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Can I Butcher?

Thanks for the advice man! On refrigeration, I have a spare fridge in the basement, should I just quarter the animal and throw it in a trash bag and toss it in you think? Or don’t some guys leave them outside if the temps are low?
I set my last one right on the racks for 2 days. You want to let the blood and moisture drain off.
 
I set my last one right on the racks for 2 days. You want to let the blood and moisture drain off.

Ok I see. Quarter it and just let it drip huh? My wife will freakin kill me ahahahah
 
I have a grinder but never use it anymore. I do at least 6 deer a year. I chunck them up and put them in the freezer till season is over. Then I take them all to one of the the local meat Prosser and have them put in some beef fat. They package it for me too . usual cost between 30 to 50 $ that's for over a 100 lb of meat.well worth it for not having to mess with it
 
Great topic.
I'm in the same situation as the original poster.
Another additional question:
What are the groups thoughts on butchering without field dressing?
Assuming you have very quick access to hang it and get the quartering process started.
 
Great topic.
I'm in the same situation as the original poster.
Another additional question:
What are the groups thoughts on butchering without field dressing?
Assuming you have very quick access to hang it and get the quartering process started.
At some point you separate the meat from the guts. However you do that is your business, as long as it's prompt enough and legal. maybe look at the gutless method and build from that.
 
For years I used a cheap grinder and it worked fine. You can cut your deer into steaks, roast, and save the meat you would grind and make stew out of it. I like a vacuum sealer myself but you don't have to have one if wrap the meat right it will last.
If the wife has a Kitchen Aid Mixer, just buy the grinder stuffer attatchment. They work very well. That thing has about a 4HP Evinrude on it and I think it will grind wood
 
I set my last one right on the racks for 2 days. You want to let the blood and moisture drain off.

Yes what Pooh said! Don’t want it in bags or laying flat on a glass shelf. Gets racks of some sort. Some dudes even wire a fan in there to keep the air moving so the meat can age like 14 days! I usually just did 2-3 and then cut up the meat and froze it.

Butchering something you actually worked hard to kill is an amazing feeling! Enjoy!
 
Plenty of good advice on here...One thing i always found interesting is the small nuances in how we hunters butcher...I think it is a really cool thing when i pick up a new tip or something that works better than the way i was taught. I do get how it could be intimidating for someone new to it. Like others said, It is not that hard you just have to do it a few times. It would help a great deal to see someone else do it once in person...Most guys would appreciate a little help cutting one up. It can be time consuming but every bit worthwhile...there is just a different connection there when you do it yourself! Videos are great but first hand is even better given the chance to ask questions and interact. I would suppose you have a sportsmans club or fish and game near you...maybe seek out a member and ask if you there would be someone willing to help you in that fashion. Not sure of your location but i would be happy to help. One piece of equipment i did not see mentioned (could have missed it) is a good meat saw or dedicated saw zaw. You can get the job done without one but imo will make things much easier to break down and managing the size when trying to get quarters in the fridge. Also for processing blade roast, shanks etc.
 
Great topic.
I'm in the same situation as the original poster.
Another additional question:
What are the groups thoughts on butchering without field dressing?
Assuming you have very quick access to hang it and get the quartering process started.
I really like to do mine this way when i can but like you said it has to be a easy fast recovery. Any considerable drag and i am knocking the guts out. It is super simple once hung, just get a large tub under the deer and gravity will help everything roll right out as you work it down and the heart and lungs are usually all that remain and makes the heart easy to get at. Also, always get the esophagus out asap as it will spoil quickly. It is a way cleaner way to go imo...way less blood on you and hair on the deer.
 
You can do it - don't be intimidated.
The first few deer I did were far from perfect, but they all worked out.

I ran an inexpensive grinder for a long time, and it worked fine. My new one is far better. wrap everything in plastic warp, then butcher paper. Cheap, easy and super effective.
 
Just learn all you can and then go for it. Take your time and just do the best you can and like other have said you don't even need to grind. I make a lot of whole cuts like necks and shoulder roasts. There are a lot of good videos and books on breaking down the back leg. Don't waste the shanks....they make a great meal. I did get a grinder this year and it is pretty awesome, I would buy the best one I could afford and justify.
 
Coming into this late. All great advice and everyone has there own ways for this. But at the end of the day you really only need some sharp knives that can be resharpened easily and take an edge, a large cutting board or 2 and something to put the meet in. Ziplock gallon freezer bags are handy, butcher wrap or a vacuum sealer.

personally i debone the deer and have large cooler. I put small blocks of ice in the cooler and set cookie sheets on top of it. Put my meat in the cooler for 24 hours or longer and pull out to finish steaks and what not. I cube all grind meet and place in gallon zip loc bags put it in the cooler. I own a grinder but prefer to take mine to the country store 2 miles down the road. They can grind it much quicker and more consistent than I can. Do be intimidated it really isn’t that difficult just time consuming.
 
I have been cutting my own venison for a long time it's the only way To go,focus on quality from the shot to the freezer.
 
DIY butchering is the way to go! You get way more meat yield and you are guaranteed to get your animal in the exact condition you handled it in.

It's not as hard as you think at first though it can be intimidating. You almost can't screw it up if you follow the seams on the meat.

I've done it in my old tiny apartment kitchen, all you need is a little counter space, decent sized cutting boards and a sharp knife.

I generally leave meat in primals or sub primals and cut into steaks or whatever cut when ready to cook. It makes it way more versatile and less surface area to oxidize.

I buy big rolls of heavy duty saran wrap at Sams and a roll will last me several seasons. I wrap the meat several times and it's kept for several years in my deep freezer.
 
My $.02. I love my “wife’s” kitchenaid grinder attachment and Hakka sausage stuffer but you couldnt pull my vacuum sealer out of my hands with a pry bar. It all costs money, but I justify the expense by buying a new toy each time I save money by getting a deer (my collection is finally complete!) One thing I’ve learned - you’ll save a s-ton of time turning the lower legs into “shanks” instead of trimming out the meat for the burger pile. Keep the bone whole by cutting at the joints. Check out Hank Shaw’s website (https://honest-food.net/) and it will literally change how you look at deer.
 
I want to butcher my own deer so I can take more does and have plenty of venison and not worry about paying a butcher. I have no friends who hunt let alone butcher or show me how. I’ve watched YouTube videos and it doesn’t look too tough, I have some questions though:

1. I can’t find a GREAT DIY video for newbs. Any suggestions?

2. Do I have to have an expensive meat grinder or will the $100 one I saw in the bass pro add get me by? Should I buy once cry once? Or is it ok to use cheap equipment if I’m only doing a handful of deer per year?

3. Do I have to have a vacuum seal or can meat last over a year in nothing but a zip lock?

4. Can I just skip meat grinding and only butcher steaks? I don’t want to waste a lot of meat bc it’s not fair to the animal. But can I substitute the excess cubes as little cubes for frying or something or do you have to use that type of meat for the grinder?

Sorry for all the questions. I’m just trying to figure out if I can teach myself to butcher on a budget without wasting meat.

I started doing my own butchering 6 years ago after a local processor let one rot. I’m so glad I did. I get more meat and the taste is much better since I’m able to take my time and trim out all of the fat, connective tissue, etc.

To answer your questions.

1. The Bearded Butchers video is excellent. If your an find it, but the video from Outdoor Edge. That’s where I learned.
2. No. I’ve been using a $75 LEM that I bought at Academy (less than the cost of paying for a single deer to be processed) for 6 years and it’s going strong.
3. I prefer to vacuum seal but it doesn’t have to be a very expensive sealer. If your want to wrap I would suggest wrapping it in Saran Wrap first then butcher paper. You have a lot invested in the deer, you want to make sure it’s good
4. You can, but when you get done with a deer there are lots of trimmings and grinding is a great way to use them.

My suggestion would be to get a good 5“ boning knife (Amazon or local restaurant supply). You can completely breakdown and prep a deer with this single knife. I also use a larger “streaking knife” as well as a sheep skinner when I’m skinning the deer but I love knives.

Hope this helps. Go for it. You won’t regret it. I get as much enjoyment out of the processing as I do the hunt. There is something very satisfying about filling the freezer with meat that you have completely prepped yourself.
 
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