Deer Meat Cut Chart - Karen F. Baxter

Deer Meat Cut Chart – Interactive deer processing/butchering cuts chart. Work on the neck meat. Cut along the natural seam lines all the way down to the bone on the inside of the leg. It sounds like a lot, but consider that an average deer will yield around 50 pounds of meat.

Butcher Chart Cuts Of Venison. Printable Deer Meat Cut Chart

Deer Meat Cut Chart

Next, dunk them in an egg/milk mixture, then roll in ritz cracker crumbs seasoned with a salty/peppery steak seasoning. For a venison cuts chart visit here where you can see the cuts that seth and scott talk about and prepare. Here we will compare them against the beef cuts, which will help in understanding which are the tougher cuts of meat and where they are located on the carcass.

(See The Cut Chart Above.)

The shanks (also known as venison osso buco) are. Before butchering deer, the deer should be aged in temperatures between 32 and 42 degrees fahrenheit. Quality deer processing the d & r way.

Pin Rear Leg Cuts.

My favorite way to prepare venison loins is a recipe called chicken fried steak. Venison primal and cuts chart. The next step is to remove the top round (inside round).

These Cuts Of Deer Are Very Versatile And Can Be Used In A Variety Of Ways.

Tenderloin, chops, rounds, roast, & ground meat. Your deer’s neck will have lots of meat which will. Shank aleksei isachenko/shutterstock we have to start somewhere on the deer carcass, so we might as well start at the bottom.

Get The Most Out Of Your Deer Harvest By Learning All The Meat Cuts & The Best Use For Each With This Guide, Processing Chart, & Recipe Suggestions.

The shank is the upper part of the leg before it joins the body. Be careful to ensure you don’t leave any deer meat along the backbone. This will let the deer’s natural enzymes break down the collagen while keeping rot causing bacteria dormant.

To Retain Moisture, Use Thicker Cuts Of Meat And Marinate Before Cooking.

This not only shows the cuts that we make but also how many pounds you can expect of each cut if you start with a 100# carcass. The cost per pound even after processing is looking much more favorable than buying steaks, or even ground beef from the grocery store nowadays. Cut into chunks for soups or stews, or grind for burgers and meatloaf.

One Is For Meat We’ll Categorize As Good—The Tougher, Fattier, More Sinewy Portions That Will Become Burger, Sausage, Jerky, Stew Meat, And Pot Roast.

Once you get to the femur bone, there is no seam to follow, so cut along the natural curvature of the bone to remove the meat from it. All the most common deer cuts and parts by staff writer | october 7, 2020 if you're interested in how to butcher your own deer harvests, you might like this illustrated deer meat guide. With the backstraps down through your animal’s shoulders, proceed to cut them off.

Make Two Long Cuts From The Rump To The Base Of The Neck, Being Sure To Get All Of The Meat That You Can.

For other animal breakdown, cutting preparation videos and cut charts, scroll over the meat cuts chart & videos tab at the top of the page for a selection of pages explaining everything you need to know about various animal primal. The largest quantity of meat on a deer comes on the back legs. Each muscle group can actually be made into roasts.

Cutting Charts For Venison Handy Deer Charts And Guides To Help You Process Your Own Deer.

There will be two long back straps to cut and an. 1 serving of venison loin (54 grams) has 86% protein, 14% fat, 0% carbs and only 81 calories. Click a section of the deer to see recommendations for processing and recipes that are optimal for that muscle group.

Beef Chart Comparing Venison Meat Cuts To Beef Cuts The Most Common Cuts Of Venison Are;

These are some of the most tender and best cuts of meat on the deer. Deer meat guide: This illustration by artist nadia van der donk shows where the different cuts of meat come from on a deer.

A Common Misconception Is That There Are Only Backstraps, Tenderloins, And Burger Meat On A Deer.

Fry in butter on medium/high heat until done to your liking. 5 venison cuts you need to know danielle prewett sep 20, 2019 the biggest advantage of processing your own critters is being able to choose what to do with each part of the animal. The following chart is a cutting test of a skinned deer carcass processed into boneless cuts the way we do it at d & r processing.

how to cook different cuts of venison