What cuts do you have when you get your mulie butchered?
I'm just wondering how folks use the meat after getting lucky.
Neck chops?
Ribs?
Roasts and burger?
How many ways do you get it butchered?
I do my own butchering. I make roast out of the neck meat, hamburger out of the front shoulders, and rib meat, and steak and roasts from the hind quarters. And of course the tender loins and back straps speak for them selfs
I use the front shoulders and rump for roasts. A few steaks from the hind quarter also. Tenderloins and backstrap are usually wrapped in bacon and baked. The rest I get processed at the butcher for italian breakfast links, brottwurst, and hamburger. The neck meat is great stew meat. Dont forget to save some for makin homemade jerky. As for the heart and liver, theyre eaten before I get home.
I'll go for standard cuts if I do it or the meat cutter does. I don't have them make ittty bitty little steaks. I know most folks like to spread out the deer as long as possible to enjoy it as long as possible. I like having fewer but more substantial meals. When I have blacktails or (usually) little muley bucks I make maybe 2 roasts out of each hindquarter. Since I am the sole human venison eater in the house i like to have a lot of breakfast sausage and ground meat. To each their own. Like with a coworker who thinks that elk is the only proper venison and who annually converts entire deer into jerky.
Judge Gideon J. Tucker, wrote in a 1866 ruling that "No man's life, liberty, or property are safe while the legislature is in session."
After getting home with d boned meat, I completely trim the fat, silver skin, skein, etc. off the meat, using tubs to separate the meat. The first time you "trim" the meat, it seems as though the trim pile grows faster than the good pile, and that means your doing a good job. From there it gets "graded" and wrapped. I encourage all of you to butcher your own meats! My butcher tab consists of custom meats like brottwurst, breakfast links, pepperoni stix, or summer sausage, which is usually more expensive than having a whole animal done, but well worth it.
Kinda reminds me, I need to buy a new meat pack, anybody know of a good one?
Originally Posted by Bossbrott
Ditto!
Everything gets made into hamburger except the backstraps and tenderloins! My family eats a lot of hamburger meals.
For me I use the front shoulders as my jerky, stew meat the neck, on elk I get some of the ribs, and have steaks and ground made of everything else along with about 10 lbs made into sausage. Liver and Heart don't make it to the butcher...
Mystery Ranch pack with crew cab has worked great for me.
PAMWE CHETE!
Exactly what I do. It seems the family would rather eat deer ground than in steaks or other cuts. I did jerky once and I hated it...too dry and tough. I also make about 8-10 lbs of salami depending on how much I have left from the year before. 2 years ago, I got 2 bucks and still had plenty of meat left, so I ground the entire buck this year. I've also made breakfast sausage, which was interesting. It wasn't bad, but an acquired taste to say the least. I do not like eating leftovers, so I make sure the butcher vacuum packs in 1 lb packages so not to waste.
I love Mother Nature and I thank her for allowing me the opportunity to explore her land!
Alexander Bourdaniotis
Steaks and processed meats (jerky, brats, sausage, and burger).
Packs for removing animals....
I packed out a entire deer (quarters, de-boned, head, etc) on:
http://www.cabelas.com/catalog/produ...AL%3BIK-515439
For elk I need a pack for gear and ill turn it into a meat carrier on my way out because ill go in the next day and hunt with someone else.... Whoever doesn't fill thier tag... I use a badlands 2200. Fill the pack with your water and meat, pull the Orange cover out of the bottom and pack meat against the outside of the pack... Two guys with the same pack and we pull it out in one trip. Deboned meat, skull cap, and have at it.
For an all purpose pack you can't go wrong with badlands and the warrenty is great.
Necks go to the crockpot for tacos, shoulders make one blade roast each the rest goes to burger, ribs get slow cooked for soup, loins get cut into chops, backstraps stay whole, hind quarters get one roast a piece then round steaks and burger. We debone the shanks and lightly trim all other scraps then send them through the grinder. It takes out all the silver skin then we grind it again with 30% pork butt.
I bone everything out and cut all I can into roasts. The smaller pieces are burger. I seperate the loins/straps for special occasions. I can cut my roasts into stew meat, steaks, or grind it later if I want. Had an old timer tell me once, you can never put it back together. So from then on I made everything into as big of roasts as I can and then when I thaw it I can cut it to what I want.
I do all my own butchering.
Eat the tenderloin first.
Back straps into steak.
I bone and trim the rest out and take it all down to Wally at Schreiner's deli in Montrose/LaCananda...burger and salami. I have people knocking on my door come the holidays looking for their deer salami... Most people hand out Sees Candy, we handout salami. Schreiners does a great job...tell him Don sent you.
Buck Crazy
I like th' cutt of yer' jib'
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