Click here for the how to butcher your own deer posts from the hunting forum


http://www.fishingminnesota.com/forum/ubbthreads.php/topics/1131759/1

whew, only do 300 of these a year!!

I'm guessing a knife would be a good start!!!

Yes, but getting a deer is a better start

I have always done my own deer.. from the very first one I shot. ITs a part of the hunt to me.

I consider the processing part of the hunt. I would consider it one of the funner parts actually. I can't wait to shoot one so I can start butchering.

I've said before and I'll offer again, if someone wants to learn, I would be willing to help/teach. I have a large, heated garage, a vacuum sealer and a large grinder. Chip in for sealer bags and the rest is free.

PS, I'm in Eden Prairie. SW metro

this is part of the hunt, i agree 100%.

I work at a butcher shop during the deer season, and some people just dont have the time, or space to do it on there own. Or just dont want to do it.

Its a good time, but can get to be longggggg hours, if its a good year of hunting!

that chart isn't much of a visual aid. It only shows where particular cuts come from. One has to be familiar with and where primal & sub primal cuts come from and the nomenclature of finished products from the sub primals. Nor does it address the skeletal or musculate structures or the inherent properties of particular muscles.

Paul if you have access to different charts or directions for cleaning, post them here or email them to me and I will post them. I know these aren't perfect, I am still learning how to do it after processing my own deer for the last 4 years......Sharp knives really help

Picks, I'd be glad to if ya send me your email address to GRNKPR@AOL.COM

After butchering my first deer on my own after watching someone else for a minimal amount of time I would recomend to all hunters to give it s shot. Its alot easier than it sounds and you really cant do much wrong. The finer points of it are getting your desired cuts of meat but otherwise you just cut along the muscle lines and it comes right off! Plus some butchers shops just take electric saws to the deer and cut through alot of the bones...plus you never know whos deer you are actually getting!!!

I'm looking forward to butchering my own this year. It's usually pretty warm when I punch my doe tag so I drop it off but this could be the year I give it a shot. Sounds like a good sharp fillet knife and vacuum sealer if the way to go eh?

I've always enjoyed doing mine also. Once the deer is skinned I get the fillet knife out and have at it. Front quarters, backstraps,ribcage and neck then the hind quarters.

Our party gets together for a day and butchers as a group. If you dont help butcher...you dont get any meat...even if you shot it!!

We divide up the scraps and all steaks/roasts evenly. Most of us grind the scraps on our own, or bring them in to have something done with them.

Picks,

I just noticed you posted this . Shows how much I look at sticky's

Doing your own deer processing is pretty easy and self rewarding. If you have any questions that the original link does not answer, please feel free to ask in here.

The charts in my original deer hunting post are pretty vague, but are better than nothing. They are geared more to the person who has some experience prior and is looking to just get his or hers mind flowing again, before digging into the deer. Yes, if you do have some better charts, by all means feel free to post them or e-mail them to Picks or my self.

shackbash@aol.com

Good luck cutting