Disclaimer: unfortunately this is not my kill 😭 but I sure wish it were. Most people I know just grind it all up.

Whover did the trimming and cutting on that created a work of art.

Nice! I don’t grind all of mine up. I enjoy the steaks, backstraps and roasts too much.

That's how it's done!

Cut those back straps about 2" thick, beat out with a meat hammer, dredge in milk and egg then a seasoned flour coating in hot grease.

Never been a better fried tenderloin sammich than fresh kilt deer.

Grinding up a back strap is like grinding up a prime rib. Grinding up 20 dollar bills to make 5 dollar bills.

Very nice, but that's an awful lot of meat for what appears to be a small deer. I'm going by the rack and head size, but I could be wrong.....just ask my wife.

Very nice indeed!

I was just going to say the same thing

Looks like two deers worth of meat.

It’s beautiful but now that I look at you may be correct

Hank

150# so should yield 60# give or take.

Also a pile if bones laying in back to right of burger. Burger looks to have fat added as well so some bulk there.

Never understood why people add fat to their burger. Not telling how old that fat is if they use a processor and pork fat goes rancid quick, fast and in a hurry.

I’m that guy

I’ll grind it all.

💀

That was my first thought too. No way all that came from 150lb deer.

Grinding is the last resort, one can always grind it, hard to make steaks & roasts out of ground meat.

I could grind a whole deer and only have that pan of meat.

Im a little choosey though. I don’t carve out the nasty acorn tallow from inside ribs or the ass canal meat or any blood shock.
I usually have to ditch one or both shoulders.


Fugg steaks, i dont kill cornfed does. Tenn is a no bait state.
Almost all of my bucks are a gag a maggot piss soaked and rutting. Make jerky or burgers, soak and nuke with several forms of seasoning, marinade, natural hickory smoke to get passed that.

If they are really gawd awful swamp bucks, I give em to the Food Bank.

I’ll grind backstraps too. Sometimes.

Dogs had a frozen backstrap party last summer. Toss half a dozen straps. 2014-2016 deer. Out with the old. Hell with, grind it all now.
Shît on a shingle and burgers, chili, sloppy joes 🤙

'Murica!

I usta do all that, too.
Any more, I take the back straps, tenderloins and a couple of muscles out of the hams. The rest makes ground meat and kiel basa.


"... Never understood why people add fat to their
burger. ..."

^^^This^^^

I don't want a "beef" burger or a "pork" burger. I like my ground venison just fine, as is!

Now, to make sausage, you gotta add some fat.
Pork fat is the cleanest, easiest way to make sausage.
Beef tallow works VERY well but can add flavor to your sausage and it's yellow.
I have some Jewish friends, so always use beef tallow.

Breakfast sausage and kiel basa both need fat to cook/cure properly.

We add the fat when we get ready to stuff casings. Never added before freezing.

Dress off the fat, grind the deer meat, add some beef fat, add some ground antelope, eat like a king.

Osky

At least

WOW really? I cannot Imagine grinding up an entire deer and losing all of the excellent roasts and steaks you get from the backstraps, and hindquarters!

Personally, I only grind the front shoulders and have my 3rd generation "Sausage Maker" make my Jalapeño Cheddar Cheese Smokies and Hot Italian Sausages. The tenderloins are BBQ'ed the day I get home.

KB

Have you ever shot a rank Mule deer? If yes, then you would understand adding fat.

No I haven't, shot a few rank whitetail bucks. Only fat added is for summer sausage and that isn't added until we grind for sausage.

I try to hang em as long as possible to let the stink blow out of em.

This year's buck hung for 9 days.

I'd have to agree...

^^^ Agree ^^^


Just as an aside, when a commercial processor is used, the meat you get back (especially the ground meat), may or may not be all from your deer, or a mix or yours and someone else's, or all someone else's deer.

Backstrap, tenderloin, hams (round steak) and rump gets steaked. No bone in anything.

Neck, shanks, shoulders, and trim meat off the steaks gets ground, without fat.




P

Exactly!!!

Pork fat is the worst, goes rancid fast! I only use Fresh Beef Fat I get from a local butcher in my sausages, tastes way better, does not go rancid like pig does and therefor does not change the flavor like pig does!

KB

Either way ,very cool pic.

Lots of good eats on that table.

Sort it out by cuts and that is a deer's worth, with the possible exception of the ground - fat added perhaps. Bigger than 150, or camera distortion? I'm used to whacking bigger things than runty little deer so I could be mistaken.

From the left- burger from fronts, ribs, misc., and stew ( I'd have more stew - crock pot makes tougher pieces tender, and I love stew)

Steaks and roasts from the rump

bones and neck/shoulder meat

backstrap

tenderloins

misc. steak- probably from front shoulders
_________________________________________________________________________________________________________

Shooting male animals deep in rut and/or through the shoulders...... well you get what you ask for.

An observation from experience , not a criticism. I don't do that anymore - at least the rut part. And not the front shoulders unless need be or an oopsie. I prefer at the back edge of the shoulder or a head/neck shot if I can get it.

But then I'm not hunting next to property lines and seldom right at dusk. Milages vary.

I never add fat to wild meat I process. If needed, olive oil or, preferably, butter when cooking (fug chloresteral- I have way more good than bad anyway. . ).

If taking it in for sausage, etc. I specify the least amount of fat added they will let me get away with - usually 10-15 % -apparently it aids in the grinding, or stuffing, or something, and they insist. Or maybe it's just for their bottom line.

Where else can one sell a waste product for profit?

We usually grind up a whole deer and get the steaks/roast from the other deer we are allowed to kill. In La., we are allowed to kill 6 per year. None of that 1-and-done stuff.

Pork jowls is your friend, or not, I like beef too, never had a problem with either.

Jowls is fer beans!

40-45% typical yield.

Of course can vary from shot placement or what shot with.

Add 20% to the ground like a lot will do and that adds bulk.

Don't forget that 10# pile of bones on that table.

Looks like neck roasts tethered up in there.

Inner loins add a bit to that pic. I can see backstraps cut up and the steaks cut from roasts. Probably sliced that handful of meat from ribs.

I don't get nearly this much but I am extra picky.

Rare I save a neck but did this year, probably 8# of stew meat from that, shoulders to jaw.

hahaha, yup! Don't mix Swine with Quality Venison only fresh AAA Red Alberta Angus Fat, finished with barley of course, if you can get it

:o)

Man- I'm going to have to think hard about a Kodiak deer hunt next year! Never been, and I'm age pushing it. I have friends in the business, with a tender for camp. Sport hunting I R!

FYI - a good bull moose will have about that amount of meat just on his neck. I bone out the rib meat and make folded bbq rib "roasts" out of it. Caribou ribs get boned and ground - too little meat thickness.

I got some beef fat from Bo’ and Bob’s Deli and Transmission Repair.

One of the chunks of fat said ADIDAS stamped into it Floor sweepings. No thanks

Straight grind- never again add fat. 🤮

I thought you boyz from TN cut your deer meat with Jack Daniels?

KB

I grind 90%. Pork mix for me, all in sausage casings. Most smoked.
I don't get that much meat as shown. Animals enjoy the trimmings.

Straight ruby red, no chaser



1- deer






Another 2, ground up the backstrips on that one. Woooo Jesus wept. 🙈🤡





And….fuggggg deer steaks. Browse eatin, twig munching nasty scrub rats.

I’ll grill beef if I want steaks

Am I the only one to notice the flag is backwards?

What flag?

We do a bit better than that here, but our deer are typically larger to begin with. Dad killed a muley many years back which weighed 268 field dressed.

Whether we cut them at home or had a processor do it, it was just like a lamb......bone in. T bone steaks, round steaks, seven bone roasts, bone in neck roast.

Add suet to the burger? Not on my watch! But we will purchase a like amount of lean beef and blend it 50/50 with venison grind to stretch the venison.

That was my thought as well. Way too many large roasts for 1 buck

I see only two rump-roasts, the rest look like round steaks.

150 lbs live or dressed weight?

And he counts points funny.

Can't depend on head gear to dictate body weight, either. The largest-body "yearling" - 15 mo old - moose I've ever killed had 3 1/2 inch spikes with knobs on the end. The smallest bodied had 16" spikes.

Actually, I hunt Whitetails on farmers properties, and they eat Barley all summer. 90 lbs. avg. of delicious venison for $1.75 for 1 cartridge & $20.00 of gas to get there.

Your steaks look AWESOME! One of them steaks here is about $20.00 a steak now!

The Whitetails I eat don't stand in feed lots up to their knees in Cow Chit while they are being finished either :o)

KB

Maybe the pic is backwards.

I’m not a huge fan of venison from the lower 48, Sitka blacktails are different (much better imo). I only keep the back straps and tenderloins for steaks and the rest gets ground. I make sausage with some of it but recently I’ve been turning most of it into pepperoni and jerky.

Best tasting and tenderest whitetail venison I've ever had was from a year and a half old 4 point (forked antlers) buck, weighed maybe 120 - 130 lb field dressed, that had been feeding in an elderly neighbor's sweet corn patch and had been since it first started ripening.

Use to make Jerky long ago in a Galaxy far far away out of back strap solely.
Cut it slightly diagonal cross grain.

Good stuff.
Sit over night in some salted down water.
Rinse well,squeeze the hell out of it.tamp " dry" with paper towels.

Kitchen blend of hot sauce,s on one side.
And a water diluted strawberry jam on the other.

Brush on twice in the jerky trays while drying.

Daughters loved it.
Joe's, fellow Nco,s and O,s at the units loved it.

Used to crock pot ribs.
Everyone loved those also.

Fozzy burger.
Julian Windham recipe 1/16th IN 52Charlie Bn AC guy FRG 86 88
4 pds deer burger or regular burger.
1 pd ground sausage
3 eggs
1 packet French onion soup powder.
Mix..

Sear both sides
Then low heat cook till brown inside and juicy as hell.

Kids love those also.
That recipe got passed on to alot of 11 series types.


Donate carcasses now.
Kids grown up.
Retired from the army.

Last time I ate deer meat was at slumlords church game supper 8 or 9 yrs ago.

Awesome Job AcesNeights!

KB

Thanks Killer. 👍

That was the buck our daughter got so she did EVERYTHING from gutting to grinding and smoking. She was a stud and it’s definitely one hunt I’ll never forget.

'Bout a 150# forkhorn;









You be the judge !

First thing I noticed too. Blue field should be in the upper left, from what I’ve been taught anyhow.

Hair in the bag, nice touch!!

Authenticity 🤠🫠😦

OK I will judge your handy work!

Excellent butchering skills, better than anything you will get from a butcher that does not really care as much as you do. Your passing grade is 90%

Would you care to know why you did not ace it and get 100% and a Blue Ribbon on my grading?

KB

Nice job there.

I worked up a doe yesterday. Ground all the.meat from the 3 good legs. Ate the heart and tenderloins for supper and cleaned up the loins and cut them in 3 pieces Each. Vacuum packed those in 3 about equal amount bags.
I always freeze and vaccum pack loin chunks or back leg muscles whole. They are less likely to freezer burn and it gives you the option to use it whole or cut up like you want later when you cook it. I don't like the neck meat and don't keep it off a doe. I do add a little fat to my grind. I use beef fat trimmings. Probably 5 to 10 %. I have another sitting in salted ice Drained daily that I will work up Sunday. The OP does an excellent job cutting one up. I end up with more wasre than that but I don't keep anything white in mine or any of the connective tissue silverskin. I would rather have less that is good tasting than more but strong tasting.

Ya, that was after field dressing, but before skinning & hanging.

Rest assured, it got cleaned.

See any hair in my butchered meat ?

Darren, either or/both the empty gas & diesel cans, or the filthy shop !!

Nope!

In my scoring system 5% goes to the generosity of the butcher, and an invite to dinner, 5% goes to the flavor of the end product.

You lost 5% for not inviting me to diner, and since I am not invited, I cannot grade the flavor, another 5% deduction reducing your score to 90%.

Just funning you man, in my books that is a perfect 100%! Immaculate job young man, I strive for the same when I butcher my animals.

Great work buddy ~ KB

I donated 2 whitetail does to Hunters Helping the Hungry this year. They only take whole deer, you can't even keep the tenderloin, and they grind it all to feed to folks at the shelters.

Antlers size depends on age, nutrition, and genetics, so you need a balance of all three to get big antlers. The whitetails where I hunt in Nebraska have plenty of quality food and they are not hunted particularly hard, but you seldom see a buck with antlers that would measure over 150 B&C during the November firearms season. The bow hunters get more of the big boys before the firearms hunters have a chance at them. There are exceptions, the most recent of note being in 2010 when Kevin Petrzilka tagged a whitetail buck that scored 204 4/8".

Yeah, you know my food sucketh, Mate !!!

Very Nice!

Do you quickly sear your roasts, then finish them in the oven?

I cook my deer roasts as I would cook a rack of lamb. Internal temp 125F

Elk round steak.