have it cut with some fat and made into the sausages you love. This could include neck meat, rib meat, tenderloins, etc. Hence the net amount of meat that you will get is 58 pounds. Cut off each leg, starting at the joint and working your way up to where it attaches to the body. Use Your Knife Wisely. The hind legs and front legs include a lot of good deer meat, and it's not the simplest process. This adult deer will yield a boneless meat of 83 pounds. You may be wondering how to clean deer antlers and mounts. . Simply follow the sinew lines on both sides then find a point to slice straight across the top. Now work the remaining meat you may want to use. Step 1: Butterfly boning a leg of lamb means removing the bone and opening the meat out so that it is an even thickness. Separate meat from bones by cutting along joints like you would with a chicken. Cut along the bone and remove the cut of meat. 1. It would be illegal to de-bone a white-tailed deer prior to the place of final destination. I like to package and cook this piece along with the rear shank. This can be done by removing them with a hacksaw or clamp. a hill country warden came to a vehicle that had a large ice chest totally filled with deboned meat, warden estimated to be 4 deer. Watch this video first to see how to remove the hindquarter from the deer's body. Clean up the front half. The last step is to remove that triangular muscle attached to the hamstring. Step by step tutorial on boning out a deer.Clean, legitimate meat cutting facility.https://www.facebook.com/McClendonCountryMeats Many processors offer bone-in cuts, but most do-it-yourselfers totally debone their . Here's a helpful video showing how to debone a deer harvested from a CWD Management Zone. They field-dress it (gut it) probably quarter it and pack it off because there are predators out there who would smell blood and come to check on it, like wolves and bears, etc.! An adult deer when field dressed, will weigh 165 pounds. This approach is still most straightforward while the deer is hanging. Keep the meat as clean as possible. These easy steps yield venison shanks . You'll be trimming a lot of meat off of your deer that will be destined for the ground-meat pile. Then pick a point somewhere in the middle of the back to make an incision along the vertebrae in to where the ribs meet the spine. 2. Use a meat hook. You can tenderize the deer meat, turn it into jerky strips, grind it up, or keep whole cuts for roasts. Rick Fetrow, chairman of Hunters Sharing the Harvest, demonstrates quick and easy deboning of venison. First, you'll need to remove the antlers from the skull cap. Follow those vertebrae closely as you work forward to where the backstrap braids into the neck meat. With the shoulder side up, locate the bone. This adult deer will yield a boneless meat of 83 pounds. hunter . Use the brush to remove hair and other organic matter.. Once you have it off, lay the ham on a table with the inside and ball joint (where the femur connects to the hip) facing upward. Now you are ready to debone the quartered deer. Its carcass will, therefore, weigh 124 pounds. Deer bones and fat can have a rancid flavor to them, so the best way to process a deer is to completely remove the muscles off of the deer carcass, and then trim those muscles of any remaining fat and silver skin. Pull the meat from the back strap incision and skin the meat off the neck bone. Watch the video and see how Heid handles this tool. Use a bone saw to cut through the spinal column to remove the head and hide. Whew! 2. 1. "As hunters, we need to reckon with a new and scary reality." . The man in his video clearly has been around a knife for a long time; he's made . They finish butchering the meat once they get home. Next, clean the carcass. Trim it up and this cut can be thrown on the grill whole or can be put into the grind pile. Brian Murphy shows the step-by-step process for deboning deer meat/venison, plus helps you identify all the primary cuts.Learn more about the HuntStand app a. ), the top part of the leg is used for a Rump Roast, cubed for fondue, or can be left into Round Steaks. Step 7: Slice through the meat of the neck with a knife, and cut through the spine with a saw. First, you'll want to remove the front shoulder and some very thin meat and facia covering the backstrap. Debone any leftover meat that is still attached to the bone by using a sharp knife. 4. Finally, take the rear legs off the deer using the same technique as the front legs. You need a really sharp knife for deboning the lamb; a boning knife is handy because it has a thinner blade.. "/> An adult deer when field dressed, will weigh 165 pounds. It's not all about the backstrap and . Lightly cut the fascia holding it to the larger . 1. Venison Rounds - Deboning. The bottom part of the leg is used for ground meat (burger, jerky, brats, sausage, etc. Remove the skin from the deer. If you desire, you can now carve out any meat left on the front half of the deer. Continue peeling the hide until you've exposed most of the neck. He currently serves as the executive director of the Campaign to Save the Boundary . Be careful not to cut the Achilles tendon, as you will hang the deer from that at a later stage. 3. Answer (1 of 3): Hunters usually do NOT debone a deer in the field! In this video Dr. Karl Miller, a professor of wildlife management at the University of Georgia Deer Lab, demonstrates a simple and effective way to debone a . . Deer or pronghorn may only be processed beyond quarters at a location that qualifies as a final destination. Use but don't overuse a sharpening . David Draper demonstrates how to debone a venison front shoulder using a fallow deer. The 5 Main Cuts and How to Process and Debone a Deer Hind-Quarter. Don't forget to check out how to wet age your venison meat, which really helps to soften and tenderise wild game meat. You'll see a thin strip of meat running straight from the ball joint to the knee. Wrap your hand in a towel to keep a better grip on the hide, and pull it down toward the head and shoulders, only cutting when you need to. MOSSY OAK UNIVERSITY: https://www.youtube.com/playlist?list=PLAn10MBzyX9Q9ReCZQIgAbJSD3BWToEp_ How To Butcher & Process A Deer At HomeSkinning a Deer - https. You will work this meat from the top of the neck to the deer's wind pipe. I'm using my Silver Stag Knife as always!!! When vacuum sealing, make sure all the oxygen is removed from the bag to ensure the meat doesn't spoil while ageing. Its carcass will, therefore, weigh 124 pounds. Begin skinning your deer by making a cut down the back of the hind legs. Hence the net amount of meat that you will get is 58 pounds. Learn more helpful tips on processing game meat, recipes and outdoor co. On today's episode with Cook with Cabela's, learn how to break down a deer hind quarter. After you have made the incision, you can start to pull the skin down the leg, like removing a sock. Below Josh McFadden is going to show you the 5 main cuts you'll get off a whitetail deer hind-quarter - the . Part 6 of 6, How to bone out the neck and make a neck roast. In fact, for much of the process, the tip is all you need to separate muscle groups. This food processing tip will make your harvested meat easier to coo. 1. 3. After this, place the cuts into large vacuum sealed bags, writing on the bags the cuts, dates and even the type of deer if you like. Tom Landwehr is a concerned deer hunter, lifelong conservationist, and past commissioner of the Minnesota DNR. After removing the antlers, scrub them thoroughly with a wire brush. Boning Your Deer. Bones and other parts of the deer need to be left in the area or disposed of properly. Here's a video that sets the bar for how it's done: A butcher bones out a deer carcass in less than 8 minutes. Cutting with the . 4. Here's a quick video showing you how I de-bone a venison ham. When cutting meat, you rarely have to use the entire knife blade. One of those practices is the way hunters go about field dressing and processing their deer meat. Learn how to debone a venison front shoulder, and what some of the cuts can be used for. 2. To wet age your meat, you first debone the animal and break it down into the different cuts. Let us know in the comments below if you have any questions or send us an email to team@huntshack.net . Start with a sharp knife. It not only grabs and holds slippery venison; it prevents cuts to your fingers. check them out at http://silverstag.com/If you're l. Try not to but if you do cut through one while you are butchering the meat, give your knife a quick wipe before continuing. Hunting big game animals isn't all about the antlers, it's about the bounty you bring home in the form of edible, all natural protein. Which does not seem to be much especially when dealing with a big deer. There's more to deer processing, and especially deboning, than meets the eye. Keep cutting and cranking until the shank separates from the ham. Which does not seem to be much especially when dealing with a big deer. The Round Steaks are the cuts taken from the middle part of the back legs, as shown in the video. 5. The deer meat can be handled in various ways after being deboned. Deer hunters from across the state encourage Congressman Peterson to use this authority, and hunters across the country stand ready to help, as well. When deboning a deer be sure to follow the bone with your knife to be sure that you are removing all of the meat.
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how to debone deer meat