|
Joined: Oct 2002
Posts: 96,121 Likes: 1
Campfire Oracle
|
Campfire Oracle
Joined: Oct 2002
Posts: 96,121 Likes: 1 |
"Dear Lord, save me from Your followers"
|
|
|
|
Joined: Mar 2008
Posts: 443
Campfire Member
|
OP
Campfire Member
Joined: Mar 2008
Posts: 443 |
Even if one is going to take part of the deer to have burger/sausage made, I don't know why you wouldn't pull the backstraps and tenderloins. 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.
|
|
|
|
Joined: Sep 2012
Posts: 298
Campfire Member
|
Campfire Member
Joined: Sep 2012
Posts: 298 |
I debone mine while hanging. Takes about a half hour if I have some helping by wrapping and holding here and there.
|
|
|
|
Joined: Jan 2012
Posts: 1,519
Campfire Regular
|
Campfire Regular
Joined: Jan 2012
Posts: 1,519 |
Survey says YOU GOT SCREWED, never trust a processor Rackseeker! That is def. not a backstrip!
"If you have to ask you can't afford it" ETN10
|
|
|
|
Joined: Feb 2008
Posts: 5,740 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: Feb 2008
Posts: 5,740 Likes: 1 |
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.
|
|
|
|
Joined: Mar 2008
Posts: 443
Campfire Member
|
OP
Campfire Member
Joined: Mar 2008
Posts: 443 |
Survey says YOU GOT SCREWED, never trust a processor Rackseeker! That is def. not a backstrip! I know this, Thanks thats the nicest thing you have ever said to me on here. LOL.......
|
|
|
|
Joined: Jan 2012
Posts: 1,519
Campfire Regular
|
Campfire Regular
Joined: Jan 2012
Posts: 1,519 |
Survey says YOU GOT SCREWED, never trust a processor Rackseeker! That is def. not a backstrip! 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.
"If you have to ask you can't afford it" ETN10
|
|
|
|
Joined: Jul 2006
Posts: 3,952 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: Jul 2006
Posts: 3,952 Likes: 1 |
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.
|
|
|
|
Joined: Apr 2006
Posts: 262
Campfire Member
|
Campfire Member
Joined: Apr 2006
Posts: 262 |
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.
"Don't let so much reality into your life that there's no room left for dreaming"
|
|
|
|
Joined: Aug 2006
Posts: 12,584 Likes: 1
Campfire Outfitter
|
Campfire Outfitter
Joined: Aug 2006
Posts: 12,584 Likes: 1 |
No one processes my deer but me. Yup. Time well spent.
|
|
|
|
Joined: Feb 2003
Posts: 3,209
Campfire Tracker
|
Campfire Tracker
Joined: Feb 2003
Posts: 3,209 |
No one processes my deer but me. 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.
|
|
|
|
Joined: Feb 2008
Posts: 13,608
Campfire Outfitter
|
Campfire Outfitter
Joined: Feb 2008
Posts: 13,608 |
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
Beware of any old man in a profession where one usually dies young.
Calm seas don't make sailors.
|
|
|
|
Joined: Aug 2002
Posts: 19,134 Likes: 6
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2002
Posts: 19,134 Likes: 6 |
did 3 on saturday in a couple of hours. start to finish. You are either damn fast or do not take nearly the pains to get all the fat and silver skin as I do. miles
Look out for number 1, don't step in number 2.
|
|
|
|
Joined: Oct 2002
Posts: 96,121 Likes: 1
Campfire Oracle
|
Campfire Oracle
Joined: Oct 2002
Posts: 96,121 Likes: 1 |
I'm all about freezing with some of fat, silver skin on, helps protect the good stuff in the freezer.
"Dear Lord, save me from Your followers"
|
|
|
|
Joined: Oct 2002
Posts: 96,121 Likes: 1
Campfire Oracle
|
Campfire Oracle
Joined: Oct 2002
Posts: 96,121 Likes: 1 |
Besides, it's far easier to remove on a piece of half-frozen venison.
"Dear Lord, save me from Your followers"
|
|
|
|
Joined: Mar 2011
Posts: 8,291 Likes: 9
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2011
Posts: 8,291 Likes: 9 |
I'm all about freezing with some of fat, silver skin on, helps protect the good stuff in the freezer. 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.
|
|
|
|
Joined: Aug 2002
Posts: 19,134 Likes: 6
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2002
Posts: 19,134 Likes: 6 |
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. 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
Look out for number 1, don't step in number 2.
|
|
|
|
Joined: May 2004
Posts: 5,240 Likes: 2
Campfire Tracker
|
Campfire Tracker
Joined: May 2004
Posts: 5,240 Likes: 2 |
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.
But the fruits of the spirit is love, joy, peace, patience, kindness, goodness,faithfulness, Gentleness and self control. Against such things there is no law. Galations 5: 22&23
|
|
|
|
Joined: Feb 2010
Posts: 15,873 Likes: 10
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2010
Posts: 15,873 Likes: 10 |
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.
NRA Life,Endowment,Patron or Benefactor since '72.
|
|
|
|
Joined: Sep 2004
Posts: 8,250 Likes: 3
Campfire Outfitter
|
Campfire Outfitter
Joined: Sep 2004
Posts: 8,250 Likes: 3 |
Looks to me like the neck. 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.
|
|
|
|
498 members (1lessdog, 12344mag, 160user, 1234, 219 Wasp, 1Longbow, 36 invisible),
18,692
guests, and
1,395
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,194,946
Posts18,539,373
Members74,051
|
Most Online20,796 Yesterday at 04:44 PM
|
|
|
|