Deer:processor or kitchen counter?

We do it ourselves as much as possible. Sometimes it's just too hot out if we're on a long trip and have to have it processes.

By next year I'll have completed my dad's course in butchering

We still have the hot dogs/brats/beer sticks made somewhere else but all the steaks, chops, and boning are done by us.

I too graduated from my dad's school of butchering. Plus I made up a lot of new and improved methods. I do almost everything on my own, including some sausage making, when I have the time. When time does not permit it, I take in the deboned trimmings for summer sausage and pepperoni sticks (kinda like slim jims).

Butcher, mostly because cutting a deer up in urban St. Louis, and across from Washington University might draw some attention, plus I'm lazy...

HB

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Try doing it in Berkeley, in the garage, visible to the street (and a busy one at that). I used to get an equal number of "Bambi killer" to "Can I try some?"

The stuff I get in-state, I tend to butcher myself (though I have to send the wife out for the day). The out-of-state stuff I usually end up getting a processor to handle.
Those elk-sized coolers are just too expensive.

wow, I feel bad for all of you for the experience you have had with your processors.

I guess I must have a really good one. He guarantees that the meat you bring in will be the meat that is returned to you. He lets you bring in just the meat if you would like to butcher it yourself.

I get back some of the tastiest venison that I have ever tasted.

And he supporst the "Sportsman Against Hunger" And will butcher donated deer free of cost

If you're in to "doing it yourself" a really good gift for your spouse is a high power Kitchen-Aid stand mixer. Then "accidentally" discover that you can buy a meat grinder attachment for it. Mine, er, I mean, my wife's can grind about 2 lbs per minute. Awesome machine.

Can you make stock from deer bones? I know how to make beef/chicken/fish stock and all that, but never had the occasion to deal with deer bones.

I do my own. I know how much I'm likely to cook, and what cuts I want to cook. Easier that way.

Here's a hint. Using a sawzall saves a lot of time, for the big cuts.

the way i feal about it is if i took an animals life for me to eat i can atleast spend a little bit of my time to properly take care of the emat myself

its more of a respect issue than cost saving or anything

Last year we used a processor for the first time. My timeline did not allow me to spend a day giving it the attention it deserved. I figure I got about 3/4 of the meat I would have if I had done it myself. The tenderloins were notably smaller than the animal I shot.

Still total hunting expenses last year were:
- $.50 (1 round .308)
- $70 (processor)
- $5 (gas to drive to processor drop off and pickup animal)

For this we got about 70 pounds of meat, the kids had breakfast sausage half the winter.

I like my deer to stay my deer...

"I am extremely fussy in processing my meat and am only happy when I do it myself."

Yup! When I was younger, I was too broke to pay someone. Now that I've been hunting deer for 40 years, I'm too cheap... I grew up on a farm and processed a lot of rabbits we raised -- deer are the same, just bigger. Also, having worked as a chef for years, and food being my hobby (not just eating it, really) I enjoy doing it and this year bought a professional meat grinder/sausage maker and now do my ground venison and sausage myself. More doin' the hobby. It's hard on my back and hips now, but I'll tell you, I'd rather process a deer than those last 4 Canadian geese I did...gah!

- $5 (gas to drive to processor drop off and pickup animal)

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where did the guy live next door? $5 isnt much to drive on.

money being a factor this year I think I will be cutting steaks myself. question is what do you do with tenderloin? I will cut them out on the first deer then make rib racks with the second one. Sirloins steaks and shanks from the hind quarters and stew meat and berger from the shoulders. Oh and dont forget to pickle the heart!

Last time, I butchered it myself with some help from friends. (My first deer).

I live in one of those yuppie Condo-townhouse places, and while it's not forbidden in the rules, I can see their faces now when I skin my deer and then cut the head off with a hacksaw.

"I like to do it at home. Takes some time but its free and I do it the way I like."

Ditto.

I live in one of those yuppie Condo-townhouse places, and while it's not forbidden in the rules, I can see their faces now when I skin my deer and then cut the head off with a hacksaw.

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Make sure you toss the carcass & head in the common trash. They love that.

Guns_and_Labs,

I live in the district of Jim Moran (D 8th-VA). He's one of the worst representatives one could ask for, and he's been berated by your Congress-critter persona Pelosi for being anti-Semitic.

Our areas sound remarkably similar. Add into that mixture of a small yippie Wiener Dog / Jack Russel mix that's hooked on Venison, and it can be a fun day.

I found a butcher about 5 miles away that will do it for 60 bucks or so. That's definitely worth it to me. Although when it gets colder out, I might just hang it in the garage overnight until I can butcher it outside the next day.

I don't like deer, so I give it to my hunting buddy who has 2 always hungry boys.

I wouldn't dream of letting anyone else butcher my deer. I live on my farm and have the place for it- radiant floor heated garage with good lighting, floor drains, and hot/cold water in a big double sink. oh, and also two 8' tables, neoprene floor mats, commercial grinder, vacume sealer, smoker, etc.
you might say we take it pretty seriously here...

Hgunhntr

I don't like deer, so I give it to my hunting buddy who has 2 always hungry boys.

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You, Sir, are a Gentleman and a Sportsman.

Bravo.

--Shannon

I know everyone says it never happens, so my fear may be totally unfounded, but I'm always scared a processor my pull a "some for you... some for me..." Plus, I'm particular about how I like my stuff butchered. I even usually buy whole cuts of meat from the grocery store and cut steaks, chops, etc., myself.

Jason