Freezing a quartered deer before processing

In the past I have deboned in big muscle groups and wrapped in freezer paper. I don’t think it came out any different when turned to sausage or burger.

Awesome. Got everyone involved!

We always debone and freeze meat for Mikey Browns tamales. I don’t see any harm on it.

That’s right! Can’t see me but I’m on the right side helping him drag her. His paw paw is there along with the owner of the camp and another friend. I’ve been hunting with them through my FIL for the last 8yrs or so. They do more piddling and drinking than hunting. But that’s fine by me. They are great men to have my son around and great conservationists as well.

I feel fortunate to have my son growing up with good men in his life. In other words, if anybody reading this has young kids or planning on having kids, get them outdoors and around other men. It’s so important to have strong men in kids’ lives these days. But then again, most everyone here on the OB already knows this.

Just about every major muscle on that can be grilled or cooked down in a gravy. No need to bring much of it to a professor if you butcher it right. Just freeze the trimmings until another deer

I hear ya! But I’m craving some Sweet Heat sausage from my local processor!

I agree with deboning it and sealing in Ziplocks (squeeze as much air out as possible). Freeze it and it will keep for a year if need be.

I also agree that most of that deer is best suited for grilling. But you would need to seam out all the muscles.

The only thing I get "processed" from my deer is ground meat from the shoulders, hind leg knuckle, shank meat and any other trim.

All the other muscles I seam out, remove silver skin, and I vac pack it , keep in fridge for minimum 3 weeks (wet age). the difference is significant.

IMO the bottom round flat muscle is the most tender and versatile piece on the whole carcass. Good luck killing another.