Talking Meat
11-03-2010 | 04:54 PM
#11
Fork Horn
Joined: Dec 2009
Posts: 347
Likes: 0
From: L.I., NY moved to Leland NC
In our camp upstate we used to each year take the hearts and livers from the opening days deer and slice them up and fry them in bacon grease and onions .Umm good and I also dont like calves liver. But the newer guys in our club,only 2 of us left in our 6th decade, they would rather have their meals that they buy so our old traditions have kinda went away.
Last edited by gman57; 11-03-2010 at 04:57 PM.
11-04-2010 | 09:23 AM
#12
Typical Buck
Joined: Oct 2005
Posts: 723
Likes: 0
From: Lake Saint Louis MO
Semi, oldsmellhound brings up a good point. Where did you shoot that deer? My uncle swears by shooting them in the neck to get the most meat. My old college buddy swears but shooting them in the head to get the most meat, neck and all. I usually hit the front shoulders and lose all that meat but use the neck meat. The ribs I smoke. The tenderloins do not make it past breakfast and are smothered in onions. In our Deer camp there is no chlorestol, fat content etc.. or healthy issues, it is all good old fashioned eating without the worry, the way it should be grease in all. A few times a year will not kill you.
IMO
IMO
11-04-2010 | 11:45 AM
#13
Thread Starter
Boone & Crockett
Joined: Apr 2007
Posts: 10,918
Likes: 1
From: River Ridge, LA (Suburb of New Orleans)
Semi, oldsmellhound brings up a good point. Where did you shoot that deer?
11-04-2010 | 01:39 PM
#14
Nontypical Buck
Joined: Jan 2009
Posts: 2,976
Likes: 0
From: Northern Chautauqua Co. N.Y.
Semi, oldsmellhound brings up a good point. Where did you shoot that deer? My uncle swears by shooting them in the neck to get the most meat. My old college buddy swears but shooting them in the head to get the most meat, neck and all. I usually hit the front shoulders and lose all that meat but use the neck meat. The ribs I smoke. The tenderloins do not make it past breakfast and are smothered in onions. In our Deer camp there is no chlorestol, fat content etc.. or healthy issues, it is all good old fashioned eating without the worry, the way it should be grease in all. A few times a year will not kill you. IMO
IMO
(BP)
11-05-2010 | 09:08 AM
#15
Typical Buck
Joined: Oct 2005
Posts: 723
Likes: 0
From: Lake Saint Louis MO
I have never shot one in the head as it would be almost difficult as it moves a lot. If I am not worried about keeping a heart I am for the yellow spot on the photo, if I want a heart I aim higher in that generall area. Where are you aiming for provided they are broadside?
11-10-2010 | 08:06 PM
#16
Fork Horn
Joined: May 2003
Posts: 131
Likes: 0
From:
I cut up a 145lb buck field dressed a couple weeks ago. I just got around to weighing the meat. I ended up with 68.5lbs of boneless meat. 23 of it was stew/steak meat and the rest is burger. I'm very picky and meticulous when cutting up a deer. The foxes in my back yard appreciate me being picky as does my dog and cat. : ) Every time I weigh my yield, it's always seems to be no less than 40% and no more than around 50%. These numbers are with no added fat or pork.
Mike
Mike
