How to Cut & Wrap Deer Meat

Every year, thousands of hunters descend on the deer woods in hopes of harvesting one or two deer. For many, venison is the meat of choice for steaks, roasts and burgers. While many hunters take the deer to a meat-processing plant, others take the deer home and cut and wrap the deer meat themselves. Turning a harvested deer into edible meat is not overly difficult and can be easily accomplished in an afternoon.

Things You'll Need

• Meat saw
• Several sharp kitchen knives
• Kitchen scale
• Zipper-type freezer bags or plastic wrap and butcher paper
• Butcher tape or masking tape

Instructions

Cutting the Deer

1. Work with one quarter of the deer at a time. If the deer isn't already quartered, divide it using a meat saw and remove the front and back legs from the quartered pieces.

2. Cut steaks from the upper hind legs. Steaks can be as thin as 1/8-inch breakfast steaks or as thick as you desire. Remove the remaining meat from the back legs and cut into cubes for stew or hamburger meat.

3. Cut roasts from the upper front legs. Depending on the size of the deer, these roasts can weigh between three and six pounds. You can use the meat saw for bone-in roasts, or you can create boneless roasts by separating the individual muscles from the bone. Cut any remaining meat into cubes for stew or hamburger.

4. Cut the ribs into serving-size pieces, using a meat saw.

5. Cut the loin, or backstrap, into medallions for fillet steaks (filet mignon).

Wrapping the Meat

1. Divide the meat into meal-sized portions; for example, two steaks for a two-person meal. Measure out one-pound batches of cubes for stew. If you plan to make hamburger out of the cubes, refrigerate the meat until you grind it.

2. Put the portions into zipper-type freezer bags. Press out as much air as possible before sealing the bag shut. If you use plastic wrap and butcher paper, wrap the portions tightly in plastic wrap first, then wrap with butcher paper and seal the package with butcher tape or masking tape.

3. Label each package with the contents and date.

4. Spread the packages out as much as possible in your freezer. This will help them freeze faster.

Tips & Warnings

• The neck of the deer makes a wonderful roast if it is braised or slow cooked. Be sure and save it, packaging it the same way as other meat. To separate the individual muscles from a deer leg, insert your knife into the tissue between each muscle and slice from one end to the other. For hamburger, be sure to grind the cubes within a few days of placing the meat in the refrigerator. Package the same way as other venison meat to freeze after grinding.

References

• Processing Your Deer At Home, by James E. Knight, University of New Mexico Extension (PDF)
• Guide to Care and Handling of Deer, University of Illinois Extension (PDF)