Front shoulder advice

[crappyice]

I'm butchering my buddy's deer and struggled through one front shoulder(hind ends are done already). Any advice for dealing with all that sinew? Any sections of the shoulder that makes decent steaks/cutlets or is this meat all for ground or cubes?

[deerpassion]

maybe ,but i just do what ya said, grind n maybe cube some of it for some peppar garlic bacon wrapped deer balls, mmmmm 

[crappyice]

Do you grind all that snot(for lack of a better word and sinew)? That first shoulder was a real PITA- I don't remember it being that annoying from last year

[blackradio]

I usually make stew meat or ground meat out of the front legs. I clean the silverskin off the stew meat but if it's too much and I don't feel like doing it I just bag it, freeze it and put it all through the grinder as is. I will never again waste my time taking all the sinew off meat I plan to grind. It all grinds up and you can't tell.

[crappyice]

I did the second shoulder after a good two hour break and some cold ones. The process of dealing with the majority of sinew was a lot less frustrating. My guess is that I was just tired and from now on I will start with the front shoulders and "get it over with" before processing the major pieces.

[WNYBuckHunter]

We try to shoot them through the front shoulders during gun season. Solves that problem...

[WNYBuckHunter]

BTW, just grind the front shoulders after removing as much as you can.

[phade]

Agree with grind..that stuff is horrible sometimes. Seems like you can never get rid of it all. Grind away.