Just starting to butcher my own deer this year...HELP!

[backwoods07]

Well, this year we finally decided to take the leap and start processing our own deer! We just bought a new farm and finally have the facilities to do this. We've been researching for a little while and are comfortable with the actual butchering, but aren't sure on the equipment that we may need. Obviously, a nice set of sharp knives will come in handy, but what else are we going to need to take into consideration?

I'm sure some of you out there have been doing this for years and any advice given will be taken to heart.

Equipment suggestions? Tips or tricks? Any other vital information? Thanks so much and I look forward to hearing your responses.

[RangerClay]

Aside from a good set of knives I have a saw to cut off the legs and split the hind quarter. Then I have a scale and a grinder. Make sure you have a good cutting board that is easy to wash and you are all set.

[Texan_Til_I_Die]

Yep, bone saw is a must. A grinder is too if you plan to make ground meat. For sausage you'll need a stuffer. A vacuum sealer is also super nice for packaging the meat.

[wtnhunt]

Good large cutting board is a must for sure, the one we use came from sams club, think it is rubbermaid. The bigger the sink, counter working surface you have the better too.

We vacuum package all our deer meat. Use a recip saw(sawzall) for cutting bone here, alot quicker and easier than sawing by hand.

[GWSmith]

Find out what you want to get out of the meat before you start. There are charts out on the Internet with plenty of information to show where each individual cuts of meat are on Beef...you can use those and obviously the cuts are smaller on deer size animals. I say to use them because there are so many availible and they are of a large enough size the cuts are easier to see without stopping what your doing.

USE A SHARP KNIFE

Probably the most under-rated important suggestion that you'll hear or read. A sharp knife will go where you want it to with very little effort. A dull knife will go somewhere you dont want it to, and likely into your flesh, when you have to lean on it to make it cut.

If I give you one piece of information that will help you out in enjoying the work your going to do later on is:

MAKE SURE YOU CUT ACROSSED THE GRAIN IN THE MEAT

That is the biggest factor in how tough a cut of venison is to chew.

MAKE SURE YOU REMOVE AS MUCH OF THE SILVERSIDE AND FAT FROM THE MEAT AS POSSIBLE

This step will take a little longer but this is where the "Gamey Taste" resides in Deer Meat. Though less important if your going to make ground meat it will still transport alot of the taste into that as well...it's a step most people rush and the taste of the meat later suffers from the lack of patience IMHO

If you are going to have a grinder spend the money and get a good one(not the one at Walmart for under $100..it's junk and wont last if you push it hard). I know people who have used one without any trouble but they have to work the meat down to such a small size just to fit it into the grinder. They spend alot more time than needed to do ground meat.

Get all of the meat your going to use for Ground Meat together in one spot. Check it for any bones, bullet fragments, etc...

Also at this time you can cut it into the size that your grinder will accept easily. Grind all your meat into a large cooler then package it in sizes that your family will eat in one sitting so theres no leftovers...freshly coked Venison tastes the best IMHO

Make sure your working surface is a level that is comfortable(I suggest no more than waist high).

Also make sure the surface is washable.

I use a table in my garage that extends out using sections of table top that fit together. It is made of pressboard so I have to cover it with heavy duty plastic housewrap.

The steps I do after I've hung the deer by tendons on the lower leg of the hind quarters:

Skinning:

Carefully cut around the hind legs so you can pull down the hide without cutting into the tendon your hanging the deer from. Tying a slipknot around that joint with some rope as a safety measure has kept a few deer of mine from hitting the floor too;)

Make your cuts to help remove the hide by going completely around the legs at the first joint down each leg. Then on the inside of each leg to the center of the body on what would be the belly of the animal. Where the cuts meet coming down from each of the front legs make a cut going straight back to the rear of the underside, meeting and then passing all the way to the anus, the cuts coming down from the rear legs. Trim around the anus to each side of the tail then pull down on the tail exposing the bone. A quick cut with a heavy bladed knife or a small camp axe will leave the tail on the hide or remove it completely.

Pull down the hide as you carefully skin out the deer. If your carefull you wont have too much hair on the hanging carcass. If need be you can hose off the carcass at this point to remove hair before continuing on with processing.

*You can use an awesome shortcut at the point where you have the hide down off the hind quarters and all the other cuts made down the legs and underside:

Use a small Rock and place it on the "Hair Side" of the hide approximately 6-8" down from where the tail is. Wad the hide up around it so it looks like a ball and tie some heavy duty tow line or chain around where your hands were so it is tight...hook the other end of the line to your garden tractor or the trailer hitch on your truck...pull slowly away and your deer is skiined all the way up the neck to the head*

Take off one Shoulder and work it. When done with the first one I get the other and do the same(this keeps whats left hanging easier to work with).

Remove the BackStraps and Tenderloins.

Cut off the backbone that sticks below the Hind Quarters.

Cut down the middle in-between the Hind Quarters.

Work the remaining Hind Quarters one at a time.

Edited September 9, 2009 by GWSmith
added some tricks and tips on skinning

[arrow32]

Hey I agree with GW he always makes it easy to make a post after him:D

Thank you Gary.

[GWSmith]

LOL....It does'nt hurt if your first job while you were back in high school was in a meat department. I also became the head meatcutter for that Publix grocery store and worked there over 9years. I'm also the one that gets the job of hanging, skinning, deboning, most of the deer at camp each year during Thanksgiving week. The most I've done in one week there is 23 with the hunter whos deer it was packaging the ground meat to whatever size they wanted.

But...if you have 2 guys that know what their doing it sounds alot more like this:

[arrow32]

LOL....It does'nt hurt if your first job while you were back in high school was in a meat department. I also became the head meatcutter for that Publix grocery store and worked there over 9years. I'm also the one that gets the job of hanging, skinning, deboning, most of the deer at camp each year during Thanksgiving week. The most I've done in one week there is 23 with the hunter whos deer it was packaging the ground meat to whatever size they wanted.

But...if you have 2 guys that know what their doing it sounds alot more like this:

lol

That chainsaw is crazy!

[backwoods07]

Sweeet, this is going to be a breeze!

[layin on the smackdown]

This is pretty good advice...One thing i will add in there for the heck of it...My dad has owned and operated a meat packing house for over 30 years, and he's been processing deer for the last 15 as well. If you want equipment, go to a local Packing House, not a county market or Publix, and talk to one of the guys or gals that is managment. Ask them if they have any equipment they are looking to get rid of. So many times you can get great stuff at dirt cheap from these places. Knives, large cutting boards, stainless steal tables etc. Trust me, i see what people ask for and what my dad will sell it to them for. Plus i take all the crap he doesn't want anyway...I think everyone should process thier own deer if they are mentally and physically capable of it...it makes that animal taste that much better.

Good luck

dan

[fly]

Get at least a 1hp grinder. I have the Cabela's model and love it! The grinder comes with tools for making sausage but most people say to get a stuffer. I take the meat I want made into sausage to the butcher.

A hoist is a nice addition, but we just muscle them up into the rafters and hang it on a gabriel. We hang them head down and generally need a stepping stool to work on the hind legs.

Roasts, loin steaks, kabob meat, and ground burger is what I typically make.

[Orion_70]

Not sure if this has been posted lately:

http://www.stripers247.com/deerfield.wmv

Great way to process and bone out

[layin on the smackdown]

Get at least a 1hp grinder. I have the Cabela's model and love it! The grinder comes with tools for making sausage but most people say to get a stuffer. I take the meat I want made into sausage to the butcher.

A hoist is a nice addition, but we just muscle them up into the rafters and hang it on a gabriel. We hang them head down and generally need a stepping stool to work on the hind legs.

Roasts, loin steaks, kabob meat, and ground burger is what I typically make.

Thats exactly how we do it...+1...minus the part about lifting the deer...

This is something cheap that will help you hang and raise your animal without throwing your back out...Rural King, Farm and fleet and other outdoor stores carry them...

http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0040425228218a&type=product&cmCat=SEARCH_all-search_redir&returnPage=search-results1.jsp&Ntt=hunting+gear&Ntk=Products&sort=all&PrevQuery=game+hoist&N=4607&redirect=true&Nty=1&cmCat=search_redir

[wtnhunt]

This is something cheap that will help you hang and raise your animal without throwing your back out...Rural King, Farm and fleet and other outdoor stores carry them...

http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0040425228218a&type=product&cmCat=SEARCH_all-search_redir&returnPage=search-results1.jsp&Ntt=hunting+gear&Ntk=Products&sort=all&PrevQuery=game+hoist&N=4607&redirect=true&Nty=1&cmCat=search_redir

A come along on a gambrel works fairly well too.

[backwoods07]

To raise and hang the deer, I guess I can rig up a pulley on those deer hangers hey sell pretty much anywhere. I was more concerned with the actual butchering. Although, I guess raising and hanging the deer might be step one of many...

[backwoods07]

You guys were really helpful. Again, above and beyond what I expected. I'll let ya know how it goes in oh, I don't know...21 days!!

Special thanks to stcif!!!!! What a class act.

[BrotherBadger]

You guys were really helpful. Again, above and beyond what I expected. I'll let ya know how it goes in oh, I don't know...21 days!!

Special thanks to stcif!!!!! What a class act.

Make sure to post some pictures of your setup when you are ready! We just started doing our own processing last year, and the equipment paid for itself before the year was over.

[Hoyt03]

grinder(cabelas are nice) and smoker(bradley). You can get a stuffer as well, or just stuff with the grinder. Really not that hard to make good products once someone shows you how. I highly recommend the sausage making dvds bass pro sells.

[Stinger-Hunter]

I've processed my fair share of deer in Minnesota - sometimes 4 or 5 over a weekend. One thing missing is a knife sharpener. I didn't see this listed, so I'm adding it here. No matter how good your knife is, it will get dull. Get a good knife sharpener and all will be ok. A dull knife triples the work you have to do and you will cut yourself if you knife is dull.

Also, you will soon realize, that this is where the work begins. It is much easier to drop these babies off at a butcher and you'll understand first hand why they charge 100+ for processing a deer.

[GWSmith]

.....Also, you will soon realize, that this is where the work begins. It is much easier to drop these babies off at a butcher and you'll understand first hand why they charge 100+ for processing a deer.

How true is that!!!

LOL...it may take a few before he understands what you've said but he'll remember it distinctly on about the 3-4 hour in:clown:

When your new at it you take an extrordinarily long time making sure everything is done perfectly...after awhile all the meat looks like it will fit right in the grinder:clown:

[dbHunterNY]

Things have been pretty much covered I think. So I'll tell you my setup and method.

I hang the deer in the garage head up if I do it right away, otherwise I may hang it head down. First get two smooth edged knives one for boning (fillet knife styles work well) and one more rugged for the skinning and cutting the hide. I also have two large deep commercial meat pans and a bucket of warm soapy water. I start skinning around the neck and then work down to the front legs. If the hide is warm then it will pull down and separate from the carcass much easier. I then leave the legs on a just cut the hide free around the legs past the joint and keep skinning. If you can adjust the height of the deer so your work is at chest level it will save your back. Once I get down to the tail, I break and cut through it with the skinning knife and keep skinning. then I get down to the back legs and skin it past the joint and stop. I then bone it out with the deer hanging there. I don't quarter the deer. I then put the meat used for hamburg in one pan and the steak cuts in the other pan. I then put it in a Coca-Cola cooler to age a little or until I get at it that week. I have a Hobart grinder, cutting board, same knives (washed), plastic wrap, freezer paper, and Sharpie marker to finish cutting it up and package it.

Good Luck,

Dan

[the one]

HAS ANYONE EVER HEARD FOR WWW.SPORTSMANSGUIDE.COM LAST YEAR AFTER SEASON I GOT AN TABLE BAND SAW FOR 199.00 THEY HAVE THEM ON SALE EVERY YEAR FOR 199.99 AFTER SEASON. IF YOU TRY TO GET ONE KNOW IT WILL PAY OVER 500.00

[JimT]

All you need is a good filet knife and a hack saw to cut off the legs and such. I bought a butchering kit. Wish I never did. All the meat thats normally used for burger I make into stew meat. A good stew on a cold night if tough to beat.

[dbHunterNY]

All you need is a good filet knife and a hack saw to cut off the legs and such. I bought a butchering kit. Wish I never did. All the meat thats normally used for burger I make into stew meat. A good stew on a cold night if tough to beat.

....or chili. I make a mean burger, but you are right!

[High Country]

For an easy how to...get the Kentucky Afield video from the KY department of fish and wildlife..."From field to freezer"...everything you need to know...