- Apr 12, 2012
- Reaction score
- Sunshine State
cowgirl8":1t5ecf4g said:So what would you have told me? What should i have asked? I've butchered many deer in my kitchen. This one quarter was too much for me to even move, i had to cut sections out just so i could roll it over.
What should you have asked, " anybody got any tips on processing a 400# steer?"
Asking for advise on something you do not do all the time is not a crime.
1) Debone the hind qtrs, pull the loin and saw the ribs hanging and put meat into ice chest to cool it quickly.
2) remove front shoulders place in ice chest to be deboned on the table.
3) I prefer to let the meat soak in a Ice slurry a few days before I grind it.
4) the roast and loin(ribeye) and tenderloin could be cut and wrapped right away.
5) Grinding nonaged beef will be gummy if the meat is not chilled. if the meat starts to gum sprinkle some ice chips in the throat of the grinder.
6) grind first time then mix by hand to evenly distribute the fat and grind second time and catch your packages as it exits the grinder.
putting everything in ice chest will allow you to get all of your supplies together, allow you to recruit help and so on.
just a few tips on the way I do Deer, Hogs, and the emergency beef processing.