Home Forums Hunting & Shooting Deer Hunting Butchering your own deer ? (pic)

I'm in Unit L also.

Yeah I should have, but have not had any problems till now. Sorry for the pissing and moaning. Kinda non issue with all the problems alot of people are having right know.

I debone mine while hanging. Takes about a half hour if I have some helping by wrapping and holding here and there.

Survey says YOU GOT SCREWED, never trust a processor Rackseeker!
That is def. not a backstrip!

The upper portion in the picture is the top round and the person who told you it's backstrap should not be touching your meat.

Separate the top muscle from the lower muscle and ether slice it into steaks or if you make jerky, slice it thin across the grain and it'll make the best jerky you ever had.

I know this, Thanks thats the nicest thing you have ever said to me on here. LOL.......

You are welcome. A similar experience is why I started doing my own, took a 150# deer and picked it up in 2 grocery sacks. Somebody ate well off of that.

I process my own deer . I usually try and put 3 in the freezer and give the rest away to friends. I need to get busy in the next few weeks . The weather has just not been right here. Im in Unit L also, Chester and Hardeman Co.

I agree with Miles58. Looks like Top Round to me. It won't make you feel any better, but goofy crap like this is why I have been cutting up my own for the last 20+ years. We did three this last week.

Yup. Time well spent.

Yep, family job around here, when I get lucky and they're here anyway. Takes me about 3-4 hours to bone out a deer and get it ready for the grinder or packaging by myself. I'm pretty picky about getting most of the silver skin and fat off what I'm keeping.
Gotten in the habit the last few years of just making 3 big roasts from each hind, chops from the loin, and burger from everything else. We'll cook a roast then the leftovers go into vegetable soup or stew. The burger is used in chili, spaghetti, lasagne and that type of thing. 2-3 a year and we're still out by next season.

did 3 on saturday in a couple of hours. start to finish.

I can skin/quarter pretty quick, it's the finer cutting/ grinding and wrapping that takes the time

You are either damn fast or do not take nearly the pains to get all the fat and silver skin as I do. miles

I'm all about freezing with some of fat, silver skin on, helps protect the good stuff in the freezer.

Besides, it's far easier to remove on a piece of half-frozen venison.

I do too, Cuts alot of time out puttin a deer up and doesn'nt take long at all to clean it up before I cook it. Unless I'm grindin it for burger.
I don't cut steaks and stuff either. I leave all the muscle groups whole. I'll decide if I want steaks, roast or what ever when I take it out of the freezer to eat it.

Thing is, I rarely do the cooking and the cook likes it clean when she takes it out of the package. She does slice the muscles as she wants them. I pack in large chunks of individual muscle. miles

Last time we went the butcher for deer we ended up with a roast that weighed about 8 pounds. Real bad job. I took a bear in so It would stay in the freezer over night and he did a real good job. I have even cut my bear too if it's small.

That almost looks like the upper end of the backstrap as it goes up into the neck where you find a parallel muscle group that almost seems like it's part of the 'strap.

I always do my own because, as others have said, I know it's mine and I know what I've got when I finish.

That's my take too. Left side. I usually cut the backstrap in a continuous strip (pretty even width) when coming off the top of the ribs and onto the neck. Looks like they connected some neck meat with the backstrap.