looking to find a butcher near my
- Thread starter DEW_0341
- Start date
The main website has the info you're looking for.
LA area
http://southerncaliforniahunting.com/index.php?option=com_content&view=article&id=76&Itemid=123
SD area
http://southerncaliforniahunting.com/index.php?option=com_content&view=article&id=77&Itemid=123
LA area
http://southerncaliforniahunting.com/index.php?option=com_content&view=article&id=76&Itemid=123
SD area
http://southerncaliforniahunting.com/index.php?option=com_content&view=article&id=77&Itemid=123
Is it possible to get more info on de-boning? Does that just mean cutting all the meat off the bones (even the ribs) or is it the legs only. When I watch videos of cleaning a deer they cut it into chunks (quartering) but don't from there they go right into processing the meat.
I plan to use a butcher, but would like to do as much myself as possible.
I plan to use a butcher, but would like to do as much myself as possible.
I found several videos on YouTube. So I'm all set.
It looks like a lot of fun - like unpacking 60+ lbs of meat in value packs from the grocery store.
It looks like a lot of fun - like unpacking 60+ lbs of meat in value packs from the grocery store.
sorry guys I like the whole deer. just my two cents. gutted, skinned, and the head removed. I understand weight has a big factor for lugging it out. I put the extra effort to lug the whole deer out. I like the bone in my venison. I know it's a lot of work .
I like the flavor of the bone in my stews, barbecue. and yes I like butchering my deer. save ton of money, and save lots of more meat.
Ghost
I like the flavor of the bone in my stews, barbecue. and yes I like butchering my deer. save ton of money, and save lots of more meat.
Ghost
Yeah by the time I get down to the ribs on a deer there's not enough meat left on them to be worth the effort of preserving them. Boned out, the hams on a good sized buck mule deer go about 12lbs each side when you take them off the aitch bone (pelvis, which resembles an "H" when seen from the front; hence the name). The butts (shoulder quarters) are more trouble to de-bone because of the shoulder blade, but if you include everything from elbow up, with brisket and everything else but the backstrap, it should be about the same amount of meat as the hindquarter. (Don't forget the tenderloins on the underside of the spine, opposite the back straps.)MJB said:
The shanks (below the elbow and below the knee) can stay on the bone, which adds flavor during cooking. Freeze them, and later you can braise them to tenderize all the tendon. Basically that's "stinco", or if you cross-cut it, "osso bucco". Great stuff.
Of course any or all of these cuts can be taken to a butcher to make your favorite sausage or jerky, or ground meat. But really, why let them have all the fun?
Bonejour said:Yeah by the time I get down to the ribs on a deer there's not enough meat left on them to be worth the effort of preserving them. Boned out, the hams on a good sized buck mule deer go about 12lbs each side when you take them off the aitch bone (pelvis, which resembles an "H" when seen from the front; hence the name). The butts (shoulder quarters) are more trouble to de-bone because of the shoulder blade, but if you include everything from elbow up, with brisket and everything else but the backstrap, it should be about the same amount of meat as the hindquarter. (Don't forget the tenderloins on the underside of the spine, opposite the back straps.)MJB said:
The shanks (below the elbow and below the knee) can stay on the bone, which adds flavor during cooking. Freeze them, and later you can braise them to tenderize all the tendon. Basically that's "stinco", or if you cross-cut it, "osso bucco". Great stuff.
Of course any or all of these cuts can be taken to a butcher to make your favorite sausage or jerky, or ground meat. But really, why let them have all the fun?
My grama eve was an expert at butchering. nothing was waisted. And I only remember half of what she knew.
She had all the tools. Hand saws, meat grinder, knives. We would make all the cuts, like Round steaks,rib eye,venison ribs, fillet mignon, tbone, sirloin, ground meat, and stew meat, all that good stuff. I forgot some of that. Wrap and pack in freezer paper, and mark the cuts on the packaged meat. We spend the Entire afternoon and work as team.
To each his or her own i guess. But I waste nothing,
Bonejour said:
Yep I miss her dearly. Fond memories. She had big heart. To teach a wet nosed kid
Look at some youtube videos. There are plenty that show you exactly where to cut. And buy one or two decent knives. Also, forget the butcher paper and come into the 21st century. Gamesavers are $100 now or less. You can keep the meat fresh in the freezer for more than 2 years.
If you are still thinking about a butcher I have a cautionary tale for you. I took a 130 lb buck a few years ago and so did my buddy. He didn't want to cut meat so he took it to the butcher. He got about 35-45 lbs back. I had close to 80 and didn't bother with 'rib meat' (on a small deer there isn't enough for tacos). Be ware!
If you are still thinking about a butcher I have a cautionary tale for you. I took a 130 lb buck a few years ago and so did my buddy. He didn't want to cut meat so he took it to the butcher. He got about 35-45 lbs back. I had close to 80 and didn't bother with 'rib meat' (on a small deer there isn't enough for tacos). Be ware!