Spinoff-Harvesting the deer heart

We have been keeping all of ours lately. My niece asked for them for science class. We don't gut our deer, and typically cut the hine roast off the hips while it hangs and don't always go for the tnderlions. But to get the hear we cut a 6-8 inch slice on the side between two ribs then just pull the 2 ribs apart wide enough for a hand and dig around in there till you feel it.

After gutting, just either cut through the sternum, straight down(pull the ribs apart, cut it out), our just cut through the diaphragm, and reach in and grab with one hand, and cut it out with the other...Recommend the first method, though...cleaner...

You don't always keep the tenderloins?

I'll give you $50 for your backstrap and tenderloins

Since my wife had children, she no longer eats meat rare for whatever reason. Therefore I really don't waste backstap or tenderloins on her. I eat it myself and will share with others I know appreciate it and won't overcook it. Compared to all the time and effort that usually goes into harvesting a deer, cleaning and segregating certain cuts is relatively small.

Sounds like wanton waste to me


I don't frick with the ribs, but I can get tenderloins out in 30 seconds after I get the straps off

Lol sissy? I grew up gutting deer. We had to before bringing a deer in at one camp we were members at when I was younger. We only hunt private land now and I (we) don't gut deer. It's much easier, cleaner, and frankly serves no purpose if you know how to use a knife other than to leave it hanging over night if for some reason you wanted to. That's why I asked if there was a more efficient way and it seems there is.

Run over it with a combine

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Man, I grind literally the whole deer. Back straps and all

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Are you grinding it yourself? If you're not, I can promise you no processor in their right mind is throwing throwing loins in the grinder. You may as well donate it to someone you know in stead of paying the guy a the processor to keep it.