Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Tennessee Hunting Forums
Deer Hunting Forum
Looking for guides in field dressing, butchering
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="catman529" data-source="post: 4965730" data-attributes="member: 9284"><p>There's not a set "right" way. Just try not to pop the guts or get their contents on the meat. I used to cut through the whole brisket but now I just cut to the tip of the sternum and reach up in there and cut the wind pipe and pull the vitals out. Takes a little practice to gut one cleanly without popping something, you gotta get your hands dirty and learn as you go.</p><p></p><p>As for butchering, I learned that too through trial and error. First deer I killed I did one side at a time laying on the garage floor. Since then I've used a gambrel which makes it a lot easier. I've got a video somewhere on YT on how I butcher a deer. Nothing fancy, just separating out the quarters and trimming some fat and silver skin. Assuming you want some ground meat, I'd recommend a stout grinder like the LEM Big Bite series or something comparable. The small kitchen grinders don't have enough torque and tend to get hot and bogged down. The good grinders will eat meat as fast as you can cut chunks and feed it. And they will grind up any silver skin too. I use the fine grind plate and grind once, works really well.</p></blockquote><p></p>
[QUOTE="catman529, post: 4965730, member: 9284"] There’s not a set “right” way. Just try not to pop the guts or get their contents on the meat. I used to cut through the whole brisket but now I just cut to the tip of the sternum and reach up in there and cut the wind pipe and pull the vitals out. Takes a little practice to gut one cleanly without popping something, you gotta get your hands dirty and learn as you go. As for butchering, I learned that too through trial and error. First deer I killed I did one side at a time laying on the garage floor. Since then I’ve used a gambrel which makes it a lot easier. I’ve got a video somewhere on YT on how I butcher a deer. Nothing fancy, just separating out the quarters and trimming some fat and silver skin. Assuming you want some ground meat, I’d recommend a stout grinder like the LEM Big Bite series or something comparable. The small kitchen grinders don’t have enough torque and tend to get hot and bogged down. The good grinders will eat meat as fast as you can cut chunks and feed it. And they will grind up any silver skin too. I use the fine grind plate and grind once, works really well. [/QUOTE]
Verification
Post reply
Forums
Tennessee Hunting Forums
Deer Hunting Forum
Looking for guides in field dressing, butchering
Top