Anytime I kill a deer, I take it to the local butcher and I have him cut out the backstrap/tenderloin, cut the hing quarters into steaks, and have the rest ground up into burger or made into bologna. The problem is that I can only handle bologna about every other year because it takes that long to eat it and share it with friends and family, but I really don't care much for venison burger.

Is there anything else I can do with the remaining meat instead of having it ground into burger or buying those expensive venison sticks or bologna? Can I get roasts from the front shoulders? Do you think I could have any of the scrap meat chipped so that I can make it into jerkey? Since I'm paying to have it processed, I just wish I could have the meat cut in a way that I could enjoy the whole thing instead of having to give part of it away.

Thanks everybody,

Jim