After Mr Huberts recently publicised stalking success I got my friend Phil the butcher round to take a look at the carcass that had about an inch or two of fat on it for some suggestions on the best way to take the meat down. Due to the size of the carcass I thoughtit might lend itself to a more "beef" type of cut.

To make the carcass handleable I had to split it straight down the spine into two halves.

Usually I tend to take the shoulders off whole and either mince, sausage or dice for stews. The back straps get fileted out as does the neck and tenderloins. The haunches get boned off at the aitch bone and shanks sawn off to go for braising. All the haunches get left whole with bone inn for shoot dinners where they are cooked in the Brinkman Smoke & Grill.

However this leaves a lot of trimming work to do and virtually a woole carcass worth of bones to get rid of.

For the last two that I have done I have split down the middle as Phil showed me and taken a series of T-Bones, Chops and cutlets from the saddle. the shoulders have come off whole and get halved/chopped for stewing or boned as before. The haunches get taken of with the saw in front of the aitch boneand shanks treated as befor. The breast of brisket is sawn down to give like a rack of ribs that I have slow roased with a pineaple based BBQ sauce til tender.

This seems to be a quicker waty to take down a carcass with less fiddling and les bones to dispose of at the time of butchering. This is all for Fallow so far and I'd definately use this method on Reds or other bigger carcasses I may come accross.

Just interested in how you each approach a carcass. Next time I do one I might take a series of Photo's.

Incidentally a diamond tipped bone saw is a great aid in this respect as it goes through the bone like a hot knife in butter.

FB

£15 for roe and £25 for fallow brings it back bagged and labelled......Time saved eases family relations which can be reinvested in further outings.

FB
this is what i like to do
this is a Fallow doe already skinned


i remove the shoulders first
i cut across the chest just above the shoulder blade

then cut the flesh away from the rib cage by running the knife down tight against the ribs peeling the flesh back and then again cutting down the back bone
this then starts to get the whole shoulder starting to fall away

i then take the other shoulder off and go strip the meat off both shoulders
one shoulder has been stripped and about to start the other , as you can see a pile of cut up meat starting to form on the right of the unstripped shoulder, you can bone and roll the shoulder or just use the whole shoulder as a joint

next i start with the loin or saddle
this i cut into chops or medallions
i cut across the flank just below the haunches

and cut down the rib cage leaving a genouros piece of fatty flank

i then cut down the back bone peeling the loin away and also cut the flank away from the ribcage

this then leaves me a good long pice of meat with a bit of fat on it

which i then fold over

and start to slice thumb width thick chops off it

next i start on the haunches

by cutting around the edge of the pelvic bone and along the back bone

i then start to cut around the ball joint

leaving me a whole haunch to then start to debone

the hauch is the cut into 2 pieces
one as a joint

the other is placed in the freezer for a couple of hours to go solid then is sliced into steaks

now you also should of accummilated a pile of meat that you hav cut of the shoulders and exces bits from the chops and from the steaks
this i normally either cube the best bits and mince the rest


a few of the trays of mince , cubed ,joints and chops ready to be packaged

on the over wrapper ready and waiting

and finished product

last job
into the freezer


this is what i do with the bulk of my deer i shoot for my own freezer, others will hav different ways and also different choices of cuts of meat
plus there are other bits i hav not mentioned here like the liver, heart, kidneys ..etc etc
must not forget the best bit....the fillet
some people regard that as there favourite bit of all , i often flash fry it with a bit of deer liver and put it between a couple of crusts , perfect as a sunday morning starter to the day

Amazing, Richard!

Thank you!

PH

Ask the cook what cuts are wanted .Save shanks for braised shanks - fantastic flavour !Save bones for soup.
Where do you find diamond tipped bone saw ?

That,Richard, is splendid job.Thanks for sharing.

Best-
Locksley,R

as long as it helps then it was well worth the time taking the pics and posting them

While i am at it
Following my recent success out in the stalking field
i found i had a little venison to play with so with 2 munties in the fridge burgers were on the menu
first i stripped the whole carcass just keeping a couple of haunches as joints



then i cut the meat i stripped off into chunks or cubes around an inch in size

after that i took an onion and whole clove of garlic

finely chopped the onion and after peeling the garlic finely chopped that aswell
along with thes ingredients i added around 3lbs of pork fat/belly draft and cut that into inch chunks/cubes aswell


then mix all of these together in with the venison

now every thing is ready to mince
normally i would use the mincer in the larder , except that mincer works best if the meat is semi frozen
i did not hav time to wait for that , so i used the mincer at home, a little slower
but i can can hav a drink while i'm doing it
i put the mixture through the mincer twice
first on a coarse hole plate

while this is gonig on i take a bit of the mince and fry it up just to see what the flavour is like
to see if i need to add anything else

once happy i then mince it again on a fine hole plate setting

both coarse and fine together

mincer working on fine setting

next i lay out several wax discs , i use quarter pounder's (approx 4") from lakeland

after that i roll hand full of mince into a ball and place on the disc's, once you hav done a few you will get an idea of how big a handfulll you will need (approx 100grams is a gude line)

then place another wax disc on top of these , then use a hand held burger press , mine at home is a cheap amnd nasty plastic one but it works well


once done i use a metal fish slice to lift the burgers of the work surface and place them in fours into a bag, plastic ones are a little thicker and often the front edge is damaged

once all done and bagged up
pop them onto a tray and into the freezer this keeps them from becoming mis-shaped , you can then re-pack them in freezer once the burger are frozen,
76 burgers

now all done and time to tidy up
one last thing to do
cook one and try it


enjoy

Amazing

good stuff richard.

Smallbore came over last week and we spent an hour making burgers. I was surprised by the improvement in the flavour after adding some pheasant to the mix. We probably used 50% venison, 20% bacon and 30% pheasant. I used a pre made seasoning mix this time along with some onions , but next time I'll be making my own seasoning with onion/garlic and salt/pepper possibly a bit of nutmeg/mace.

What knives do you use and which sharpener? I am looking for a couple of boning knives and can't make my mind up on what to get. The victorinox are the old staple but I also saw some Eiker knives that look quite nice.

Rgds,
FB

Nice work Richard !
My favorite sausage is venison with 1/3 pork with significant fat such as pork shoulder, salt pepper and nutmeg.
For burghers I grind venison, potato, onion with salt and pepper.A whole meal in one.

Whish I could find somewhere to buy those fancy little styrofoam trays.
It looks so delicat and neat, instead of using only plastic bags for freezing.

Arild,

Try the vacuum packer too. if you shoot larger animals and the meat stays in the freezer for a few months until it is all used, then the vacuum method keeps the meat in better condition.

If you want some trays I can probably get you some for when you come over in Febuary from my mate the butcher.

I must admit though, thet the over wrappers do make for a nice finished product when packaging game birds up with a bit of bacon on them etc. I took some to Ian last year for one of his farmer freinds and they looked really professional.

Rgds,
FB

Amazing to see that much fat on a game animal. Our local deer have almost no fat on them. I wonder why the difference. Great post on processing, never one of my favorite jobs.

hunts,

It depends on the locality and the time of year. We shoot yearlings that have been out grazing on arable crops throughthe summer and they have some serious fat layers on them. I recently had a buck in that had a ful two inches over parts of his back. Had he of got as far as the rut then by now he would have used much of that up.

In areas with big acreages of maize cover cromps the deer can really put n some weight even through the winter.

FB

Good point Kiri about the vacuum packer.

Great if you could get me some trays, but don´t make any hassle of it.
I might check out with the local butcher here as well, but as far as I have seen they are not sold to private persons, only for "industrial" use.

FB
we hav started going over to victorinox as you can't get the knives of old any more
and also use several different methods of sharpeners
i like using a stone and steel on the victorinox and a blade tech on the frost clipper
the brother in-law and my OH likes the chantry sharpener

here are a few items just to look at for starters that might also be of use
red chopping board, meat cleaver, bone saw, various knives , gamberel, s hooks, skewer for helping hold rolled joints when tying, knife sharpener and a blow lamp to singe the ducks once plucked


a note board and pen
also a string holder and string for tying up rolled joints of meat


a set of easy read scales


possibly a few trays, but definately a mix of various size bags and labels


you may think about one of these for taping the bags off with, or just tie a knot


aswell as the over wrapper i do hav a domestic Vac-pac machine but rarely use it
thou handy at times
regards

Richard,

Great minds obviously think alike!! That about sums up the inventory of my larder equipment, including the blow torch and the trussing skewer for tying the hams and joints!!

I have a Gatco sharpener but that's really good for profiling a blade rather than keeping it sharp. I was really interested in the knives as I have some skinning and steak knives but the boning knives are gettnig on a bit and have run out of blade. I bouth the straight 15cm and curved 12cm Victrinox today as a start and I'll see how they perform.

I saw the chantry sharpeners and though they might be a good bit of kit, but just haven't got round to trying one yet. I might give it a go once I've seen how these knives go.

My wife thought I was nuts when I said I was using the blow torch on ducks. but nothing else apart from poultry wax gets that good a finish. I don;t think she realised that I was plucking them first!! I also use it on the game birds too after plucking on the machine to give a really clean finish.


Arild,

They are usually sod in boxes by the thousand but my butcher is quite helpful in that department so I don't thin it wil be a problem to get you a couple of dozen to take home with you. You must remind me closer to the time.

Rgds,
FB

Rich

3 of those knives want binning as well as that cleaver.

No point in having nice sterile ss surfaces and splash panels when your digging into stuff with tools that have wooden handles and have been banned by the FSA since the 80's.

I hope none of that mince or any of those meat packs are going into the human food chain.

I thought the banning of wood was repealed after research found it had natural antibacterial properties?

For me the biggest problem with wood is the lack of grip when a bit wet, and a lot of the old knives don't have the protection of a guard in the profiling to stop your hand running up the blade.

It was always more of an issue when I was dealing with fish rather than meat but still something I take into account for a Graloching knife.

FB

quote:

Originally posted by Old blue eyes:
Rich

3 of those knives want binning as well as that cleaver.

No point in having nice sterile ss surfaces and splash panels when your digging into stuff with tools that have wooden handles and have been banned by the FSA since the 80's.

I hope none of that mince or any of those meat packs are going into the human food chain.

interesting comments there ole mate
if you take a closer look the wooden handled knife in the middle looks quite new does it not
why you ask
because it is
think this link might work

http://www.awsmith.co.uk/Knive...s+%26+Slicing+Knives

looks like they know something you don't
but don't give google to hard a time
by the way welcome back as i see you hav been quite active on another site of late

Great photo's

But as a complete novice and not wanting to mess things up, can anyone point me in the direction of a good video?

I've tried Google/YouTube but you just get the usual rubbish!

...or perhaps someone would like t make one and post it for us all to see?

How to butcher a Roe


Best-
Locksley,R

quote:

Originally posted by Richard E:

quote:

Originally posted by Old blue eyes:
Rich

3 of those knives want binning as well as that cleaver.

No point in having nice sterile ss surfaces and splash panels when your digging into stuff with tools that have wooden handles and have been banned by the FSA since the 80's.

I hope none of that mince or any of those meat packs are going into the human food chain.

interesting comments there ole mate
if you take a closer look the wooden handled knife in the middle looks quite new does it not
why you ask
because it is
think this link might work

http://www.awsmith.co.uk/Knive...s+%26+Slicing+Knives

looks like they know something you don't
but don't give google to hard a time
by the way welcome back as i see you hav been quite active on another site of late

Rich

You'll find that wooden handles don't comply with the FSA guidelines regarding equipment used in the preparation of food stuffs intended for the human food chain. Finding them on sale does not mean they comply. An easy mistake to make but not one that would not wash with the FSA or the courts. Its all part of the same rules and regs that require the use of different coloured cutting boards for different food types and a whole host of other requirements.. I find it always best to ask before purchasing if unsure of the rules and regs. Compliance is not about not knowing!

quote:

Originally posted by jonher:
Great photo's

But as a complete novice and not wanting to mess things up, can anyone point me in the direction of a good video?

I've tried Google/YouTube but you just get the usual rubbish!

...or perhaps someone would like t make one and post it for us all to see?

Dave Stretton of Donnington Deer Management is your man.

Check out his latest Deer Butchery DVD.

http://www.doningtondeermanage....co.uk/deer_dvd.html

quote:

Originally posted by Old blue eyes:

quote:

Originally posted by Richard E:

quote:

Originally posted by Old blue eyes:
Rich

3 of those knives want binning as well as that cleaver.

No point in having nice sterile ss surfaces and splash panels when your digging into stuff with tools that have wooden handles and have been banned by the FSA since the 80's.

I hope none of that mince or any of those meat packs are going into the human food chain.

interesting comments there ole mate
if you take a closer look the wooden handled knife in the middle looks quite new does it not
why you ask
because it is
think this link might work

http://www.awsmith.co.uk/Knive...s+%26+Slicing+Knives

looks like they know something you don't
but don't give google to hard a time
by the way welcome back as i see you hav been quite active on another site of late

Rich

You'll find that wooden handles don't comply with the FSA guidelines regarding equipment used in the preparation of food stuffs intended for the human food chain. Finding them on sale does not mean they comply. An easy mistake to make but not one that would not wash with the FSA or the courts. Its all part of the same rules and regs that require the use of different coloured cutting boards for different food types and a whole host of other requirements.. I find it always best to ask before purchasing if unsure of the rules and regs. Compliance is not about not knowing!

Would that,human food chain, include butchering for personal consumption too?What if he is doing that on his own property for his own consumption without distributing or selling the meat to others?Would that still be a violation of law?Thank you.

Best-
Locksley,R

Mr R O Locksley:

Thanks for the link. Even jaded old hacks can learn something from that one.

Best

Z

quote:

Originally posted by zaitsev:
Mr R O Locksley:

Thanks for the link. Even jaded old hacks can learn something from that one.

Best

Z

What he said

Jonathan

quote:

Originally posted by RobinOLocksley:

Would that,human food chain, include butchering for personal consumption too?What if he is doing that on his own property for his own consumption without distributing or selling the meat to others?Would that still be a violation of law?Thank you.

Best-
Locksley,R

RoL

If only you and yours are going to eat the stuff, you can cut it up with an old rust tin can and rinse the ensuing abortion off with water from the butt filled from the shed roof that the pigeons perch on, as far as the FSA are concerned.
Personally I try to take as much care and adhere to all of the rules, regs, and best practise guides, whether I'm butchering carcases for the family, friends or paying customer.

Some people are not as particular. I always work on the principle that its better to be safe than sorry.

Richard E

Man! those steaks in the first post look good! I am ready to cook a few up tonight on the backdoor grill.

quote:

Originally posted by Old blue eyes:

quote:

Originally posted by RobinOLocksley:

Would that,human food chain, include butchering for personal consumption too?What if he is doing that on his own property for his own consumption without distributing or selling the meat to others?Would that still be a violation of law?Thank you.

Best-
Locksley,R

RoL

If only you and yours are going to eat the stuff, you can cut it up with an old rust tin can and rinse the ensuing abortion off with water from the butt filled from the shed roof that the pigeons perch on, as far as the FSA are concerned.
Personally I try to take as much care and adhere to all of the rules, regs, and best practise guides, whether I'm butchering carcases for the family, friends or paying customer.

Some people are not as particular. I always work on the principle that its better to be safe than sorry.

Thanks for the clarification. I appreciate your approach to carcase butchering. I asked because the OP clearly said

''this is what i do with the bulk of my deer i shoot for my own freezer''

And then you pointed out a legal aspect.Hence the question.Thanks again.

Best-
Locksley,R

quote:

Originally posted by jonher:

quote:

Originally posted by zaitsev:
Mr R O Locksley:

Thanks for the link. Even jaded old hacks can learn something from that one.

Best

Z

What he said

Jonathan

Gentlemen thank you.But, I found those videos originally from this forum only.Glad you liked them.

Best-
Locksley,R

quote:

Originally posted by RobinOLocksley:


''this is what i do with the bulk of my deer i shoot for my own freezer''

And then you pointed out a legal aspect.Hence the question.Thanks again.

Best-
Locksley,R

beat me to it

but thank you anyway
as that is the reason i made the point of putting it in my post to save any confusion from those that look and read it
but hey ho
there has to be one


sorry FB
for going off topic
was not my intention

quote:

Originally posted by 404WJJeffery:
Richard E

Man! those steaks in the first post look good! I am ready to cook a few up tonight on the backdoor grill.

they actually tasted fantastic
the chops in my opinion taste even better

quote:

Originally posted by RobinOLocksley:

quote:

Originally posted by Old blue eyes:

quote:

Originally posted by RobinOLocksley:

Would that,human food chain, include butchering for personal consumption too?What if he is doing that on his own property for his own consumption without distributing or selling the meat to others?Would that still be a violation of law?Thank you.

Best-
Locksley,R

RoL

If only you and yours are going to eat the stuff, you can cut it up with an old rust tin can and rinse the ensuing abortion off with water from the butt filled from the shed roof that the pigeons perch on, as far as the FSA are concerned.
Personally I try to take as much care and adhere to all of the rules, regs, and best practise guides, whether I'm butchering carcases for the family, friends or paying customer.

Some people are not as particular. I always work on the principle that its better to be safe than sorry.

Thanks for the clarification. I appreciate your approach to carcase butchering. I asked because the OP clearly said

''this is what i do with the bulk of my deer i shoot for my own freezer''

And then you pointed out a legal aspect.Hence the question.Thanks again.

Best-
Locksley,R

RoL

Like I said in my reply " Some people are not as particular. I always work on the principle that its better to be safe than sorry."

I hope no one eats those steaks, chops and mince on then rare side. E. coli, Campylobacter, and Shigella are all common causes of food poisoning. In most cases, the bacteria are transferred to people through under cooking foods that have been contaminated by objects used in the processing of uncooked foods, and through poor hygiene of food handlers. Enjoy your venison. I'll decline the BBQ invite thanks.

quote:

Originally posted by Richard E:there has to be one

Good job too!

God forbid, that someone might mistakenly think its acceptable best practice. Then where would we be?

quote:

Originally posted by Old blue eyes:

An easy mistake to make but not one that would not wash with the FSA or the courts.

as you say an easy mistake to make

now what time is my appointment at the opticians

Good to see you don't take on the countenance of a sour grape when someone casually points out the error of your ways


Hope the optician doesn't charge you to much.

Nice job! I leave whitetails hanging for few days, depends on the weather. Cut it up - for sure not as neatly as you do - and leave it in an ice box with ice and salt for 5 days or so. I keep replenishing the ice till the water runs clear. This process my neighbor uses (he is menonite, eats only deer, buys no beef) to get the gameness out.
Dogs help me with bones, there is 4 of them and they get bottom part of the leg each and they keep coming back for ribs till all is gone.
The rest of the carcass goes back to the woods for the other wild creatures to finish.
Scrapes and odd pieces are boiled for dog food and frozen for later, meat for us vacuum packed and labeled and frozen, but I still prefer not to keep any venison over a year even frozen.
Every year I use one deer to make jerky, but that doesn't last very long, since everybody likes to eat that.

And a picture of Czech country hog butchering:

If you butchered the carcase earlier would that not alleviate the need for the ice water and salt soaking process, as the gameiness is a result of the hanging period? I have always hung my carcases for anything up to 10 days dependent upon the weather and how many I have to break down. Beef I prefer at least 24 days chiller hung.

Not being overly familiar with the US cultural/relgious scene. Is you neighbour being a menonite a significant reason as to why he doesn't buy beef?

Menonites are similar to Amish, yes?