butchering big game

[quackattack90]

I want to start processing my own meat rather than paying somebody else to do it.  Is there any good literature you all ya'll would recommend for butchering big game?
Thanks!

[CoryTDF]

I wrote a book on it!

How to butcher wild game
By CoryTDF

Get a knife, a board, a food saver, and a freezer.

The end.

Not sure on what book to read but I have only ever done my own cutting and as far as i'm concerned it's the only way to go. I try little bits of the meat as I cut it so I know if it will be steak, stew, or sausage.

[JLS]

I wrote a book on it!

How to butcher wild game
By CoryTDF

Get a knife, a board, a food saver, and a freezer.

The end.

Not sure on what book to read but I have only ever done my own cutting and as far as i'm concerned it's the only way to go. I try little bits of the meat as I cut it so I know if it will be steak, stew, or sausage.

 

Nice book, is it on Amazon yet?

QuackAttack,

Just cut the critter up, separating the muscle groups as you go.  Remove as much silverskin (fascia) as you can and any fat.  Cut your steaks to the thickness you want (I do 1") across the grain.  Wrap in saran wrap then freezer paper and freeze it.

Keep your knives razor sharp and take your time.  I usually steak or roast all of the hindquarters, steak the backstraps, do the tenderloins whole, and do the whole front quarters to burger meat.

Don't over think it or let it intimidate you.

[Bean Counter]

I taught myself with this video: https://secure.kentucky.gov/Mall/Store/7803440a42df458c815d9db55890b738/Product/5ec5d4530c384a58af441a914bf23317/

It covers everything from the shot to the freezer. The only thing it doesn't show you how to do is cape a buck/bull. They go a t a good, slow pace, and the lighting is good. Great buy.

I've never paid someone to process my game!

[biggfish]

if you get something during the cold seasons I can see it being easy you can hang the carcass up just about anywhere and keep it cool.  But what about during the late summer months do you guys still butcher your own? If so what do you do about keeping the meat from spoiling.  Curious cause I've got the equipment to butcher and a vacuum sealer not the best amount of space but I could manage if pushed.

[JLS]

If you can keep meat at 60 degrees you can figure on hanging it for three days.  If it is cooling off at night into the 40s/50s then this is entirely doable.  Wrap it in blankets during the day to insulate it and help keep it cool.

I can do a deer or an antelope in an evening by myself with no trouble.  I can do an elk in one day.  However, I do prefer to do a couple of quarters per afternoon/evening and spread it out over two days.

If need be, you can always pack the quarters on ice in a cooler if you're worried about them spoiling.

[WSU]

I wrote a book on it!

How to butcher wild game
By CoryTDF

Get a knife, a board, a food saver, and a freezer.

The end.

Not sure on what book to read but I have only ever done my own cutting and as far as i'm concerned it's the only way to go. I try little bits of the meat as I cut it so I know if it will be steak, stew, or sausage.

 

Nice book, is it on Amazon yet?

QuackAttack,

Just cut the critter up, separating the muscle groups as you go.  Remove as much silverskin (fascia) as you can and any fat.  Cut your steaks to the thickness you want (I do 1") across the grain.  Wrap in saran wrap then freezer paper and freeze it.

Keep your knives razor sharp and take your time.  I usually steak or roast all of the hindquarters, steak the backstraps, do the tenderloins whole, and do the whole front quarters to burger meat.

Don't over think it or let it intimidate you.

I do similar except that I leave steaks and backstraps in roast form.  That way I can decide once thawed what to do with them.

[MatthewHunter98]

All the directions are in the meat, (Meat lines!!!)

[Whitpirate]

I bought this book years ago for reference.  Goes beyond just wild game.

http://www.amazon.com/Basic-Butchering-Livestock-Game-Mettler/dp/0882663917/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1374797042&sr=1-1

[snarkybull]

if you get something during the cold seasons I can see it being easy you can hang the carcass up just about anywhere and keep it cool.  But what about during the late summer months do you guys still butcher your own? If so what do you do about keeping the meat from spoiling.  Curious cause I've got the equipment to butcher and a vacuum sealer not the best amount of space but I could manage if pushed.

early september elk meat care my way:

i board up the windows in my shop to keep the sun out and throw in a window a/c unit.  knocks it down to 50-something degrees.  after one day of hanging i bone everything out and fill up rubbermaid tubs with meat and put the lids on.  throw the tubs into a freezer turned to its warmest setting.

next morning start cutting and packaging.

[Axle]

Get a knife, a board, a food saver, and a freezer.

The end.

 
Yup 

[bobcat]

I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.

[biggfish]

Getting the right meat back was something I always wondered.  If I had more space I wouldn't question it and start hackin away, but a large enough clean space is hard to keep.

[Bean Counter]

I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.

Damn, that's brilliant right there. 

[CAM38]

I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.

Very good idea, I think I'll be givin this a try this year.

[DoubleJ]

I use a garage refridgerator i got for free on freecycle.  Not the best fridge but, it keeps soda and beer cold the rest of the year and when i bring an animal home, all of that come out and the animal goes in.

[tjthebest]

I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.

Google "Ebay temp controller build" for homebrewing. Its a $22 dollar temp controller that will keep the freezer at the exact temp you want.

[MacAttack]

I youtubed this video and while I haven't harvested a deer, it seems to look fairly simple. I will be using this video when I or my brother get one this year.

 How to butcher a deer at home part 1

It is a 4 part series I believe.

[TheHunt]

It is not very difficult.

You can look up with the cuts. 

Back straps, Tenderloins are your prime cuts.

Neck meat is ground round
Shoulder and hind are roasts if you can separate the muscle so the roasts do not have tendon or other tough stuff in it. 

There is a one roast that I love the most which is a sirloin tip center roast.  On an elk it be as big as a football. 

The rest is ground round.