What do you do?

As for me, I've always butchered my own. Here's a 110 lb. doe.

Loins & Tenderloins


Boneless Roast from Hind Legs


Chunks from Front Shoulders for Stew or Daube


Bone-In Neck for Pot Roast or Soup


Ground Meat from Scraps and Trimmings

Excellent !! Haven't done my own the last few years but used to process all of em myself.

We used to process our own. But now we go to the processor, as you age time becomes more valuable, I have other things to do.

Good visual that simplifies a process that many are intimidated by.

just dont ever take one to Bluff Dale

I prefer to do my own processing if I have the time.

Nice job. I process my own other than taking some of the boned out meat to the processor for sausage and salami.

I do my own.
Processors charge by the pound so what are you getting.

You did a good job getting the silver tissue off the meat. That must have taken some time. The processor would never get it that clean.

I have always taken to processor but would love to start doing it myself.

" The processor would never get it that clean."


Exactly. That's why I do my own.

I don't trust processors.

We do our on. It is to easy to do, definitely not paying someone else to do it.

Looks a lot like I them, but will pull out the Eye of round with the hind leg roasts, good eating. On the roasts and Backstraps I leave the silverskin on if it is to be frozen and will remove it when frozen with fish skinning pliers, peels off real easy then.

If I dont have the time to process it myself, then I wont shoot. I just got tired of getting someone elses deer back everytime. Im sure not all processors mix everyones deer together, but I know the ones near us do.

I thank my lucky stars, I have a great processor. Knock on wood no horror stories.

Processing it yourself you know whats going through the grinder..and for sure your getting your deer. For me its all part of the experience de-boning, grinding, making sausage etc..Although at times i do get lazy and would rather drop the meat off and have it processed. Doing it yourself, depending on how you process , it can be pretty time consuming. Backstraps i just make cutlets and butterfly them, run them through the tenderizer and vacuum seal.

We've got an excellent processor here, he'll have it in and out in 3 to 4 days plus he's only about 15 minutes from the ranch.

I really want to learn how to get those cuts off the the back legs!

Not difficult to get those back leg cuts, just seperate the muscles from each other and the leg bone

I usually skin quarter and take out the loins/tenerloins and soak the meat for a few days.
At that point I either freeze the roasts or drop it off to have minute steaks or sausage or what ever made.

I let it age, grind anything red into seasoned burger meat and grill these days.

Hey, not all processers are bad, I take a lot of pride in the work we do, if you tried us I think you would be shocked. We are located in Gatesville

Mostly process & wrap everything except ground stuff at home. On the rare occasion when we take a whole one in we at least quarter it out first...Costs less!

Of course there is a downside to processing your own meat....