Fivedollardog

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.

gjersy

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.

alleyyooper

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.

Al

gjersy

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!!

gjersy

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

Sheridan

Just like this (LOL);

alleyyooper

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

Al

kidoggy

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.

vapahunter

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.

flags

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.