Why I like grinding most deer I have into hamburger, I'll save the loins back straps and one of 2 of the bigger roasts from each rear leg and grind the rest. I grind it coarse then Separate, some goes to have pork fat for sausage, some gets no fat and finished Ground for deer jerky. But most gets mixed in with 10-15% beef fat, there's so many uses for ground deer with beef fat. Like burgers, most would not even know there deer. Chilli,meatloaf,taco,meat pies,spaghetti sauce, dozens more uses for ground meat then just some deer roasts, stew meat and loin.
I was hoping this year to get one of those lem ginders, id like at least there #12 3/4 horse. Soon they will have there sale which is like 20% off. They have different attachments you can use on them to.