MEAT hunters !!!!

I take mine to a professional butcher that makes all the important cuts, I just drop it off and then pick it up in package form.
 
I usually get mine cut into roasts and burger. That way I can cut it myself later the way I want.

The only bone-in usually is moose ribs and shanks. I don't feel the bone makes for gamier meat unless it's been hanging so long you get sour bone.
 
Years ago, we did most our cuts "bone in" on the bandsaw and scraped the surface afterwards. We have since switched to boning out the cuts first and I do think there is a difference in the taste of the finished product especially with whitetail and mule deer.
 
We butcher and de-bone everything ourselves, cut into steaks, roasts, and put all the burger aside. Makes for a good ending to a good hunt doing it yourself, you don't need to be a surgeon to butcher your own wild game.
 
I typically do my own deer, boned. Typical interior BC Moose is say 650 on the hooks, the northern ones more like 1000 on the hooks. That is another thing entirely, the professionals deal with the cutting.

Another thing to consider in the bone in/out debate is Chronic wasting disease. Its coming as fast as a animal can walk. The disease is typically found in the spinal cord, so deboning would be a precaution.

I grind all the lesser cuts for hamburger and sausage.

Thing that i find makes game meat "gamey" is time of year. A big buck in the rut with swollen neck and yellow fat...even cutting all the fat out...they still make good pepperoni. Nice early animal with thick whit fat...i still do away with as much fat as possible. Birds need fat in the winter.
 
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X2 on the above post. I de-bone. Doing so eliminates bone dust in the meat which increases the wild taste which I find objectionable. Fat left on the meat also increases the wild taste. When I field dress a deer or a moose, I do not allow any urine or fecal matter to contaminate my kill. Immediately after hauling the animal out of the bush I hang skin, and quarter. No matter what time or how tired I am after getting the animal home. I am psychologically programed to do this when I hunt. Depending on the weather I allow to hang for as long as possible. I bring the quarters in and de-bone the animal on my dinning room table which is an old fashion harvest table made to can and butcher meat. Sending an animal to a meat cutter is not on my planet, I consider the processing of the meat as part of the hunt and my hunting partners and I have a party when we butcher, make meat and sausage. I have heard and seen to many not so nice stories about so called professional meat cutters that do not undertake basic sanitation procedures and there is no guarantee that U will be getting YOUR kill back. Yes remove the spine and do not contaminate the meat with bone dust from the spine because of the possibility of cross species disease transfer no mater how remote the possibility may be.
 
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I have a complete butcher shop at my acreage with all the saws, slicers, smokers ect. I prefer to debone it for two reasons: Less room/packaging and less work/cleaning.
 
if I have time I prefer to cut it into manageable size pieces , wrap them in plastic and put them into the freezer until they are frozen solid , then run them through the band saw , a quick rinse to remove most of the bone chips then packaged , wrapped and back into the freezer again .
 
I bone out deer myself, and normally take moose and elk to a local meat cutter. It is done up into boneless steaks and burger, though 9 times out of 10 the steaks end up in the stew pot anyway. When cubing that every trace of fat is cut away.
 
Moose and elk have been going to the butcher, everything else I debone and do myself. If I have time this year I might try a moose or elk if I get one.
 
your gamier taste comes from bad bullets placement if its a head shot its veal .shoot the front shoulder it will fragment into the heart and the animal will not move .
i practice this all the time, head first, if not then shoulder shot drop dead . the old comment shoot the heart and lung, they will still run even dead .
thats the gamie taste . after that its standard meet prep clean clean clean
 
I cut it myself, save the bones for soup. If it tastes gamey you gut shot it or don't know how to take care of your meat.
 
I bone most meat out except ribs and shanks (and with moose I often bone the ribs out on the carcass, in the field)

However, if you use a saw and cut the bone, just scrape the bone dust off. It's how it's done for bone in beef and pork anyway. Use a scraper or a knife will work, too.

I feel cooling the meat quickly is very important, so I rarely ever bring an animal to the truck whole.
 
boneless is the way to go, better for the vacuum packer, I put olive oil and montreal steak spice on before I pack. ready to go when it is defrosted and vacuum packing with oil helps keep it tender when cooking
 
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