https://youtu.be/a2bo23n16tI
What do you think about this guys deer processing?

Works

quote:

Originally posted by boom stick:
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What do you think about this guys deer processing?

It seemed wasteful. And I can’t understand his reliance on the sawzall. Maybe he doesn’t have a way to sharpen his knives?

And I’m not knocking the way his does things. I learned a bit from the video. I guess I just don’t like the shortcuts(what I perceive as shortcuts).

In general it is the way we like to pack out our caribou except we leave the skin on to protect the meat from the flies when the weather is warm, we use this method where weight matters since we are using pack frames to haul out the animals that are sometimes shot at a considerable range from the camp we fly out from.
Is it wasteful, I would have to say that you do loose some meat but not much, you are deboning the meat for the most part. The area where he looses all the meat is from the shoulders forward, we love the whole front end from the shoulder forward, the neck is a fantastic tasting cut of meat and he threw the whole thing away.
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I hunted on a ranch in South Texas last year and this is how they did it there. Pretty impressive to see guys who do it everyday and I would guess it was done in less than ten minutes.
This won't work in Vermont as we're required to check a deer in after it's been gutted.

quote:

the neck is a fantastic tasting cut of meat and he threw the whole thing away.

I use to love the neck roast.

But with CWD I just debone it for hamburger.

Not wanting to cook any of the spinal cord.

It says "in 10 minutes". But by the time he gets it home and strung up it is dark. I dont think that was 10 minutes after the kill. I always gut mine on the spot and then get the hide off asap as opposed to allowing the carcass to hold in its heat and blood. Not gutting it out for what seems like potentially hours seems really lazy.

The neck is a favorite cut and is easy pull-off the carcass boneless.

As for the video, it seems like some waste and leaving the hot blood inside for longer than necessary is a no from me. To each their own though.

quote:

Originally posted by p dog shooter:

quote:

the neck is a fantastic tasting cut of meat and he threw the whole thing away.

I use to love the neck roast.

But with CWD I just debone it for hamburger.

Not wanting to cook any of the spinal cord.

Just debone the neck in 2 sections, then you can cook together in the crock pot or have 2 separate roasts. I too stopped cooking spinal cords after I learned of CWD, but boneless neck roast is just as good as bone-in imo. I have one thawing right now for this week.

I process my own stuff and usually end up with about 5 pounds of burger per deer...or 15ish pounds per elk. I do end up with a lot of cubed meat i can use for stir fry type dishes, or i can grind later if i want more ground.

Looks like in the video the guy also tossed the forearm shanks. These are some of the best pieces of meat on the animal. Osso Bucco from shanks is my wife's favorite game meat meal. I have converted a lot of people to never throwing them away again. Look up Meateater osso bucco recipe.

I thought that was excellent

Deer should not be exposed to a saw, the bone powder and marrow contaminates the meat IMO..I bone out the back straps, hind quarters for steaks, the shoulders and neck for chili meat and Carne con Chili Colorado, and stew..I trim all silverskin, fat and grissel for the dog...lean deer meat is as good as it gets, but only if preped properly..Its been handed down thru the generations in my family..I don't care for venison hamburger, I have elk for that.