How To Butcher A Deer Shoulder

Like filleting a fish, if you make these cuts right, your backstrap will come right off. They tell the butcher how they want the meat prepared (cubed meat for stew, sausage, hamburgers…), they leave their deer with the butcher and off they go.

Braising Venison Shoulder for Christmas Dinner. How to

Take the shoulder and rub it down with whatever meat rub you like.

How to butcher a deer shoulder. As i still had the skin on these legs, deer hair/grass/dirt is in my processing area, so it’s important to keep cleaning the items that get dirty and keeping finished products separate. Be careful not to cut too deep and accidentally slice the tendon, which makes it more difficult to hang your deer. Place the shoulder directly on the grill rack and smoke for 3 hours.

How to butcher a deer… a few days later they come back to pick up their prepared meat packaged just as you’d find meat in the grocery store. Every piece of meat you cut off of the deer needs to go in the cooler. Reserve 2 teaspoons of the rub for later, pack the rest onto the shoulder.

Ensure your knife’s blade is parallel to the rib cage and drive it through your deer’s shoulder joint. Begin by coating the entire shoulder with the seasoning rub. To do this, cut a slit through the hide at the rear legs where the achilles tendon meets the leg, and then insert the gambrel through the cut.

Next, slice the hide up toward the front shoulder approximately midway on the shoulder blade. This is another option you can take care of later, if you want to save work by freezing an entire upper shoulder when butchering. My uncle is the head butcher and i’m his right hand man.

Deer meat cut diagram, restaurant decor design. You should bone and stuff it and, then afterward, bake or roast the shoulder. Set your traeger grill at 225.

The rest help cut up all the scrap meat for stew and sausage. Good luck and happy hunting! I wash my hands and knives frequently.

To butcher deer, start by skinning the deer, and removing the hooves and organs with a knife. Once the meat is aged, lay out the carcass on a flat surface and cut through the backbone where it meets the ribs with a saw. Cutting with your knife’s blade parallel to the rib cage, you will pass through the shoulder joint.

The shoulder should be pulled away from the torso of the deer to expose the pass through cut zone. The first part of the deer we butcher is the front shoulders. Continue slicing toward the rear hams maintaining the midway line down the deer’s brisket.

Start by hanging your deer by the rear legs on a gambrel. How to skin a deer [video] Add whatever vegetable you like, making sure you use some onions.

If you have difficulties establishing where to cut, drag away your deer’s front leg from its torso and direct your knife strokes towards the hinge area. Deer meat cuts butchering cart. Grab and peel the skin off the back legs and down to the tail.

A few good answers here. Loosen the skin around each knee and cut all the way around each joint. Cut along the carcass to the rib, and work the knife back toward your first cut.

You need to butcher the shoulders and separate them from your deer’s torso. But the joke can be on the person giving to you. Figure one is a butchering chart, which identifies the various cuts of meat found in venison or deer.

Cook it., a book explaining in great detail how to butcher your own deer. The front shoulder is definitely a pain compared to the rest of the process being relatively easy. You’ll do this throughout while you butcher a deer.

What is the best knife for butchering deer? Save work at butchering time by making shoulder roasts; Then let the meat rest.

The backstrap is one of the most prized parts of a deer. Bone out legs, steaking and packaging as i go Check out our other articles on how to quarter a deer and how to butcher a deer to help you along the way.

Step 1 wipe down your roast with paper towels to dry the surface and remove any stray bone fragments or other debris left by the butcher. Make your cut all the way up to the hanging hole you made for the gambrel.skin the hide to the deer’s tail and cut through the tailbone.work the hide down to the deer’s tail bone and cut through the bone by delicately pressing the knife until you split two tailbones.work the hide off the back of the deer.depending on the deer, this maybe as simple as pulling on the hide. Hunters meat cut chart that you can use to dress up your kitchen, clothing’s, pillows, cards, stickers, web design, wall decor, create butchers gift, make hunters tumbler or mug with waterslide transfer, for sublimation and scrapbooking projects.

Locate the deer's carcass amongst the list of items and hit x to donate it. Put the deer shoulder in a bowl and serve it as you wish. Then wrap it with thick bacon and place it on some foil.

535 likes · 13 were here. You can always turn them into steaks later. Use your knife and make an incision down the spine.

Transfer the shoulder to a large disposable aluminum pan. Sever the tailbone and then keep peeling all. The shoulder is the least desirable part of the deer.

Next, wash the meat in cold water before hanging the deer from a meat hook in a garage or outbuilding to age for a week. If the deer was properly field dressed and you follow the steps in this article, you’ll be on your way to enjoying some of the best venison mother nature has to offer. He figured that more experienced or more responsible bowhunters are less likely to patronize butcher shops and more likely to process their own venison.

Venison (deer, elk, antelope, moose) Shoulder Roast