I typically leave the inside tender loins whole. I cut the back straps into 3 equal sections on a deer and freeze them that way. Hind quarters I cut into steak, and everything else is ground into burger. I'm not a big fan of roast or stew so that's how I do it. Sometimes I make sausage out of some of the burger.

Good luck.

We usually put 3-5 deer in the freezer each season. I grind most all except the loins and backstraps - they go into chops. Sometimes we save out a roast or such, but we use burger alot.

It depends on what I'm feeling. I typically make a couple roasts and the rest steaks out of the hind quarters... The tenderloin and back straps into steak. The rest is ground, burger sausage etc. Lately I've been making about 25lbs/year of jerky and I make that from hindquarters. Also the last two years I've gotten 25lbs of hotdogs made and that comes from my grind meat. If I have enough steaks and roasts I'll pull the tenderloins and backstraps and grind everything else. I can always use the ground stuff...... In years past I've also canned allot. Just depends on what I'm feeling like and how much time I have.
-Jake

I do chicken fried steaks with the sirloin tip and it is great.

I'll bet it is delicious.

I usually steak and roast what I can and grind the rest.

some like to make cube steak, which in my opinion is a terrible waste of a good chunk of meat but to each their own.

youtube videos + practice over and over and you'll have it down in no time. it's pretty basic you just memorize the process.

Hey fivedollardog why did you post a thread? And not communicate, reply to our follow up posts?