Originally Posted by Cheesy
All my deer I freeze loins (cut in half or thirds depending on size), tenderloins both in one package, both eyes of round in one package, then each ham gets turned into top round, bottom round, and sirloin tip.

All remaining trim is ground for burger or sausage. Burger goes into the 1 lb poly bags.

Pretty much how I roll too, with the exception of keeping some shanks.

Oh, & we never freeze tenderloins or hearts, they are always eaten the week of the kill.

Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"