Tennessee Deer Talk: Trimming a Roast

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#3037535 - 11/17/12 11:04 AM

Trimming a Roast

WMAn
6 Point

Registered: 11/05/10
Posts: 803
Loc: Williamson County

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Give me some tips on trimming fat and silver skin from a venison roast. Here are pics of the roast I am working with:

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#3037558 - 11/17/12 11:35 AM

Re: Trimming a Roast [Re: WMAn]

SES
6 Point

Registered: 10/13/11
Posts: 829
Loc: Corryton, Tn

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Good sharp filet knife. No real trick to it that I know of. You definately want to get every bit of fat and silver skin off of the roast though.

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#3037617 - 11/17/12 12:33 PM

Re: Trimming a Roast [Re: SES]

JimFromTN
8 Point

Registered: 07/14/08
Posts: 1234
Loc: Nashville, TN

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Make sure the knife has a sharpe point to poke into silver skin. Try to do it like you would fillet a fish as far as running down the skin. The skin is fairly tough so you can angle the blade towards the skin. If you do it right you can remove the skin without loosing too much meat.

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#3037834 - 11/17/12 04:22 PM

Re: Trimming a Roast [Re: JimFromTN]

BamaProud
10 Point

Registered: 04/03/11
Posts: 3192
Loc: Shelby County, TN

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I have found that using the back edge of a knife works well, a sharp knife tends to cut down into the meat or through the silver skin. I just poke through where silver skin begins filet enough of the silverskin to get a grip, then turn the knife around and pull, using the back edge of the knife to keep pressure on the meat itself.

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#3038211 - 11/17/12 08:47 PM

Re: Trimming a Roast [Re: BamaProud]

FULLDRAWXX75
12 Point

Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY

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I had found over the yrs. that the best knife for trimming meat is a dollar store paring knife with a short/flexible 3.5-4" blade

The most important think is sharp, sharp, sharp. I start at one edge of the silver skin and run the edge of the blade along it at the contact location to the meat while pulling it back with the other hand, sort of like skinning the hide off the deer. You will get the jest once you start. Don't use the point, it will only puncture the silver skin and tear it.

FDXX75

This sounds like the making of a DIY video is in order the next time I cut up a deer.

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#3039040 - 11/18/12 02:27 PM

Re: Trimming a Roast [Re: FULLDRAWXX75]

WMAn
6 Point

Registered: 11/05/10
Posts: 803
Loc: Williamson County

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Trimming my roast didn't go so well. I had no trouble removing the silver skin, but as I went the roast "broke down" into a series of smaller muscles all covered in silver skin. I think the processor I used is the problem. I took what was probably a 140 lb field-dressed deer and requested roasts. I got two four pound roasts. It appears they gave me what they didn't want to trim for burger or turn into steak. DIY processing is going to be a must next year!

_________________________
"I will remain what I am until I die, a hunter, and when there are no buffalo or other game I will send my children to hunt and live on prairie mice..." - Sitting Bull

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#3039171 - 11/18/12 04:46 PM

Re: Trimming a Roast [Re: WMAn]

FULLDRAWXX75
12 Point

Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY

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Originally Posted By: WMAn

Upon a closer look, that piece of meat looks like the upper hind quarter cut down the bone and removed from the hip bone, looks like they cut straight through the steaks and gave you one big chunk of meat. I would be more than displeased if that was my meat.
And if all you got back was 2-4lb roasts from a 140lb deer, you got taken to the cleaners from your processor.

FDXX75

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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#3039210 - 11/18/12 05:43 PM

Re: Trimming a Roast [Re: FULLDRAWXX75]

Poser
14 Point

Registered: 07/28/10
Posts: 8401
Loc: Tennessee

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I think what I would do is cut that roast in half and trim the fat. Don't worry much about the silver skin unless it is of the more dense variety. The thinner silverskin and superficial layer will cook off when doing a roast. But yeah... new processor or DIY.

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