Originally Posted by
clydeNY
I guarantee that by your third deer or so you'll be genuinely impressed with what a nice job you do with it.
I must be an idiot then... I've processed about 20 of them myself and still can't figure out where to cut most of the time. I pretty much got the shoulders, backstraps, tenderloins and can remove the ribs and head..
Still can figure out where to cut to get the rears off clean.. I always seem to be cutting thorough good muscle.
I've watched every youtube video on it there is but it just doesn't seem to work the same way in real life.
And don't even get me started on taking the individual groups off the bone itself. Its kind of like a "slice and pray" technique for me.
Not that it matters much.. I make mostly jerky and hamburger. Getting a full muscle just means larger and easier to handle jerky pieces.