I like to butcher my own game. I enjoy the process, as well as knowing that the deer in my packages is the deer that I harvested and cared for after the shot. I recently stumbled on Scott Rea’s YouTube channel. He’s a traditional English butcher and has a wide range of videos on butchering and cooking both domestic and game animals. In one of his videos, he walks through the process of butchering a deer in the same way you would a lamb. I decided to give this a shot myself last night. The benefit of this method is that it produces a lot of steaks and some nice roasts, while still yielding some stew meat and burger.
The first photo shows how I usually butcher. The second shows the method from Scott Rea's video. Notice the number of steak cuts you get from the second method. These are not thin cuts either. I cut all chops and rounds at about 1" thick. Rib chops are cut two ribs thick. These should make for great grilling cuts. I think I'll definitely being butchering more like this. The only thing that I think I'll change next time is to tidy up the ribs a bit shorter on those chops.
The first photo shows how I usually butcher. The second shows the method from Scott Rea's video. Notice the number of steak cuts you get from the second method. These are not thin cuts either. I cut all chops and rounds at about 1" thick. Rib chops are cut two ribs thick. These should make for great grilling cuts. I think I'll definitely being butchering more like this. The only thing that I think I'll change next time is to tidy up the ribs a bit shorter on those chops.
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