How do you debone/trim deer?

[trjones87]

After doing yet another sloppy debone to tonight I wanted to talk to y'all about it.

The ham for example, I just cut along the bone and just cut that huge chunk of meat into chunks. I'm usually doing this Sunday nights after getting back and am pretty beat. I find myself rushing and not trimming as well as I should. So not very efficient
Any tricks, tips, etc?

[PSD Ryan]

I use a small, thin bladed knife and I just cut the membrane between the muscles. Hardly takes any use of the knife for most of it, as it just peels off. The parts sticking to the bone do require some knife work, but usually goes pretty smoothly.

[justin156bc]

Start at the ball and cut along the bone on the inside of the ham. Then once you got the main cut just trim around the bone till its free. Then take the ham and separate by muscle. Thats the way i do it.

[Chad]

Start at the ball and cut along the bone on the inside of the ham. Then once you got the main cut just trim around the bone till its free. Then take the ham and separate by muscle. Thats the way i do it.

X2

[Deathrow Jethro]

Start at the ball and cut along the bone on the inside of the ham. Then once you got the main cut just trim around the bone till its free. Then take the ham and separate by muscle. Thats the way i do it.

X3!

[Bowhunter9790]

X 4

[Rather_B_Fishin]

If your grinding it all up then it don't matter how ugly it is as long as you get all the meat off the bone. If you gonna cube, steak, or roast then do just like stated above. Follow the seams and the you cut the roast up into steaks.

[Cajun Blake]

i find it easier to process deer after it's been on ice for 5+ days and the meat is almost frozen


http://discussions.texasbowhunter.co...hlight=process

[trjones87]

i find it easier to process deer after it's been on ice for 5+ days and the meat is almost frozen


http://discussions.texasbowhunter.co...hlight=process

I was searching for that!!!! Thanks for posting that, what an awesome thread