Processing your own deer ?

[Mudslinger]

I have the time and some of the equipment. What book would you recommend to get for someone that is a beginner in processing deer. I can definitely get it into quarters and take care of the tenderloins and backstraps, but that is where my experience ends.

Thanks!

[Hills of Texas]

Check out waltons online. Great place to start

[backwoods]

I tried watching videos and reading books, but I never found them that helpful.
You get better with practice.
Just cut the meet off the bone.
Large cuts of meat get kept for roasts or cubed for stew meat.
The smaller trimmings go into the grind pile.
As you get better at separating muscle groups then you can start to refine specific cuts like blade roasts, shanks, and rounds roasts.

I use a food saver vacuum sealer for the roasts and stew meat.
The trimmings get ground through a LEM #8 grinder straight into LEM one pound game meat bags.

[Gumbo Man]

I tried watching videos and reading books, but I never found them that helpful.
You get better with practice.
Just cut the meet off the bone.
Large cuts of meat get kept for roasts or cubed for stew meat.
The smaller trimmings go into the grind pile.
As you get better at separating muscle groups then you can start to refine specific cuts like blade roasts, shanks, and rounds roasts.

This.

[Duckologist]

I have the time and some of the equipment. What book would you recommend to get for someone that is a beginner in processing deer. I can definitely get it into quarters and take care of the tenderloins and backstraps, but that is where my experience ends.



Thanks!

Check out bearded butchers on YouTube

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[Slabby]

Shoulders get cubed up into grind. Hind quarters separate by muscle. Slice muscles cross grain into steaks or cube into stew meat. Or keep them whole for roasts. Neck meat usually gets ground or cubed into stew meat. Your done

[Jtrage]

I tried watching videos and reading books, but I never found them that helpful.
You get better with practice.
Just cut the meet off the bone.
Large cuts of meat get kept for roasts or cubed for stew meat.
The smaller trimmings go into the grind pile.
As you get better at separating muscle groups then you can start to refine specific cuts like blade roasts, shanks, and rounds roasts.

I use a food saver vacuum sealer for the roasts and stew meat.
The trimmings get ground through a LEM #8 grinder straight into LEM one pound game meat bags.

Agreed. It just takes practice. Videos can get you started. Get the meat out and the muscle groups are generally easy to follow. If you screw up on a cut it goes in the grind pile.


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[kd350]

Bearded butchers on YouTube. They are a great source

[PineyWoodsBow]

I tried watching videos and reading books, but I never found them that helpful.
You get better with practice.
Just cut the meet off the bone.
Large cuts of meat get kept for roasts or cubed for stew meat.
The smaller trimmings go into the grind pile.
As you get better at separating muscle groups then you can start to refine specific cuts like blade roasts, shanks, and rounds roasts.

I use a food saver vacuum sealer for the roasts and stew meat.
The trimmings get ground through a LEM #8 grinder straight into LEM one pound game meat bags.

This. I do the same


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[Toddcaster]

Bearded butcher is good Steve Rinella has a great video on YouTube for processing.

https://youtu.be/_y4eFWfOvDI

[SabineHunter]

I tried watching videos and reading books, but I never found them that helpful.
You get better with practice.
Just cut the meet off the bone.
Large cuts of meat get kept for roasts or cubed for stew meat.
The smaller trimmings go into the grind pile.
As you get better at separating muscle groups then you can start to refine specific cuts like blade roasts, shanks, and rounds roasts.

I use a food saver vacuum sealer for the roasts and stew meat.
The trimmings get ground through a LEM #8 grinder straight into LEM one pound game meat bags.

Same here. You'll be glad you did.

[Benno]

Depends what you want. We go through a lot of sausage and hamburger meat at my house. Back strap and loins are steaks, the rest of it gets cubed, mixed and ground. Sausage making weekend is coming up soon, my 2nd favorite weekend of the year.

[TexOddball]

There’s good cuts, and there’s better cuts, but the only wrong cut you can make is on yourself!

[cva34]

Bearded butchers on YouTube. They are a great source

+++others lots of great INF0'

It ain't Rocket science....

[andre3k]

What others have said. Just cut the meat off the bone. Your first few times won't look cuts of beef at the butcher shop. In the end its all going into a pot, grill, ground or made into jerky.