Plain and simple: Steve gives the “how to” on breaking down a whole whitetail deer. Steve takes you through the process of transforming a whole deer into steaks, roasts, shanks and doesn't skip the extras that are often discarded.
VIDEO HERE (21:20 minutes)
SOLID INFO AND EASILY PRESENTED
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Again, a Wyoming knife and a golf ball makes this a 3 minute job to skin a field dressed deer. Front shoulder makes good sausage. I end up grinding a lot into hamburger after I cut out steaks. All the little meat scraps end up as jerky.
ReplyDeleteAlso, save the brains to cure the dried hide.
Used to do it myself, then I made Staff Sergeant and started paying someone else to butcher. Not always a good idea. Some processors aren’t any better than you are. Sharp knives and don’t get in a hurry. Same technique works for most things with hooves. Hogs still intimidate me. And they stink pretty bad. I’ll pay for that just to get it done right. Eod1sg Ret
ReplyDeleteI like venison burger but I like a little pork fat in it. Without the fat the burger don't stick together too good. I used a butcher once. I don't like hair on my meat and this guy did a lousy job. Freakin hair everywhere.
ReplyDeleteSeigi's Tulsa OK. Mixes pork with most of what he makes in processing. It can sit in my freezer for months and still taste great. Little pricey but he da man. December doe kills delivered in March he is so busy.
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