Performance of Nosler Partition by my son
11-14-2007 | 06:09 PM
#21
Boone & Crockett
Joined: Apr 2007
Posts: 10,918
Likes: 1
From: River Ridge, LA (Suburb of New Orleans)
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.
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.
11-14-2007 | 06:53 PM
#23
Thread Starter
Nontypical Buck
Joined: Dec 2005
Posts: 3,246
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From:
RE: Performance of Nosler Partition by my son
ORIGINAL: Semisane
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 saves a lot of money, it is $80 a deer here to cut and wrap, boneless.
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.
Chap
11-14-2007 | 07:00 PM
#24
Thread Starter
Nontypical Buck
Joined: Dec 2005
Posts: 3,246
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From:
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!
Congratulations to your son Chap!!!! Man, he's something else with that DISC Elite!!! Great shooting!
