deer butchering 101.
 

Hey all new guy here. I'm getting into butchering my own deer, I've always quartered my deer then droped off at a processor. I'm looking to save money doing it my self. What parts do I use for burger? Can I use shoulder and hams for grind burger? What kinda fat do I add to my burger meat when grinding. Thanks for any
tips.

Welcome to the site Fivedollardog, there's lots of threads on it here in fact one on this page. Youtube has lots of info also, i have a good book i bought years ago titled "Dressing & Cooking Wild Game". It goes into all the cuts. As far as the front shoulder i use all but the chuck tender for ground burger, and the rear quarter i take the top,bottom round, the sirloin and eye of round out for roasts and steaks, i freeze them whole so i can decide later what to make them into. I add a little pork meat 10% to my ground venison sometimes, but usually leave it pure. Some guys grind the whole thing into burger so it's kind've up to what you will eat the most of. I can tell you it's fun & satisfying butchering up deer every year.

I will grind any part of the deer for burger except the tenderloins and back straps. I also do not put any foreign fat in my burger, just don't need it really as long as it is properly cooked.

:D Al

alleyyooper you need to try the beautiful whole Sirloin tip on the grill, because it's a waste to grind it. And fivedollardog, ignore him and save the sirloin tip from the grinder!!

Hey fivedollardog, another awesome cut for a roast is the neck :)

Just like this (LOL);

Just saying I will grind all of the deer except as stated, not saying I do.

:D Al

I thought I WAS "fairly" quick skinning but he's got me beat.
but why the heck does he keep stabbing the deer ?it's already dead.lol. after reading the comments below , I have my answer. reliving cartel days.:biggrin:

Go to the Virgina Dept of Fish and Game website. They have a DVD of how to field dress and butcher a deer. The person doing the butchering has a vast amount of experience doing it and does a great job of explaining and demonstrating the process.

I grew up cutting my own meat. I was taught how to do it by my father and both grandfathers. I make my own sausage, jerky, salami etc... as well as steaks, chops, roasts and burger. Frankly I've never understood why so may people pay others to take care of their meat.

As others have noted there are a lot of videos out the. CO has one called "From the field to the table" and it shows them working on a big bull elk and it shows field dressing, caping, quartering, packing it out and cutting and wrapping the meat. I've seen the video and it is pretty good and probably worth the time for the OP to check it out.

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?