Wildlifer
Old Mossy Horns
When I first started butchering my own deer I did what I think a lot of people end up doing. Backstraps, tenderloins, jerky meat and a huge grind pile. I have come a long way in my butchering and more importantly cooking that not utilizing whole cuts of meat is almost sinful. It doesn’t take a processor to get quality steaks and roast nor does it take a chef to make them palitable and dare I say without BACON.
Above is the buck I shot last week broken down into whole cuts with very little waste or grinder meat. The whole process took about 3 hours from skinning to packing. This can absolutely be done by anyone in any living situation. You can add a lot of value to your harvest by trying different cuts and save some money doing it yourself.
Above is the buck I shot last week broken down into whole cuts with very little waste or grinder meat. The whole process took about 3 hours from skinning to packing. This can absolutely be done by anyone in any living situation. You can add a lot of value to your harvest by trying different cuts and save some money doing it yourself.