2021 Butcher Block!!!

[BizCT]

Backstrap day!  [mention=871]Biz-R-OWorld[/mention] Look at these beautiful December doe straps!!

That’ll eat!


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[wolc123]

Glad this is done, I will finish the Euro tomorrow with my power washer (temp supposed to hit 50), then try for an antlerless deer or three next weekend.  This sucker made about 90 pounds of boneless, most of which was ground.  

He had relatively little fat on him, which made the process go quicker than usual.  

I made two neck roasts and two small roasts from the rears, plus the back straps,  should be more than a years worth of taco meat from the grind.  
 

The 16 ga slug hit low enough that it didn’t mess up the back straps at all.  It struck a rib and exit, but the busted up rib broke thru the hide on the exit side.

 

 

[crappyice]

Glad this is done, I will finish the Euro tomorrow with my power washer (temp supposed to hit 50), then try for an antlerless deer or three next weekend.  This sucker made about 90 pounds of boneless, most of which was ground.  

He had relatively little fat on him, which made the process go quicker than usual.  
I made two neck roasts and two small roasts from the rears, plus the back straps,  should be more than a years worth of taco meat from the grind.  
 
The 16 ga slug hit low enough that it didn’t mess up the back straps at all.  It struck a rib and exit, but the busted up rib broke thru the hide on the exit side.

 
 

Is that triangular gash the exit side Wolc? The doe I bow shot earlier this season exited in a similar spot and still clipped gut since he was choked with acorns.

Clean meat there!


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[wolc123]

19 minutes ago, crappyice said:

Is that triangular gash the exit side Wolc? The doe I bow shot earlier this season exited in a similar spot and still clipped gut since he was choked with acorns.

Clean meat there!


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Yes, it must have been caused by the chunks of rib forced thru the hide by the slug.  The slug did not make it all the way thru itself and fell out under the hoist when I hung it in the garage last Friday night.  
 

The stomach on this one was full of corn.

[johnplav]

3/4 of the doe’s backstrap ready to go in the very bottom of the freezer.  The other 2 pieces got dropped off to the local priest.  He’s from Africa and loves that we can harvest and share deer. 

[johnplav]

I had an apprentice helping out today!

[suburbanfarmer]

5 minutes ago, johnplav said:

I had an apprentice helping out today!

 

 

Daughters are the best students and so eager to help/learn..

[johnplav]

1 minute ago, suburbanfarmer said:

Daughters are the best students and so eager to help/learn..

While I was hacking the front legs off this morning she said “I can’t wait to wait this Benison!”   She’s the best. 

[The_Real_TCIII]

Maybe this is or isn't the right place for this, but I blew up some shoulders Saturday. On one hand I was happy as this deer took zero steps and died almost instantly. On the other hand I got very little meat for the grind pile out of these shoulders. 
I know some rifle hunters purposefully take this shot, but it struck me when processing yesterday that if you're shooting a deer for meat... what a silly shot to take. I get it if it's the only shot, or if it's a buck (to some degree). Otherwise I don't think I'll ever intentionally take that shot again. 
Am I wrong?

I hunt a fair amount of state land during gun And I want that deer DOWN. Otherwise I'm arguing with some jabronie from Pa about first blood vs first lethal hit


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[The_Real_TCIII]

Glad this is done, I will finish the Euro tomorrow with my power washer (temp supposed to hit 50), then try for an antlerless deer or three next weekend.  This sucker made about 90 pounds of boneless, most of which was ground.  

He had relatively little fat on him, which made the process go quicker than usual.  
I made two neck roasts and two small roasts from the rears, plus the back straps,  should be more than a years worth of taco meat from the grind.  
 
The 16 ga slug hit low enough that it didn’t mess up the back straps at all.  It struck a rib and exit, but the busted up rib broke thru the hide on the exit side.

 
 

Id like to propose a union, or co-op, if you will. I call it the "Balls for Backstraps" exchange program. Ill await your PM. (Hearts and livers will also be included)


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[wolc123]

29 minutes ago, The_Real_TCIII said:

Id like to propose a union, or co-op, if you will. I call it the "Balls for Backstraps" exchange program. Ill await your PM. (Hearts and livers will also be included)


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I’d trade 1.5 times the weight of a heart in backstrap if you tossed in a pair of nuts.  Only interested in liver from 6 month olds.

Edited December 11, 2021 by wolc123

[crappyice]

Buddy took a last second doe last night that I will process for him… inner loins have been ripped out, cleaned up and rinsed and in the fridge. Here’s to hoping!!!!!


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[johnplav]

Tonight’s project… a doe hind quarter that’s been aging for 2 weeks in the deer fridge. 

[johnplav]

I must be getting soft… top left pile is for the dog.  I guess at 9 years old he can get spoiled. 

[crappyice]

I must be getting soft… top left pile is for the dog.  I guess at 9 years old he can get spoiled. 

This steaks on the left under the dogs pile Look amazing!

my issue with aging is all that “dark” covering has to go in my mind. Or, does it not?
The shanks would be trashed and the whole outer layer of the football would be trashed as well as the tip end of the roast below the shank. Am I wrong-is all that still good to eat?


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[johnplav]

21 minutes ago, crappyice said:

This steaks on the left under the dogs pile Look amazing!

my issue with aging is all that “dark” covering has to go in my mind. Or, does it not?
The shanks would be trashed and the whole outer layer of the football would be trashed as well as the tip end of the roast below the shank. Am I wrong-is all that still good to eat?


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I trim a thin layer if it’s really dried up.  Football ended up being cut into chunks for chili and ground for jerky.  I’ll braise the shank with the other side and it’ll be, well, as good as any other shank.  The steaks are for Sun night and I’m pumped for them. 

[NYBowhunter]

Backstraps from ML doe.

[crappyice]

Backstraps from ML doe.

That’s a PIG of a doe


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[WNYBuckHunter]

On 11/29/2021 at 11:38 AM, Belo said:

Maybe this is or isn't the right place for this, but I blew up some shoulders Saturday. On one hand I was happy as this deer took zero steps and died almost instantly. On the other hand I got very little meat for the grind pile out of these shoulders. 

I know some rifle hunters purposefully take this shot, but it struck me when processing yesterday that if you're shooting a deer for meat... what a silly shot to take. I get it if it's the only shot, or if it's a buck (to some degree). Otherwise I don't think I'll ever intentionally take that shot again. 

Am I wrong?

For the amount of time it takes to properly trim out the front shoulders, you don’t end up with much meat unless you like silver skin and tendons. I’d rather sacrifice a couple of pounds of meat and not track the deer. Just my opinion on it. 

[NYBowhunter]

2 hours ago, crappyice said:

That’s a PIG of a doe


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Yeah,  she was a hefty ole girl. Thank God drag was all downhill.

[The_Real_TCIII]

@Lawdwaz was kind enough to break out the grinder for 7lbs of meat for me, then we drank beer. If you were allergic to antler youd be dead inside of five minutes at his house. Great visit!




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[BizCT]

[mention=271]Lawdwaz[/mention] was kind enough to break out the grinder for 7lbs of meat for me, then we drank beer. If you were allergic to antler youd be dead inside of five minutes at his house. Great visit!




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You cannot beat his meat!


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[Lawdwaz]

7 hours ago, Biz-R-OWorld said:

You cannot beat his meat!


 

It CAN be done.  Lol

[crappyice]

Interesting skinning technique of a deer that was not field dressed


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[The_Real_TCIII]

Interesting skinning technique of a deer that was not field dressed


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Ive always worn shoes, like an IDIOT


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