Processing Question

[bowhunterchris]

Do you hang and skin the deer to
Remove straps, loins and quarters? Or do you cut it up skin on ?

I rarely hang the deer. Usually on tailgate or table. Cut skin down spine, skin to the flanks and around legs. Remove ham, remove from shoulder. Remove strap, then loin is easily accessible. Trim neck meat then flip over starting the whole process over again. Guts never leave the animal.

Sent from my BLU Advance 5.0 using Tapatalk

[peterp63]

Big buck, I will take the neck meat. Otherwise it is quarters, straps, and loins. Sometimes on a doe I do not grab the loins as I do not gut my deer. It is worth the trouble on a buck for that pound of meat.

Sent from my BLU Advance 5.0 using Tapatalk

You can get to the tenders without gutting. Don't waste those ever again please.


Sent from my iPhone using Tapatalk

[bowhunterchris]

You can get to the tenders without gutting. Don't waste those ever again please.


Sent from my iPhone using Tapatalk

Yes sir!

Read post 31

Sent from my BLU Advance 5.0 using Tapatalk

[DFA]

Here is a great video from a guy across the pond that does a lot of game butchery. He is cleaning a Roe Deer, but the anatomy is almost identical... simply a smaller animal. Next year I plan on processing one as close to this way I can.

https://youtu.be/PoawhsmKIEY

https://youtu.be/PoawhsmKIEY

Sent from my iPhone using Tapatalk

Those videos are pretty good.

[deerwatcher51]

It all boils down to a matter of how much time you have. I have normally discarded the neck and the ribs due to time constraints. I am retiring at the end of this year and am looking forward to having the time to properly bone them out. I had a friend hunt with me a couple of years ago. He was a butcher when he was in college and could not stand discarding anything. He would get up early to bone out the neck and ribs. By the time I would get up there would be a nice pile of meat he had harvested.

[UTnumber1]

Take the neck meat for some chili, stew, or ground. As far as ribs go...I used to but it was just too much work. I changed up my field dress method years ago. Now I dont gut the deer. I hang the deer upside down and let the ribs hold everything in-tact. Everything is taken except the rib meat. Saves time and it is cleaner..imo.

[WamBow]

Scott Rae Project

Here is a great video from a guy across the pond that does a lot of game butchery. He is cleaning a Roe Deer, but the anatomy is almost identical... simply a smaller animal. Next year I plan on processing one as close to this way I can.

https://youtu.be/PoawhsmKIEY

https://youtu.be/PoawhsmKIEY

Sent from my iPhone using Tapatalk

Yes!! The Scott Rae Project! He not only butchers but also has cooking videos of game as well.

[quackaholic1]

I use it all.. I trim the ribs out and use it for summer sausage, works great....

[HoustonHunter94]

Like most others I usually take the time to get the neck meat. A lot of my hunting is done in far NW Oklahoma and the body size there is pretty big so worth it to get the neck. I've tried to get the meat between the ribs for grind and even tried cooking them on the smoker and neither turned out to be worth the time for me.


Sent from my iPhone using Tapatalk