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Non-Cattle Specific Topics
Coffee Shop
Butchering a Deer
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<blockquote data-quote="Just Curious" data-source="post: 293435" data-attributes="member: 4712"><p>I have hunted deer and elk for a lot of years now.... It didn't take long until I found that the only way our family of eight would collectively enjoy the taste of venison was for me to bone out the animal and grind it into hamburger and sausage... I have done this for years now and we all still enjoy our bambi burgers...</p><p>But I have always wonder what is the best way to remove the meat from the bones.... And in partciular the meat from the hind quarters....</p><p>After skinning the animal completely, hanging head down, I first remove the front legs.... They usually come off pretty easy without any bone to cut through.... Then the backstrap from right at the hips all the way down to and including part of the neck.</p><p>The white tails here are on the small side... 45 to 60 lbs of boned meat so I do not do anything with the ribs, brisket, etc.</p><p>Then my attention turns to the hind quarters... </p><p>I've tried cutting from the inside, outside, front and rear of the leg...</p><p>What ways do you like removing the meat from the rear legs???</p></blockquote><p></p>
[QUOTE="Just Curious, post: 293435, member: 4712"] I have hunted deer and elk for a lot of years now.... It didn't take long until I found that the only way our family of eight would collectively enjoy the taste of venison was for me to bone out the animal and grind it into hamburger and sausage... I have done this for years now and we all still enjoy our bambi burgers... But I have always wonder what is the best way to remove the meat from the bones.... And in partciular the meat from the hind quarters.... After skinning the animal completely, hanging head down, I first remove the front legs.... They usually come off pretty easy without any bone to cut through.... Then the backstrap from right at the hips all the way down to and including part of the neck. The white tails here are on the small side... 45 to 60 lbs of boned meat so I do not do anything with the ribs, brisket, etc. Then my attention turns to the hind quarters... I've tried cutting from the inside, outside, front and rear of the leg... What ways do you like removing the meat from the rear legs??? [/QUOTE]
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