How To Process Your Own Deer

A beginner’s guide to processing your own wild game meat

  • Trimming and cleaning. One of the easiest ways to remove stubborn deer hair while processing is with a small butane torch.
  • The big cuts. The great thing about processing your own animal, is that you have total control of what you want to turn it into so that it is recipe-ready
  • Loins.
  • Front legs.
  • Neck.
  • Hind legs.
  • The grind.
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    Is it worth processing your own deer?

    The reasons to process your own venison are many. I certainly could have used one of the many processors around Auburn, but there are a couple of major reasons I decided to do it myself. The first is simple – saving money! Venison processing also allows you much more flexibility when the time to cook arrives. via

    How much does it cost to process your own deer?

    Processing: Basic deer processing typically costs $75 to $120, but it varies with each processor. If you order jerky and sausage, the cost will increase, generally at per-pound rates. via

    How do you process deer meat yourself? (video)

    How long does it take to process your own deer?

    It takes me and my uncle about 1 1/2-2 1/2 hours depending on the size of the deer to butcher and then another 15-20 minutes per deer to vacuum seal the steaks. Plus another 20 minutes to clean up. via

    Do you have to field dress a deer before taking it to a processor?

    Sportsmanship includes the responsible care and use of meat obtained while hunting. Some hunters have a meat pole or skinning shed where they hang their deer to remove the entrails. That's great, but most hunters field-dress their deer on the ground prior to bringing them home or taking them to the meat processor. via

    Can you butcher a deer right away?

    you can let them hang if the temp. is just above freezing 35-40 if you have a cool dry place . young deer 2-3 days old bucks 4-5 days BUT THE TEMP HAS TO BE RIGHT! or YOU CAN TAKE IT TO SOMEONE WHO HAS A COOLER. some will skin it out and hang them for you or do the butchering job also. via

    How much does it cost to cut and wrap a deer?

    Cut and Wrap

    Any processed meat can be 4 $ a pound to $5.50, depending what you want done. There is a video out of a guy deboning a deer in 9 minutes, so if you can do that and you charge $20, wow. via

    What meat do you get from a deer?

    Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky, and minced meat. It has a flavor reminiscent of beef. Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. via

    How many burgers do you get from a deer?

    Using the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the “realistic” figure as a gauge. via

    How do you butcher a deer like a pro? (video)

    How do you identify a deer cut?

    Click on each part of the deer carcass to see the cuts of meat. The tenderloin, striploin, knuckle and rump are the most tender cuts. Medium-tender cuts are the eight rib rack, top round and bottom round. The flank steak and osso buco are the least tender. via

    How soon after killing a deer do you have to gut it?

    If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters' rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it's 50 degrees or above, your intentions may be good, but there's a good chance you will lose that meat. via

    Should you skin a deer right away?

    SKIN IT TO WIN IT

    When winter hits—especially in brutally cold areas—this natural insulation is what allows the animals to survive. But when you kill a deer, that same protective sheath needs to be removed quickly so the meat can cool. via

    Should you gut a deer in the woods?

    If you will be skinning your deer or delivering it to a processor within a couple hours, you may be ahead to leave the innards in. This will help prevent leaves and sticks from getting into the gut cavity while you transport your critter out of the woods. It will also provide less opportunity for flies to lay eggs. via

    Will a gut shot ruin deer meat?

    Gut shots release fluids and bacteria that can quickly spoil any meat they touch but it's possible to minimize the damage. If you carefully remove all the quarters, backstraps and neck meat first, there's less of a chance they'll get contaminated by gut fluids. via

    Is deer Processing profitable?

    In rural communities throughout America, deer processing provides a lucrative, seasonal income for entrepreneurs with the right skills and equipment. With good processors earning $75+ per deer, you'll need to create a professional business strategy to turn your hard work into bottom line profits. via

    How do you get the gamey taste out of deer?

    In The Kitchen

    Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that. via

    Can you hang a deer with the hide on?

    To properly age a deer, the hide should be left on and the deer refrigerated at 34-36 degrees for up to 2 weeks. However, most hunters do not have the facilities to hang their deer in such a manner and processors must remove the hide before bringing deer into their facilities. via

    Why do you hang a deer after killing it?

    Some hunters prefer to hang it head up, while others prefer to hang it head down. The key is to hang it, because this lets remaining blood drain out of the deer. Once the deer is hung, take a saw — preferably a hack saw — and cut through the deer's ribs. via

    How much does it cost to cut and wrap a beef?

    Cut and Wrap Fee: $0.45-$1.00 per hanging pound. This cost depends on what part of the country you live in. In the rural areas where there are more butchers and farmers, the processing fee averages between $0.46-$0.65 per hanging pound weight. via

    How much does venison meat cost?

    The price of venison, on average, can range anywhere from $5 to $40+ per pound if purchased from a local butcher or game farm. via

    How much is cutting and wrapping beef?

    $5.25/lb includes cutting/wrapping and delivery across Alberta. Half carcass weights range from 350 – 450 lbs. This means your total purchase cost can range from $1700 - $2300. Yields 195 – 250 lbs of bone-in beef cuts. via

    Is Doe meat better than Buck?

    Unless the meat is tainted or spoiled, it all makes good hamburger or jerky. Beware of Old Does. I've heard some hunters claim that “does taste better than bucks.” That's not inherently true. A mature doe that's spent a summer nursing fawns is about the toughest, stringiest deer in the woods. via

    What is the best deer meat?

    Axis deer are generally considered by most hunters to be the best-tasting game meat. via

    How much do deer weigh on average?

    Deer via

    Can I mix ground beef and ground venison?

    Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. Venison has a strong "earthy" flavor. via

    Is ground deer meat healthy?

    Yes. Venison is richer in protein than any other red meat. That's good for your body because it promotes muscle growth. It's also great for your diet because the more protein a food has, the more it satiates your appetite. via

    How old is a button buck?

    The button buck is born in late spring, summer, or early fall, depending on your location. Come hunting season, the button buck will be four to eight months old. A yearling, on the other hand, is a deer experiencing its second year of life and will be 12 to 24 months old. via

    How do you butcher a buck? (video)

    Is deer a male?

    A male deer is called a stag or buck, a female deer is called a doe or hind, and a young deer is called a fawn, kid or calf. There are about 60 species of deer. via

    How do you harvest deer?

    Remove the stomach membrane by starting at the bottom of the deer using a sharp knife tip since it could rupture the deer's intestines or stomach. Have a large container handy to collect the internal organs. Reach into the abdomen to take out the organs. Pull out the organs all at once, not one by one. via

    What temperature should you age deer?

    To properly age venison, the temperature needs to remain between this 32- and 40-degree temperature range, or at least very close to it. Next in importance when it comes to aging meat is moisture. The lower the humidity around the meat, the slower any bacteria will reproduce. via

    Does deer eat meat?

    Many people may not know that deer, like some other herbivores, eat meat from time to time. It's hard to imagine these creatures as steak-seeking predators, but deer will be quick to take advantage of a nutritious opportunity. In fact, deer can be a common danger for ground-nesting birds. via

    Is venison loin the same as haunch?

    Choose the best venison

    For roasting, choose whole fillet; saddle (bone in); loin (boneless saddle); haunch (back leg, either on the bone or boned and rolled); or shoulder (boned and rolled). Venison liver is also good to eat, with a sweet flavour and a tender texture. Try it gently fried, or in pâtés or terrines. via

    Will deer spoil overnight in 50 degree?

    If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. Remember, unless venison is frozen, it will eventually spoil at any temperature — even in the refrigerator. via

    Can a deer hang in 50 degree weather?

    Not long. The enzymatic action that occurs when "aging" meat happens in a tightly controlled temperature range, typically about 33-42 degrees. Any colder and the meat freezes which halts the enzymes from working. Any warmer and the meat will spoil. via

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