How to Cut Up a Deer
When presented with a freshly killed and cleaned deer, often the first question is how to cut it up so that is in manageable pieces to work with. Many people allow a meat processor to do this work for them but, depending on the processor, this can cost anywhere from 35 cents to $1 per pound of deer. It doesn't take a lot of time to do it yourself and you can get exactly the cuts of meat you want. Does this Spark an idea?
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Instructions
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Use the meat saw to cut the forelegs off of the deer. By looking at the deer, the natural places to make these cuts are easily seen. Set the forelegs off to the side.
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Repeat the procedure with the hind legs. Set these aside.
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Use the meat saw to separate each leg section at the knees.
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Remove the backstrap from either side of the backbone using a sharp knife. Remove the neck from the shoulders using the meat saw.
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Use the meat saw to separate the remaining carcass. Use the backbone as a guide to cutting the two sections apart. Cut the ribs into manageable sections.
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Use a sharp knife to cut steaks from the hindquarter hams and from the backstrap. Front sections can be cut into roasts or chunks for stew beef. Remaining meat can be ground into burgers.
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Tips & Warnings
For venison jerky meat, remove the flank steaks from the ribs before cutting the ribs into smaller pieces.
Process the deer as quickly as possible. Wrap the meat in butcher paper or separate into freezer bags and freeze for future use.
Many venison lovers claim that deer meat tastes better if aged before freezing. To do this, allow the meat to sit, wrapped, in the refrigerator for two to three days before freezing.
Use caution with the knife and saw.
References
- Photo Credit close up of baked meat, before cutting and arranging image by sasha from Fotolia.com
