Do you Butcher your own Meat
12-05-2008, 01:26 PM
#32
Nontypical Buck
Join Date: Feb 2007
Location: West Tennessee
Posts: 2,333
RE: Butchering Meat ___Redo
ORIGINAL: PreacherTony
I used to take all the silver skin of the meat I was gonna gring, but that took so long .... I tried not cutting it all out and guess what ...... the silver skin has zero flavor ...so its a non-issue.....
I used to take all the silver skin of the meat I was gonna gring, but that took so long .... I tried not cutting it all out and guess what ...... the silver skin has zero flavor ...so its a non-issue.....
12-05-2008, 01:26 PM
#33
Dominant Buck
Join Date: Feb 2003
Location: land of the Lilliputians, In the state of insanity
Posts: 26,274
RE: Do you Butcher your own Meat
Sure do. I like to do my cuts a little different than most butchers. I also like to clean my burger much better than a butcher will before I grind it. That way it will be good for what ever i want to cook with it. Ive actually got to butcher a buck tonight. I shot a buck last weekend and have had it quartered and ageing in a make shift fridge. So to night ive got to cut it up.
12-05-2008, 01:27 PM
#34
Fork Horn
Join Date: Nov 2007
Location: Liberty Center, OH
Posts: 369
RE: Butchering Meat ___Redo
Right now I take mine to a processor, they are a real small town butcher, the kind of small town where everyone knows everyone else and they do a fantastic job, had my doe back a week to the day from when I shot her and they do good work...that being said, I want to learn to butcher myself just to save money...does anyone have any good tips or help on learning this, what gets me is the special cuts, I'm sure I'll learn with time. Just need help getting started.
12-05-2008, 01:28 PM
#35
Nontypical Buck
Join Date: Feb 2007
Location: West Tennessee
Posts: 2,333
RE: Do you Butcher your own Meat
ORIGINAL: burniegoeasily
Sure do. I like to do my cuts a little different than most butchers. I also like to clean my burger much better than a butcher will before I grind it. That way it will be good for what ever i want to cook with it. Ive actually got to butcher a buck tonight. I shot a buck last weekend and have had it quartered and ageing in a make shift fridge. So to night ive got to cut it up.
Sure do. I like to do my cuts a little different than most butchers. I also like to clean my burger much better than a butcher will before I grind it. That way it will be good for what ever i want to cook with it. Ive actually got to butcher a buck tonight. I shot a buck last weekend and have had it quartered and ageing in a make shift fridge. So to night ive got to cut it up.
12-05-2008, 01:28 PM
#36
Dominant Buck
Join Date: Feb 2003
Location: land of the Lilliputians, In the state of insanity
Posts: 26,274
RE: Butchering Meat ___Redo
ORIGINAL: LittleChief
PT! I just saw this. You have no idea how glad I am to hear someone else say that. I worked my keister off trying to get all that slimey stuff off on the first few deerI processed. Then I finally tried leaving it, and noticed absolutely no difference in taste what-so-ever.
ORIGINAL: PreacherTony
I used to take all the silver skin of the meat I was gonna gring, but that took so long .... I tried not cutting it all out and guess what ...... the silver skin has zero flavor ...so its a non-issue.....
I used to take all the silver skin of the meat I was gonna gring, but that took so long .... I tried not cutting it all out and guess what ...... the silver skin has zero flavor ...so its a non-issue.....
12-05-2008, 01:29 PM
#37
Dominant Buck
Join Date: Feb 2003
Location: land of the Lilliputians, In the state of insanity
Posts: 26,274
RE: Do you Butcher your own Meat
ORIGINAL: LittleChief
I just finished one last night, Burnie.
ORIGINAL: burniegoeasily
Sure do. I like to do my cuts a little different than most butchers. I also like to clean my burger much better than a butcher will before I grind it. That way it will be good for what ever i want to cook with it. Ive actually got to butcher a buck tonight. I shot a buck last weekend and have had it quartered and ageing in a make shift fridge. So to night ive got to cut it up.
Sure do. I like to do my cuts a little different than most butchers. I also like to clean my burger much better than a butcher will before I grind it. That way it will be good for what ever i want to cook with it. Ive actually got to butcher a buck tonight. I shot a buck last weekend and have had it quartered and ageing in a make shift fridge. So to night ive got to cut it up.
12-05-2008, 01:33 PM
#38
Nontypical Buck
Join Date: Feb 2007
Location: West Tennessee
Posts: 2,333
RE: Butchering Meat ___Redo
ORIGINAL: burniegoeasily
I agree, but I still try to take most of it off because it goops up my grinder. I do clean all the fat I can. Fat has lots of gamey taste to it.
ORIGINAL: LittleChief
PT! I just saw this. You have no idea how glad I am to hear someone else say that. I worked my keister off trying to get all that slimey stuff off on the first few deerI processed. Then I finally tried leaving it, and noticed absolutely no difference in taste what-so-ever.
ORIGINAL: PreacherTony
I used to take all the silver skin of the meat I was gonna gring, but that took so long .... I tried not cutting it all out and guess what ...... the silver skin has zero flavor ...so its a non-issue.....
I used to take all the silver skin of the meat I was gonna gring, but that took so long .... I tried not cutting it all out and guess what ...... the silver skin has zero flavor ...so its a non-issue.....
) I take off as much fat as I can also. As far asthe "gamey" taste goes, though,I happen tolike it to an extent.
