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Non-Cattle Specific Topics
Coffee Shop
Butchering a Deer
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<blockquote data-quote="backhoeboogie" data-source="post: 293464" data-attributes="member: 3162"><p>Hang them from their head. First you skin just enough of the neck to get a flap of skin to tie around a block of wood. Wrap a small block of wood in the skin and tie a rope around it in the neck. Lop the front feet and back feet off with loppers. Tie the other end of the rope to your bumper and drive off. </p><p></p><p>Once you quarter it out, wrap the meat in old bed sheets and put it in the ice box for about 8 hours. Cut it all cross grain. </p><p></p><p>Take the long skinny muscles and cut them 3/4 the way through. Then butterfly them out such that you have a slab of meat. Lay it on the cutting board and cut it cross grain into finger steaks. My daughters are always standing there waiting in anticipation to deep fry it. </p><p></p><p>We throw the finger steaks into flour, corn meal and salt in a bag and shake it up. Then we deep fry it. It doesn't last long. </p><p></p><p>Nothing goes to "hamburger" here. My family would kill me if I let it go to waste. My daughters cook it up faster than I can get it ready. </p><p></p><p>It is all in the way you cut it up.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 293464, member: 3162"] Hang them from their head. First you skin just enough of the neck to get a flap of skin to tie around a block of wood. Wrap a small block of wood in the skin and tie a rope around it in the neck. Lop the front feet and back feet off with loppers. Tie the other end of the rope to your bumper and drive off. Once you quarter it out, wrap the meat in old bed sheets and put it in the ice box for about 8 hours. Cut it all cross grain. Take the long skinny muscles and cut them 3/4 the way through. Then butterfly them out such that you have a slab of meat. Lay it on the cutting board and cut it cross grain into finger steaks. My daughters are always standing there waiting in anticipation to deep fry it. We throw the finger steaks into flour, corn meal and salt in a bag and shake it up. Then we deep fry it. It doesn't last long. Nothing goes to "hamburger" here. My family would kill me if I let it go to waste. My daughters cook it up faster than I can get it ready. It is all in the way you cut it up. [/QUOTE]
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