Do you butcher your own deer?

I butcher all my deer and after we sent a friend to a backyard butcher who had a meat cooler for his own animals to process his moose and there was not one steak in the package other than 'shank steaks' we decided to do our own moose next year,big job but at least we got ALL our meat...
 
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Gatehouse said:
A deer doesn't take long to butcher. Bring it in quarter by quarter and cut it up.
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Ayup.

Do a piece at a time over a couple evenings, it'll be good.

I usually try to spread it over two evenings, if I have the luxury of decent cool weather to hang.

Did one this year in one part day to strip the carcass, a second to grind and wrap.
Normally, I strip the front end and straps one day, the hindquarters the second, wrapping as I go, grinding the burger out of all that I do not wish as other cuts or chunks.

Having a couple large steel salad bowls to place the meat in the fridge helps.

I have gotten VERY used to being able to pull a boneless package of meat from the freezer, to the point that I really dislike bone-in cuts now.

Cheers
Trev
 
Do it yourself, and never make that promise again.

I understand the stress. There's other stuff that needs to get done, butchering can take a lot of time (when you factor in the trimming, wrapping, labelling, etc.), and it isn't like you can just drop your knives and run off to do something else.

It's still worth it, in my opinion. Having a helper makes a big difference!
 
we always do our own butchering in the group of friends i hunt with it makes for a fun night with a few drinks. we have 2 moose and 3 deer in buddies cooler waiting for the knives to start.
 
When I hunted, I always butchered my own and some years it was a real chore. How long I hung them depended on the temperature. Butchering to me was a important part of hunting and in the process you learn about all the different cuts of meat. A good book to read is "Butchering Beef - The Comprehensive Guide to Humane Slaughtering and Butchering" by Adam Danforth.
 
It's not realy that big of a jod and you get better at it each year
What you learn now will com in handy wen your out in the bush and have to debone your game before you can pack it out
 
Did it for the first time ever on my son's first deer last week...We have a fair bit to learn yet and it wasn't as neat and tidy as I would have liked but best way to learn for sure...
 
I have never hired a butcher I don't think I would trust one to tell you the truth
Just keep your knifes sharp and keep them cleen as you work on the deer
 
I've always processed my own deer meat (all meat animals). This includes the sausage making, curing, and smoking. I can't blame anybody else for a poor cut!!!
Would not want to do it for a living because that cold meat is tough on the hands after a while.
 
A grate trick I learn from the butcher that was working on antelope is to use a Tiger torch for removing the hair after skinning to remove all the hair off the meat make the job A lot easier and really improves the quality of your butchering just Brush off the singe hair with your hand and Finnish with a clean sponge for the more stubborn hair
 
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'Boo said:
I use a great amount of care in shooting, cleaning, and handling my game animals. Butchering what we kill enables me to make sure that that initial care follows through to the plate.
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I was going to contribute something, but 'Boo said it all.
 
I like to do my own, I usually have help from a friend though as I am not the worlds best butcher. A few laughs and drink or two, next thing you know it's all done.
 
First time butchering my own deer this year, it was definitely a process (took most of the afternoon) but I had a great sense of accomplishment after doing it. I'd definitely understand time being an issue for someone but if you have the time and the knife (really only need one good knife) then you get to extend the whole process of the hunt. Also you save money, so really its a win-win
 
i have a family friend who owns a butcher shop and he does a great job. very professional and a good deal $60 for 200lb buck cut up and wrapped like you would buy at sobeys(for you fellow east coast boys) and sausage made. well worth my money. showed me his cooler when i dropped mine off, had 50 deer hanging and there was still a whole lot more coming.
 
One year while at University I lucked into a road-kill deer (car in front of me hit it).
I immediately got a big roll of plastic and took care of the butchering in my garage to the consternation of my roommates.
All it took after that was 1 very expensive order of very rancid sausage back from the butcher to push me into doing it all myself.
All the money I would give to the butcher each year I now invest in a new piece of equipment as required.
I'll never look back.

Ryan
 
It takes an hour to de-bone a deer. I can cut and wrap it faster than when I use the band-saw. I make jerky and sausage in the new year when I have more time and all the animals in the freezer.
 
I've always had a hard time paying someone to do something I know I can do perfectly well. As such, I do all my own butchering. Also auto repairs, most gunsmithing, leatherwork etc etc.... So if it's physically possible to do it yourself, do it, it makes eating it that much more satisfying. Just my opinion, Skokie.
 
Don't worry about being pirfict the first time around you will figer it out fast it realy is a simple process
If you don't have a grinder you can still make stew meat out of the scraps and tough parts of the deer ( any meat that has lots of sinew in it )

the experience will really help when you get A moose or elk
 
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