deer processing
 

Any of yall cut up your deer yourself? I was thinking about doing it this year and then just takin meat to get sausage and stuff made, try to save a buck. Anyone know any sites that tell you how to cut it? thanks

RE: deer processing
 

There has been a commercial showing a video on how to do it all on TV lately. I can' t remember the number. I' ll try to catch it and shoot it back to you. I' m gonna order it next time it airs.............:D

Oh Yeah.........I always cut up my own..........doesn' t look too good sometimes but eats the same.[:-]

RE: deer processing
 

I do everything on my own. Of course it does help when we had a store in the family for over 100 years, and did deer processing for 14 or so years. The first time I ever did any deer processing I was 4 years old. Im almost 20 now. Ive had some experience. I' ll try to find some websites that might have something.

Found websites: http://www.youlllovevenison.com/index.htm http://butchershopproductions.com/

There are a lot of webistes, and places where you can buy seasoning and equipment. Enjoy

RE: deer processing
 

Process my own, the past year me and my brother went a step further at a very good cost.

We purchased thru my wholesale business a Meat Band Saw/Grinder/Sausage Stuffer Stainless Steel roller moving table (23.5" X 18.5" ) with 18" movement groove to allow you to easliy cut even the largest pieces of meat.

I tell you this does all the major work now:D not a bad item for it' s cost of 314.00 not including shipping.

RE: deer processing
 

sorry here' s the picture of the meat band saw

RE: deer processing
 

Started doing our own 2 years ago. Not much to it. Get the skin off and you can see all the big muscles. Once you know the anatomy a little bit you will get pretty fast.

I debone everything. Cut everything into steaks and chops and grind the rest. I would not recommend using a saw that cuts through bone these days :( Better safe then sorry.

Learn where the muscles attach and you are all set. The backstraps and tenderloins come out very easily. I just remove all neck meat and take off both front legs at the shoulder.....bone them out for cuts and grind. Find the hip joints and remove the back legs........debone and you have steaks galore with some leftover grind. Pick between the ribs if you want and get any brisket meat to add to your grind pile. That' s it.......fire up the grill.

My butchering kit was $100 from Cabela' s.......worth EVERY penny. Knives are SCAREY sharp which you will appreciate when doing a whole deer.



We got a hand grinder for $40 works great. Some Zip Loc freezer bags and the freezer is full. Never had meat get freezer burned or taste bad.

One thing you will learn is how much meat a well placed shot saves. I did a couple deer that were shot poorly with slugs and it was unreal how much meat got wasted.

RE: deer processing
 

Another good idea to prevent freezer burn is to buy a vaccuum sealer and you can seal everything and even wrap it in freezer paper, not sure on costs, but im sure they aren' t too expensive

RE: deer processing
 

I have never used anything but Zip Loc freezer bags to store my venison. In over 16 years of hunting I nor anyone in my family has ever lost a piece of meat to burn.

We do eat it at a pretty good pace though ;)


The only way a piece of venison gets burned at my house is on the grill :D

RE: deer processing
 

Some of these vaccume sealers come at a hefty overhead price, but I' ll tell you what! You' ll be glad you got one in the end. These things preserve everything for a long time. Heck, I when i cook soup or chili or pretty much anything else, I make extra, vaccuum seal it, throw it in the freezer, pull it out a couple months later, boil the bag, cut open, and serve.

Before i was married I' d buy a couple steaks at a time, cook one, seal the other and it would last a very long time.

It would definatly work well for packing deer meat.

RE: deer processing
 

A good way to prevent freezer burn is to wrap the meat in saran wrap first then put it in the ziplock. Allows less air.