Butchering your own deer

[millermankt]

How many people here butcher their own deer ? I’ve been doing it for quite a while. While no professional , I remove backstraps and inside loins , front quarters and neck meat go towards grind. Back quarters get Surloin roasts removed, kept whole. Tri tip removed and top and bottom roasts cut into steaks.

[aquaassassin]

Weather permitting I do my own. If it’s to hot outside I bring it to a guy down the road with a walk in cooler and then just have him do it. I process mine basically the same as you. I cut out the football roasts for the smoker. I’d like to do a pastrami with one

[Raquettedacker]

I have been doing mine for 30 years. 
When I’m done there’s nothing but a pile of bones left..
 I also have an old refrigerator in the shed that I can put the quarters in till I’m ready for that section..
 I have a big grinder for ground venison..

[myemmy]

Doing your own has its perks cut and trim as you like it and package it to your preference.

[Dirt23]

We like to butcher our own. Some play war craft I like meat craft there are so many things can do with venison.  AA definitely try some pastrami lengthy process but not really time consuming I believe the corning will take 7 days then peppered and smoked. Really good with bear too

[Raquettedacker]

And a good vacuum sealer is important..

[aquaassassin]

We like to butcher our own. Some play war craft I like meat craft there are so many things can do with venison.  AA definitely try some pastrami lengthy process but not really time consuming I believe the corning will take 7 days then peppered and smoked. Really good with bear too

That’s the plan thanks! Got a mixture to use for a 5 gallon bucket batch for my basement beer fridge

[aquaassassin]

And a good vacuum sealer is important..

Sage advice

[mcully]

Galley kitchen with 2 fridges. 1 with no low racks so 5-gallon buckets or deer quarters fit. Been cutting my own for a long time.

[reeleyz]

I have always cut up my own deer. The only thing I send out is I will take some meat to Scriba meats for sausage because my wife loves their Cheese and Garlic sausage. 

Same here, I have an old fridge to store the quarters and a good grinder!

[The 3Ps]

Definitely like to do my own if time allows. Burger, sausage the whole deal. Part of the respect you can give the animal is a good butchering!

[hesseltine32]

I do all my own. We have an old tobacco barn we skin all are deer the day we kill then and quarter them out. Leave them meat on ice for a few days before cutting up.

Only steaks I do are back strap, make some roast or cuts for jerky  out of hind quarters and  then grind the rest for burger, summer sausage and snack sticks.

[krispcritter]

Always cut my own. Practically have my own butcher shop equipment. Just need a champer vacuum sealer to complete the list.