Deer Processing ques
 

This may sound stupid, but i have been hunting for about 10 years. Each year when we get deer we field dress and then take them to a processor. I am considering butchering my own this year (here comes the stupid part) but don't really know where to start.

I guess what i am saying is i don't know where to take the meat from on a deer other than the obvious places like hind qtr etc...

Is there any help you can give me, diagrams or ?? to help me start doing this all myself?

sorry for the stupid question.

RE: Deer Processing ques
 

Not a stupid question at all! I googled "butchering deer" and got 2,400,000 matches. That should keep you studying for a while.:D

RE: Deer Processing ques
 

You have shoulders,hind quarters,backstraps ,tendrloins(or fish, what you want to call them) ,ribs and the neck.

its not hard to learn,if you watch someone a few times you will be a pro. i've taught about 20 people how to do it.

RE: Deer Processing ques
 

It is definitely one of those things you have to do a few times to learn. You can be as picky as you want to be when it comes to getting meat off a deer. I find that I usually get more meat off my deer myself than a butcher because I can take my time. Butchers/ processors have to do thousands of deer and often are trying to cut them as quickly as possible. I am not saying they don't do a good job but I like saving the 50 to 60 bucks processing costs.

RE: Deer Processing ques
 

i process my own deer it took me a few times to get it down the back straps were the hardest thing for me but they covered most of your question

RE: Deer Processing ques
 

Most important is to hang it in a controlled cool room for at least a week. Believe me.... it makes a big difference in tenderness and flavor..

RE: Deer Processing ques
 

Semi,

Here is a good thread over on AT:
http://www.archerytalk.com/vb/showthread.php?t=730292

You can also find some good videos on youtube. Just do a search on youtube

Bob

RE: Deer Processing ques
 

The link to AT is very good if you want to learn how to butcher. Although his way seems that it would take much longer than mine. I use a "food grade" sawzall to cut all legs off and between hind quarter. Just use a new blade and you'll be safe. Also you don't have to be so methodical about deboning the shoulder and hindquarters if it is going to be used for burger, sausage, or jerky. Just don't forget the tenderloins on the inside they are the most important part. I don't worry about cutting up the hindquarters and shoulders really nicely because I grind all mine for burger and such saves me a lot of time this way. If you want steaks of roast from the hindquarter look at the thread from AT. If you have a friend or family member that butchers their own I would go and watch and help them. Personally hands on experience is the best training tool in meat processing.

RE: Deer Processing ques
 

I've butchered my own for over 20 years. I don't have any special equipment. I have a grinder attachment for a Kithenaid mixer, and it works fine for the very small amount of ground meat I make.

My advice is to learn how to make theprimary cuts like Loins, sirloin tip, top , bottom and eye of round, front shoulders and neck. What you have now are fairly large pieces of meat. At this point I may cut these into two or more pieces to get the amount I'llneed for each use. I leave roasts as I'll use them, and I don't cut loins, sirloins or roundsinto steaks. Instead I freeze them and cut after it is thawed out (or while still half frozen). The bigger you leave it for freezing the better it lasts. Bone everything, don't use a saw.

I also like to hang deer for a week if I can, but if I can't I mark the packages of venison that should be taken from the freezer at least a week in advance of when I'll use it. It can age in the fridge that way.

The benefit of doing your own will be obvious. You'll taste the difference.

RE: Deer Processing ques
 

The Virginia Department of Game and Inland Fisheries DVD,"A Professional Guide to Field Dressing, Skinning and Butchering Deer" (DVD) in my opinion, is thebest video I have seeon this topic.It is worth the $12.

https://www3.dgif.virginia.gov/estore/proddetail.asp?prod=VW250

RE: Deer Processing ques
 

I butcher my own deer it's not that hard give it a try you will save alot of money and you can be sure it's the meat from your deer not someone elses. I recomend that you buy the new ziplock bags with the vacume pump it works better than the commercial grade vacuum sealers that I have. Remember if it looks like meet cut it off and cook it and eat it.Good Luck

RE: Deer Processing ques
 

The Kentucky Afield show also sells a butchering DVD.
You can get it here for 13.00.
https://secure.kentucky.gov/Mall/Store/7803440a42df458c815d9db55890b738/Product/2457ec1426cd42e2b5d4cbb53d6d2387/

RE: Deer Processing ques
 

You tube has some videos that will help.

RE: Deer Processing ques
 

Ive been doing my own for manyyears as well as doing others and formerly a butcher. Its really not that hard or expensive to get started. If youre on a tight budget hit some flea markets and such, pick up a good meat grinder (hand crank will do you just fine) also might want some stuffing tubes as well, pick up a good bone saw. I recomend getting a new one. Check with your local butchers to see what they recomend for casings, seasons, cure, mixture amounts, etc. Then you need to figure out what you want to make. Most of your venison sausages are mixed with pork. I like to mix 50/50. Get yourself some good pork but roasts. Trim off the fat. From here the rest is up to you or what ever you find online or in game processing books. Have fun with it and do not be afraid to experiment.

RE: Deer Processing ques
 

my first deer i got back in 1982 i paid a friend 20 bucks to do it while i helped....took bout 2 hours and thought "that's it?"....52 deer later and i have had it done once for me when i got lazy withmy 180#doe that froze overnight when i didn't get it done the same day....by a place that i only got back 40 pounds of meat from that doe................bob

....

RE: Deer Processing ques
 

This is not really on the theme of the thread, but useful formulas for meat yield I have found that work pretty accurately are:

Live Weight x .78 = Field Dressed Weight x .75 = Hanging Weight (no skin, heador lower legs) x .75 = Yield of boneless meat.

Or, Live Weight x .44 = Yield of boneless meat. Field Dressed Weight x 1.28 = Live Weight.

RE: Deer Processing ques
 

Semi, My son and I got a video from Kentucky afield called Deer Processing from field to freezer. This is a great video it shows everything from field dressing to buthering and how to wrap it. To order go to www.fw.ky.gov the cost is $ 13.00. We are going to do our own buthering to help cut down cost. Good Hunting.

RE: Deer Processing ques
 

Watch this video.

http://www.newjerseyhunter.com/video/deerfield.wmv

RE: Deer Processing ques
 

I have that video as well and it is very good at showing how to debone a deer . worth the money