The processor I use is all full so I am going to need to freeze it until they are taking more deer. Is it worth it to freeze anything besides the Hams and backstraps. How much meat is there outside of these main areas?

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Posted by commode

North Shore

Member since Dec 2012

1139 posts

Posted on 11/7/17 at 11:24 am to arktiger28

If you are thinking of sausage the shoulders and neck meat are good for that. If you are just getting the processor to pack it up just do it your self. Not hard to do if you have some time a good knife, and vac sealer.

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Posted by Purple Spoon

Hoth

Member since Feb 2005

17759 posts

Posted on 11/7/17 at 11:24 am to arktiger28

Cut stew meat off of the shoulders and neck and package yourself

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Posted by upgrade

Member since Jul 2011

12973 posts

Posted on 11/7/17 at 12:12 pm to arktiger28

I’m not sure I understand the whole question.

quote:
Is it worth it to freeze anything besides the Hams and backstraps

As opposed to throwing the rest away?

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Posted by tigereye58

Member since Jan 2007

2668 posts

Posted on 11/7/17 at 12:28 pm to arktiger28

Those are the main parts. Neck also has good meat and the front shoulder normally has 1 good cut. I'd take an electric knife and cut along the bone on front and hind quarters to get the large roasts off. Then take a knife and trim any remaining meat off the bone. Don't worry with the ribs unless it's a big buck but even then I normally don't. Don't bring the backstrap to the processor.

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Posted by FelicianaTigerfan

Comanche County

Member since Aug 2009

26059 posts

Posted on 11/7/17 at 12:41 pm to arktiger28

I get my deer in ground meat and sausage. I don't bring one deer at a time. I usually try and debone the entire deer while hanging. When I get home I vacuum seal and freeze. Once the season is over I bring all the meat to be processed

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