sprig25

I' ve always butchered my own. But then again, I didn' t eat store bought beef or pork until I was almost 20.

My dad raised livestock and we' ve always butchered our own.

Quarter the deer, chill it in an ice chest and then debone it.

Cut the back hams, tenderloins and backstraps in to steaks or fry meat, the rest can be used for stew, ground or roasts. The neck makes a couple of good roasts.