How to Cut & Butcher Deer Meat

With a bit of practice, you can butcher your own deer meat.

An important component of the overall experience of deer hunting is the self-sufficiency aspect. A hunter who successfully harvests a fine game animal, field dresses it and drops it off at his local venison processor is missing out on a large part of the satisfaction. Then of course there is the butchering fee; the processor doesn't work for free. Worst of all, you might not even be getting your own deer back. It is not too difficult to cut and butcher your own deer meat and the rewards are well worth the effort.

Things You'll Need

• Sturdy work table
• Butcher knife
• Sink
• Cutting board
• Kitchen scale
• Butcher paper
• Butcher tape
• Permanent marker
• Freezer bags

Instructions

Quartering the carcass

1. Lay the gutted and skinned carcass on the work table.

2. Cut through the top of the rump from front to back, on one side of the spine. Cut deeply and locate the hip joint. Cut through the cartilage and separate the hip joint. Cut the rest of the way through the rump until you can separate the leg from the carcass. Repeat for the other side.

3. Move to the shoulder area. Work the knife down from the spine between the shoulder blade and the shoulder meat. There is no shoulder socket, so the meat will separate easily. Repeat for the other side.

4. Work the knife between the spine and the long strip of meat on the back, one per side. Turn the knife parallel to the ribs and work each of these strips of meat free from the ribs. These are the backstraps, and together with the tenderloins are the best cuts of meat on the deer.

5. Turn the carcass over so you can reach inside the ribcage. Locate the two strips of meat in the center rear of the ribcage near the pelvic bone. Slide the knife under each of these strips of meat and remove them. These are the tenderloins.

Cutting and packaging

1. Rinse the knife and each of the sections of meat under running water in the sink.

2. Slice the backstraps into 1/2-inch thick pieces. Cut across the grain of the meat. Weigh the slices and package them into freezer bags, approximately 8 oz. per bag. Label the bags "Backstraps." Prepare them the same way you would use steak.

3. Slice the tenderloins into 1/2-inch thick pieces. Cut across the grain of the meat. Package the same way you did the backstraps, and label the packages "Tenderloins." Prepare them the same way you would use steak.

4. Cut each muscle from the shoulders. Trim all tendons, fat, and the silver-colored film (commonly known as "silverskin") from the meat. Cut the muscles into 3 lb. to 5 lb. roasts. Wrap each roast tightly in butcher paper. Tape each package shut and mark the package "Shoulder Roast." Write the weight on each package, if desired.

5. Cut the rumps into roasts the same way you did the shoulders. Wrap each roast in butcher paper and mark the packages "Rump Roasts."

6. Trim all of the meat from the neck and ribs of the carcass. Trim all fat, tendons and silver film from the meat. Package it in freezer bags, approximately 1 lb. per bag. Use this meat in stews and chili or grind it for hamburger or sausage.

7. Place all packages in the freezer.

Tips & Warnings

• Keep your knife sharp at all times.

• If you can hang the meat where it will neither freeze nor exceed 45 degrees, doing so for approximately four days will tenderize and improve the flavor of the meat.

• Wear rubber gloves and an apron when butchering.

• Be careful with the knife. Do not cut toward yourself.

• Avoid cutting into the spine or brain cavity, especially if there is any history of chronic wasting disease in your area.

References

• "Butchering Deer"; John Weiss; 2002