Want to learn how to butcher

I see your in the LML, if near Langley I'll lend you my "Deer processing 101" DVD or else you can get your own from any Wally mart of sporting goods outlet for under $20.

Take a look at huntingbc.ca if you haven't already, depending on where you call home, one of us may be willing to do some show and tell??

As to the Black bear question, it's my favorite, I've got a small freezer full from this spring alone. Excellent table fare IMHO.
 
Watching the videos that phishroy and 7.62 have posted will have you well on your way. The one with chef milos is what the gf had bought for me and while I wasn't the fastest butcher, all my meat turned out great.
 
Goose25 said:
When doing it yourself have you found that there is less wasted meat? I have a tendancy to think butchers throw a lot away, and a do-it-yourself-r would try to scrape as much as possible off the bone.

In general, How much are you guys (who butcher your meat yourselves) get as a percentage in weight from a gutted deer?
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I am very particular with my wild meat. Deer get completely boned out and I trim every scrap of fat from the meat...even the stuff that gets ground. Deer fat gives the meat an unpleasant taste. From what I have seen with meat processed by mass volume butchers I would say I tend to trim more away. A guy charging sixtey bucks to do a deer is not going to spend much time removing fat, grisell, tendon, etc.

Also good product in = good finished product. I skin my animals as soon as possible, wash the carcass free of dirt, hair, leaves, blood, etc.. Proper aging in a controlled environment is also so very important. Some of the animals I have seen guys take to meat cutters through the years makes my hair stand up... no wonder why so many people dislike wild meat! Time spent in proper handling is well worth the trouble as its not a race! Guys spend hundreds if not thousands on licenses, guns, equipment,etc... and then handle their animals like road kill???
 
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M12shooter said:
I a very particular with my wild meat. Deer get completely boned out and I trim every scrap of fat from the meat...even the stuff that gets ground. Deer fat gives the meat an unpleasant taste. From what I have seen with meat processed by mass volume buchers I would say I tend to trim more away. A guy charging sixtey bucks to do a deer is not going to spend much time removing fat, grisell, tendon, etc.

Also good product in = good finished product. I skin my animals as soon as possible, wash the carcass free of dirt, hair, leaves, blood, etc.. Proper aging in a controlled environment is also so very important. Some of the animals I have seen guys take to meat cutters through the years makes my hair stand up... no wonder why so many people dislike wild meat! Time spent in proper handling is well worth the trouble as its not a race! Guys spend hundreds if not thousands on licenses, guns, equipment,etc... and then handle their animals like road kill???
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Bang on ...... every point! :rockOn:


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Think I found the honey pot for you.
In the search window type in “ big game butchering” a list of results will show up with chef milos going through very in depth instruction from skinning all they way to making sausages and many different cooking recapies, each video is about 20 min long so there is a lot of info.

Here is the search link results , im sure there are more other then this one as well.
http://www.myoutdoortv.com/search.p...ering&Submit.x=0&Submit.y=0&Submit=Search+Now!

Enjoy
 
If you have a old school butcher in you town ask him if you can go in and help and watch him cut to give you a help about what to do.My uncle was a meat cutter when I was small and show us how to do it. I work with butchers in meat depts of the local grocery store for many years and ever butch cuts and ties of meat diffrent but it all pretty close to the same.once you get a basic idea of what parts you get off were on your animal it wont take long to figure it out its all a little trial and error but it soo worth it to know you did it your self. i take all the what would be waste meat and grind it for sausages pepperoni ( usually about 17 Different kinds of sausage a year lol)
if your brave you can also get a butcher diagram it shows you were all the muscle are and shows were to cut to get your roast, steaks just a little harder to understand if you have no hands on :)
 
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