First two things I want to do here is
1. Thank each of you for the great info.
2. Wish each of you and your familys a safe and Merry Christmas.

Trailer,
When you go to the store and buy a steak I dont see this tissue but the time I did process my deer (over a few years ago) I took down the muscle groups and then sliced the meat off it. This however gave me very small steaks at best.
I guess my question is then, When you are slicing a nice steak how do you remove this?
Thanks again,
Rick

Lifes not about knowing the answers, its about asking the questions.

Rick,

I usually remove the blue skin before the meat is cut into steaks. Try to fillet the skin off and also keep the meat nice and cold. It works better when the meat is firm.
When you're cutting your steaks , cut the meat at an angle (approx 45 Degrees) instead of just straight down and make sure to cut against the grain of the meat. This will make for larger steaks.
One more thing , I usually freeze the meat into large enough portions for a meal so I don't cut the meat into steaks until I'm ready to cook. This helps in keeping the meat from having freezer burns. I also cut the meat when it still partially frozen so I can have nice and straight cuts.
Hope I was able to help you out and good luck.

Rick,

I usually remove the blue skin before the meat is cut into steaks. Try to fillet the skin off and also keep the meat nice and cold. It works better when the meat is firm.
When you're cutting your steaks , cut the meat at an angle (approx 45 Degrees) instead of just straight down and make sure to cut against the grain of the meat. This will make for larger steaks.
One more thing , I usually freeze the meat into large enough portions for a meal so I don't cut the meat into steaks until I'm ready to cook. This helps in keeping the meat from having freezer burns. I also cut the meat when it still partially frozen so I can have nice and straight cuts.
Hope I was able to help you out and good luck.

Sorry for the duplication. I had problems with my computer.

I also learned by doing. I have several knives a cutting board and a hand meat grinder. I also debone, I figure I'm already taking the time to cut the meat I might as well go ahead and get rid of the bones. I've used frez. bags for my meat and never had a problem. Some day I would like to get one of those vaccum pack deals. If you're not sure how to do the cuts there are alot of books out there then can help.

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Who, here's a couple of decent links that'll get you started. The first one shows your basic cuts. The second link will show you a step-by-step of processing a deer. Some people prefer to butterfly their chops, so they may not prefer to make that first cut down the backbone. Personally, I do not make that cut either. It's all personal preference, but these links are a good starting point.

http://www.riverratt.com/huntingbutcher.html

http://www.whitetaildeer.com/howto/butch/

You were talking about the small steaks ... look at the last picture on the 2nd link. It tells you to cut your rump roast first (make a good straight line), then you cut your round steaks off behind it. You'll actually cut across the muscle groups you mentioned. After you hack up your first side, it'll make better sense by the time you get to the next one. <img src=icon_smile_big.gif border=0 align=middle>

Re-read your post...

Do like Trailer said and cut off the silver skin (we call it sliver, he calls it blue..) before you cut the steaks. Silver skin is just that thin layer of bluish/silverish skin on the outside of the meat, but do not separate the muscles. Leave some of that fat in there to keep your steaks together, though they won't stay together as nice as beef. Afterall, how many totally fat-free sirloins and round steaks do you see at the butchers?

Ok, Here is my butcher story.

Friday I get the call to come pick up my deer. I get there and his fee is payed ($68). They come out with 4 sacks of meat and place it in the truck. I ask what was the boned wt and was told that they did not do that. I asked then what he based the cost on. Well with a little grumbleing he weighed the sacks which he said came to 93lbs. I wasnt able to see this becouse of employes only in the back.
I get home and start unloading. Hamburger, stew meat, sausage, backstrap steaks, and shoulder steaks. All steaks seem very thin. I am about to weigh them again and see what they come up to. Think I've been taken to the cleaners by the butcher.
More later.
Rick

Lifes not about knowing the answers, its about asking the questions.

Tons of good info above so I woun't repeat. I will add I learned by trial and error. I use a Sawsall to split the pelvis and cut off the head and antlers. Just happen to have a large cleaver for chopping off the legs. A boneing knife looks a lot like a 5&quot; Buck knife.

To me a vacuum packer is the most importent piece of equipment, keeps meat 5 times as long.

I need a grinder, do the ones in Bass Pro shops work???