deer butchering 101.
Hey all new guy here. I'm getting into butchering my own deer, I've always quartered my deer then droped off at a processor. I'm looking to save money doing it my self. What parts do I use for burger? Can I use shoulder and hams for grind burger? What kinda fat do I add to my burger meat when grinding. Thanks for any
tips.
Last edited by Fivedollardog; 01-08-2016 at 09:50 PM.