Forums46
Topics538,124
Posts9,733,242
Members87,069
|
Most Online25,604 Feb 12th, 2024
|
|
|
Deer processing?
#3626957
10/03/12 12:25 AM
|
Joined: Sep 2010
Posts: 92
chickenfriedbackstrap
OP
Outdoorsman
|
OP
Outdoorsman
Joined: Sep 2010
Posts: 92 |
I take 8 to 10 deer a year. This year I am thinking of cutting a couple the way you would a lamb. (Lamb chops, rack of lamb, ect.) Have you done this? What are the disadvantages?
|
|
|
Re: Deer processing?
[Re: chickenfriedbackstrap]
#3627226
10/03/12 01:37 AM
|
Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
|
THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Bones!!!
And time.
Last edited by bill oxner; 10/03/12 08:17 PM.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
|
|
|
Re: Deer processing?
[Re: chickenfriedbackstrap]
#3633346
10/04/12 11:17 PM
|
Joined: Aug 2008
Posts: 14,952
don k
THF Celebrity
|
THF Celebrity
Joined: Aug 2008
Posts: 14,952 |
I take 8 to 10 deer a year. This year I am thinking of cutting a couple the way you would a lamb. (Lamb chops, rack of lamb, ect.) Have you done this? What are the disadvantages? A deer isn't a lamb.
|
|
|
Re: Deer processing?
[Re: don k]
#3633477
10/05/12 12:01 AM
|
Joined: Sep 2009
Posts: 6,074
Justin T
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2009
Posts: 6,074 |
I have not done this, but there is no reason why you cannot cut things such as chops off of a deer. I've seen a how to out there, but can't remember where it was.
Advantages, you can impress someone with deer chops.
Disadvantages, you have to gut, skin, and then butcher a deer. I usually skin, quarter, and don't gut the deer, sounds like a lot of work. The end product will not taste any better either, IMO. A bone in chop won't be much different than the boneless backstrap, same cut. It will look very pretty on a plate if you are trying to impress someone.
|
|
|
Re: Deer processing?
[Re: Justin T]
#3635025
10/05/12 04:34 PM
|
Joined: Oct 2007
Posts: 712
Regretzi
Tracker
|
Tracker
Joined: Oct 2007
Posts: 712 |
I've had Kuby's do it for me that way. They cut chops from the backstrap. Yum
|
|
|
Re: Deer processing?
[Re: Regretzi]
#3635359
10/05/12 06:54 PM
|
Joined: Oct 2004
Posts: 39,551
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,551 |
I always gut my deer, but unlike most people I use the flank and meat inbetween the ribs too. I dont have a good meat saw(bandsaw) so I tend to make the boneless cuts, but if you know how to prepare it almost anything can be good eating.
matt
It's hell eatin em live
|
|
|
Re: Deer processing?
[Re: redchevy]
#3672703
10/18/12 11:05 PM
|
Joined: Sep 2010
Posts: 92
chickenfriedbackstrap
OP
Outdoorsman
|
OP
Outdoorsman
Joined: Sep 2010
Posts: 92 |
Think i will give it a shot this year on a couple exotic deer. Kind of board with the same old cuts.
|
|
|
Re: Deer processing?
[Re: Justin T]
#3730208
11/06/12 11:14 PM
|
Joined: Nov 2012
Posts: 15,647
QuitShootinYoungBucks
THF Celebrity
|
THF Celebrity
Joined: Nov 2012
Posts: 15,647 |
I have not done this, but there is no reason why you cannot cut things such as chops off of a deer. I've seen a how to out there, but can't remember where it was.
Advantages, you can impress someone with deer chops.
Disadvantages, you have to gut, skin, and then butcher a deer. I usually skin, quarter, and don't gut the deer, sounds like a lot of work. The end product will not taste any better either, IMO. A bone in chop won't be much different than the boneless backstrap, same cut. It will look very pretty on a plate if you are trying to impress someone. So how do you get the tenderloins out if you don't gut the deer? And although I realize there's not much of it, you're also wasting the rib meat.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
|
|
|
Re: Deer processing?
[Re: QuitShootinYoungBucks]
#3754466
11/14/12 05:10 AM
|
Joined: Sep 2005
Posts: 165
Budge
Woodsman
|
Woodsman
Joined: Sep 2005
Posts: 165 |
So how do you get the tenderloins out if you don't gut the deer? And although I realize there's not much of it, you're also wasting the rib meat. Someone showed me this and I haven't gut a deer since. After you skin the deer, remove the front quarters and backstraps. With the deer still hanging from the hind legs, locate the short ribs off the deer's "lower back" near the rump. Carefully make a shallow cut along the tips of the ribs, being careful not to nick the bowel. Then you reach your hand inside and curl your fingers back towards the spine. You're now holding the tenderloin. You just use your fingers to loosen and pull the tenderloin right out. Then you remove the back quarters and pitch the carcass. No guts, no mess, and less time.
|
|
|
Re: Deer processing?
[Re: Budge]
#3755507
11/14/12 04:49 PM
|
Joined: Oct 2007
Posts: 535
scooter79
Tracker
|
Tracker
Joined: Oct 2007
Posts: 535 |
Someone showed me this and I haven't gut a deer since. After you skin the deer, remove the front quarters and backstraps. With the deer still hanging from the hind legs, locate the short ribs off the deer's "lower back" near the rump. Carefully make a shallow cut along the tips of the ribs, being careful not to nick the bowel. Then you reach your hand inside and curl your fingers back towards the spine. You're now holding the tenderloin. You just use your fingers to loosen and pull the tenderloin right out. Then you remove the back quarters and pitch the carcass. No guts, no mess, and less time.[/quote]
+1
|
|
|
Re: Deer processing?
[Re: Budge]
#3755702
11/14/12 05:44 PM
|
Joined: May 2009
Posts: 1,784
RobertY
Pro Tracker
|
Pro Tracker
Joined: May 2009
Posts: 1,784 |
So how do you get the tenderloins out if you don't gut the deer? And although I realize there's not much of it, you're also wasting the rib meat. Someone showed me this and I haven't gut a deer since. After you skin the deer, remove the front quarters and backstraps. With the deer still hanging from the hind legs, locate the short ribs off the deer's "lower back" near the rump. Carefully make a shallow cut along the tips of the ribs, being careful not to nick the bowel. Then you reach your hand inside and curl your fingers back towards the spine. You're now holding the tenderloin. You just use your fingers to loosen and pull the tenderloin right out. Then you remove the back quarters and pitch the carcass. No guts, no mess, and less time. +2!!! I can do this in khakis and make church Sunday morning without a drop of blood on me. But still a little drunk...
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|