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Started By
Message
Cleaning deer - how much meat do you keep?
Posted on 11/25/24 at 9:58 am
Posted on 11/25/24 at 9:58 am
I'm curious what other people are doing and how far they break down a deer.
I take the backstraps, tenderloins, hind quarters and front shoulders and call it done. I've gotten old and lazy and if I need more meat I shoot another doe.
I take the backstraps, tenderloins, hind quarters and front shoulders and call it done. I've gotten old and lazy and if I need more meat I shoot another doe.
13
Posted on 11/25/24 at 10:00 am to Red Stick Rambler
You don't take the neck?
Posted on 11/25/24 at 10:01 am to Red Stick Rambler
What I don’t typically keep is the ribs unless I’m leaving it hanging. Heart I’ll give away. Rest I keep 100% the time.
Posted on 11/25/24 at 10:07 am to Red Stick Rambler
Neck, all 4 quarters, straps, tenderloins, heart & liver
On bucks, I will keep the ribs
The flank meat is hit or miss. Sometimes there is so much fat between the layers of meat that the yield is super low
On bucks, I will keep the ribs
The flank meat is hit or miss. Sometimes there is so much fat between the layers of meat that the yield is super low
Posted on 11/25/24 at 10:08 am to Red Stick Rambler
As much as I can reasonably take. I will take rib meat if the carcass is somewhat frozen - not a lot of meat for the ground meat/sausage pile but only takes a few minutes. It's a little tough to take it when its not. Usually when its cold enough to skin the deer and leave it hanging over night.
Posted on 11/25/24 at 10:08 am to Cypressknee
quote:
What I don’t typically keep is the ribs unless I’m leaving it hanging
I used to cut the meat out from between the ribs for grind meat but don't bother any more - same with flank meat; both have inter-muscular fat that you're just not going to get rid of.
Posted on 11/25/24 at 10:49 am to Red Stick Rambler
Backstrap, shoulders, hindquarters, tenderloins, neck, shanks, heart, liver, sometimes rib/flank and sometimes caul fat.
Posted on 11/25/24 at 10:50 am to mylsuhat
quote:
Neck, all 4 quarters, straps, tenderloins, heart & liver
this
Posted on 11/25/24 at 11:24 am to Red Stick Rambler
quarters, backstraps, loins, neck, belly meat and along the ribs, heart
basically all I can. If I am going to spend time to hunt and dress a deer, then process it, I'm getting all I can
basically all I can. If I am going to spend time to hunt and dress a deer, then process it, I'm getting all I can
Posted on 11/25/24 at 11:45 am to tke_swamprat
quote:
You don't take the neck?
I do, left of my original post by accident. The neck is a lot of meat for grinding although I've never cooked one as a roast.
Posted on 11/25/24 at 12:06 pm to Red Stick Rambler
Neck roast with some wild oyster mushrooms.... 
Posted on 11/25/24 at 12:22 pm to mylsuhat
Liver. Gotta ask. How do you cook it?
Posted on 11/25/24 at 12:28 pm to Fencepimp
I slice it and rinse it very thoroughly, even soak in ice water a bit
I will then partially freeze it, run it through the grinder and vacc seal it in 2oz pouches. When I use ground meat, I'll often add a pouch per pound to that dish. Give you the nutrients without the off-putting taste
I will then partially freeze it, run it through the grinder and vacc seal it in 2oz pouches. When I use ground meat, I'll often add a pouch per pound to that dish. Give you the nutrients without the off-putting taste
Posted on 11/25/24 at 12:38 pm to Red Stick Rambler
4 qtrs
Back strap
Thenderloin
Will cut off neck roast if i dont neck shoot
Throw rest for yotes
Back strap
Thenderloin
Will cut off neck roast if i dont neck shoot
Throw rest for yotes
Posted on 11/25/24 at 12:48 pm to mylsuhat
Cool. Makes sense
Posted on 11/25/24 at 12:57 pm to Red Stick Rambler
quote:
The neck is a lot of meat for grinding although I've never cooked one as a roast.
neck is the best roast
Posted on 11/25/24 at 1:06 pm to Salmon
Nothing goes to waste as some critter will eat the carcass. Seriously I don't worry about the rib meat.
Posted on 11/25/24 at 1:11 pm to Red Stick Rambler
We break it down completely. 5 to 10 lbs end up in the sausage mix per deer, it varies by size of the deer. Neck is fantastic, but it does take me 15-20 minutes to get it off the spine leaving barely any on the bone. Worth it for us.
I also like eating the heart. I've kept and done the ribs when they aren't destroyed, but I'm the only one who eats them in the house.
I also like eating the heart. I've kept and done the ribs when they aren't destroyed, but I'm the only one who eats them in the house.
Posted on 11/25/24 at 1:18 pm to calcotron
I actually cooked some heart for the first time last year. It was really good.
Posted on 11/25/24 at 1:22 pm to Red Stick Rambler
Tenderloins for grilling
Back straps kept whole for sousvide.
Hind quarters broke down into roast for sousvide or cut into steaks and run through tenderizer for cutlets.
Front shoulders deboned for stew meat or sausage.
Shanks from all four legs used for osso buco
Neck either as a roast or deboned out for sausage.
Heart grilled as a celebration snack after the kill if with a group. “Most that have never tried it become I stand fans”
I don’t mess with flanks or ribs anymore to much silver skin on the flank and fat on the ribs.
Back straps kept whole for sousvide.
Hind quarters broke down into roast for sousvide or cut into steaks and run through tenderizer for cutlets.
Front shoulders deboned for stew meat or sausage.
Shanks from all four legs used for osso buco
Neck either as a roast or deboned out for sausage.
Heart grilled as a celebration snack after the kill if with a group. “Most that have never tried it become I stand fans”
I don’t mess with flanks or ribs anymore to much silver skin on the flank and fat on the ribs.
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