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LIVE from the butcher shop 2019

Arcade Hunter

By Arcade Hunter,
in Deer Processing

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goosifer Enthusiast

goosifer

Posted
Posted
11 hours ago, The_Real_TCIII said:

Im truly a hack but the job gets done. If I could sharpen a knife I could be better

Tacks, I have a nice Chef's Choice electric sharpener. I'd be happy to sharpen your knives for you. You could come to me, or I could come to you. Whatever you like.

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Moho81
Moho81

Side by side from the woods to the fridge on this one Sent from my iPhone using Tapatalk

Bolt action
Bolt action

Working on breaking down yesterday's Buck. 

NYBowhunter
NYBowhunter

Made this month or so ago, 10 feet off ground , with 2 ton hoist and gambrell.  Can raise deer with two fingers. Right outside cabin front door,  easy to carry quartered meat  right to the kitchen.

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goosifer Enthusiast

goosifer

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Posted (edited)

So I processed my 66# (hanging weight) button buck. Spent about 3 hours Sunday morning skinning and breaking down the carcass, then about 9 hours deboning, cutting and trimming the meat on Monday. Foodsavered and weighted everything tonight. Overall, I yielded about 29 pounds of meat, or 43.7%. I can't remember my yield for past deer, but this was a little better than I was expecting for this one. I think saving the flank meat really helped. I will try the Barbacoa recipe that was posted with the flank meat.

Below is a breakdown if you are interested. Don't get too caught up in the labels, it really just comes down to the size of the chunk of meat.

image.png.55d70528d2f48ea478d16a9531ca8f5f.png

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Edited by goosifer
I forgot the picture
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crappyice Grand Master

crappyice

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Posted
c7d4d8f1a2aa81befecf1f809ff89aa8.jpg&key=e619e357d78a515140efd069d8660c025378c50a1afd538a86f85840533d1163
Maple venison breakfast sausage getting the grind tonight. Recipe is from the latest F&S magazine


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Giving that Costanza place a run for their money!!!
375be8e88315673131655f1d6a63a211.jpg

7 pounds of freezer packed maple breakfast sausage...2 pounds already gifted back to my hunting partner who has the chamber vacuum sealer!


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dbHunterNY Proficient

dbHunterNY

Posted
Posted
On 11/26/2019 at 8:05 AM, The_Real_TCIII said:

18c02ae28a9de4b74181ae856042ac96.jpgMost of this doe went to Costanza’s last night. I spent more time on front shoulders than I normally do with that 24lb quota for my order lol 3f4f0111e7f81afd8afce75d24b39e15.jpge8d9a3bd09f5819b7e730c052178706b.jpg575240e36fd9f4b10b6b4a8de7208a5f.jpg6a3b251cc43bbed2ad8bffe016f36ee2.jpg


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that doe is no good. looks like it didn't grow out the small flatiron steaks on the front shoulder?

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dbHunterNY Proficient

dbHunterNY

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On 11/26/2019 at 8:20 PM, goosifer said:

So I processed my 66# (hanging weight) button buck. Spent about 3 hours Sunday morning skinning and breaking down the carcass, then about 9 hours deboning, cutting and trimming the meat on Monday. Foodsavered and weighted everything tonight. Overall, I yielded about 29 pounds of meat, or 43.7%. I can't remember my yield for past deer, but this was a little better than I was expecting for this one. I think saving the flank meat really helped. I will try the Barbacoa recipe that was posted with the flank meat.

Below is a breakdown if you are interested. Don't get too caught up in the labels, it really just comes down to the size of the chunk of meat.

image.png.55d70528d2f48ea478d16a9531ca8f5f.png

spacer.png

deer seem to be pretty close to 40% for me sometimes a little more and sometimes less. doesn't matter if it's a mature doe, a young doe, or a buck. decent 3.5+ yr old bucks seem to be over 40%.  middle aged to mature doe seem to be right at 40% or a touch more. young doe and really old 8.5+ yr old doe seem to be a touch less than 40%. i don't really take fawns but whenever i've processed one for whatever reason it's always seems like a lot less but the same amount of work. i've never figured percentage but know they always seem to be less than 90 lbs for BB and 60 lbs for doe fawns when i look at deer checked in for the surrounding area.  we get fewer tags over the counter out this way so i'm not shooting a fawn to test it out. i wonder if yield is normally that high for them.

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dbHunterNY Proficient

dbHunterNY

Posted
Posted
35 minutes ago, crappyice said:


Giving that Costanza place a run for their money!!!
375be8e88315673131655f1d6a63a211.jpg

7 pounds of freezer packed maple breakfast sausage...2 pounds already gifted back to my hunting partner who has the chamber vacuum sealer!


Sent from my iPhone using Tapatalk

plain textured vent bag sealer here. used a commercial chamber vac sealer and it was amazing. did 6 packages at once and fast.

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