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Steaks, Roasts, Sausage, and Burger

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GregBickal

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Any DIY butchers out there? If there's not already a thread for butchering tips... Lets talk about it here!!

I butchered my first doe 2007 season. First time I had ever done it. I hung it up in my garage by the hind legs, and skinned it the way I remember from watching dad when I was a kid. I have to say, I did a pretty good job of keeping hair off the meat.

I used an chart out of a magazine which identified the different parts of the body, what parts to turn into steak, roasts, and burger, etc. I produced about 15lbs of burger, and 35 pounds of steaks and roasts.

Well all the meat has been consumed now
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Note to self, 1 deer is definetly not enough. As I was eating some of the steak, half was tender, the other half not. Specially around the rump roast area. Should have turned that area into burger. My wife cooked the heart in creme of mushroom soup in a crock-pot. It was even more delicious (than the 2 bites I took in the field). I have my own meat grinder, which worked excellent in making the burger. I also used a seal a meal, to seal up the meat.

So, anybody got tips, details pictures of muscle groups, cutting techniquies, cooking tips, etc....

Lets eat some deer
 
Good idea
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I butcher most of the deer I shoot, but don't really have any rhyme or reason as to what I cut out or turn into what. I'd like to be a little more technical and get the most out of them this year. Any pros out there?
 
We basically cut the inside and outside loins into steaks. We cut all the quarters into roasts and anything left over is turned into burger/sausage/brats. We cut everything ourselves but have not done any of the mixing/processing for the brats or sausage. I think we may invest in a good grinder and stuffer this year and have a crack at it.

Heart is excelent if pan fried with onions and bacon. It's a traditional deer camp breakfast for us.
 
we cut the back leg off the carcass at the hip joint, then debone in one piece. as you look at the meat, you can see the individual roasts. only a few of our group takes roasts, most of those head to the slicer, and get cut into thin steaks for stir fry and jerky. loins we cut into chunks big enough to fit 2 chunks into a quart freezer bag. that way each person can do what they want with them. cut to their own thickness prefference, leave whole..etc. front legs, and remaing roasts, and everything else hits the grinder
 
I butcher my own also, loins and backstraps go into 1" thick butter fly chops. The sirloin is cut out for jerky. The rest is scrapped out for processing.

I'm gonna pick up a grinder this year and start the learning process. Anyone have any favorite sausage seasonings they'd recommend?

I've never been big on deer burger, but I'm gonna try a grind with 50% of(75%ground beef) and 50% lean venison. Heard that was a good way to go. We'll see.
 
Best tip I can give you!

Other than getting your deer gutted, cleaned out, dried out and cooled down quickly..... getting rid of the fat and connective tissue from your cuts is #1.

That's where the strong flavor comes from that most don't care for. I even cut off the silver skin! Leave nothing but red meat.
 
not too sure about your mix there mike. 75% lean burger mixed with the deer is pretty good, but your ratio may take out all the deer flavor. for our burger, we just grind it plain. works great in chilli, meatloaf, tacos.....anything that uses hamburger, but sucks for patties.

we have made breakfast sausage, by mixing 25lbs deer and 25lbs pork (butcher a hog at the same time), and get the seasonings from fareways meat counter. brats can be made the same, also with seasonings from fareway meat counter.
 
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for our burger, we just grind it plain. works great in chilli, meatloaf, tacos.....anything that uses hamburger, but sucks for patties.


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This is the same thing that we do. Anything that is made with hamburger we substitute ground deer meat. I can't even remember the last time that we even bought ground hamburger.
I also cut all the loins into butterfly chops and then keep a couple of roasts which are great for putting in the smoker.
The more times you butcher your own deer the better you become at it, not just hacking away at everything like I feel I did my first time.
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Great replys guys. I gave the inner loin to the landowner for letting me hunt his land. The back loin I cut into butterfly chops also. Very delicious. The sirloins that I cut up were hit and miss on tender.

Both my Dad and Grandpa worked at Wilson's packing house in Cedar Rapids Decades ago. Dad has forgotten most of his butchering skills, but was still very helpful. Butchering must be in my blood as I seem to enjoy butchering a deer a little too much..
Texas chainsaw massacre comes to mind...
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Funny tho, I hate cleaning fish
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Any of you hunters in the Cedar Rapids area that don't want your meat keep me in mind. PM me for my cell number. I am available anytime Dec 1-9 to butcher. Don't throw out those hearts unless their full of lead
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Remember, on those does, head shots, saves meat
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Here's a good document: web page
 
The charts on that document list the Sandhill Crane. Are they legal species in some states? Do they taste like a long legged chicken?
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Always have done our own deboning, did my own in the garage last year. We'll cut our own steaks but take the trimmings and such to the locker to be made into burger, sausage, and what they call Kabasa (?sp) which is like a breakfast sausage and is real good! It is just too easy to do it ourselves after watching dad and friends do it for as long as I can remember!
 
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The charts on that document list the Sandhill Crane. Are they legal species in some states? Do they taste like a long legged chicken?
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They are legal in some places. I've never eaten it, but I think I heard that it's excellent table fare.

When I've ground my own I've added a little beef fat to the deer. It's really cheap and keeps the burger from being too dry. We use ground deer in place of beef for everything at our house except hamburgers. There's something about the texture of ground deer patties that I've never liked.
 
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teeroy, why no patties? 100% venison too dry

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yep. if you're carefull, you can make it work in a skillet, but no way on the grill.
 
We cut our loins,steaks,and roasts then save all the meat to be ground for the end of the year and have a big grinding party!
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This saves on only having to clean the grinder once and able to make bigger batches of breakfast sausage itailan sausage and my favorite jalopeno cheddar brats that are great for Hawkeye tailgating.We watch the Fareway ads thru the winter and by pork when it is on sale and buy our seasoning in bulk from Todds Inc.4413 NE 14th st in Des Moines Ph.#515-266-2276.
 
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teeroy, why no patties? 100% venison too dry

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yep. if you're carefull, you can make it work in a skillet, but no way on the grill.

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HHHmmmm, I'll have to tell my wife to quit grillin the burgers cause teeroy says it can't be done. I see some penalty box time for teeroy.
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We always use 100% venison and they make great patties. Dry as a bone but by the time I put catsup, mustard, pickles and peppers on 'em they are plenty juicey. We get our venison processed so maybe the grind is a little finer?

The 'Bonker
 
we only run ours through once, and its a pretty course grind.

don't be throwin my name around to your wife. i don't need any help ruining my (semi) good name, plus, i don't want to be blamed next time you are in the box.

not a surprise that your wife can grill deer burgers....the woman must be some sort of super human saint woman, to CONTINUE to remain married to a "character" such as yourself
 
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