[sleepyone]

I am starting to process my deer at home to save money and want to buy a DVD showing the whole process A-Z and also educates you about the anatomy of the deer. Anybody have one they can recommend or even ones to stay away from? I heard Kentucky has one for only $13, but you have to subscribe to their magazine, which I dont want to do being in Texas. Thanks in advance!

[Kingcreek]

http://www.lemproducts.com/product/652/87
I haven't seen it but I've been happy with the other products I've bought from LEM.

[pat86323]

this is a good question....i processed my own this year and it wasnt that hard, however i didnt know what anything was called. I have alot of packages labeled "steak"

[buck460XVR]

i processed my own this year and it wasnt that hard, however i didnt know what anything was called. I have alot of packages labeled "steak"


..........that's pretty much it. As long as you cut the steaks parallel to the grain you can't really screw up. Anything too small for steaks is stew meat, stir fry or burger. Like sex, you can look at all the pictures you want and know all the proper names for all the parts..........but till you jump in and get your hands dirty, you still won't have a clue.

[pat86323]

yeah but i wish i did know the names of the muscles. That way i wont have to label them "tender steak" and "not so tender steak" next year when i do it. And dont you mean perpendicular to the grain? Parallel would make for some chewy steaks.

[sumpnz]

Never bothered to use a video. I'm sure that such would improve things, but it really isn't that hard. I just lable the packages as backstrap, tenderloin, hind steak, front shoulder steak, neck, and grind/jerky. Might be nice to lable as sirloin, T-bone, etc but I can't be bothered enough to go to that level of detail.

[sleepyone]

yeah but i wish i did know the names of the muscles. That way i wont have to label them "tender steak" and "not so tender steak" next year when i do it. And dont you mean perpendicular to the grain? Parallel would make for some chewy steaks.
And dont you mean perpendicular to the grain? Parallel would make for some chewy steaks.

that is what I thought. against the grain is what i always do.

[junk250]

Sleepyone,

You heard right !

The deer processing DVD from Kentucky Afield is excellent, what's wrong with a free 1 year subscription to a Sporting/Hunting magazine?

It was originally a 2-3 episode series on Kentucky Afield, and so many people asked them to re-run the programs they decided to put it on DVD.

It is the best you'll find I bet, here is the link.

https://secure.kentucky.gov/Mall/Store/7803440a42df458c815d9db55890b738/Product/2457ec1426cd42e2b5d4cbb53d6d2387/

P.S. You don't have to subscribe to the magazine, it just comes free with DVD purchase.

[buck460XVR]

And dont you mean perpendicular to the grain? Parallel would make for some chewy steaks.


yep.......I blew it.:banghead:

[countertop]

Virginia just released a DVD on field dressing and then processig and butchering deer. But I'm with the others, the Kentucky Afield stuff is great. All their episodes are.