Question for DIY deer butchers
01-03-2009 | 09:23 PM
#31
Nontypical Buck
Joined: Apr 2006
Posts: 1,094
Likes: 0
From: Winnipeg MB Canada
RE: Question for DIY deer butchers
I have done 20-40 deer a yr for about 5 yrs. PlusI cut for a living. I need to know dressed weight before I can give an approximate on meat yield. Young'uns are different. They have the same bone structure although the bones aren't as big but the muscles are smaller too. I have a chart..... I think I got it on here yrs ago. Its pretty dang close as far as does are concerned but when it comes to a rutting buck the weights are off.That swollen neck yields a lot of meat. I got 15lbs of trim just off the neck from my 2.5 yr old buck this yr. Give me the dre3ssed weight and I can give you a round about figure on yield.
Rick. Bone out your deer. The meat is better and your family and friends will thank you. It may take longer but it pays off in the long run. As you cut more you will become faster. I take my meat deboned to a butcher than I am friends with to make sausage....... he loves me for it. It sends him for a loop tho...... he can do anything with my meat. Where as with others he really is limited. The end product comes out tasting really gamey. His normal mix is 50/50...... with my meat it is 70/30 or better. If he mixes my deboned meat with his normal mix....... no gamey taste. Tastes just like his pork products. I don't like that. I want some deer taste....... just not that stick to your mouth fat taste.
Next question to those that do there own is what exactly do you take off your deer. I cut the flank, brisket, diaphram(if clean), neck and both shoulders to trim. If I have a good sized deer i can get get 2 slowcooker roasts and take the chuck tenders for stew. I bone out and seam split all the major muscles. Its really easy once you see it done. I wish I could make a video of it. I actually advertised to some friends that I wanted a deer to cut for the late season MZL hunt....... just so I could do a pictorial for all on HNI. It got too cold up here and nothing came through....... my MZL hunt are long since gone..... sorry guys and gals. Next yr My first deer in is a pictorial just for you. I hope its my first sticky
Schultzy...... PM me with the dressed weight of your deer and I can give you a number on yield. I also need to know the shot placement and any muscle it may have impacted. Although with archery hunting it is minimal
Rick. Bone out your deer. The meat is better and your family and friends will thank you. It may take longer but it pays off in the long run. As you cut more you will become faster. I take my meat deboned to a butcher than I am friends with to make sausage....... he loves me for it. It sends him for a loop tho...... he can do anything with my meat. Where as with others he really is limited. The end product comes out tasting really gamey. His normal mix is 50/50...... with my meat it is 70/30 or better. If he mixes my deboned meat with his normal mix....... no gamey taste. Tastes just like his pork products. I don't like that. I want some deer taste....... just not that stick to your mouth fat taste.
Next question to those that do there own is what exactly do you take off your deer. I cut the flank, brisket, diaphram(if clean), neck and both shoulders to trim. If I have a good sized deer i can get get 2 slowcooker roasts and take the chuck tenders for stew. I bone out and seam split all the major muscles. Its really easy once you see it done. I wish I could make a video of it. I actually advertised to some friends that I wanted a deer to cut for the late season MZL hunt....... just so I could do a pictorial for all on HNI. It got too cold up here and nothing came through....... my MZL hunt are long since gone..... sorry guys and gals. Next yr My first deer in is a pictorial just for you. I hope its my first sticky
Schultzy...... PM me with the dressed weight of your deer and I can give you a number on yield. I also need to know the shot placement and any muscle it may have impacted. Although with archery hunting it is minimal
