Hey all,

I'm thinking of doing my own processing this year, to save money and to get the meat the way I want it. Question to those who process their own: Do you trim off all the fat you possibly can? I watched the deer processing video that was available here for a while and saw him peel the fat of one of the cuts. What say you? I need opinions and input, as this will be my first time doing it. Thank you in advance!

Yah remove the fat cause it just becomes tough when you cook and also try to get off as much as the silvery film that covers the meat too cause it tends to give the meat a more gamey taste to it.

Venison fat is not very tasty. I trim every bit off that I can.

When it comes to deer meat, if its white, cut if the heck off!! You can allow a little bit (I don't allow much though) of the white stuff if your grinding the meat into hambuger. If its steaks or sliceing the meat into jerky, cut the white stuff off. Its tough to chew, its not tastey, it takes away from the flavor of the vension. I only have experience with whitetails. Other big game animals may be different.

I don’t care for the taste of fat from deer. I take as much off as possible. I would rather have a combination of pork fat and meat mixed in with the ground meat for sausage or hamburger meat. Just my personal preference...

get rid of the deer fat and i like a 1 to 5 ratio of deer meat to beef suet. makes for good frying but not enough to have to drain it off. it doesn't overpower the deer flavor like pork. i like the taste of the deer.

I will spend as much time as needed to get all the fat off while butchering my deer. I also debone my deer as well. Just quicker than cutting the bone all the time for the steaks...i don't have an electric saw.

Agreed fat and silver skin goes. In deer I like pure meat for steaks, anything else hits the grind pile for jerky or sausage.

i got hot dogs made one year. holy cow. yummy.

Get rid of the fat. I was told by a butcher once that it doesn't freeze properly and can freezer burn your meat, It also tastes bad. Also, as some of the others said, cut all of the silverish membrain of your meat as well. GOOD LUCK