Just wondering how many of us butcher our own deer and what cuts everyone perfers. I butcher it myself, I usually make the backstraps into cutlets, cube up most of the legs, shoulders and neck for stew, leave the ribs as ribs, sometimes I will make a roast from the shoulder. :hungry: :hungry:

Just wondering how many of us butcher our own deer and what cuts everyone perfers. I butcher it myself, I usually make the backstraps into cutlets, cube up most of the legs, shoulders and neck for stew, leave the ribs as ribs, sometimes I will make a roast from the shoulder. :hungry: :hungry:

i use ta do mine but tha Bee didn't like thA MESS IN HER KITCHEN SO i TAKE MINE TO THA BUTCHER
HE MAKES SOME VERY GOOD BREAKFAST SAUAGE AND OF COURSE THA BACKSTRAPS ROLL UPS ROLL UPS DUDE ROLL UPS!

I usually do my own butchering. I was thinkin this year about havin it done but that just don't sound right to me. I personally love the backstraps.:peace:

backstraps and deer jerky here, enough said. good stuff right there.

It depends on how much room and time I have...I try to do my own

As for cuts, alot of cube, shoulder roasts and backstraps and as little ground as possible:biggrin1:

I like doing mine, it makes me fell like I have completed the hunt. I also insist on guttin and cuttin my own animals when I go on guided hunts. :biggrin1:

My favorite cut of meat is the backstraps grilled. We always fire up the grill while we are cuttin up the deer and we throw the tenderloin and the heart on the grill with a little seasoning salt.:D

I been doing my own for as long as I can remember. I cut the loins out and butterfly those. The rest is made into Italian, breakfast and Bratwurst sausages and sometimes just a little deer burger.....

I have always done it myself.
I use the front sholders and neck for barbeque
The hams i cook as hams with bacon wrapped and cut to the bone and cooked real slow or smoked.
Or some of the hams i turn into Jerky done with my own secret seasoning.
And last but not least, Tenderloin and sirloin get turned into ...ROLL-UPS...
Or kabobs with Pinnapple and bacon.
And once in awhile i grill ribs with Grillin sauce.:wave:

I butcher my own with some buddies as well. We usually cut backstraps whole for the summer barbques, some keep a shoulder for roast. Most of the rest of it we grind into burger, vacuum seal and freeze. Come Feb when all is said and done we take a long weekend and mix the venison 50/50 with ground pork and make just about every kind of sausage, salami and jerky u can think of. last year we made 450 lbs of products between 4 guys. A few years ago we got tired of paying a butcher for everything and invested in our own stuff.

We bought: Large grinder,meat mixer,sausage stuffer,vacuum sealer,smoker,scale etc etc. We get all of the mixes from The Sausage Maker. Their packages come pre mixed with exact ingedients for 50lbs of each product.
It cost a lot at first but in the long run we will end up saving money, not to mention knowing we are getting ALL of OUR meat. Plus it makes for a fun weekend with the guys:hungry: :hungry: :hungry:

I debone my own. Cut the stakes and a roast out. I take some of the hamburger meat to have summr sausage and hot dogs made

I butcher my own with some buddies as well. We usually cut backstraps whole for the summer barbques, some keep a shoulder for roast. Most of the rest of it we grind into burger, vacuum seal and freeze. Come Feb when all is said and done we take a long weekend and mix the venison 50/50 with ground pork and make just about every kind of sausage, salami and jerky u can think of. last year we made 450 lbs of products between 4 guys. A few years ago we got tired of paying a butcher for everything and invested in our own stuff.

We bought: Large grinder,meat mixer,sausage stuffer,vacuum sealer,smoker,scale etc etc. We get all of the mixes from The Sausage Maker. Their packages come pre mixed with exact ingedients for 50lbs of each product.
It cost a lot at first but in the long run we will end up saving money, not to mention knowing we are getting ALL of OUR meat. Plus it makes for a fun weekend with the guys:hungry: :hungry: :hungry:

This is really making me hungry
With 4 fellars this is a good way ta save on tha expense
What would tha total cost of this set up be.
I have a good slicer which I make jery strips with.
which if tha roasts are cut 1.5" thick and frozen then let thaw out 1/2 way are really easy ta cut.

Hey Kenny are ya coming off with tha secert sauce,
I need ta make ya some of my deer meatballs and my SS

I butcher my own. I make A lot of cutlets and stew.

I always like to do things myself so i tried my first deer a couple weeks ago....it was a lot of work but was very satisfying to do it myself, kinda like paying my last respects to my quarry :D

Backstraps, burger, and sausage. Now alls I needs is a cuber! :peace:

I do my own. I don't know what the different cuts are called other than the backstraps. I just follow the contours of the meat and cut it into steaks.
The scraps become stew meat.

I need to get a grinder.

I do my own. I don't know what the different cuts are called other than the backstraps. I just follow the contours of the meat and cut it into steaks.
The scraps become stew meat.

I need to get a grinder.
take it to yore butcher andd he will grind it fer ya
at a small fee:biggrin1:

i cant justify the $80 processing fee

i cant justify the $80 processing fee

The processer down here charges $125 and $175 for sausage
Thats why i do it myself.
I just cut up a buck tonight.:biggrin1:

i use ta do mine but tha Bee didn't like thA MESS IN HER KITCHEN SO i TAKE MINE TO THA BUTCHER
HE MAKES SOME VERY GOOD BREAKFAST SAUAGE AND OF COURSE THA BACKSTRAPS ROLL UPS ROLL UPS DUDE ROLL UPS!

MMMMMMMMMMMMMM ROLLUPS

I just saw a DVD on Outdoor Edge website that you can buy that shows you how to prossess your own deer. Our local guy charges $70.00 to cut one up, after this year I will learn to do my own.

I just saw a DVD on Outdoor Edge website that you can buy that shows you how to prossess your own deer. Our local guy charges $70.00 to cut one up, after this year I will learn to do my own.

On that note, how 'bout everybody post up any info on good resources for a fledgling do it yourselfer....:wave:

http://www.lemproducts.com/


On that note, how 'bout everybody post up any info on good resources for a fledgling do it yourselfer....:wave:

I do my own.

Backstraps-steaks
Rear Quarters-roasts(italian beef, sloppy joes)-2 or 3 roasts per quarter depending on size.
Front shoulders, neck meat etc.-take to the local processor debonned and frozen(summer sausage, jalepeno and cheese, brats, deer sticks etc....)

...summer sausage, jalepeno and cheese, brats, deer sticks... sounds like some good stuff :rolleyes:

The first two deer I took in (just the scraps) I had made into just summer sausage and jalepeno and cheese. I picked up 77 1/2 lbs. of it for a grand total of $111. I have to cut up some roasts tonight and bag up some more trimmings to take in tomorrow.

We do all our own. Takes a little time, but just part of the experience. Plus, I like knowing what is in each package!

The backstraps, and the inner tenderloins, never make the freezer. We debone all our deer. The front quarters are all cut for ground. The rear quarters, get boned. We get a small roast from each quarter. The bigger muscle groups get steaked, and the trimming from the steaks, and the smaller muscle groups get cut into stew. The lower rears are for grind. Any neck meat we save is for grind too.

We bought a 1 1/2 hp Cabelas grinder. It wasn't cheap, but 4 of us pitched in, so it only cost us a little over $100 each. We have 2 food savers for packaging. We have made sausage, but don't on every deer.

All in all, from hanging and skinning, to in the freezer, it normally takes 2 of us, about 4 hours.

I butcher my own with some buddies as well. We usually cut backstraps whole for the summer barbques, some keep a shoulder for roast. Most of the rest of it we grind into burger, vacuum seal and freeze. Come Feb when all is said and done we take a long weekend and mix the venison 50/50 with ground pork and make just about every kind of sausage, salami and jerky u can think of. last year we made 450 lbs of products between 4 guys. A few years ago we got tired of paying a butcher for everything and invested in our own stuff.

We bought: Large grinder,meat mixer,sausage stuffer,vacuum sealer,smoker,scale etc etc. We get all of the mixes from The Sausage Maker. Their packages come pre mixed with exact ingedients for 50lbs of each product.
It cost a lot at first but in the long run we will end up saving money, not to mention knowing we are getting ALL of OUR meat. Plus it makes for a fun weekend with the guys:hungry: :hungry: :hungry:

There's about 5 or 6 of us that did that same thing. We even built our own cooler. We did this about five or six years ago and are now saving a ton of money. The only problem is that everyone else wants to use our cooler.

There's about 5 or 6 of us that did that same thing. We even built our own cooler. We did this about five or six years ago and are now saving a ton of money. The only problem is that everyone else wants to use our cooler.

I have a buddy that has a walk in cooler.......I may have to build a small one in a few years.......