great link thanks.its always nice to see a step by step siteORIGINAL: OHhunter
Can someone point me to a document or how to properly butcher a whitetail deer? I've always gutted my own, but I've been butchering my own for only few years now, but I want to make sure I'm making all the right cuts for the right stuff. I could also still stand to learn a thing or two and especially some tips and tricks to the art of butchering a deer as well as saving time. Thanks, I would appreciate a link or actual pdf if possible.
Check out this link, I have it saved in my favorites and use for reference from time to time.
that slimy stuff should go.you dont have to remove all the fat and silver skin but it does keep the meat keep from going rancid if ya do .it takes awhile for it to do that so if ya eat it fast it dont make a difference.its a personal taste thingORIGINAL: flatheadnut
I just killed my first deer. When I catch my breath, I plan to post the story and a photo, but for now in relation to the butcher process, please help with a few questions, and thanks in advance for the help and encouragement.
I have been told that all fat and service skin must be removed, but there is a very thin slimy skin that seems to be covering everything. Does it have to go too? If so, what do you do with the neck and most of the front legs?
I ground everything accept one meal of steaks, and was shocked that I only got 30 pounds of meat. Is that about right?
Here's a tip if you have a electric reciprocating saw use it. After I take off the front shoulders and remove tenderloins and loins cut the spine just below the rear quarters then cut down the pelvis then move to a table to debone the roasts.
Also I've learned leave and freaze the roasts whole if you want steaks pull out a roast and cut your steaks the meat will keep a lot longer this way.
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