Butchering your own game

S

shimmer

CGN Regular
Rating - 100%
29   0   0
Location
Calgary, AB
So I'm going hunting with the father-in-law (for the first time) this year and when talking to him the other day he mentioned that he butchers his own game (deer in this case) and I've never done that (always took them off to get cut up) so I was wondering if anyone could recommend some good books or video's so that I have some sort of idea what to do (provided that we get one).

Thanks is advance
 
Why don't you just fess up that you don't know how to butcher and ask if he'll teach you? Sounds like a good opportunity to learn by doing and to get to know your father in-law better.
 
troutseeker said:
Why don't you just fess up that you don't know how to butcher and ask if he'll teach you? Sounds like a good opportunity to learn by doing and to get to know your father in-law better.
Click to expand...
I forgot to mention that he mostly takes a couple of roasts and makes ground venison out of the rest. I like steaks and chops so I figured it would be good to know a little more
 
Below is the DVD I learned from. I got it because it was cheap.

Basicly debone, seperate the muscles along their natural seams, remove silver skin, blood vessels, tendons, cut into whatever you want, trimmings for ground meat.


From SIR Mailorder, Cabelas now

Deer Processing 101

The most in-depth step by step processing video on the market today. A must have for all do-it-yourself deer hunters. Covers field dressing trophy and non-trophy game, caping, aging, quartering, de-boning, grinding and packaging. How to identify primary muscles and the table cuts available from each muscle group. Bonus feature with current CWD information. Approximate run time 3 hours.

Cat. No. 356500B

Price: $ 17.99
 
If the Father in law butchers his own, chances are he'll know what he's talking about.

Does the father in law have a lengthy history of shooting and processing game?.

If so, he'll teach you every thing he knows whether you like it or not.
You wont need books or videos. (except to be one up on him)?:)

Or maybe to tweak out the best cuts from the top of the hind legs of you're big game.(top sirloin, sirloin tip) but even then you aren't missing much if you know where the strip loins and tenderloins are.

Everything after that is perdy much roasts and burger:D
 
deer processing

We alway do our own up.

The only question when cutting is Steak or stew!!

It is not to bad and if you know how to de-bone you can make roasts and steaks out of whatever you like. the rest will end up and what we call stew. just small chunks that you can put in "stew" or grind up to make burger!

Corey
 
envirobottles said:
We alway do our own up.

The only question when cutting is Steak or stew!!

It is not to bad and if you know how to de-bone you can make roasts and steaks out of whatever you like. the rest will end up and what we call stew. just small chunks that you can put in "stew" or grind up to make burger!

Corey
Click to expand...


that how we do it, but all the "stew" sized chunks go into the grinder, its hooked up to the 3/4Hp electric motor, makes grinding quick and easy, just watch your fingers :D
 
wild game field care&cooking
by master chef milos cihelka bought it at wall-mart 10 bucks
good dvd.

p.s. good luck on our first hunt
 
The Cold Lake Kid said:
My experience leads me to believe that all too often, a significant portion of the useable meat from the carcass, including the tenderloins, fails to make it back to you.
I guess it just evaporates.:confused:
Click to expand...

:agree:

I've had two deer done by butchers and I got suspicious after the first one. Several years later I had two does that had been shot the same day. I kept the smaller shoulder shot one and sent the high neck shot deer to the butcher (different one this time). When I compared the amounts of meat I got 30% less off of the butchered one versus the one I cut and wrapped myself even though mine lost most of the meat around a shoulder.

I don't think it is stealing at all though. I just don't think they try to get every bit of usable meat like I do. I didn't complain but I just make sure I do all my own cutting and wrapping now.
 
you also but some meat in bottles last for yrs .
it's easy . put one in cubs in mason jars new lids.
add water to neck of bottle seal .boil 3 houres then make shore the lids pop.
your good to go. good luck.
 
You must log in or register to reply here.
Back
Top Bottom