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Post by zippythecoon on Nov 30, 2006 0:06:57 GMT -5
i love venison but....it is alot of work to cut one up.i always cut my own as whenever i have taken it to a "deer shop" it always comes back with hair and bone frags.and seems to be short on meat.i am very picky about my meat.so better to do it myself.i think i get more meat that way too.how many of you do your own butchering???
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Post by Spikehorn11 on Nov 30, 2006 15:12:53 GMT -5
I know what you mean. I cut all fat and tallow off. No bad chalky taste on my meat. I can skin and quarter a deer in about an hour or less if it is still warm.
I cut the tenderloins out as soon as I get home. I make them like a philly cheese steaks. They come out great.
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Post by Itrapny on Nov 30, 2006 18:38:12 GMT -5
I have always done my own, that way I can cut it the way I want it. There is a shop here in the Utica area that does a good job, all knife and hook, no saw. Fair price as well, I believe it's $75. If you want jerky or sausage it's a little more.
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Post by issiah on Dec 6, 2006 8:48:14 GMT -5
I do alot of my own. You may want to try some other butcher's, really take their time with it. There's a guy in Boonville that does a decent job. I met the one ITRAP is talking about the other day; He seems like a really good guy, probably try him soon. 75$ seems a little high though! I actually like cutting up round steaks with a saw (From the hind quarter's) always like the flavor. Alot of people say there is a gamey taste. But as with any food it's a matter of taste. Fun making Jerkey too! If you do; try using High Mountain flavoring/cures with the gold emblem on the packages. It rival's anyones jerkey. Gander Mountain has a good supply of em'.
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