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Deer processing? #3626957 10/03/12 12:25 AM
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chickenfriedbackstrap Offline OP
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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
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bill oxner Offline
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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


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Re: Deer processing? [Re: chickenfriedbackstrap] #3633346 10/04/12 11:17 PM
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don k Offline
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Originally Posted By: chickenfriedbackstrap
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
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Justin T Offline
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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
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I've had Kuby's do it for me that way. They cut chops from the backstrap. Yum


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Re: Deer processing? [Re: Regretzi] #3635359 10/05/12 06:54 PM
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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


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Re: Deer processing? [Re: redchevy] #3672703 10/18/12 11:05 PM
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chickenfriedbackstrap Offline OP
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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
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Originally Posted By: Justin T
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.


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Re: Deer processing? [Re: QuitShootinYoungBucks] #3754466 11/14/12 05:10 AM
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Originally Posted By: QuitShootinYoungBucks
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
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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
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RobertY Offline
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Originally Posted By: Budge
Originally Posted By: QuitShootinYoungBucks
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... smile

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