September 23rd, 2012, 11:31 AM
First let me say great thread. Have a question. Ive never seen the parts so clearly labled so Ive always winged it not knowing how the hind legs are supposed to be seperated. Ive never payed attention to how many pecies I end up with I just always take off every sliver of silver on something thats going to be steaks or roast. In the last pic before wraping for freezer the Sirloin or front of round has a white vein on the right side. Isnt that more silver? I believe Ive seperated that and anything looking like that and removed. Am I being too picky? Is that a thin peice that doesnt matter or am I looking at that wrong and isnt what Im thinking?
September 23rd, 2012, 01:21 PM
Nothing is really to picky when butchering. I to separate the muscles and remove all silver. If I want to make a ham then I won't go so far. It's all about want amount of time you want to put in and the results you want.
Mike, proud member of the NCWID!
PROUD MEMBER OF OHM RESISTANCE
AR34 RAM.5 / PSE Bow Madness 32 Extreme sights, WB rests
October 21st, 2012, 11:51 PM
When trimming out the sirloin, there is one group of three muscles that together are shaped kind a like a whole turkey breast, this group I leave together and cross cut it into steaks about 3/4" to 1" thick. Other than the tenderloin, this is the best cut of the deer. The thin membrane holding it all together isn't any problem. Usually when I grill, I do a package of 4 butterflied loin chops and package of two sirloin steaks and my wife and daughter would eat the chops and I would get the steaks, well a while back my daughter accidentally grab one of my steaks, now I have to fight her for them. I tried to keep the sirloins as my little secret, but no longer.
Originally Posted by Anynamewilldo
Parker Inferno 65# @ 29-1/4 draw
TruGlow 4 pin sight
MPSI drop away rest
PSE Xweave Bowmadness 300s @ 29-1/2" with 100 gr 3 blade Rages, total weight 404 gr.
October 22nd, 2012, 01:28 AM
I'm not an inspiration; It's just the situation I'm in and I'm doing my best......
March 13th, 2013, 09:35 AM
this is a good step by step process, I have only butchered one deer and this is the best described way to seperate the front and hind quarters
September 24th, 2013, 09:16 AM
PSE Brute X
TEAM 6 --Buck Yeah--
September 24th, 2013, 09:54 AM
so i came across this and wow it is great... the only time i take my deer to get cut up is during rut when i want to be in the woods killing... but other than that i cut em up... funny post though... thought it was great
September 30th, 2013, 01:30 AM
Great thread! Having a young son myself I certainly found the way you wrote it hilarious!
I wanted to post not only to mark it, but to thank you for a well wriiten and very informative thread.
Best to you and yours!
October 17th, 2013, 09:49 PM
Well it was a great thread...
November 6th, 2013, 06:44 PM
Thank you for this great post. It removes the mystery of butchering a deer. I'm gonna try it. My son will love it. lol
November 19th, 2013, 01:42 AM
Pics are gone Anyone put them on a blog or know another great processing pictorial or video?
2012 Bowtech Assassin Black Ops 26.5" ~65#
Trophy Ridge 3 pin - QAD Hunter
November 19th, 2013, 01:52 AM
I do would like pictures.
November 19th, 2013, 01:53 AM
December 3rd, 2013, 09:51 PM
Pse brute x, Webb custom string, gold tip arrows, trufire hardcore max release, RAGE broadheads
January 8th, 2014, 09:32 PM
Got it laminated and ready to look at all winter to make my next butchering job easier. Thanks Rancid.
February 19th, 2014, 02:55 PM
PDF of Directions
If you want a PDF of the directions, email me or pm me with your email.
June 7th, 2014, 08:33 PM
This really is a useful article. I have processed my own deer for years. How much different would it be for other animals?
August 5th, 2014, 01:54 PM
I don't use the cling wrap i use veggie bags real thin plastic cheap easy to get the air out. Other wise i say it looks like my work there.
I built a counter and a bar in the garage to process animals. we can and have slapped whole skinned hog up on the counter
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