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Live from the butcher shop 2020


Arcade Hunter
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I’ll add to this thread. Caped and quartered the buck out on Sunday. I spent 2 hours today cutting the filets and steaks. Only need another 2 hours to clean the rest up and turn it into ground. It’s a lot of work but I like doing it.

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7 hours ago, Moho81 said:

I’ll add to this thread. Caped and quartered the buck out on Sunday. I spent 2 hours today cutting the filets and steaks. Only need another 2 hours to clean the rest up and turn it into ground. It’s a lot of work but I like doing it.

417087094d561225145b25996b046013.jpg


a25853ed4c038af08409893bdb5d1e90.jpg
4eacc4b4b9f9426cadb7d63c7b42c7aa.jpg
399fe2aa2ff0ad5da673b05daac0bc23.jpg
3918fd48f75efc20a6a607d3c606aea3.jpg
34238851607ee0743eec0c5af675ff3e.jpg


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That big boy is gonna pair up good with Biz's envy buck on your wall .  

Nice buck and great story and looks like a freezer filler too. 

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That big boy is gonna pair up good with Biz's envy buck on your wall .  
Nice buck and great story and looks like a freezer filler too. 

I’ll add to this thread. Caped and quartered the buck out on Sunday. I spent 2 hours today cutting the filets and steaks. Only need another 2 hours to clean the rest up and turn it into ground. It’s a lot of work but I like doing it.

417087094d561225145b25996b046013.jpg&key=3f2e824b1bff69c857131c335e7c086753813ec59ead1923184ad3354dc228c5


a25853ed4c038af08409893bdb5d1e90.jpg&key=cf0c4d1db1da78658f17c739adaaf7a81c66f894de79531b4bcdce511ffde376
4eacc4b4b9f9426cadb7d63c7b42c7aa.jpg&key=a359795cb0e60f492a83819b95b22f8f6c443bf1929f3b812f04f6018aa68778
399fe2aa2ff0ad5da673b05daac0bc23.jpg&key=3cedf494bd4b9e8a9621171049a250c071302607ed91660357bd5f74d2d68eb5
3918fd48f75efc20a6a607d3c606aea3.jpg&key=475d344952dd5e84c8d584170c197d736cc54bb79500e13b8a9d8a7229e7a980
34238851607ee0743eec0c5af675ff3e.jpg&key=ac759fe04ee9074fb5abc532733135751203aeee6da3e3aae23f54c52e8775ee


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Damn that looks great and regardless of the processor I feel the quality of the final product has to be better when doing it yourself. Did you cut the “football” roast into steaks or is that a different muscle group?


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9 hours ago, Moho81 said:

I’ll add to this thread. Caped and quartered the buck out on Sunday. I spent 2 hours today cutting the filets and steaks. Only need another 2 hours to clean the rest up and turn it into ground. It’s a lot of work but I like doing it.

417087094d561225145b25996b046013.jpg


a25853ed4c038af08409893bdb5d1e90.jpg
4eacc4b4b9f9426cadb7d63c7b42c7aa.jpg
399fe2aa2ff0ad5da673b05daac0bc23.jpg
3918fd48f75efc20a6a607d3c606aea3.jpg
34238851607ee0743eec0c5af675ff3e.jpg


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And you know that it's your deer that is ending up in your freezer when you do it yourself.  It does take some time but I wouldn't have it any other way!

 

 

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6 hours ago, crappyice said:

 


Damn that looks great and regardless of the processor I feel the quality of the final product has to be better when doing it yourself. Did you cut the “football” roast into steaks or is that a different muscle group?


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Yes the "football" roast was cut into steaks because we don't have roasts very often and I still have a couple from last season we haven't used yet. In the pictures I posted it's the back strap and a part of the rear quarter that I cut up into steaks. I'm horrible at remembering the exact muscle group names but I basically break the rears down into the muscle group's and cut into steaks from there. All the scrap's get tossed into the the ground pile which is the last picture. I still have the shoulders, neck and miscellaneous parts to clean up for ground. 

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Yes the "football" roast was cut into steaks because we don't have roasts very often and I still have a couple from last season we haven't used yet. In the pictures I posted it's the back strap and a part of the rear quarter that I cut up into steaks. I'm horrible at remembering the exact muscle group names but I basically break the rears down into the muscle group's and cut into steaks from there. All the scrap's get tossed into the the ground pile which is the last picture. I still have the shoulders, neck and miscellaneous parts to clean up for ground. 
Is that sweet setup at your house or club?
Love the stainless steal countertop!

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41 minutes ago, Moho81 said:

Yes the "football" roast was cut into steaks because we don't have roasts very often and I still have a couple from last season we haven't used yet. In the pictures I posted it's the back strap and a part of the rear quarter that I cut up into steaks. I'm horrible at remembering the exact muscle group names but I basically break the rears down into the muscle group's and cut into steaks from there. All the scrap's get tossed into the the ground pile which is the last picture. I still have the shoulders, neck and miscellaneous parts to clean up for ground. 

I always used to keep the "football" roast ( properly the sirloin tip) intact  for corning... I'd corn up a couple , then cook them up and take them into work for the boys in the shop on St. Patty's day....

I'm don't think I have corned any venison since I retired...I may do that this year, if I happen to kill a deer...

Edited by Pygmy
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58 minutes ago, mlammerhirt said:

Is that sweet setup at your house or club?
Love the stainless steal countertop!

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The room with the stainless steel counter is our meat cutting room at the club. You can hang a bunch of deer in there at one time and can comfortably work on 4 at a time. The other pictures with the wood plank walls is the kitchen of my house. 

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56 minutes ago, Pygmy said:

I always used to keep the "football" roast ( properly the sirloin tip) intact  for corning... I'd corn up a couple , then cook them up and take them into work for the boys in the shop on St. Patty's day....

I'm don't think I have corned any venison since I retired...I may do that this year, if I happen to kill a deer...

You got a recipe to share? 

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1 hour ago, Pygmy said:

I always used to keep the "football" roast ( properly the sirloin tip) intact  for corning... I'd corn up a couple , then cook them up and take them into work for the boys in the shop on St. Patty's day....

I'm don't think I have corned any venison since I retired...I may do that this year, if I happen to kill a deer...

I've made my first two corned roasts in the past year or so. So good! Now I'm wondering why I haven't done it again yet?

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Damn that looks great and regardless of the processor I feel the quality of the final product has to be better when doing it yourself. Did you cut the “football” roast into steaks or is that a different muscle group?


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The football roast makes excellent steaks


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We don't care for the sirloin tip as roast or steaks. Corned venison is the way to go for that piece as @Pygmyis spot on per usual. Brined, rubbed and smoked it makes pastrami that is out of this world. Best gift to an "I don't like venison" person after deer jerky. 

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