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Author Topic: How to debone / butcher / work up a deer Part II  (Read 24848 times)

Offline Gutpiles

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How to debone / butcher / work up a deer Part II
« on: January 14, 2007, 07:53:23 PM »
We've broken these segments into two parts to help with the download time!

All information and pictures contained in this section are the property of Big58cal and may not be reproduced in whole or in part, without written permission from the man himself.    


Once you get up to the joint, use your knife and follow the bone on up, filleting at you go.  In the picture below, my index finger is pointing at the bone.  Continue filleting the meat from the bone.

Once youíre up to the upper part of the shoulder, you can feel the edge of the bone (where my fingers are).  Slice around the edge of the bone with your knife.

The part youíre working on now is the scapula (shoulder blade).  Itís large and flat.  Just run your knife along the bone at an angle, filleting the meat off as you go.

Just keep following the bones, filleting the meat off as you go.  When you finish, youíll have a large chunk of meat and the leg bones.  Repeat the process of the other shoulder.

Now youíre ready to take the brisket off.  On larger animals, such as a beef, this is a pretty good sized piece of meat.  On deer, itís not that large, but itís still MEAT.  The brisket is located at the front, bottom of the rib cage, up near the neck (the area that was between the deerís front legs before you removed them).

Start on one side and fillet the brisket meat free from the rib cage.  It should come off pretty easy, except for a line going down the very center.  Everything else will come off pretty easy.

Below is what you should have when you get it off.

Now itís time for the neck.  This piece is usually easiest to cut off of the bone with it still on the carcass.  Start by making a cut along one side of the spine from top to bottom.

Now just cut around the vertebrae in the neck all the way around.  Youíll be going up, down, under, etc.  The neck is about the worst piece to debone because of all of the vertebrae and all of the little nooks and crannys in the neck.  Once you do one side, start on the other side and then do the bottom to finish it off.

The ribs are the next thing on the agenda.  Start by cutting off some of the waste.  Up near the back end of the rib cage, where you cut the tenderloins and backstrap out, thereís some stuff that will need to be removed.  Cut all of the meat and fat off even with the last rib.  The layer of fat and membrane that you moved out of the way when removing the backstrap will also need to be taken off.

The bottom part of the rib cage will also need to be ďsquared offĒ to a certain extent.  Take your saw and cut off the bottom part of the rib cage down by the neck.

Now take your saw and split the breast bone all the way down.

Start up at the top (back part of the rib cage) and start sawing through the ribs down beside the back bone all the way down.

Youíre getting down where thereís not much left.

To start on the hams (back legs), start by splitting the meat between the legs at the pelvic bone.  Fillet the meat away from the pelvic bone.

Go around to the back and make a cut beside the tail bone and down beside the back bone.  Start filleting the meat loose from there on in/up.

Cut the meat loose all the way in to the ball joint of the hip on both legs.  You can tell when youíve got everything cut loose except this because you can grab whatís left of the back bone and twist it up in between the legs.

Now cut through the ball joints to remove the spine/back bone from the hams.

Take one of the back legs off of the gambrel and lay it on a flat surface.  Cut through the big white tendon and any meat/tendons next to the bone.  Use your saw and cut through the leg bone to get the lower part of the leg out of your way.

Start at the ball joint (near the tip of the knife in the picture) and slice down beside it, following the bone down.

Just follow around the bones, filleting the meat off as you go.  When you get done, youíll have another large hunk of meat.  Repeat for the other ham.

Youíre done deboning!!!!  You should have a cooler full of meat now.

Add some ice to the cooler and fill the rest of the way up with water to cover the meat.  I usually soak my meat out for a few days, changing the water each day and adding ice as needed.  Be sure and flush as much of the bloody water out as you can when changing the water.  Iíve found that by soaking it out like this, it takes a lot of the blood out and gives the meat a better flavor.  Some of the pieces of meat will be a light gray color almost like pork.  Try it once and youíll do it from then on!

Now, between the skinning and deboning process, you wonít have much left.  Thatís the object!

To process the meat up the rest of the way (prior to freezing), cut off all of the fat and silver-skin whenever possible (especially the fat).  Turn the larger pieces of meat into smaller pieces of meat by cutting into steaks, chops, and roasts.  Save all of the little scrap pieces of meat and grind them up (donít add fat!!!).  You can add some beef hamburger prior to cooking if you want some fat in the meat.  For the ribs, cut each section length-wise once and then cut the two halves into 2-3 pieces each.

As I stated at the beginning, Iím not a butcher.  This is just the easiest and cheapest way Iíve found to process the meat.  Below is a picture of all of the tools that were used.

All information and pictures contained in this section are the property of Big58cal and may not be reproduced in whole or in part, without written permission from the man himself.    
« Last Edit: January 14, 2007, 08:00:25 PM by Gutpiles »
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Offline Big58cal

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Re: How to debone / butcher / work up a deer Part II
« Reply #1 on: January 15, 2007, 07:50:06 AM »
Thanks for getting this posted Gutpiles! O0

If you've got a slow internet connection (like us poor folks in the middle of nowhere) and some of the pictures show up as a box with a red "X" in the corner, move your mouse onto the picture, right click, and go to "Show Picture".  The picture will then load.  Do this with others that also may not have loaded.
The only purpose of bread is to hold meat!

John Andrews Is My Hero!

In all seriousness, the Marlin is a great rifle, too. I own a Model 60, one of the best rifles ever made.
Brownings are nice, but in terms of quality AND accuarcy AND ruggedness, it's hard to beat the Marlin.
California sucks that's it.


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