And always remember - at the end of the day it's just meat and all ends up the same once it's been used.Lots of great advice here! This might be another good use for the map as watching, and helping, others butcher is a great way to learn. Then you just adapt to your circumstances and finances.
@redsquirrel this is a great idea. I would love to try and find a way to integrate butchering help into the locator tool.Lots of great advice here! This might be another good use for the map as watching, and helping, others butcher is a great way to learn. Then you just adapt to your circumstances and finances.
As posted by others the Bearded Butchers video is great, I found this one first1. I can’t find a GREAT DIY video for newbs. Any suggestions?
That $100 should be sufficient IMO. A friend of mine uses the kitchenaid attachment but I dont think it has enough oomph and you have to be very particular about the size of chunks going in and temperature/texture.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?
Personally prefer the vacuum seal as there is very low risk in freezer burn and the meat lasts almost indefinitely (Well within the year it takes me to consume everything, even forgotten stuff)3. Do I have to have a vacuum seal or can meat last over a year in nothing but a zip lock?
Inevitably you will have some misc meat that can't be butchered into large cuts. IIRC I average about 8-10 lbs of grind pile for an avg sized doe. I mix in about 20% pork fat to offset the lean-ness .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 a couple years ago. My wife and I worked on one together and I did my buck by myself last year.I’m so grateful for all this advice. I’m about 3-4 hours into the YouTube suggestions. I feel like I can do it.
I typically remove/trash the meat damaged from the shot.. Lost a tenderloin last deer....Havent seen anything addressed about blood shot meat or bruised meat. Like where it may have been hit when shot...is this meat thrown out or ground up?
Also how do you mix the fat with the ground meat?