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Non-Cattle Specific Topics
Coffee Shop
Butchering a Deer
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<blockquote data-quote="TLCfromARK" data-source="post: 293472" data-attributes="member: 198"><p>Much like Boogie I quarter the deer up, keep it cool either in an old refrig. or on ice ( keep the water draining off ) until I get ready to process it. I debone the hind quarters into the seperate muscle groups and then cut them across the grain into "minute" steak. All the trimmings and anything too small for steak goes into the "stew meat" pile and used in soups, chilli, stews, etc along with the better cuts off the front shoulders. The backstraps are cut into steaks and chicken fried. Everything else is either made into burger or sausage.</p><p></p><p>Does anyone use a vaucum sealer? The kids got us one last year and we love it. Gets all the air out, keeps the meat longer. We go ahead and wrap it in freezer paper on the outside to help prevent freezer burn.</p><p></p><p>The more care you take in getting all the fat & the thin membrane off the meat the better it is. Also you can't stress enough about getting the deer field dressed and hide off and the meat cooled down in a timely manner. Makes a world of difference!</p><p></p><p>IMHO</p><p> ;-)</p></blockquote><p></p>
[QUOTE="TLCfromARK, post: 293472, member: 198"] Much like Boogie I quarter the deer up, keep it cool either in an old refrig. or on ice ( keep the water draining off ) until I get ready to process it. I debone the hind quarters into the seperate muscle groups and then cut them across the grain into "minute" steak. All the trimmings and anything too small for steak goes into the "stew meat" pile and used in soups, chilli, stews, etc along with the better cuts off the front shoulders. The backstraps are cut into steaks and chicken fried. Everything else is either made into burger or sausage. Does anyone use a vaucum sealer? The kids got us one last year and we love it. Gets all the air out, keeps the meat longer. We go ahead and wrap it in freezer paper on the outside to help prevent freezer burn. The more care you take in getting all the fat & the thin membrane off the meat the better it is. Also you can't stress enough about getting the deer field dressed and hide off and the meat cooled down in a timely manner. Makes a world of difference! IMHO ;-) [/QUOTE]
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