who buchers there own meat?

BIGREDD said:
I don't butcher unless it is absolutely neccesary... too much like work.. and our butcher will take them immediately into the locker at this time of year :!:
I'd rather hunt than cut meat :wink:
Click to expand...

X2 Would rather hunt than cut meat. :D DAN>>>
 
Savageshooter565... that's a great link.... thanks.. I will use it the next time...
AP
 
i dont take my animals until later in the season so i just have to hang in the shed and not need a cooler.i butcher and make all my cuts as per beef,went to a agricultural high school in australia and husbandry/slaughter was taught.all bits and peices go to a butcher however for mincing,usually mixed with pork to give abit more fat content.i also sometimes get a sausage maker to make up some european treats.it takes so long to learn that craft that theres no way to even reasonably contemplate making it IMHO.from the tougher cuts i roast rather than grind so i can freeze then fine slice to make jerky.i find shoot and hack and the girls wrap in paper.the whole process is pretty psychologically satisfying
 
Brambles said:
I cut my own meat, I de-bone everything. Steaks, roasts, ground, sausage, stew meat etc.

I like the way I cut meat better than the butchered meat. I am really picky with grissel, fat and sinew.
Click to expand...
That's exactly the way I do them, moose and deer both. It's alot of work up front but sure pays off in Jan. when it comes out of the freezer.

I was at Why Not's place for a hunt in 1998 and completly boned out two +55" moose in the space of a week. He likes to make ya work for your keep :D

I usually cut (for free) the deer of those I hunt with and show them on the way. They get pretty good after a while :arrow:

I used to cut meat for a living and didn't get much pay for it. Now I do it for fun and get payed nothing but having a good time with the lads.

SC......................

SC.....................
 
SuperCub said:
Brambles said:
I cut my own meat, I de-bone everything. Steaks, roasts, ground, sausage, stew meat etc.

I like the way I cut meat better than the butchered meat. I am really picky with grissel, fat and sinew.
Click to expand...
That's exactly the way I do them, moose and deer both. It's alot of work up front but sure pays off in Jan. when it comes out of the freezer.

I was at Why Not's place for a hunt in 1998 and completly boned out two +55" moose in the space of a week. He likes to make ya work for your keep :D

I usually cut (for free) the deer of those I hunt with and show them on the way. They get pretty good after a while :arrow:

I used to cut meat for a living and didn't get much pay for it. Now I do it for fun and get payed nothing but having a good time with the lads.

SC......................


It took you a week to bone out 2 moose :shock:
If you used to cut meat for a living then it should have taken you a lot less time than that.
I am thinking more like a day for both.
Click to expand...
 
back to steve044...........I think you need some more bubble gum............ :lol:

Or maybe English is not your first language.......... :roll:

If you read carefully, and you can let your lips move while you do it, you might discover that SC was HUNTING with Why Not, and during his time up there ALSO boned out a couple moose........... :idea:

Doug
 
bothmooseshanging.jpg


The party starts tomorrow after work :D
 
Say fellas I am going deer hunting for the first time and we have a bunch of tags for does. Is there some where I can find out how to properly debone a deer, Thanks Greg
 
My wife and I usually do it, but last month I was the first of our group to get a deer, and one of our guys had to go home early and the der had hung long enough so I sent the deer home with him. my wife butchered it herself in about 5 hours. Woulda taken less time but she had the flu.

No t-bones. Too much hassle. We fillet the backstrap meat off and save the bones for soup.
 
The only thing I take to the cutters are the ribs and shanks of moose. And then it's only $10.00 and 5 minutes on their meat saw that I'm asking for. Everything else is cut and wrapped at home. My sausage I have made by Kastelan in Ardrossan.
 
My wife & I do our own meat.Ever since we met she wants to help out once the animals come home. She is very fast at cutting & wrapping[home taught]. We did my moose in less than 2hrs. We can do a deer in less than 1hr. Good luck to all
 
Silverback said:
I have butchered a few deer over the last few years, the best thing I bought was the book "Dressing & Cooking Wild Game" which I picked up at Walmart for about $20.00. It give the basics to butchering big game by boning it out and identifies the muscle groups into their commomly known names like sirloin tip, bottom round, etc. I found that if you wrap your meat tightly with plastic wrap then butcher paper it will keep for over a year with no freezer burn, if it lasts that long. I also make my own sausage and then let it go for a ride in my smoker, great stuff.
Click to expand...

YEAH!! My Parents got me that book for my Birthday! Thats some good S#!+ Right there! Awesome book!

Did you mean "There own meat" or 'Their own meat"? :lol: I'm such a Jackass

Wally
 
I just finished cutting up our last deer. Boned out, cut and wrapped and burger ground -by hand I might add LoL - in just over 2 hours.

I find the butchering to be just as much a part of the hunt as the shooting is.
 
Once you learn how to use a knife and how meat "works" it shoudln't take more than an hour to completely debone somethigng the size of a deer.

I've deboned a ton of deer on the spot t pack it out off a mountain.

Frankly, doign the caping (if you want to save the head for a mount) takes more time than butchering the meat...

After some practice, youo just know where tio run the knife, how it seperates, where to cut etc.

Frankly, the shoulder area and where you decide the loins end and the neck begins is the most complicated, and even that isn't too tough.

Hell, if Supercub can do it, anyone can... :p 8)
 
You must log in or register to reply here.
Back
Top Bottom