Butchering
- Thread starter Oasis1965
- Start date
If you live in the Edmonton area, NAIT sometimes puts on a game butchering course.
Bearded butchers on youtube have lots of great videos on how to process various animals.
Been cutting up my own for a few years, I don't trust butcher shops and my end result is also much higher quality and much cleaner.
My cutting board is a 32"x48" piece of 3/8" white HDPE sheet that I clamp on 2 tall saw horses(no bending over to work on it). Big enough for 2-3 people to be working around it or to put a whole carcass deer carcass on.
I don't age deer, all processed within 24hrs usually.
I vacuum seal and also grind everything as we go, only a $100 meat grinder but I resharpened the blades so it properly cuts, make sure it's real tight when assembling it or it'll just mush and jam up.
Any deer roast for 35-40min in the pressure cooker with half a bottle of wine, salted herbs and veggies makes the most tender delicious meat.
F-D*ck ErgoGrip knives are also excellent, I like their curved 1/2" flex boning knives and they're only $28 and generally hold a better edge than victorinox but I got some of each in different shapes. What really matters is good and regular sharpening during the process.
https://www.foodsupplies.ca/829821503-fdick-ergogrip-boning-knife-curved-semi-flex-red-6
Been cutting up my own for a few years, I don't trust butcher shops and my end result is also much higher quality and much cleaner.
My cutting board is a 32"x48" piece of 3/8" white HDPE sheet that I clamp on 2 tall saw horses(no bending over to work on it). Big enough for 2-3 people to be working around it or to put a whole carcass deer carcass on.
I don't age deer, all processed within 24hrs usually.
I vacuum seal and also grind everything as we go, only a $100 meat grinder but I resharpened the blades so it properly cuts, make sure it's real tight when assembling it or it'll just mush and jam up.
Any deer roast for 35-40min in the pressure cooker with half a bottle of wine, salted herbs and veggies makes the most tender delicious meat.
F-D*ck ErgoGrip knives are also excellent, I like their curved 1/2" flex boning knives and they're only $28 and generally hold a better edge than victorinox but I got some of each in different shapes. What really matters is good and regular sharpening during the process.
https://www.foodsupplies.ca/829821503-fdick-ergogrip-boning-knife-curved-semi-flex-red-6
Well guntech if you knew about aging meat, you would know that only beef benefits from hanging for 7 to 10 days.
Deer, elk and moose do not have the same cells in the meat and therefor do not benefit from hanging. It only dries out the meat.
7 days can dry out a deer 12 - 16%.
I butcher deer, elk and moose the next day. Because it doesn't change the tenderness when I butcher it.
I bought a 4'X8' puck board from Home Hardware to butcher on.
Deer, elk and moose do not have the same cells in the meat and therefor do not benefit from hanging. It only dries out the meat.
7 days can dry out a deer 12 - 16%.
I butcher deer, elk and moose the next day. Because it doesn't change the tenderness when I butcher it.
I bought a 4'X8' puck board from Home Hardware to butcher on.
