Butchering your deer

[QDM MARS]

When you do your own butchering, you know that the meat has been handled with care, and you get the cuts you prefer. You will probably be willing to take more time trimming than a butcher would,so your finished cuts may have less gristle, fat and silverskin on them

Link to Outdoor News Article

[ridge]

De and I have butchered more deer than we can count.  We took every last ounce of meat and got rid of all the silver and fat.  The inner tenderloins and the top backstraps were the first cuts to be removed because we wanted nothing to happen to them.  Often we would fry them while butchering just to give us energy .  Now that I can no longer do my own deer, I still take the inside loins before taking the deer to the processor.  We have found a deer processor that does it to our specs and that is hard to find.  Every time we find a good butcher, he seems to retire or something.  We hope this one sticks around for a few years.  The top loin becomes boneless steaks.  The neck becomes two roasts for the crockpot.  By cooking that way, the neck bones separate without making the hard work to cut it off.  It is also tasty with mushrooms, etc., and is tender.  Our venison is turned into steaks, roasts, and burger.  Sometimes we will have some sausage made.  The grandkids love deer burger in just about everything.