08-31-2010, 06:44 AM
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B&C 120 Class
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Join Date: Aug 2009
Location: Central, NY
This is how I cut up most of my deer.
Steaks - I turn as much of the hind quarters into steaks of varying thickness. I also cut up the loin (backstraps) into steaks also of varying thickness.
Roast - The last couple of years I have kept the whole front shoulder in one piece, bones and all. In my opinion, this is the most "frustrating" piece to cut because of all the silver skin and slipery membranes. I cut the leg off at the lower joint and then clean as much of the membranes off it as I can. Than I wrap and freeze the whole shoulder. My wife uses large oven roasting bags to roast the shoulders. They sure are tasty this way.
I also will cut some of the loin into 6-8 inch lengths to be used for roasts.
Cubed meat and Burger - Along the way if a piece dosen't turn out the way I would like it to I throw it in a bowl to be used for cubed meat for stew/ chili/ etc. or to be ground into burger.
Dog food - I'm sure your thinking "What?" I hate to waste any parts that can be used. As much as I can get off of the fat, useless scraps, dirty pieces, tougher leg meat, anything that I would not want to eat myself goes into another bucket that will get boiled (outside) for a while and then frozen into small bags for the dog. He loves it! (read that in a book)
As far as cooking Venison, I will try every idea I can think of. Very rarely does it come out bad. Theres is a great book on processing Deer that I have that covers all you would want to know from before the shot to dinner time. It has been a great help to me.