Processors

[messageinblood]

Hey all, I was wondering if anyone knew of any deer processors in the Clermont County area I don't know how to do it on my own and untill I do I need someone to do it for me. Any help would be much appreciated.:confused:

[Cal923]

Ohio Butcher Shops & Custom Deer Processing (http://www.thenaturalresource.com/hunting/BUTCHERS_00.php)

[messageinblood]

TY Cal Much appreciated

[Cal923]

no problem... iwas trying to find a post on the michigan site i think it was.. someone put up a picture post that showed how to process a deer can't find it tho

[NoTrespassing]

You'll never start doing them on your own until you just take the leap. Just get some sharp knives, saran wrap and some freezer paper. Watch a few You tube videos and give it a shot.

I started butchering my deer about 6 years ago. Each time I get a little better.


The first two times I focused on getting the deer in the freezer and didn't focus so much on each individual cut.

It's easy once you get started and YOU control what goes in the packages. Anything marginal can go to the Dogs if have one.

Just my 2c-

[gunrac]

As NoTrespassing say's, time to get you feet wet. Your basicly working with an oversized rabbit. Just put all the special cut crap stuff out of your mind, keep things simple.
Strip the hide. On the inside you'll notice a couple strip's of meat connected to the backbone cut them out. Them 2 chuncks of meat are the best part of the deer in my book. A lot of people won't even screw with them, but I'm telling you those 2 little chunks are the best.
I try to leave it hang as long as possible. 3,5 or 7 day's if possible. Perfect temps right now.
Start with the back straps. [ loins ] They run along each side of the backbone. Take them out in the full length strips you see them as. I prefer mine butterflied. Start at 1 end of the strip make a cut 3/8 to a 1/2 thick, just cut down to where the piece is still hanging on, go the same thickness an cut it clear thru. This just makes them look prettier an doesn't take much extra time. Or, you can just cut it clean each time to your desired thickness. It still taste the same.
Now cut a rear quarter's off an cut the ham, roast, what ever you want to call it, out. Just run your knife along the backside of the bone. Big chunk of meat. Work up to your meal size portions. With just my wife an I, 2 lb. is plenty.
Then I just bone out the rest of the deer an grind for burger
This is just quick an simple with your best cut's. You can spend more time cutin out some stew meat or whatever. But, between my boy an me, we kill some deer. We just get er' done. My wife an I can cut an ave. deer up, grind, wrap, an in the freezer in a half a day or less.
Wish I had a vidio cam. Just kilt another doe last night, got the hide off this morn.

[Cal923]

man you got my mouth watering lol.... just thinking about those tender loins (the 2 chunks of meat on the inside)... that's the very first thing I cut out.. throw them on the grill... make a sandwich.. then get to butchering... I like to keep my back straps in 1 piece... throw them on the grill or open fire along with some potatoes in foil...

when I first started cutting up my own deer.... I took alot of time trying to make nice cuts... till my dad told me.. it's called "butchering" for a reason. Just follow the bone.. get the meat off... and you'll start seeing how to make your cuts...