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Nice work, turned out a lot better than my first few. I usually skin, cut off the shoulders then cut the leg off the shoulder, cut out the backstraps, then cut the spine right below the hams so only thing is hanging are the hams, the trickiest part is popping the ball out of the socket on the rear hams, I unhook one ham and let it hang as I follow the pelvis bone to the socket then pop it out with a sharp knife and do the same for the other ham then cut out any salvagable meat from the pelvis. An old timer tought me and after you quarter it, he told me to soak the meat in a cooler of salt water overnight then cut membrane and fat off the next day and package it. If I had a butcher close by I'd take my deer there to save the hassle
 
I section up my hind quarters while they are still hanging. I just prefer that method, but that is me.

I used a vacuum sealer for years, have since stopped. I feel it added too many extra steps. I just freezer wrap my deer. I bought a 1100' roll of paper with cutter from LEM supply. Deer meat in our house does not last long, so vacuum sealing is really not necessary for me.

I have been butchering my deer for many years. My wife is a great cook, so I find myself still learning how to save even more cuts from the brisket and flank.
 
Those are the best stew cubes I ever seen cleaned..... amazed
 
Discussion starter · #35 ·
Wow thanks everyone for the helps, tips & advice-
I ofcourse have a lot of questions... But I'll hv to come back to the thread later- gotta get ready for work- a rocking fun night at RWJ :/

That silver-skin... Omg what a bitch to get off some pieces... I found my knife dulling very very quickly- I need to get a better n sharper set. I had to stop, it was getting nuts struggling w/ the stupid knife...i found my grinding pile getting bigger n bigger... :/ I will finish it all up on Sunday.
Just two quick ?'s for now tho-

1. I wrapped it in freezer paper first n then plastic bags- I guess backwards than what most were suggesting- Idk y I did it that was, just trying to layer to prevent freezer burn... Is that still ok.

2. After it sat in the buckets in the fridge, I found it was sitting in a pool of blood- I didnt know it was still going to do that... Someone mentioned it as not good for the meat- Altho I have no clue what a "gamey taste" is- how else do u prevent the drainage issue?... I ran out of time on cutting it up the same day- working a run of nights in a row here...

3. I didnt know to separate the parts of the meat as I cut it up- so basically that is a hodge podge for the most part...
Yes, skinning etc... Was actually really fun... Lol
straps, loins n roasts a joy to break down... Then the tedious work began... Lol

I def need a ton more practice...
I know I missed a lot n probably messed up a lot of good cuts guessing n not really knowing exactly what I was doing at times- but I figured my worse FIRST BUTCHERING will still outweigh in the benefits of bringing it to a butcher....esp. a bad one..
I feel like its MY HEALTHY MEAT- n I know everything about it- no wondering, no doubts!
Its awesome!

Thanks again for all the advice- I will be copying and saving this thread, for future reference on my next deer...
 
But a quality skinning knife, deboning knife , and knife steel. A good large plastic cutting board will help too. When you start to feel the knife getting dull just clean it and run it over the steel to touch it up.

I don't screw with the fore meat for steaks or cubes at all... It all comes off and goes
right through the grinder. Steaks only come from the straps, hind, and neck if there is meat on it. Leftover scraps from those cuts go through the grinder.
 
Wow thanks everyone for the helps, tips & advice-
I ofcourse have a lot of questions... But I'll hv to come back to the thread later- gotta get ready for work- a rocking fun night at RWJ :/

That silver-skin... Omg what a bitch to get off some pieces... I found my knife dulling very very quickly- I need to get a better n sharper set. I had to stop, it was getting nuts struggling w/ the stupid knife...i found my grinding pile getting bigger n bigger... :/ I will finish it all up on Sunday.
Just two quick ?'s for now tho-

1. I wrapped it in freezer paper first n then plastic bags- I guess backwards than what most were suggesting- Idk y I did it that was, just trying to layer to prevent freezer burn... Is that still ok.

2. After it sat in the buckets in the fridge, I found it was sitting in a pool of blood- I didnt know it was still going to do that... Someone mentioned it as not good for the meat- Altho I have no clue what a "gamey taste" is- how else do u prevent the drainage issue?... I ran out of time on cutting it up the same day- working a run of nights in a row here...

3. I didnt know to separate the parts of the meat as I cut it up- so basically that is a hodge podge for the most part...
Yes, skinning etc... Was actually really fun... Lol
straps, loins n roasts a joy to break down... Then the tedious work began... Lol

I def need a ton more practice...
I know I missed a lot n probably messed up a lot of good cuts guessing n not really knowing exactly what I was doing at times- but I figured my worse FIRST BUTCHERING will still outweigh in the benefits of bringing it to a butcher....esp. a bad one..
I feel like its MY HEALTHY MEAT- n I know everything about it- no wondering, no doubts!
Its awesome!

Thanks again for all the advice- I will be copying and saving this thread, for future reference on my next deer...
Just use these two deer up first and change your wrapping style for the rest you and your family get.
I drain the blood off the meat getting ground, and if excessively wet even blot it with a paper towel.The colder the meat is when you cut it the les blody you will find it to get.

Venison blood is like chicken blood ( everyone has smelt a chicken wrapper as it starts to stink quickly) and deer blood does the same thing and taints the meat some. so the less the better.

I bring out a leg or loin at a time to keep each piece as cold as it can be.
when done cutting there isnt enough blood on the cutting board to turn a paper towel pink.

your already off to a great start and probably ten years ahead of many guys on here having a go at doing it yourself, very cool [up]
 
If you used freezer paper it has a polyethylene side that prevents freezer burn, if you used butcher paper you would want to wrap in plastic first. Even with freezer paper sometimes its tough to get the air out so you could still run the risk of freezer burn but wrapping in plastic first adds a layer of protection.

For the silver skin I use a fillet knife that is pretty flexible, that is what has worked out best for me.

To bleed meat I use a couple colanders in a small tote in the bottom of the fridge. That way I can put the lid on the tote to prevent it from drying out but the meat sits up out of the blood. I normally let the meat bleed out in the fridge for a couple days before wrapping and freezing.
 
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