Or slice them into strips for JERKY!

We like to butcher are own also. It is part of the hunting tradition here and a good time spent together.

I have one. We do pull it from time to time and make burger out of it or one of the guys takes it and makes a roast of sorts by cooking it almost whole in the slow cooker.

That being said, about 4 or 5 guys in my group only take neck shots on deer because they like to anchor them where they stand. So we don't have a lot of opportunity at undamaged meat.

I don't process my own, but I want to. I've been intending to try it but I haven't shot a deer the last couple years. I would rather process my own then pay someone else. I'm thinking maybe this year I'll try it if I can shoot one.

Not only that, you will not find a better roast meat than a neck.... best flaky tender meat on a deer, a little more work to get it but well worth it....

Now the ribs, I agree throw em to the coyotes...

And by myself, I can hang one, have it skinned and off of the bone in under 20min... if the arthritis in my hands is not acting up..... We generally butcher anywhere from 15-20 a year ... I am the skinner and cut the meat from the bone, while hanging. once you learn to go around the hip socket while hanging, it is so much easier... My 2 hunting buddies do the rest.... We all learned by doing and was not taught in any way and have gotten rather professional at it!!!

The ribs are just not worth the effort. The more I learn about butchering and cooking venison, the less meat goes into grinding. And you don't need a lot of high price equipment to process a few deer. A few sharp knives, a hand meat saw, and a grinder is nice, I use a friends grinder.

I disagree. I have been butchering my own deer for years and have worked for several cutters in the past. For them, time is money and they can't take the time to get every scrap of meat as I do. If I have a good clean ribcage I always bone the meat out from between the ribs and trim the excess fat of as I'm preparing it for grind. Most of the time I bone the neck off for grind but once in awhile I bone it off and trim it up good for a rolled roast. I get as much meat off the lower legs as possible also (I see a lot of hunters waste that). I pretty much do as Semisane does with the rest of the cuts as I don't like my Venison with the bone left in any cuts. I make my own sausage, jerky, corned venison, etc. so I take every scrap of meat off the bone as I can. The Coyotes don't have much to pick at when I'm through butchering....BPS

my deer is only hanging in the cooler room until today, my brother and i will then butcher the meat ourself.

My bro in law on the other hand just has the butcher slice the meat for jerky.

Its just to hot to hang it out in the open right now. I hated paying the $30 to have it hung in the cool room but, you gotta do what ever it takes to make sure it stays good.

No doubt you need to get it cooled down. How warm is it out there?

I agree fully!!! But then again we always have plenty for the year and i am actually trying to give away some of what i have left from last year, now.... to make room for fresh....