chopped meat from shoulders and elsewhere for chili and stews

Grind for burgers and sausage

Neck (bone in) for soup or stew.

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