Looks like I'll need to process my own Deer this year. Can anyone suggest a good web-site that show how to de-bone a Whitetail and cut it down into indiidual roasts.
www.howtobookstore.com (http://www.howtobookstore.com) has a good book called "preparing fish and game".
http://www.amazon.com/Deer-Masters-Home-Processing-Dressing/dp/B000NLBN20/ref=pd_bbs_sr_5/104-3605902-0124760?ie=UTF8&s=dvd&qid=1194398335&sr=8-5
I bought this one, & it seems very informative.
http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=2;t=000076
I have a butchering page that might help. It is the way I do it.
www.peteward.com (http://www.peteward.com)
Pete
Just don't make it too difficult. It is really not that hard at all to figure out on your own. Take the carcass apart at the joints and fillet meat from bones. This is as simple as it gets.Make roasts from large pieces, save some for jerkey, and ground or cut stew chunks from the small stuff. Remember save all you can that is good but do not try and save each and every bit. Some of the blood clotted or blue tinted or just plain bad looking stuff can be saved for dog food. The blue stuff or clotted dirty stuff is what makes folks say "I don't like deer meat". Use common sense and get it cooled fast and keep it clean, and don't cut any bones and you will have some of the finest eating you can get. MIke Smyth
Shell and I have done all our deer. Heck I been butchering all mine since I started hunting LOL. Oogaboogachiefwalkingdeer Hit the nail on the head. Best is to dress it asap after the kill and keep it clean when doing so.I would be happy to show you... if the deer would coaperate :banghead: :biglaugh: ><>
That Pete Ward chart of all the cuts will be tacked on the wall when I butcher my next deer.
Pete your site is a great resource. Thanks for sharing with us.
There is an easy to follow book out there. Nothing fancy, just easy to follow, easy to read and it'll get you quality cuts of meat.
Butchering deer by Dave Weiss
I have a bunch of others, and am a member of a butchers forum and find myself asking more questions then getting answers until reading this one.
Your basic round steaks, sirloin steaks, roasts etc are all covered.