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Live from the butcher shop 2020

Arcade Hunter

By Arcade Hunter,
in Deer Processing

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Moho81
Moho81

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

The_Real_TCIII
The_Real_TCIII

The reason for the season... Sent from my iPhone using Tapatalk Pro

Arcade Hunter
Arcade Hunter

The bow buck... I used the Buck and Doe Shop for the first time... I am happy with the job they did. Once it gets colder out I will resume butchering my own, I sent the head off for a Euro..

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Moho81 Mentor

Moho81

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Posted

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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Robhuntandfish Grand Master

Robhuntandfish

Posted
Posted
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
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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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crappyice Grand Master

crappyice

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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
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399fe2aa2ff0ad5da673b05daac0bc23.jpg&key=3cedf494bd4b9e8a9621171049a250c071302607ed91660357bd5f74d2d68eb5
3918fd48f75efc20a6a607d3c606aea3.jpg&key=475d344952dd5e84c8d584170c197d736cc54bb79500e13b8a9d8a7229e7a980
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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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steve863 Community Regular

steve863

Posted
Posted
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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Moho81 Mentor

Moho81

Posted
Posted
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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mlammerhirt Mentor

mlammerhirt

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Posted
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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Pygmy Experienced

Pygmy

Posted
Posted (edited)
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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Moho81 Mentor

Moho81

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Posted
58 minutes ago, mlammerhirt said:

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

Sent from my moto z3 using Tapatalk
 

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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Moho81 Mentor

Moho81

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Posted
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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Steuben Jerry Proficient

Steuben Jerry

Posted
Posted
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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The_Real_TCIII Grand Master

The_Real_TCIII

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Posted

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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Enigma Proficient

Enigma

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Posted (edited)

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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