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-   Black Powder (https://www.huntingnet.com/forum/black-powder-23/)
-   -   Performance of Nosler Partition by my son (https://www.huntingnet.com/forum/black-powder/217426-performance-nosler-partition-my-son.html)

Semisane 11-14-2007 06:09 PM
RE: Performance of Nosler Partition by my son
 
That saves a lot of money, it is $80 a deer here to cut and wrap, boneless.
OUCH!

I process all of my own deer - always have. I totally de-bone it, except for the neck (which makes a great big pot of soup). I separate thethe muscle groups in the rear legs and get three nice roasts from each leg, plus trimmings from the shank. I de-bone the front sholders and cut the larger pieces into inch and a half chunks for stew. Then there's the two backstraps and two tenderloins which usually go on the pit. All of thethe trimmings from the rear legs and sholders, and the flanksget ground up and used in chili or sausage. I leave the bones and the rib cage to the vultures - but they don't get a lot of meat.

Kevinbrian 11-14-2007 06:40 PM
RE: Performance of Nosler Partition by my son
 
Congratulations to your son Chap!!!! Man, he's something else with that DISC Elite!!! Great shooting!

gleason.chapman 11-14-2007 06:53 PM
RE: Performance of Nosler Partition by my son
 
ORIGINAL: Semisane

That saves a lot of money, it is $80 a deer here to cut and wrap, boneless.
OUCH!

I process all of my own deer - always have. I totally de-bone it, except for the neck (which makes a great big pot of soup). I separate thethe muscle groups in the rear legs and get three nice roasts from each leg, plus trimmings from the shank. I de-bone the front sholders and cut the larger pieces into inch and a half chunks for stew. Then there's the two backstraps and two tenderloins which usually go on the pit. All of thethe trimmings from the rear legs and sholders, and the flanksget ground up and used in chili or sausage. I leave the bones and the rib cage to the vultures - but they don't get a lot of meat.
That is great way---my traditional way is all boneless, hind quarter steaks, loin into chops boneless, 2 roasts and rest ground. If I get a buck over 130lbs, it all goes into roast, stew meat and ground except the loin. I am going to do my own, when I retire. My brother is a bucher, so I shouldn't have a problem learing how to do it right. Right now, I pay because the wife like it better.
Chap

gleason.chapman 11-14-2007 07:00 PM
RE: Performance of Nosler Partition by my son
 
ORIGINAL: Kevinbrian

Congratulations to your son Chap!!!! Man, he's something else with that DISC Elite!!! Great shooting!
Thank you. Yes, he only went hunting two days (Opening Day and Vetrans Day in the PM), I've been hunting all last week, and all this week---so he really was at the right pace at the right time. Now I could have shot several spikes, 4 point or 6 point. But I am waiting for an 8 point, the 80 to 90 lb doe eat really really well. I got one this am, about 9am. So I like to buck hunt in the rut, and doe hunt in December, especiall between Christmas and New Years. Great time for hunting in Va, but the deer are skittish after 9 weeks of getting shot at (2 Week ML, 7 weeks of CF). Chap Gleason


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